Couscous Diet: The Best Couscous Recipes Online

1 cup couscous
1 1/4 cups chicken stock
1 TB butter
2 TB minced Italian parsley
juice of one lemon
sea salt & pepper
1 lb. firm white fish (I used orange roughy)
1/2 cup flour
2 eggs, lightly beaten
canola oil, for shallow frying

Place the couscous and stock in a large bowl, cover with plastic wrap and set aside for 5 minutes or until liquid has been absorbed. Then add butter and fluff with a fork. Add parsley, lemon zest and juice, salt and pepper and mix to combine.

Cut fish into pieces (I halved mine). Dust in flour, dip in egg and coat in couscous mixture. Heat 1/3 inch oil in a medium frying pan over medium heat and cook fish pieces for 3-4 minutes each side or until golden and crisp. Serve fish with a little mayonnaise and lemon juice mixed well; and also several lemon wedges on the side. (The more lemon the better!)

Serves 6-8.

Source Stephmodo

2 cups chicken broth
3 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 tsp salt
2 cups whole-wheat, tomato or regular couscous
1/3 cup dried currants (or raisins)
1 large tomato, diced
12 oz fresh feta cheese, crumbled
4 scallions, thinly sliced
1/2 cup chopped, toasted almonds
1/3 cup chopped fresh mint (dried is fine too)
1 Tbsp chopped fresh oregano (dried here too)
1/2 tsp freshly ground pepper

6 large mixed peppers (red, orange, green, purple and/or yellow)
Olive oil cooking spray

**Serve with: lemon wedges and extra-virgin olive oil for drizzling

Dressing:
Zest and juice from 1/2 lemon
1/2 red chili, finely chopped
1 garlic clove, finely chopped
3 tbsp olive oil
2 tbsp sweet chili sauce
salt, black pepper
Couscous:
250 ml water
1 tbsp olive oil (divided)
200 ml couscous
1/2 red onion, thinly sliced
1 orange, diced
1 avocado, diced
2 tbsp almonds, coarsely chopped
250 g halloumi, diced

Whisk all the ingredients for the dressing, and let them sit for a while to better blend together.

Bring water and 1/2 tbsp of olive oil to a boil, and stir in the couscous. Cover with a lid, and remove from heat. Let it stand for 10 minutes, then fluff with a fork.

Fry the halloumi in the other half tablespoon of olive oil until golden and crispy.

Mix the couscous with the dressing, and stir in red onion, avocado and oranges. Top with the almonds and couscous.

From: Anne

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

1 tablespoon extra-virgin olive oil

1/2 cup chopped scallions

1/2 pound broccoli florets

1 small zucchini, diced

1 small red bell pepper, seeded and diced

2 1/2 teaspoons curry powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

14 1/2-ounce can reduced-sodium chicken broth

12 ounces uncooked peeled and deveined medium shrimp

10 ounces whole-wheat couscous

In a large skillet with a lid, heat the oil over medium high heat. Add scallions and cook, stirring, for 1 minute.

Add the broccoli, zucchini and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.

Stir in the curry powder, salt and pepper. Add the chicken broth and increase heat to high. Cover and bring to a boil. Stir in the shrimp, then add the couscous and stir to combine.

Remove the skillet from the heat, replace the cover and let stand for 5 minutes. Fluff with a fork and serve.

– The Associated Press

Makes 4 servings

This salad is very portable and is great for lunch. It is also a good source of whole grains and beans, a healthy alternative to meat.

Ingredients

• ¾ cup (175 mL) sodium reduced chicken stock or water
• ¾ cup (175 mL) whole-wheat couscous
• ½ cup (125 mL) no added salt canned corn or thawed frozen corn
• ½ cup (125 mL) diced green pepper
• ½ cup (125 mL) cherry tomatoes, cut in 4
• 1 cup (250 mL) canned black beans, drained and rinsed
• ¼ cup (50 mL) green onion, chopped
• 1 tbsp (15 mL) finely diced cilantro, packed
• Juice of 1 lime
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) cumin
• ½ tsp (2 mL) black pepper

Directions

1. In a small pot, bring the chicken stock or water to a boil. Turn off the heat and add the couscous. Let it sit for 5 minutes and then fluff with a fork and transfer it to a large bowl.
2. Add the rest of the ingredients and toss.
3. Chill for 1 hour and up to 2 days.

