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Mr. Food’s Veggie couscous is a one-pot side dish that packs a flavorful punch! Quick-cooking couscous is jazzed up with colorful, healthy veggies to make this exciting change-of-pace go-along!
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 1 carrot, diced
* 1 small zucchini, diced
* 2 garlic cloves, minced
* 1 (14-1/2-ounce) can ready-to-serve chicken broth
* 1/4 cup water
* 1/2 teaspoon salt
* 1 (10-ounce) package couscous
1. In a large saucepan, heat oil over medium-high heat. Add onion, carrot, zucchini, and garlic, and sauté 10 to 12 minutes, or until tender. Stir in broth, water, and salt; bring to a boil.
2. Stir in couscous; cover and remove from heat. Allow to sit, covered, for 5 minutes. Fluff with a fork then serve.
For the duck:
2 duck breasts
oil to film pan
salt and pepper to season breasts
1 oz. truffle honey
½ teaspoon fennel pollen (optional)
1/4 cup chicken stock
Two hours before serving time:
1. Score fatty side of duck breasts with a sharp knife, making diagonal markings. Season with salt & pepper. Place skin-side down in a saute pan over medium heat, allowing fat to render. Periodically drain pan, leaving approximately a Tablespoon of pan drippings.
2. Continue cooking until most fat has been rendered and skin has become crispy.
3. Refrigerate cooked breasts until you are ready to serve.
At serving time:
4. Place the breasts back in the pan, skin side down, and reheat. When hot, flip them over and let meat cook over medium heat (5-8) minutes. Remove from pan.
5. Deglaze pan with 1/4 cup chicken stock. Add 1oz honey. Add pinch (1/2 teaspoon) fennel pollen.
6. Let sauce reduce by one-third and swirl in pat of butter. Pour over breasts.
For the couscous:
1 cup couscous
¼ pound string beans, steamed and sliced diagonally
¼ pound baby carrots, steamed and sliced into rounds
3 TBSp. Crystallized ginger
1. Follow directions on package for preparing couscous, using chicken stock instead of water. Cover and set aside.
2. At serving time: re-heat vegetables in 1 tbsp. butter and two tablespoons of chicken stock. When hot, add to couscous., and fluff with fork. Stir in 2 Tbsp. crystalized ginger.
3. Garnish ducks with remaining ginger pieces
Preheat oven to 425°.
Wrap garlic in foil. Place garlic and corn on a jelly-roll pan coated with cooking spray. Sprinkle 1/4 teaspoon salt over corn.
Bake at 425° for 15 minutes, stirring every 5 minutes. Unwrap garlic, and mince. Combine garlic, corn, broth, water, 1/4 teaspoon salt, and pepper in a medium saucepan.
Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; stir in onions and pimento.
Calories: 193 (7% from fat) Fat: 1.5g (sat 0.3g,mono 0.2g,poly 0.4g) Protein: 7.7g Carbohydrate: 40.1g Fiber: 3.5g Cholesterol: 1mg Iron: 1.3mg Sodium: 277mg Calcium: 13mg
Keep your eyes peeled for whole wheat or barley couscous – either would work great here. You can easily make this vegan by leaving out the feta – maybe do some sort of harissa drizzle instead?
3 cups cooked couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled
Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Lori – squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Lori notes – this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed.
Serves 4 – 6.
*To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.
Featured Recipe by Shannon Young
I just recently became a big fan of couscous. I had eaten it before – usually as a muted little side dish, but never as the star of the meal. I love the texture of it … the way it rolls around and pops in your mouth. Delicious! I was staring in my cupboard and refrigerator today wondering what I would have for lunch and this box of couscous stared back at me …
So, I got out my cutting board and chopped up a red pepper, halved some grape tomatoes, shredded a carrot, performed a chiffonade on some fresh basil leaves, and peeled two mandarin oranges. I poured 1 cup of boiling water over 1 cup of the couscous, covered it, and let it sit for five minutes. When it was ready, I fluffed it, added a pat of butter and my veggie/citrus mix. Then I stirred in about a tablespoon of honey and squeezed in the juice of one orange. That’s it! Serve warm or chilled! Would be great with some almond slivers tossed in too!
6 cups cooked couscous (3 cups before cooking, then prepare per package instructions)
1 large ripe red tomato, chopped
1 cucumber, cut into cubes
1/2 green bell pepper, chopped
1/2 cup red onion, diced
Juice of 2 lemons
1/4 cup olive oil
Salt and pepper to taste
Combine all ingredients in a big bowl and mix well. That’s it. Keep cool before serving.
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.
This is the recipe that won Ellie Mathews $1 million in the 1998 Pillsbury Bake-Off. She used Old El Paso Thick & Chunky Salsa.
• 3 cups cooked couscous or rice
• 1 tablespoon olive oil
• ¼ cup coarsely chopped almonds
• 2 garlic cloves, minced
• 8 chicken thighs, skin removed
• 1 cup chunky salsa
• ¼ cup water
• 2 tablespoons dried currants
• 1 tablespoon honey
• ¾ teaspoon cumin
• ½ teaspoon cinnamon
Prepare couscous or rice according to package directions. While it’s cooking, heat oil in large skillet over medium-high heat. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds with slotted spoon; set aside.
Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once. In medium bowl, combine salsa, water, currants, honey, cumin and cinnamon. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is tender and juices run clear. Stir in almonds. Serve over couscous. Makes 4 servings.