Posts tagged Couscous
Couscous, sausage and roasted tomatoes
Apr 7th
Recipe: Couscous, sausage and roasted tomatoes
Couscous, sausage and roasted tomatoes
Couscous, sausage and roasted tomatoes
Ingredients
- 1 tomato chopped
- 5 tomatoes cored and halved
- 4 asparagus – chopped into 1/4-1/2 inch pieces
- 1 cup couscous
- 2 poblano peppers – chopped finely
- 1 Red Onion – chopped finely
- 5 Garlic Cloves – sliced
- 1 bunch cilantro – chopped
- 1/2 lb. sausage
- 3 tbs. red curry paste
- 2 tbs. garlic red chili sauce
- 1 lemon
- 1/4 cup water
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Place 5 halved tomatoes cut side up on a baking sheet. Sprinkle with salt and pepper and place in the oven for about 20 minutes. Place saute pan over medium high heat and add 3 tbs. of olive oil. Add 1 cup of chopped onion and 1 poblano pepper chopped. Cook for a few minutes and add the sausage (i use uncased sausage, but it doesn’t matter). As the sausage cooks, break it apart with your spatula. After cooking for about 20 minutes, add sliced garlic and continue cooking until the sausage is fully cooked and ready to eat.
- In small bowl add 1/4 cup water, red curry paste and garlic red chili sauce, mix well.
- In small sauce pan bring 1 cup of chicken broth to a boil.
- Place saute pan over medium heat and add 3 tbs. olive oil and 2 tbs. butter. When butter has melted add 1 poblano pepper, asparagus and red onion. When the onion is translucent, add the red curry mix from bowl and cook for 1 more minute.
- In large heat resistant bowl add the couscous and vegetables from saute pan. Mix well then add the boiled 1/4 cup water. Cover for 5 minutes. After 5 minutes add the cilantro, chopped tomatoes, salt, pepper and the juice of 1 lemon.
- Put couscous on the plate and top with sausage and roasted tomatoes.
Cooking time (duration): 45
Meal type: dinner
Microformatting by hRecipe.
Couscous w/ chicken and spices
Jan 22nd
Recipe: Couscous w/ chicken and spices
Ingredients
chickpea stew over couscous with chicken and spices
chickpea stew over couscous with chicken and spices
- 1 cup couscous
- 1 bunch cilantro – chopped
- 2 shallots – minced
- 2 tbs. garlic chili sauce
- Juice of 1 lemon – roughly
- 1/4 cup 1/4 cup extra virgin olive oil – good quality
- 2 tbs butter
- 1 cup chopped chicken – I use a store bought roaster
- salt and pepper – to taste
Instructions
- Cook the couscous according to instructions.
- Place non-stick saute pan over medium heat. Put olive oil and butter in pan.
- When the butter is melted add the shallots, garlic chili sauce, chicken, salt and pepper. Cook until shallots are translucent.
- Take pan off the heat. Add the couscous, lemon and cilantro.
- Mix lightly with a fork and serve.
Quick Notes
If you don’t like spicy, then replace the garlic chili sauce with garlic.
I like to cook this and top it with: http://www.thelotuscafe.org/chickpeas/chickpea-stew.html
Picture above is the chickpea stew over the couscous w/chicken and spices. Extra chopped tomato, chopped cilantro and sprinkled smoked paprika was added over the top of the dish. Chopped avocado would also be excellent.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.
Curried Couscous and Vegetables
Dec 13th
Recipe: Curried Couscous and Vegetables
Summary: Delicious
Ingredients
- 1 cup boiling water
- 8 oz couscous
- 12 asparagus spears – cut to 1/4 in. pieces
- 1 zucchini – chopped
- 1 yellow squash – chopped
- 2 large red peppers – chopped
- 1/4-1/2 cup kalamata olives – pitted and chopped
- 2 tbs. basil leaves – chopped
- pepper – to taste
- 4 shallot – minced
- 5 tbs. lemon juice
- 1 tsp. lemon zest
- 4 tbs. red chili paste
- 2 tsp. ponzu sauce
Instructions
- Bring water to a boil in a small sauce pan.
- Roast couscous in skillet for 5-10 minutes on medium heat – stirring constantly. Add 2 tbs. garlic chili sauce. Stir for 1 minute. Add couscous to boiling water, stir, cover and let sit for 5 minutes.
- Saute vegetables (zucchini, yellow squash and red peppers). Add 2 tbs. garlic red chili sauce, 2 tsp. ponzu sauce. Cook until the squash is ready to eat. Take off the heat.
- Mix couscous, vegetables, cilantro and kalamata olives.
- Let sit for 10 minutes. Mix in 1/4 cup ponzu sauce and 1/4 cup olive oil. Mix well and serve.
Quick Notes
Add more or less of the red garlic chili sauce depending on how much you like spicy food.
Topping this with a protein and a sauce is awesome!
Cooking time (duration): 30 min
Number of servings (yield): 2
Meal type: dinner
Microformatting by hRecipe.