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You are currently browsing the archives for the Near East Recipes category.
You are currently browsing the archives for the Near East Recipes category.
May 28th, 2009 Cas Thompson Posted in Near East Recipes, Recipes No Comments »
I like to call this JuiceCous and you’ll see why.
Take one box of plain CousCous (I like the Near East brand) and prepare it according to the directions, but instead of water or chicken stock, use half juice (I love to use orange juice, carrot juice, prune juice, or even a combination of two of them!!) and half water to cook the CousCous.
Simple!
via mycharmingkids
July 30th, 2008 Cas Thompson Posted in Near East Recipes, Recipes No Comments »
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.
October 5th, 2007 Cas Thompson Posted in Near East Recipes No Comments »
1Â Â Â Â tablespoon vegetable oil
1 Â Â Â cup frozen peas and carrots
1/3 Â Â Â cup minced ham
1/4 Â Â Â cup sliced green onions with tops
2 Â Â Â eggs, beaten
1 Â Â Â package (5.4 ounces) NEAR EAST Broccoli Couscous Mix
1-1/4 Â Â Â cups water
2 Â Â Â 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