Couscous Diet: The Best Couscous Recipes Online

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.

1      tablespoon vegetable oil
1     cup frozen peas and carrots
1/3     cup minced ham
1/4     cup sliced green onions with tops
2     eggs, beaten
1     package (5.4 ounces) NEAR EAST Broccoli Couscous Mix
1-1/4     cups water
2     tablespoons soy sauce

1. Heat oil in 10-inch skillet over high heat.
2. Stir in peas and carrots, ham and onion; cook 1 minute.
3. Pour in egg; cook and stir until egg is well cooked and scrambled.
4. Stir in water and soy sauce; bring to a boil.  Stir in couscous.
5. Remove from heat; let stand 5 minutes.
6. Fluff couscous lightly with a fork before serving.

4 servings