Red Couscous Recipes

Steps:

• Saute the onion in olive oil until it begins to soften, about two minutes; add the couscous, apple juice, beet juice and seasonings; mix well and bring to a boil.
• Reduce the heat to a low simmer and cover the pot; steam for about 30-35 minutes or until the liquid is absorbed and the couscous is a bright red.

Steps:

• Combine garlic and olive oil in small saucepan with tight-fitting lid. Add red pepper flakes if desired. Cook briefly over medium heat, until garlic becomes fragrant.
• Add couscous to pan. Saute over medium heat until golden brown, approximately 5 minutes.
• Add capers, red wine, and water. Season with salt and pepper to paste.
• Bring mixture to a boil. Cover and remove from heat; let stand 4-5 minutes. Fluff with a fork before serving.

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

Steps:

• In a large frying pan heat the OJ over medium heat.
• Add onion and saute until wilted ( 3 - 5 minutes).
• Stir in peas, salt, cumin and curry powder and saute for 1 minute.
• Add water and bring to a boil.
• Stir in couscous, chickpeas, and lemon juice.
• Reduce heat to low.
• Arrange a single layer of the fish fillets on top of the couscous and dust with paprika.
• Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).

Steps:

• Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; remove from heat.
• Stir in couscous; let stand 10 minutes.
• Fluff mixture with fork.
• Stir in kidney beans and remaining ingredients.
• Serve hot or slightly chilled.

Steps:

• Bring broth and water to boil in a medium saucepan.
• Remove from heat.
• Stir in couscous.
• Cover.
• Let sit for 5 minutes.
• DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
• Whisk in olive oil slowly.
• Transfer couscous to a large bowl and fluff with fork to separate the grains.
• Add tomatoes, cucumbers, green onion and feta cheese.
• Add dressing and toss.
• Serve at room temperature.

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.