COUSCOUS WITH SCALLIONS
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
- When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.
SCALLION COUSCOUS
This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 226 g, Fat 7 g, Fiber 2 g, Protein 6 g
SCALLION COUSCOUS
Make and share this Scallion Couscous recipe from Food.com.
Provided by Heather U.
Categories Low Cholesterol
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
- While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
- With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.
Nutrition Facts : Calories 240.5, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 218.9, Carbohydrate 46.1, Fiber 3.5, Sugar 0.4, Protein 7.8
COUSCOUS WITH PISTACHIOS AND SCALLIONS
Steps:
- Cook couscous according to package directions. Add pistachios and scallions, fluffing with a fork to combine. Season with salt and pepper.
ISRAELI COUSCOUS WITH CELERY, SCALLIONS AND CRANBERRIES
Steps:
- Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
- Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
- Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.
SAFFRON SCALLION COUSCOUS
This is from Food to Live By. Everyone loves this side dish. I noticed there is one other recipe posted on recipezaar that is very similar to this one. There are a slight change of ingredients and the preparation is a bit different.
Provided by theAmateurPastryChef
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
- Rub the couscous between your palms until all the grains are coated with oil.
- Heat the stock in a small saucepan until just begins to boil.
- Remove stock from heat and add the saffron, stirring to blend.
- Add half the stock to the couscous.
- Keep the remaining stock warm over low heat.
- Stir and fluff the couscous with a fork.
- Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
- Add the remaining stock to the couscous.
- Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
- Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
- Season the couscous with salt and pepper to taste and stir in the scallions just before serving.
Nutrition Facts : Calories 231, Fat 7.1, SaturatedFat 1, Sodium 8.8, Carbohydrate 35.5, Fiber 2.9, Sugar 0.6, Protein 6
COUSCOUS WITH TOMATOES AND SCALLION
This is a terrific, simple and quick side dish. I've also used this recipe to spice up a box the "Near East" brand flavored couscous as well. Simply use the amount of water specified on the box, and add the extra ingredients. It will still be ready in 5 minutes
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
- Bring liquid to a boil.
- Stir in couscous.
- Cover pan and remove from heat.
- Let stand for 5 minutes.
- Remove lid and fluff couscous with fork.
- Stir in olives and fresh parsley and serve.
COUSCOUS WITH CORIANDER AND SCALLIONS
Thin slices of scallions perk up this side and add a contrasting texture to a satisfying bowl of couscous. Bonus: this only take 5 minutes to prepare and 5 minutes to cook!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 1 cup salted water to a boil. Remove from heat, stir in couscous, coriander, and scallions. Cover; let stand until liquid is absorbed, about 5 minutes. Add oil, season with pepper, and fluff with a fork to combine.
LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL
Categories Salad Side Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Lemon Spinach Chill Vegan Couscous Dill Boil Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.
CURRIED COUSCOUS
Categories Onion Side Quick & Easy Curry Couscous Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a heavy saucpan cook the white part of scallion in the butter over moderately low heat, stirring, for 1 minute, add the curry powder, and cook the mixture, stirring, for 1 minute. Add the broth, bring it to a boil, and stir in the couscous. Remove the pan from the heat, let the couscous stand, covered, for 5 minutes, and stir in the scallion green and salt and pepper to taste.
PEARL COUSCOUS SALAD
This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.
Provided by Susan
Categories Pasta Salad
Time 8h50m
Yield 6
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
- Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
- Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
- Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g
SHRIMP AND SCALLOP COUSCOUS
This quick and satisfying skillet dish is a favorite. It uses up summer veggies in a sensational blend of flavors. Round out the meal with garlic bread sticks. -Marvin Meuser Jr., Princeton, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.
Nutrition Facts : Calories 201 calories, Fat 9g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
COUSCOUS WITH PISTACHIOS, SCALLIONS AND CURRANTS
Make and share this Couscous With Pistachios, Scallions and Currants recipe from Food.com.
Provided by Robin Hanahan
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.
Nutrition Facts : Calories 551.2, Fat 33.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 336.6, Carbohydrate 53.5, Fiber 5.4, Sugar 14.1, Protein 11.6
COUSCOUS WITH CUMINSEED AND SCALLION
Categories Herb Side Vegetarian Vegan Couscous Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small saucepan combine 3/4 cup water, the oil, the cuminseed, and the salt and bring the mixture to a boil. Stir in the couscous and let the mixture stand, covered, off the heat for 5 minutes. Fluff the mixture with a fork and stir in the scallion, the parsley, and salt and pepper to taste.
MEDITERRANEAN CHICKEN AND SCALLION COUSCOUS
Steps:
- Mix yogurt, lemon juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander and red pepper flakes together. Place chicken tender in a food storage bag and pour in yogurt mixture. Refrigerate 1 hour to overnight.
- Preheat oven to 200 degrees F. Place foil wrapped bread in oven. Remove chicken from bag, pat off excess yogurt and season with pepper, garlic powder, and onion powder. Heat a large skillet over medium heat with 2 tablespoons of extra-virgin olive oil, add chicken to skillet and cook 2 to 3 minutes each side until golden brown. Remove chicken from pan and cover to keep warm.
- Meanwhile add 2 cups of chicken stock to a saucepan over medium high heat and bring to a boil. Add chopped scallions, couscous and salt and pepper to taste. Remove from heat cover with lid and let stand 10 minutes.
- Add remaining 2 tablespoons of extra-virgin olive oil to skillet. Cook onions, red peppers and garlic 2 to 4 minutes. Add artichoke hearts, olives and remaining cup of chicken stock bring to a simmer. Return chicken tenders to skillet. Cover and simmer 8 minutes or until chicken is cooked through.
- Fluff couscous with fork. Mix cornstarch with water and pour into simmering mixture stir to combine. Top chicken with fresh chopped parsley. Remove bread from oven. Serve over couscous with warm flat/pita bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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