I need a recipe for couscous?

Answer 1

Mediterranean Couscous Salad

Ingredients:

8 ounces Israeli couscous
2 tablespoons olive oil
2 teaspoons fresh garlic, minced
4 ounces fresh spinach, julienne cut (matchstick size strips)
1/2 cup sun-dried tomatoes, diced
1/2 cup black olives, diced (Calamata olives preferred)
1/4 cup red onion, diced
1 tablespoon fresh oregano, chopped
2 tablespoons fresh mint, chopped
4 ounces Feta cheese

Lemon Vinaigrette:

1/4 cup lemon juice
1/4 cup extra virgin olive oil
kosher salt to taste
sugar to taste

Preparation:

Cook Israeli couscous according to package directions. Set aside and cool.

To make vinaigrette, mix olive oil and lemon juice with whip. Add sugar and kosher salt to taste.

Heat olive oil in a pot, add garlic and heat for 30 seconds while stirring. Add fresh spinach and stir until wilted and fully coated. Remove spinach and cool. Add all remaining ingredients including vinaigrette and spinach (excluding Feta cheese) and mix well. Chill salad.

Garnish with Feta cheese before serving.

Answer 2

Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.

Answer 3

Moroccan Couscous Recipe
Ingredients
1 cup orange or other juice
1 cup instant couscous
1/4 cup pitted dates, finely chopped
1/4 cup raisins
1/4 cup slivered almonds
1 tsp cinnamon


Instructions
Bring juice and 1/2 cup water to a boil in a small pot. Remove from heat.

Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in 1/2 cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

Per serving: 301 calories, 8 grams protein, 59 grams carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 7 milligrams sodium.

Yield: 4 servings

Answer 4

Bell Pepper and Fresh Mozzarella Couscous:

Bottled roasted red peppers and superfast-cooking couscous make this a perfect recipe for your busiest day. It can be doubled to make two meals. Use any leftover artichoke hearts, bell peppers, and mozzarella for a vegetarian pizza.

1/2 cup water
1/3 cup uncooked couscous
1/8 teaspoon salt
1/4 cup chopped bottled roasted red bell peppers
1/4 cup canned artichoke hearts, rinsed, drained, and chopped
1/4 cup (1 ounce) chopped fresh mozzarella cheese
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
2 kalamata olives, pitted and sliced

Bring water to a boil in a small saucepan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Add bell peppers and remaining ingredients; toss gently to combine. Cover and chill.

Yield: 1 serving (serving size: 2 cups)

Answer 5

Go to Food Network, type in "Cous Cous" and the word "Ina" in the recipe search box. Ina Gatren has some great looking recipes for it!

Answer 6

MIDDLE EASTERN TURKEY MEATBALLS WITH
COUSCOUS

1 lb lean ground turkey (or chicken)
1 slice whole wheat bread, crumbled
1 egg, lightly beaten
1 tablespoon white Worcestershire (optional)
1 teaspoon poultry seasoning
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoon olive oil
1 onion, finely chopped
8 cloves garlic, finely minced
2 cup diced tomatoes (drain, if canned)
2 cups water
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon orange zest (optional)

This is a very tasty change of pace from traditional spaghetti and meatballs.
Preheat oven to 475°F. Lightly coat a baking sheet with nonstick spray (and foil, for easier cleanup). Mix together the turkey, bread, egg, Worcestershire, 1 tablespoon olive oil, poultry seasoning, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape into balls (I prefer to make them smaller, which produces about 25). Bake for about 12 minutes or until just cooked through. Add the remaining 1 tablespoon olive oil to a sauce pan over medium heat. Sauté the onion for about 3 minutes, or until just tender. Add the garlic and sauté for 2 minutes more. Stir in the tomatoes, tomato paste, water, oregano, cinnamon, orange zest, and remaining salt and pepper. Add the meatballs to the sauce and simmer until ready to eat (I find that simmering longer tends to add more flavor and tenderness to the meatballs). Serve atop couscous.

COUSCOUS WITH SEVEN VEGETABLES
1 1/2 cups slivered yellow onion
2 cloves garlic, minced
1 tablespoon olive oil
1 cup sliced carrots
1 cup peeled, cubed sweet potato
2 teaspoons ground turmeric
2 teaspoons ground cumin
1/2 teaspoon salt
3/4 cup water
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup green sweet pepper, chopped
3/4 cup cherry tomatoes, quartered
10 oz couscous

In a 4 quart Dutch over cook onion and garlic in hot oil over medium heat until tender. Add carrots, sweet potato, spices and salt. Add water. Bring to boil and reduce heat. Cook, covered, for 5 minutes until tender. Stir in tomatoes. Meanwhile, prepare couscous with optional salt, according to package directions. Transfer couscous to large bowl. Add vegetable mixture, stir gently.





MOROCCAN CHICKEN & COUSCOUS SALAD
3 c. chicken broth
1 1/2 c. uncooked couscous
1 tbsp. chopped fresh parsley
1/2 tsp. dried thyme
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tsp. curry powder (opt.)
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper (opt.)
2 c. snow peas (6 oz.), cooked until crisp-tender
1 1/2 c. diced, cooked chicken
3/4 c. thinly sliced scallion (about 4)
1/2 c. chopped green bell pepper
2 tbsp. raisins or currants
1/4 c. toasted almonds or pecans, chopped coarse

Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand 5 minutes until broth is absorbed.Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper. Add cooked couscous and toss to coat. Add snow peas, chicken, scallions, green pepper and raisins. Toss to mix well. Cover and refrigerate at least 1 hour. Sprinkle with nuts just before serving.