Nutritional information per serving
(1 cup/250 mL)

• Calories: 256
• Protein: 10 g
• Total fat: 4 g
• Saturated fat: 1 g
• Dietary cholesterol: 0 mg
• Carbohydrate: 47 g
• Dietary fibre: 9 g
• Sodium: 209 mg
• Potassium: 451 mg

Developed by Nadine Day, RD. ©The Heart and Stroke Foundation.

This is the first recipe that I used after being introduced to couscous.   It’s quick, easy, inexpensive and very light on carbs and calories.

10 minutes
Ingredients (serves 2-3)

* 1 box of Near East Instant Couscous
* Boneless Skinless Chicken Breast
* 2 (about 500g) chicken breast fillets, excess fat trimmed
* 1 1/4 hot water
* 1 tsp olive oil

Season your chicken breast and start to grill it as you bring your hot water to boil.

After the water is boiled, add your couscous and seasoning your pot.   Stir and cover for 5 min.

Remove the cover, fluff your couscous and serve!

Looks yummy!  Let me know when you try it!

A garlic, herb and butter filling makes these chicken rolls moist, juicy and super tasty.
Preparation Time

10 - 15 minutes
Cooking Time

15 minutes
Ingredients (serves 4)

* 1 tbs finely chopped fresh continental parsley
* 1 small garlic clove, crushed
* 40g butter, at room temperature
* 4 (about 500g) chicken thigh fillets, excess fat trimmed
* 4 bacon rashers, rind removed
* 1 tsp olive oil
* 4 carrots, peeled, cut into thick matchsticks
* 2 tsp honey
* 250ml (1 cup) chicken stock
* 190g (1 cup) couscous

Method

1. Combine the parsley, garlic and 30g of butter in a small bowl. Place the chicken thighs on a clean work surface and open to lie flat. Spread with the butter mixture and roll up to enclose filling. Wrap 1 bacon rasher around each chicken thigh. Use toothpicks to secure.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken and cook, turning often, for 15 minutes or until cooked through.
3. Meanwhile, cook carrot in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Return to pan. Add honey and remaining butter and toss to coat.
4. Bring stock to the boil in a saucepan. Place the couscous in a heatproof bowl. Add the stock. Cover and set aside for 5 minutes. Use a fork to separate grains.
5. Remove the toothpicks from chicken. Thickly slice. Divide the couscous and carrot among serving plates. Top with chicken. Drizzle over the juices to serve.

Notes & tips

*
More options
* Veal & pesto rolls with couscous: Omit parsley, garlic, butter and bacon. Replace chicken with 4 veal schnitzels. In step 1, fill with 3 tbs basil pesto and 30g (1/4 cup) grated mozzarella. Stir 1 tomato, finely chopped, 40g (1/4 cup) pitted black olives and 2 tbs chopped fresh continental parsley into the couscous at the end of step 4.
* Chicken kebabs with herb butter: Omit the garlic, carrots, honey, stock and couscous. Cut the chicken, bacon and 1 red capsicum, deseeded, into 3cm pieces. Thread alternately onto 8 metal skewers. At the end of step 2, add butter and parsley to the pan and turn to coat. Serve with potato salad.
* Creamy chicken pasta: Omit butter, carrots, honey, stock and couscous. Replace chicken thighs with 2 single chicken breast fillets, thinly sliced. Reduce the bacon to 2 rashers and thinly slice. Cook 300g dried curly fettuccine pasta in a saucepan of boiling water following packet directions. Add 230g (1 1/2 cups) frozen peas in the last 5 minutes of cooking. Drain. At the end of step 2, transfer chicken to a plate. Add the bacon, 4 green shallots, ends trimmed, finely chopped, and 1 garlic clove, crushed, to the pan and cook, stirring, until the shallot softens. Add 375ml (11/2 cups) thickened cream and bring to the boil. Stir in the pasta mixture, chicken and parsley. Divide among serving bowls. Top with shredded parmesan. Serve with garlic bread.

