Pilaf Couscous Recipes

Steps:

• In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
• Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

Steps:

• Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
• Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

Steps:

• Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
• Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Steps:

• Preheat oven to 450 degrees Farenheit.
• Mix together all ingredients in baking dish.
• Cover.
• Bake for 25-30 minutes or until carrots are done through.

Steps:

• Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
• Bring to a boil; add carrots and onion.
• Cover and reduce heat to low.
• Boil 15 minutes or until carrots are done.
• Add salt, pepper, and couscous.
• Cook, uncovered, 1 minute.
• Add butter.
• Cook and stir 2 minutes.
• Cover and let stand 10 minutes.
• Stir and serve.

Steps:

• Place squash in a vegetable steaming basket over boiling water.
• Cover and steam until tender, about 5 minutes.
• Set aside.
• Spray a large saucepan with cooking spray and set the pan over medium heat.
• Add bell peppers and onions and cook, stirring, for 3 minutes.
• Add all seasonings/spices and stir to coat the vegetables.
• Add couscous and cook for 2 minutes.
• Remove the pan from the heat.
• Add boiling water to the pan.
• Cover and set aside for 7 minutes to steam.
• Fluff gently with a fork and add steamed squash, chickpeas and parsley.
• Toss to mix, serve warm.

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
• Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
• Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.
• Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.

Steps:

• Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
• Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
• Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
• Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

Steps:

• In a large, deep skillet, heat the olive oil.
• Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
• Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
• Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
• Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
• Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
• Stir in the stock and apricots and season with salt and pepper.
• Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
• Fluff with a fork, stir in the almonds and cilantro and serve.
• Serve with plain yogurt & a citrusy Sauvignon Blanc.

Steps:

• Saute' carrots and onion in olive oil in a saucepan until tender, about 10 minutes.
• Add chicken broth and herbs and bring to a boil.
• Stir in couscous, peas, and seasoning packet from couscous. Omit the packet if using plain couscous.
• Remove from heat and let stand 5 minutes.
• Fluff with a fork and serve.

Steps:

• Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.