October 22, 2010 at 6:09 pm (black pepper, cholesterol-free egg substitute, european-style salad mix (mescalun), feta, fresh tomatoes, kalamata olives, Main Dish, olive oil, parsley, red wine vinegar, scallions, stovetop, Summer, vegetable cooking spray, whole-wheat couscous)
This recipe is a great way to highlight the flavor of fresh summer tomatoes.
Serves 2.
Cakes:
1/3 C uncooked whole-wheat couscous
1/2 C boiling water
1/4 C (1 oz) crumbled feta cheese
3 T egg substitute
2 T finely chopped green onions
1/8 t freshly ground black pepper
2 t olive oil
Cooking spray
Salad:
2/3 C chopped seeded tomato
2 T chopped pitted kalamata olives
2 T chopped fresh parsley
2 t red wine vinegar
1/2 t olive oil
1/8 t freshly ground black pepper
3 C mescalun or other gourmet salad greens
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1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 C boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 t oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2″. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 t pepper). Arrange 1 1/2 C greens on each of 2 plates. Top each serving with 1/2 C tomato mixture; arrange 2 cakes over tomato mixture.
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June 11, 2010 at 3:10 pm (brown sugar, cake, cocoa, cooking, couscous, honey, maple syrup, microwave, oven, pecan halves, semisweet chocolate chips, silken tofu, stovetop, vanilla)
You won’t believe this cake contains couscous, which lends a wonderful texture and flavor to the bottom layer. It’s simple to make and even more fun to eat!
Serves 12.
1/4 C pecan halves
2 1/2 C water
1 1/2 C brown sugar
1/4 C cocoa
1 C uncooked couscous
1 T vanilla
10-oz semisweet chocolate chips
2 (10-1/2 oz) packages firm “Lite” silken tofu, at room temperature
3 T maple syrup OR honey
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Preheat oven to 300 degrees. Place pecans on baking sheet and toast in oven until golden, about 20 minutes. Let cool, then transfer pecans to food processor and process until coarsely ground.
In medium saucepan, mix water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring occasionally, until thickened and couscous is tender, 5 to 10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9″ springform pan. Sprinkle 1/4 cup ground pecans over top.
In small saucepan, melt chocolate chips over low heat, stirring constantly. Alternatively, put chocolate chips into medium microwave-safe bowl and microwave on medium, until melted. Stir until smooth. Transfer to food processor or blender, add tofu and maple syrup, then process until smooth. Pour filling over couscous layer and top with remaining ground pecans. Refrigerate until cake is set, about 2 hours. Serve cold.
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February 24, 2010 at 2:39 pm (butter, canned black beans, canned diced tomatoes, cheddar, chili powder, couscous, ground cumin, Quick Dishes, scallions, Side dish, stovetop)
Makes 6 servings
1/2 C chopped green onion, divided
2 T butter
14 1/2 oz canned chicken broth
14 1/2 oz canned diced tomatoes
1 t ground cumin
1 t chili powder
10 oz couscous
15 1/2 oz canned black beans, rinsed and drained
1/2 C shredded cheddar
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In large saucepan, cook 1/3 C green onions in butter until tender. Stir in broth, tomatoes, cumin and chili powder. Heat to a boil; remove from heat. Stir in couscous and beans. Cover; let stand 5 minutes.
Fluff couscous mixture with a fork. Top each serving with cheese and remaining green onions.
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September 11, 2009 at 10:56 am (7 ingredients or less, chicken thighs, couscous, Main Dish, oven, parsley, pepper, red wine vinegar, salt, stovetop, Summer, zucchini)
Prep: 10 minutes
Total: 35 minutes
Serves 4
8 chicken thighs
2 zucchini (about 1 pound total), halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red-wine vinegar
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1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
2. Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
3. Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.
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July 9, 2009 at 10:58 am (bulgur wheat, cucumbers, dill weed, feta, fresh mint, fresh tomatoes, Greek, light Italian dressing, no-cook, Salad, Summer, whole-wheat couscous)
Prep Time: 25 min
Total Time: 1 hr 25 min
Makes: 6 servings, about 1 cup each
1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) crumbled feta cheese
1 tsp. dill weed (optional)
1/2 cup light Italian dressing
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Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
Add remaining ingredients; toss lightly.
Refrigerate 1 hour.
Variations:
Substitute 1 Tbsp. chopped fresh dill or mint for the dill weed.
Substitute 4 cups cooked bulgur wheat for the cooked couscous, preparing as directed on package.
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May 2, 2009 at 12:09 pm (butter, canned garbanzos, chicken broth, cilantro, cooked pork, couscous, cubed cooked chicken, cubed cooked lamb, garlic, Main Dish, olive oil, onion, paprika, red pepper (cayenne), salt, stovetop)
For the sauce:
1/3 C olive oil
1 T plus 1 t paprika
2 t minced garlic
1/2 t salt
1/8 t cayenne pepper
For the couscous:
2 T unsalted butter
1 medium onion, chopped fine
2 C chicken stock
1 C medium grain instant couscous
1 C chickpeas, drained and rinsed
1 1/2 C leftover chicken, pork or lamb, cut in 1/2″ cubes
3 T chopped cilantro
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Mix sauce ingredients until blended. Set aside.
In a medium saucepan over medium-high heat, melt butter and saute onion until translucent, 3 to 4 minutes. Add chicken stock and bring to boil. Pour the couscous into the boiling liquid, stirring constantly. Boil for 2 minutes. Remove from heat. Stir in the chickpeas and meat. Cover and allow to stand about 10 to 20 minutes. Fluff the mixture and add the cilantro.
Serve with the sauce. Serves 4 to 6.
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May 1, 2009 at 1:04 pm (black beans, canned black beans, cilantro, couscous, frozen corn, garlic powder, ground cumin, jalapeños, lime juice, no-cook, olive oil, red onion, roasted garlic olive oil, Salad, salt, Side dish)
1 C couscous
1/2 t ground cumin
1 t salt (or to taste)
1 to 1 1/4 C boiling water
1 3/4 C cooked black beans OR 15 oz canned black beans
1 C frozen corn
1/2 C red onion, finely chopped
1/4 C cilantro, minced
1 jalapeno, minced
3 T roasted garlic olive oil OR 3 T olive oil and 1/4 t garlic powder
3 to 4 T fresh lime juice
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Place couscous, cumin, salt and garlic powder (if using) in a large heatproof bowl or storage container and pour 1 C boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 C boiling water, cover and let sit for a few minutes longer. Fluff up with a fork.
Toss in the beans, corn, onion, cilantro and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
Yield: 4 servings.
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