Source

Australian Good Taste - June 2007 , Page 42
Recipe by Kathy Knudsen

SPINACH FETA COUSCOUS
1 cup dry couscous
3-4 handfuls of fresh spinach
1/2 block feta cheese
1 t. fresh dill
1/4 c. cherry tomatoes
1/4 c. red and/or green peppers
2 T. Pine nuts
2 T. Olive Oil

DIRECTIONS: Take the 3-4 handfuls of fresh spinach and put it in a blender along with the amount of water that is required to make 1 cup couscous (follow package instructions). Blend nicely and put in a saucepan until it begins to boil. See the image on the top left for the beautiful bright green creation that you will soon see! Add your couscous, let it stand for about 5 minutes until the water is absorped. In the meantime, you can chop up your feta cheese, dill, tomatoes (we removed the seeds first, this is something we learned in our pizza making class) and peppers. When the couscous has cooled, simply mix together all the fresh ingredients, pine nuts and olive oil. Voila! Our recipes are usually made for lunches, meant to be served lukewarm and should fill five 1 cup containers.

From - Purple Pink & Orange

A North African blend, chermoula takes lamb from simple to special in the blink of an eye.
Cooking Time

15 minutes
Ingredients (serves 4)

* 600g lamb eye of loin (backstrap)
* Olive oil spray
* 290g (1 1/2 cups) couscous
* 1/2 tsp ground turmeric
* Pinch of salt
* 500ml (2 cups) boiling water
* 1 x 420g can Woolworths Select Chickpeas, rinsed, drained
* 1/3 cup fresh continental parsley leaves
* 100g reduced-fat natural yoghurt, to serve
*
Chermoula
* 1 1/2 cups chopped fresh coriander
* 1 cup chopped fresh continental parsley
* 2 garlic cloves, crushed
* 2 tsp ground cumin
* 2 tsp paprika
* 2 tbs fresh lemon juice
* 1 tsp olive oil

Method

1. To make the chermoula, place the coriander, parsley, garlic, cumin, paprika, lemon juice and oil in the bowl of a food processor and process until smooth.
2. Reserve 2 tablespoons of chermoula. Spread remaining chermoula over lamb.
3. Spray a chargrill with olive oil spray to grease. Heat over medium-high heat. Cook the lamb on the grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest.
4. Meanwhile, place the couscous, turmeric and salt in a large heatproof bowl and pour over the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the chickpeas.
5. Thickly slice the lamb across the grain. Divide the couscous mixture among serving dishes and sprinkle with the parsley. Top with the lamb. Spoon over the yoghurt and reserved chermoula to serve.

Source

Australian Good Taste - September 2007 , Page 31
Recipe by Alison Adams

Dani Spies is the heath and fitness trainer that’s in the couscous video that I posted last week. Here is one of her couscous recipes with broccoli and chicken.

Ingredients

* 3-4 oz. of pre-cooked shredded chicken
* A cup or so of broccoli florets
* A cup of pre-cooked quinoa (or whatever grain you have on hand)
* 2 cloves of garlic (if you’re feeling REALLY lazy,use garlic powder)
* A few tbsp. of low sodium soy sauce
* Tsp. of toasted sesame oil
* A sprinkle of toasted sesame seeds
Serves 1.

Directions

1. Heat sesame oil in a small saute pan over medium high heat. Add garlic and cook for a minute or so or until fragrant.

2. Add broccoli, soy sauce, and a splash of water. Throw a lid on and cook for 3-4 minutes.

3. Add chicken and cook until heated through. In the meantime, heat up your quinoa!

4. Top quinoa with chicken and broccoli and sprinkle with sesame seeds…enjoy!

Check out her site