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Couscous Salad

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Couscous salad is a delicious dish which goes well with meat. If you do not have dried apricots, you may use raisins or dried cranberries instead.

 

Serves 8

Ingredients:

2 cups chicken stock

2 cups couscous

1 tablespoon olive oil

75g chopped dried apricots

2 cups baby spinach leaves

75g blanched, lightly roasted almonds or pistachios

75g feta cheese

75g roasted red capsicum, cut into small strips

 

Place the apricots and chicken stock in a medium sized saucepan over high heat. Bring it to a boil. After, remove from heat and add the couscous and the olive oil. Cover the pan for five minutes. Allow the couscous to absorb the oil.

Meanwhile, roughly chop the baby spinach leaves, almonds and feta cheese. Once the couscous has rested, transfer it to a salad bowl. Add the baby spinach leaves. Let it stand for 10-15 minutes. After, stir in the almonds, feta cheese and capsicums. Gently toss until combined. Serve immediately.

 

Photo Courtesy Of:  jules:stonesoup

Couscous Stuffed Tomatoes

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Couscous stuffed tomatoes is a yummy dish you can enjoy as is or as a side to grilled meat. This recipe is also a great appetizer or party food.

Salting the tomatoes is an important step, so that it will not make the couscous filling soggy. I often salt my tomatoes even if they are just chopped sides, so that they remain fresh.

 

Ingredients:

1 dozen medium sized, tomatoes

1 box of couscous

1 can of garbanzo beans, chopped

1/4 cup of toasted pine nuts

1/4 cup chopped basil

1/4 cup chopped spinach

1 lemon, juiced

1 teaspoon lemon zest

1/4 teaspoon salt

1/4 teaspoon pepper

4 cloves of garlic, minced

1 shallot chopped

1/4 cup Italian breadcrumbs

1/4 cup finely grated parmesan

4 tablespoons olive oil

 

Preheat the oven at 300F. After, slice the bottoms of the tomatoes using a sharp knife to make a steady base. Once you are done cut off the tops of the tomatoes and scoop out the seeds and the flesh. Next, sprinkle the insides of the tomatoes with salt and place them upside down on a paper towel.

Place the couscous in a large bowl. Pour in some boiling water (amount depending on the cooking instructions). Stir and then cover the bowl for 5 minutes or until the couscous has absorbed the water. After this, stir in the pine nuts, garbanzos, basil, spinach, lemon zest and lemon juice. Season the mixture with salt and pepper.

Heat one tablespoon of olive oil in a small pan over medium heat. Sauté the shallots for 2 minutes or until translucent. Next, add the garlic and fry it for a minute or until it is light brown and fragrant. Add the sautéed garlic and shallots to the couscous. Mix well.

Combine the Parmesan cheese and breadcrumbs in a small bowl and then grease a baking dish using 1 tablespoon of olive oil.

Fill a tomato with the couscous mixture and then top it with the breadcrumbs and cheese mixture. Place it on the baking dish. Repeat this for the remaining tomatoes. After, drizzle the remaining olive oil over stuffed tomatoes. Bake it for 15-20 minutes or until the tops are light brown and the tomatoes are soft. Let it stand for 2 minutes before serving.

 

Photo Courtesy Of: uits

Cucumber & Zucchini Cousous

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Couscous is very nutritious and it has twice the amount of nutrients found in pasta. According to historians, couscous originated from North Africa. It is a staple dish in some countries in Europe and the Middle East. It is usually served with meat or as a side dish. It can also be eaten alone with bread. You can eat it warm or cold, depending on how you want it.

Serves 6

Ingredients:

10 ounces uncooked couscous

1 3/4 cup vegetable or chicken broth

4 tablespoons olive oil

1/2 cup lemon juice

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cucumber, seeded and diced

1 zucchini, diced

3 cloves garlic, minced

1 big red onion, chopped

1/2 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

6 slices lemon

Mediterranean flat bread

In a saucepan or skillet, heat the olive oil under medium heat. Saute the garlic, onions and zucchini for 5-7 minutes until soft.

In a deep saucepan, boil the broth. Stir in couscous and then cover for 1 minute. Remove from heat. Let it stand for 5 minutes. After, fluff it with a fork.  Add the cucumber, parsley, basil, sautéed zucchini and lemon juice. Mix well and season it with salt and pepper.

Serve with warm with lime wedges and flat bread.

Photo Courtesy Of: Lori_NY