Mediterraneancouscoustoss Recipes

Steps:

• In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
• In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
• Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Steps:

• Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
• Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Gently stir in the cooled couscous. Sprinkle with the feta. Serve immediately for peak flavor.
• Cilantro Couscous
• Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
• Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.
• Nutrition Information
• (Per serving)
• Calories: 94
• Total fat: 4.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.5g
• Cholesterol: 6mg
• Sodium: 108mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 1g
• Protein: 4g
• Calcium: 56mg
• Potassium: 156mg
• Dietary Exchanges
• 1/2 starch
• 1 vegetable
• 1 fat
• Nutrition Information: (Cilantro Couscous)
• (Per serving)
• Calories: 79
• Total fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 87mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 1g
• Protein: 3g
• Calcium: 22mg
• Potassium: 144mg
• Dietary Exchanges
• 1/2 starch
• 1 vegetable
• 1 fat

Steps:

• Allow couscous to cool slightly.
• Mix all ingredients together.
• Chill and serve.
• Amazingly delicious!

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.

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.

Steps:

• Pasta cooking directions:.
• 1. Bring water to a boil and add capellini/angle hair pasta.
• 2. Reduce heat and cover until pasta is cooked.
• 3. Drain and toss with 1 ounce extra virgin olive oil.
• Mediterranean Toss directions:.
• 1. Heat oil in large nonstick skillet on medium high heat.
• 2. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
• 3. Add garlic and toss.
• 4. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
• 5. Add white wine so it can absorb the seasonings and cook the garlic.
• 6. Toss ingredients and let alcohol cook off and reduce in volume by half.
• 7. Add pesto, tossing until ingredients are evenly coated.
• 8. Throw in pasta and toss.
• 9. Remove from heat and let it sit for a minute.
• 10. Add spinach and toss until spinach is slightly wilted.
• 11. Add feta and toss lightly until everything is mixed*.
• 12. EAT!
• * You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.

Steps:

• Combine chicken broth, basil and garlic in medium saucepan, stirring well; bring to a boil. Remove from heat. Add couscous, cover and let stand 5 minutes. Fluff couscous with a fork.
• Combine vinegar, olive oil, pepper and salt in a small bowl, stirring with a wire whisk. Add vinegar mixture and tomato to couscous, tossing well.