Mediterranean Pearl Couscous Recipes
MEDITERRANEAN COUSCOUS
Provided by Claire Robinson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.
- To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.
ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
- For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
- Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Nutrition Facts : Calories 353, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 796 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 9 grams, Sugar 2 grams
MEDITERRANEAN COUSCOUS
Many years ago I tried this lemon flavoured couscous in a Moroccan restaurant. I thoroughly enjoyed it. I searched for some time to find a few recipes that came close and I have come up with something very close and just as enjoyable for me and my friends!
Provided by Kim A. Heaphy
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered.
- Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered.
- Fluff with a fork **Important** or it turns to a brick!
- Can be served hot or chill to make a wonderful salad.
Nutrition Facts : Calories 235.3, Fat 4, SaturatedFat 0.8, Cholesterol 3.6, Sodium 326.7, Carbohydrate 40.2, Fiber 2.8, Sugar 3, Protein 8.8
MEDITERRANEAN COUSCOUS
Found this recipe in a magazine a few years ago. Don't remember which on. My family loves it. I use a variety of fresh herbs depends on what I have on hand.I also increase the oil and juice ( double) Can be served hot or at room temperature even good chilled. I sometimes add some crumbled feta cheese
Provided by wicked cook 46
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth to a boil and gradually add coucous. Remove from heat and cover.
- Wait 5 minutes then fluff with a fork.
- Combine all ingredients except oil and lemon juice.
- Wisk juice and oil pour over mixture and toss gently.
- If using feta add now.
- Enjoy.
Nutrition Facts : Calories 77.1, Fat 5.4, SaturatedFat 0.9, Sodium 484.5, Carbohydrate 5.2, Fiber 1.3, Sugar 1.6, Protein 2.9
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MEDITERRANEAN PEARL COUSCOUS SALAD - LITTLE SPICE JAR
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- Place a rack in the center of the oven and preheat oven to 250 degrees F.Arrange all the tomatoes (cluster, roma, and cherry) cut sides down, in a baking sheet. Add garlic to pan and roast until tomatoes are slightly shriveled around edges, 1 hour. Cool in pan for 15 minutes when done.
- While the tomatoes are baking, heat the chicken/vegetable stock in the microwave for a few minutes or until steam starts to release (mine took 3 minutes). Alternately, you could warm the stock in a saucepan until is starts to simmer. Place 1 tablespoon of olive oil in a 2-quart saucepan on medium heat and sauté the pearl (Israeli) couscous for 5 minutes. Add the stock to the couscous mixture. Lower the heat to medium-low and cook covered for 12 minutes or until the liquid is absorbed. When couscous is cooked, spread on a baking sheet and allow to cool at least 15 minutes.
- In a blender, combine the baked Roma tomato, cluster tomato, garlic cloves, 1/4 cup olive oil, lemon zest, lemon juice, water, salt, pepper, and smoked paprika. Blend until smooth.
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MEDITERRANEAN PEARL COUSCOUS SALAD | BLUE FLAME KITCHEN
Bring 3 cups of salted water to a boil in a medium pot. Add couscous, and 1 tbsp of the oil. When water returns to a boil, reduce heat to low, cover and cook until couscous is al …
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- Bring 3 cups of salted water to a boil in a medium pot. Add couscous, and 1 tbsp of the oil. When water returns to a boil, reduce heat to low, cover and cook until couscous is al dente, about 7 - 9 minutes. Strain and rinse under cold running water; drain well.
- Meanwhile, whisk together remaining 1/2 cup olive oil, lemon zest and juice, and honey in a large bowl.
- Add artichokes, onions, olives, apricots, almonds, and couscous to the bowl and mix well to combine. Season to taste with salt, and pepper. Gently stir in mint, and dill before serving.
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- To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
- In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
- Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
PEARL COUSCOUS - THE MEDITERRANEAN DISH
How to Cook Pearl Couscous (Basic Instructions) Measure 1 cup of couscous and toast in 1 tbsp of olive oil over medium heat until golden brown. Add salt and 1.5 cups of boiling water. Bring to boil then reduce to simmer. Cover and cook for 15 minutes or until tender. Drain.
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