Kittencals Greek Couscous Recipes

Steps:

• For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
• Season with black pepper.
• Chill in fridge for a couple of hours before using to blend flavors.
• Place the salad ingredients in a large bowl.
• Pour dressing over; toss to combine.
• If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

Steps:

• Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
• In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Steps:

• Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
• Fluff with a fork.
• Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
• Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
• Pour over the couscous mixture, tossing gently to coat.
• Season with black pepper and salt.

Steps:

• For the dressing in a bowl combine all ingredients.
• Cover and chill until ready to use.
• In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
• At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot.
• To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly.
• Add in eggs and mix well; set aside.
• For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes.
• Add in garlic and cook for 2 minutes.
• Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned.
• Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally.
• Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes.
• Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute.
• Cool for about 10 minutes before whisking in the egg.
• Season with salt and black pepper.
• Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture.
• Preheat oven to 350 degrees F.
• TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish.
• Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture.
• Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover.
• Top with about 1 cup grated Parmesan cheese (can use more or less).
• Bake for about 50-60 minutes or until golden brown.
• Allow to rest for about 20 minutes before slicing.

Steps:

• Add the tomatoes, half of the onion and the water to a small bowl and heat in the microwave until boiling. Add the salt and couscous, stir and cover for 5 minutes.
• Fluff couscous with a fork then add remaining onion, black olives, feta, basil, Greek salad dressing, and garlic.