COUSCOUS SALAD WITH CORN AND RED BELL PEPPER
Categories Salad Onion Pasta Pepper Vegetable Side Quick & Easy High Fiber Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 11
Steps:
- In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
- While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
- In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.
ROASTED VEGGIES WITH COUSCOUS
Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.
Provided by 747
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your grill to a high heat, outdoor or indoor.
- Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
- While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
- Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g
GARLIC CORN ON THE COB
Delicious and fresh summer treat. A favorite for everyone.
Provided by CHRISTIE612
Categories Side Dish Vegetables Corn
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
- Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
- Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.
Nutrition Facts : Calories 234 calories, Carbohydrate 29.2 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 7.6 g, Sodium 104 mg, Sugar 5.3 g
HERBED CORN AND COUSCOUS
Categories Side Quick & Easy High Fiber Corn Chive Couscous Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.
CORN AND COUSCOUS SALAD
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
- Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside.
- Heat remaining tablespoon oil in a large skillet over medium heat. Add onion, and cook, stirring, until softened, about 4 minutes. Stir in garlic and chile; cook, stirring, until softened, about 2 minutes. Add corn, and cook until bright yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.
COUSCOUS WITH CORN AND RED PEPPER
Steps:
- Wash, trim, seed and chop the whole pepper; mince the garlic.
- Heat the oil in a nonstick pot; saute pepper and garlic in hot oil until pepper begins to soften, about 3 minutes. Remove from pot and set aside.
- Bring water to boil in the pot, covered. Add couscous and corn; reduce heat to simmer; cover and cook about 5 minutes, until liquid is absorbed and couscous is tender.
- Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.
COUSCOUS, CORN AND LIMA BEAN SAUTé
Enjoy this delicious sauté made using couscous, corn and lima bean that's ready in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in remaining ingredients except almonds. Heat to boiling over high heat. Remove from heat; let stand 5 minutes. Fluff before serving. Sprinkle with almonds.
Nutrition Facts : Calories 390, Carbohydrate 69 g, Cholesterol 5 mg, Fat 1/2, Fiber 11 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 0 g
ROASTED GARLIC AND OLIVE OIL COUSCOUS
Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a shallow pan, heat oil.
- Cook garlic until it begins to brown.
- Add rest of spices, cook for 30 second and remove from heat.
- (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
- Mix topping with couscous, serve immediately.
COUSCOUS WITH CORN
Simple, hot dish that dresses up plain couscous. You could add chopped red or green bell pepper to the shallot saute too.
Provided by WI Cheesehead
Categories Low Cholesterol
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan.
- Add shallot and saute 1 to 2 minutes, or until tender.
- Add chicken broth and bring to a boil.
- Add couscous, corn, pepper, cayenne and salt.
- Cover; remove from heat and set aside 5 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 318.6, Fat 4.3, SaturatedFat 2.1, Cholesterol 7.6, Sodium 555.4, Carbohydrate 57.4, Fiber 4, Sugar 1.2, Protein 11.9
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