SOUTHWESTERN COUSCOUS
Make and share this Southwestern Couscous recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 30m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
- Stir in broth, tomatoes, cumin, and chili powder.
- Heat to a boil, and then remove from heat.
- Stir in couscous and beans; then cover and let stand for 5 minutes.
- Fluff couscous mixture with a fork.
- Top each serving with cheese and remaining green onions.
Nutrition Facts : Calories 333.9, Fat 8.4, SaturatedFat 4.9, Cholesterol 21.7, Sodium 360.6, Carbohydrate 50.4, Fiber 7.4, Sugar 0.4, Protein 14.1
TRADER JOE'S SOUTHWESTERN COUSCOUS SALAD
I got this recipe from Trader Joe's after trying a sample because we loved it. Posting it here for safekeeping! Great for BBQs and picnics because it won't spoil in the heat. I left out the green onions and used a couple tablespoons of a good balsamic vinegar. You could easily add other veggies to this too!
Provided by newmama
Categories Corn
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Prepare couscous according to package instructions and allow to cool.
- Chop veggies and combine with the whole jar of salsa and balsamic, stir in couscous.
- Add salt and pepper to taste
- Serve cold or at room temperature.
BLACK BEAN AND COUSCOUS SALAD
This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!
Provided by yooper
Categories One Dish Meal
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
- Cover the pot and remove from heat.
- Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
- Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
- Fluff the couscous well, breaking up any chunks.
- Add to the bowl with the vegetables and mix well.
- Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
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- In a medium saucepan, add the chicken broth and butter, and bring to a boil, stir in the Couscous, and Remove pan from heat, and let sit for 5 minutes. Remove lid and fluff with a fork, breaking up any chunks of couscous. I left the couscous sitting in the pan while I prepared the vegetables, and then fluffed with a fork.
- In a colander, or strainer, drain and rinse the black beans, and set aside. In a large bowl, add the chopped sweet onion, chopped red and green peppers, chopped parsley, tomatoes, and green onions. Drain the Corn, and add the corn to the bowl. Add the Green Chiles, and black beans to the bowl, and stir to blend. In a separate small bowl, mix the taco sauce, olive oil, brown sugar, chili powder, cumin, garlic salt and seasoned pepper; whisk all ingredients to blend well, and pour over vegetables, and mix well to make sure vegetables are coated in the sauce. Add the couscous to the vegetables, and stir well to blend the salad together. Cover and chill in the refrigerator for an hour, and serve. Enjoy!
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- In a large bowl, whisk together olive oil, fully juiced fresh lime, red wine vinegar and cumin to create southwestern dressing.
- Add chopped green onions, chopped red pepper, fresh cilantro, drained corn and drained beans and toss to to mix up ingredients.
- Check couscous and make sure there are no matted chunks. Couscous should be fluffy and separated.
RECIPE: SOUTHWESTERN COUSCOUS SALAD | WHOLE FOODS MARKET
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