Ingredients:
1 T. plus 1 t. Butter
1 C. Apple, peeled and diced
1 T. Shallots, minced
1 t. Garlic, minced
3 T. Fresh mint, chopped
Salt
Fresh ground black pepper
1 C. Couscous
1 T. Olive oil
1 C. Chicken stock
2 oz. Feta cheese, crumbled
Procedure:
In a sauté pan, heat 1 tablespoon of butter. When the butter is
melted, add the apples, shallots, garlic and mint. Sauté for about
2 minutes
Add the couscous and olive oil and sauté for another 1 minute
Stir in the stock and bring to a boil, stirring for 2 minutes. Reduce
the heat and cook for 1 minute
Stir in the remaining butter and remove from the heat. Cover and allow
to sit for 2 minutes
Uncover and fluff with a fork. Fold in the feta cheese. Season with
salt and pepper
Notes:
Serve with an entrée
Ingredients:
6 oz. Couscous
1 T. Butter
1/4 C. Raisins
2 T. Almonds, toasted
1/4 C. Cooked spinach, chopped
Procedure:
Make couscous according to directions on box
Melt butter in saucepan. Add raisins, nuts and cooked spinach
Season with salt and pepper to taste
Sauté, mixing ingredients together
Serve spinach and nut mixture on top of couscous
Notes:
Pine nuts can be used in place of the almonds
Serve with an entrée
Ingredients:
1/4 C. Cauliflower florets, finely chopped
1 C. Couscous, uncooked
1 T. Butter
1 1/2 C. Chicken stock
1/2 C. Swiss cheese, grated
Procedure:
Mix the cauliflower florets, couscous, butter, and chicken broth in a
four cup microwave proof dish
Cover with a lid or plastic wrap, leaving a little space for steam to
escape
Microwave on high for 4 to 5 minutes, or until the mixture reaches a
rapid boil
Stir well and let sit stand covered for about 5 minutes, or until the
couscous is cooked
Notes:
Serve with an entrée
Ingredients:
1 C. Water less 2 T.
1 T. Extra virgin olive oil
1/2 t. Salt
1 Orange
1 C. Packaged quick-cooking couscous
1 Green onion, chopped, for garnish
Procedure:
In a large saucepan, combine water, olive oil or butter, and salt.
Bring to a boil
While the water is coming to a boil, cover the finest grating side of
a grater with plastic wrap, extending the wrap below it to catch the zest.
Grate the zest from all sides of the orange, making sure to get only the
colored part and none of the bitter white pith
When the orange is completely grated, scrape the zest from the plastic
into a small mound; you should end up with about 1 teaspoon or more zest
Cut the orange in half and squeeze out 2 tablespoons juice. Set juice
aside and reserve the remaining orange for garnish or another use
When the water comes to a boil, stir in the orange juice. Remove the
pan from the heat and stir in the couscous. Stir well. Cover and let stand
for 5 minutes
Fluff with a fork or chopstick, stirring in the reserved zest, until
grains are separated
Cover until ready to serve, and fluff again right before serving
Garnish with a sprinkling of chopped green onion
Notes:
Butter can be used in place of the olive oil
Serve with an entrée
Spiced Couscous with
Nectarines:
Ingredients:
1 Onion, chopped
2 1/2 C. Chicken stock
1 1/2 t. Ground coriander
1 t. Ground cumin
16 oz. Can chickpeas (garbanzo beans), drained
3 Nectarines, diced, about 1 1/2 cups
10 oz. Couscous
Procedure:
Combine onion and 1/4 cup of the chicken stock in a large saucepan and
cook over medium heat until the onion is soft and translucent
Add the remaining chicken stock, coriander, cumin and chickpeas and
bring to a boil
Reduce heat to low and simmer, covered, for 5 minutes
Add the diced nectarines and couscous and mix well. Cover tightly and
remove from the heat
Allow to stand for 5 minutes, or until all of the liquid has been
absorbed
Garnish each serving with Chilean nectarine slices, if desired
Notes:
Serve this delicious dish hot or cold
Serve with an entrée