What is your favorite couscous non-meat & meat based recipe?

Question

I have purchase packages of "traditional" couscous, all wheat couscous & Isreali couscous. Don't know which one to try first!

Answer 1

Couscous Paella

Ingredients:
2 teaspoons canola oil
1 red onion, chopped
1 garlic clove, minced
1 1/2 cups low sodium vegetable broth
1 cup frozen peas
1 cup frozen carrots
1/4 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper or cayenne pepper
1 cup dry couscous
1 tomato, chopped
2 teaspoons dried parsley
1/2 cup almonds, chopped

Place oil in large skillet or dutch oven at medium-high heat.
Add onion and garlic.
Cook until onion is tender, about 5 minutes.
Add broth, peas, carrots, salt, turmeric and red pepper.
Bring to a boil over high heat.
Reduce heat, cover and simmer 10 minutes.
Remove from heat and stir in uncooked couscous, tomato, parsley and almonds.
Cover and let stand 5 minutes before serving.

Answer 2

yum, couscous with roasted veggies.

toss any veggies you like (asparagus, zucchini, tomatoes, etc) in olive oil and roast in a 400 degree oven for 30 min, until lightly browned. Prepare couscous according to directions, toss veggies with couscous, adding salt and pepper to taste. Toss in some pine nuts and dried fruits for texture and flavor. Enjoy!

Answer 3

I'm watching this question because I want some couscous recipes too. ♥

Answer 4

do no longer fill in the "meat" gaps with meat replacers. you're going to deprive your self of supplements and minerals and reason very undesirable outcomes on your well being. once you're gonna be a vegetarian, devour like a vegetarian.. do not devour like a meat eater. A vegetarian isn't gonna bypass and order a hamburger (even if that's pretend meat or no longer).. they're gonna get a salad because that's nutritiously more beneficial useful for you. Legumes, nuts, cereals, grains, root vegetables (more beneficial than basically potatoes), leafy vegetables, culmination, berries....

Answer 5

one of my favorite couscous dishes has orange juice, chopped orange slices, green diced peppers and chopped scallions in it. cook according to box and add some oj to the water for flavor. take a fresh orange, peel and slice each section in thirds. dice some green peppers (red peppers are nice to for color) and some scallions. mix well. this is good warm or chilled as a salad.

Answer 6

Couscous with Golden Raisins, Pine Nuts, and Green Onions

Ingredients:

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 ounces)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted preparation

Directions:

Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

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Mango Chutney Couscous

Ingredients:

3/4 cup water
1/3 cup hot mango chutney
1/4 cup frozen whole-kernel corn
2 cloves garlic, finely chopped
1/2 teaspoon instant chicken flavored bouillon
1/8 teaspoon ground black pepper
2/3 cup plain couscous, uncooked
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped green onion
1 tablespoon finely chopped cilantro


COMBINE water, chutney, corn, garlic, bouillon and pepper in medium saucepan. Bring to a boil over high heat. Remove from heat; stir in couscous and bell pepper.

COVER; let stand for 8 minutes or until ready to serve. Fluff with fork; stir in green onion and cilantro.

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Butternut-Squash Couscous

Ingredients:

1/4 cup sliced almonds
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
1/4 teaspoon cayenne
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/4 cup raisins
3 cups canned low-sodium chicken broth or homemade stock
1 1/4 teaspoons salt
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3/4 cup chopped fresh parsley
1 1/2 cups water
1 1/2 cups couscous


Directions:

In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° oven for 5 to 10 minutes.

In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes.

Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.

Answer 7

i love couscous w/ pine nuts, olive oil, red onions, parsley, black olives.

Answer 8

COUSCOUS WITH SPICED ZUCCHINI

1 cup reduced-sodium chicken broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Makes 4 to 6 side-dish servings.



COUSCOUS WITH LAMB STEW

Active time: 1 1/2 hr Start to finish: 3 1/2 hr

This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients. One, the granular pasta called couscous, is now commonplace in supermarkets across America. The other, dried rose petals, is available by mail order.

For lamb stew
2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1/4 cup olive oil
3 large onions, thinly sliced
8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded
4 cups canned tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 fresh habanero or cayenne chile, finely chopped, including seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary

1 bay leaf (not California)
Pinch of saffron threads
4 carrots, sliced 1/2 inch thick
4 turnips, peeled and cut into 1/2-inch-wide wedges
3 red or green bell peppers, cut into 1/2-inch pieces
1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off

For spicy tomato sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon crushed dried rose petals (pesticide-free; optional)*
1/2 teaspoon cayenne, or to taste

For couscous
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

Make lamb stew:
Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.

Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.

Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.

Make spicy tomato sauce:
Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.

Cook and serve couscous:
Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.

*Available by mail order from Kalustyan's [phone].

Makes 8 to 10 servings.