MEXICAN COUSCOUS
This couscous recipe is the perfect side dish for any Mexican meal. John Slivon, Milton, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. Fluff couscous with a fork; stir in beans. Top servings with avocado.
Nutrition Facts :
MEXICAN COUSCOUS
This is an excellent side dish for mexican meals. It's much quicker than rice and is also quite light and healthy. I originally found this recipe on the Better Homes and Gardens website, but have adapted it to fit our own preferences.
Provided by Kendra
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in olive oil over medium heat until tender.
- Stir in cumin and chile powder, and cook for 1 minute.
- Add broth, peas, tomato and cilantro, and bring to a boil.
- Stir in couscous, cover and remove from heat.
- Let stand for 5 minutes.
- Fluff with a fork before serving.
MOROCCAN COUSCOUS WITH MEAT AND VEGETABLES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield Yield: 6 servings
Number Of Ingredients 21
Steps:
- Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
- After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
MEXICAN COUSCOUS
Make and share this Mexican Couscous recipe from Food.com.
Provided by alyseepoo
Categories Mexican
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add everything together and cook on low heat until water is absorbed and couscous is fully cooked.
MEXICAN-STYLE COUSCOUS WITH ROASTED CORN
A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.
Provided by Tim
Categories Couscous
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
- Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
- While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
- Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
- Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 53.3 g, Cholesterol 11.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 365.4 mg, Sugar 1.9 g
TEX-MEX COUSCOUS
Make and share this Tex-Mex Couscous recipe from Food.com.
Provided by Very Gray Bear
Categories < 15 Mins
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring beef broth, olive oil and spices to a boil.
- Add couscous, stir, remove from heat and cover.
- Let stand 5 minutes, fluff and serve.
- You can also add drained, cooked black beans if you wish.
- Unfortunately, corn is not allowed on the South Beach Diet.
Nutrition Facts : Calories 172, Fat 2.7, SaturatedFat 0.4, Sodium 5.6, Carbohydrate 31.2, Fiber 2.2, Sugar 0.5, Protein 5.2
MOROCCAN COUSCOUS
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Provided by BenevolentEmpress
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g
SPICY MEXICAN COUSCOUS SALAD
A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.
Provided by Caroline Cooks
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the couscous per package directions.
- Add the cumin, black beans, and chopped vegetables and herbs.
- Whisk together the dressing ingredients and pour over couscous.
- Toss lightly until well distributed.
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