CHERRY TOMATOES AND SHRIMP OVER PARMESAN COUSCOUS
To me, the classic trio of tomatoes, basil and garlic is comfort food. This is another recipe from Cooking Pleasures.
Provided by SkinnyMinnie
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 4 Tbs of the olive oil in a large skillet over LOW heat until hot.
- Add the garlic and crushed red pepper.
- Simmer for about 5 min, stirring occasionally.
- Add the wine, and increase the heat to medium-low.
- Gently boil for about 2 minute.
- Increase the heat again to medium - medium high and add the tomatoes, shrimp and 3/4 tsp salt.
- Cook for 2-3 min more, or until the shrimp turn pink, stirring occasionally.
- Stir in the basil.
- Meanwhile, bring the water, remaining 1 Tbs olive oil and remaining 1/4 tsp salt to a boil in a medium saucepan over medium high heat.
- Remove from the heat and stir in the couscous.
- Cover and let stand for 5 minutes.
- Toss with 1 cup of the cheese.
- Transfer the cooked couscous to a serving bowl and top with the shrimp and tomatoes.
- Sprinkle the top with the remaining 1/4 cup of cheese.
Nutrition Facts : Calories 656.4, Fat 28.5, SaturatedFat 8.2, Cholesterol 200.3, Sodium 1244.7, Carbohydrate 52.4, Fiber 5, Sugar 4.4, Protein 43.9
PARMESAN COUSCOUS
This tasty side dish is whipped up in just 10 minutes on the stovetop. It has a hit of garlic and pretty color from green onion and pimientos.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in the remaining ingredients.
Nutrition Facts : Calories 174 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
COUSCOUS WITH TOMATO AND GARLIC
Make and share this Couscous With Tomato and Garlic recipe from Food.com.
Provided by Lori Mama
Categories Grains
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- In small pot, melt the butter and saute the garlic until fragrant.
- Add stock and bring to a boil.
- Add couscous and stir.
- Take off the heat and let stand 10 minutes.
- Fluff with fork and then combine with the tomato along with the pine nuts. Season with salt and pepper to taste.
Nutrition Facts : Calories 767.2, Fat 38.3, SaturatedFat 9.9, Cholesterol 37.7, Sodium 460.6, Carbohydrate 85.7, Fiber 7.1, Sugar 8.3, Protein 23.1
ROASTED PECAN COUSCOUS WITH SUN DRIED TOMATOES AND MUSHROOMS
Roasted pecans, sauteed onion, mushrooms, and garlic marry beautifully with Parmesan, sun-dried tomato pesto, and couscous. If you wish, stir in cooked chicken and more veggies to make it a complete meal. I regularly add shelled edamame for a boost of meatless protein.
Provided by MRSKNIGHT
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Spread the pecan pieces onto a baking sheet and place in a cold oven.
- Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
- Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 38.8 g, Cholesterol 18.9 mg, Fat 31.3 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 222.2 mg, Sugar 5.3 g
MEDITERRANEAN COUSCOUS
With garlic, tomatoes and Parmesan cheese, it's a great side dish for just about any entrée. "It relies on a boxed item to get started; then it's just a matter of adding a few ingredients," says Elizabeth Tomlinson of Morgantown, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. , Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil. , Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese.
Nutrition Facts : Calories 223 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 676mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
COUSCOUS WITH TOMATO AND ONION
From the cookbook Jerusalem: A Cookbook. The two authors grew up in Jerusalem, but on is Jewish and the other is Muslim. I guess food really does bring people together!
Provided by Studentchef
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat two tablespoons of oil into a non stick frying pan, on medium heat. Add the onion and saute for 5 minutes, stirring often, until softened, but not coloured.
- Stir in tomato paste and sugar, and cook for 1 minutes. Add tomatoes 1/2 tsp salt and fresh ground pepper, and cook for another 3 minutes.
- Meanwhile, pour the boiling water over the couscous in a shallow bowl and cover with plastic wrap. Let stand for 10 minutes. Fluff the couscous at the end of the 10 minutes, adding the tomatoe sauce mixture.
- Clean the fryin pan and add the remaining 1 tablespoon of oil with butter, over medium heat. Add the couscous, once the butter has melted, and using the spatulas, flatten the couscous, and heat until a crisp edge develops over the base and sides.
- Carefully invert the couscous onto a plate, by placing a plate over the top of the couscous, before inverting, releasing the couscous from the pan. Serve warm or at room temperature.
Nutrition Facts : Calories 343.1, Fat 17.8, SaturatedFat 6, Cholesterol 19.1, Sodium 41.4, Carbohydrate 39.7, Fiber 3.5, Sugar 3.8, Protein 6.6
TOMATO COUSCOUS SOUP
"I like this simple soup because the fresh tomato flavor really stands out," notes Joyce Woldt of Waupaca, Wisconsin. "It's a favorite at our house alongside a toasted cheese sandwich."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Add the broth, tomatoes and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tomatoes are tender. , Remove from the heat; stir in couscous and salt. Let stand for 5 minutes.
Nutrition Facts : Calories 152 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 625mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
COUSCOUS WITH TOMATOES AND SCALLION
This is a terrific, simple and quick side dish. I've also used this recipe to spice up a box the "Near East" brand flavored couscous as well. Simply use the amount of water specified on the box, and add the extra ingredients. It will still be ready in 5 minutes
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
- Bring liquid to a boil.
- Stir in couscous.
- Cover pan and remove from heat.
- Let stand for 5 minutes.
- Remove lid and fluff couscous with fork.
- Stir in olives and fresh parsley and serve.
COMPANY COUSCOUS
Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken.
Provided by NTREMPE
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
- While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.
Nutrition Facts : Calories 299 calories, Carbohydrate 38 g, Cholesterol 5.5 mg, Fat 12.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 196 mg, Sugar 2 g
TOMATO PARMESAN COUSCOUS
Make and share this Tomato Parmesan Couscous recipe from Food.com.
Provided by Ceezie
Categories Low Cholesterol
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet heat olive oil over medium heat, add garlic and cook 2 minutes. Add broth and contents of spice packet. Bring just to a boil. Stir in asparagus. Reduce heat, cover and simmer 1 minute.
- Stir in couscous, cover and remove from heat. Let stand 5 minutes.
- Stir in tomatoes and parmesan cheese.
Nutrition Facts : Calories 194, Fat 7.4, SaturatedFat 2.2, Cholesterol 7.3, Sodium 290.4, Carbohydrate 23.2, Fiber 2.1, Sugar 1.1, Protein 8.4
COUSCOUS WITH FETA 'N' TOMATOES
This light and lovely side dish features a great blend of tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap. -Josephine Piro of Easton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed., Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CREAMY SUN-DRIED TOMATO COUSCOUS
This savory and satisfying one-pot meal is quick to make and devoured even faster! Great as a vegetarian entree or pairs well with any protein. Wonderful creamy texture without adding butter or cream. This will find its way into your weekly rotation!
Provided by Veggiemama
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 39m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.
- Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.
- Stir tomato oil into couscous mixture and top with Parmesan cheese.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 16.7 g, Fiber 6.7 g, Protein 8.6 g, SaturatedFat 2.4 g, Sodium 207.2 mg, Sugar 2.9 g
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