Couscous Diet: The Best Couscous Recipes Online

Tuscan-Style Couscous Salad (adapted from Vegetarian Classics, by Jeanne Lemlin)

Serves 4 as a main course

1½ cups couscous
½ teaspoon turmeric
2 cups boiling water
½ cup pine nuts
1 (15-ounce) can small white beans such as navy or Great Northern, rinsed well and
drained
1 pint cherry tomatoes, halved
¾ cup shredded fresh basil
1 small red onion, slivered

The dressing:
3 garlic cloves, unpeeled
? cup lemon juice
½ teaspoon salt
Generous seasoning freshly ground pepper
3 tablespoon extra virgin olive oil

1. Place the couscous and turmeric in a large bowl and mix. Pour on the boiling water, stir, and immediately cover the bowl with a large plate. Let sit for 10 minutes. Remove the cover and fluff the couscous with a fork. Let cool.

2. Place the pine nuts and unpeeled garlic cloves in a small skillet and toast over medium heat, tossing often, until golden, about 5 minutes. Watch them carefully because they can easily burn. Let the pine nuts cool, then mix them into the couscous along with the beans, tomatoes, basil, and red onion.

3. Mince the garlic. Place the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and toss well. Let marinate at least 30 minutes before serving. Cover and chill if longer than 30 minutes. Serve at room temperature.

Source CrumblyCookie

Ingredients

250g couscous
3 tbsp olive oil
1 chopped onion
2 large sliced skinless boneless chicken breast fillets
85g blanched almonds
1 tbsp hot curry paste
100g halved ready-to-eat apricots
20g pack fresh coriander

Method:

Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.

Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.

Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.

Recipe from Good Food magazine, August 2004

Serves 6

1 small onion, quartered

¼ cup fresh lemon juice

¼ cup extra-virgin olive oil

2-inch piece fresh ginger, peeled and sliced

4 cloves garlic

2 tablespoons ground cumin

1 tablespoon caraway seeds

1 tablespoon sambal oelek or ½ teaspoon crushed red pepper flakes

1 tablespoon paprika

1 teaspoon kosher salt

1 pinch saffron threads

2½ pounds boneless, skinless chicken thighs, cut into 1½ inch pieces

Salt and pepper

Chopped fresh flat-leaf parsley or cilantro, to taste

Couscous with currants, Barberries and Mint (see recipe)

1. To make the marinade: Puree marinade (everything except chicken and parsley) ingredients in food processor until smooth. Thread chicken onto bamboo skewers and place in large baking dish. Pour marinade over chicken and turn to coat well. Cover with plastic and refrigerate overnight.

2. To grill the chicken: Preheat grill to medium heat. Season chicken with salt and pepper and grill until no longer pink and cooked through, turning frequently, about 10 minutes. Transfer skewers to plate. Sprinkle with parsley and serve with couscous.

Per serving (not including couscous): 310 calories, 35 g protein, 0 carbohydrates, 18 g total fat, 5 g saturated fat, 125 mg cholesterol, 420 mg sodium, 0 fiber.

Makes 4 servings

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

1 (14.5-ounce) can reduced-sodium chicken broth

12 ounces raw medium shrimp, peeled and deveined

10 ounces whole-wheat couscous

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

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

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

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

Per serving: 444 calories, 7 grams fat (1 gram saturated), 129 milligrams cholesterol, 65 grams carbohydrates, 31 grams protein, 338 milligrams sodium, 7 grams dietary fiber.

INGREDIENTS

1. 1cupwater
2. 1teaspoonsalt, divided
3. 1cup uncookedwhole wheat couscous
4. 1/4cupfresh lime juice
5. 2tablespoonscanola oil
6. 1/2teaspoonground cumin
7. 1 1/2cupsmangoes, cubed
8. 1cuppineapples, chopped
9. 1/2cupfresh cilantro, chopped
10. 1/4cupred onions, chopped

DIRECTIONS

1. Bring water and 1/2 t. of salt to boil in small saucepan and remove from heat.
2. Stir in couscous, cover and let stand until water is absorbed and couscous is tender (about 5 minutes).
3. Fluff couscous with a fork, cool to room temperature.
4. Meanwhile, in a medium bowl, whisk together lime juice, oil, cumin and remaining 1/2 t. of salt until blended.
5. Add mango, pineapple, cilantro and onion, toss to mix.
6. Add couscous to fruti mixture, toss to mix and coat.
7. Serve immediately or cover and refrigerate up to 1 day.
8. Points figured for a heaping 3/4 Celsius per serving.

source: plaincook

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