Couscous Feta Salad
- 1 cup TJ’s Whole Wheat Couscous
- 1 cup TJ’s Vegetable Broth
- 1 can TJ Garbanzo Beans
- 1/2 cup TJ’s Green Onion, chopped
- 1/2 cup TJ’s Mediterranean Feta Cheese
- 1/2 cup TJ’s Kalamata Olives, diced
- TJ’s Goddess Dressing, to taste
Cook the Couscous in vegetable broth according to directions on package. Fluff with a fork, then add beans, onions, cheese and olives. Dress the mixture and toss lightly… delicious. Enjoy!
Serves: 3 - 4
Cooking Time: 20 Minutes
Garlic and Roasted Red Pepper Couscous
- 2 tsp olive oil
- 1 clove garlic, finely chopped
- 2 cups chicken broth
- ½ cup chopped roasted red peppers
- 2/3 cup wheat couscous
- 1/2 tsp salt
1. Heat olive oil in a medium saucepan, add garlic and cook until fragrant.
2. Add chicken broth and bring to a boil.
3. Stir in couscous, roasted red peppers and salt, cover and remove from heat.
4. Let stand (and don’t remove the lid) for 5-6 minutes, until all liquid is absorbed.
- 1 medium (2 1/2 - 3 lb) butternut squash, peeled and cut into 1-inch pieces
- 1 onion, thinly sliced
- 1/2 cup dried cranberries
- 1 cup water
- 1 cup uncooked couscous
- 4-5 tablespoons white wine vinegar
- 2 tablespoons olive oil
- Zest of one orange
- 1/2 teaspoon coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon cumin
- 1-3 teaspoons salt
- 1 can garbanzo beans, drained
- 3 oz goat cheese
- Pre-heat oven to 425° F. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
- Cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.
- Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt. Cover and let sit for about 15 minutes until the cous cous has absorbed all the water. Fluff the couscous with a fork and set aside.
- In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
- Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl. Pour the dressing over the salad and stir to combine. Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.
Summery Couscous Salad
8oz couscous, cooked
1 (15 oz.) can Garbanzo beans, drained and rinsed
1 red or orange bell pepper, chopped
1 cucumber, chopped
1/2 red onion, chopped
1 tomato, chopped
1/4 c. Kalamata olives, pitted and sliced
3 oz. crumbled feta cheese
1/4 c. fresh (or 1 Tbs. dried) parsley, chopped
1/4 c. olive oil
1/4 tsp. garlic powder
2 Tbs. lime juice
salt and pepper to taste
In a small bowl, whisk together olive oil, garlic powder, lime juice, salt and pepper. In a large bowl, combine remaining ingredients and mix to incorporate. Toss with olive oil mixture. Tastes great right away or chilled, your choice.
via A Pookie Pantry
(Source: farm6.static.flickr.com, via )
Chili, Lemon, and Basil Shrimp with Israeli Couscous For the couscous: For the shrimp: Heat a drizzle of olive oil in a 2-quart saucepan over medium heat. Add the couscous and fry for 2 to 3 minutes, or until it starts smelling a little toasty. Add the lemon juice and stir until the lemon juice evaporates. (Reserve the lemon zest for the shrimp.) Add the chicken broth and bring to a simmer then turn the heat to low and cover the pan tightly. Cook for 15 minutes, then take off the heat and let the pan sit, still covered, until you are ready to serve the couscous. In a 10-inch sauté pan, heat another drizzle of olive oil over medium-low heat. Add the garlic and the red pepper flakes and cook gently for about 5 minutes, or until the garlic is golden and fragrant. Pat the shrimp dry, turn the heat up to high, and add the shrimp to the pan. Cook quick, turning the shrimp frequently and stirring the oil and garlic into the shrimp. As soon as the shrimp is heated through (about 3 minutes), turn off the heat and stir in the basil and the lemon zest. Season the couscous and shrimp to tast
1 cup Israeli (pearl) couscous
1 lemon, zested and juiced
1 1/2 cups chicken broth
Salt and freshly ground black pepper
4 large cloves garlic, minced
Pinch red pepper flakes, to taste
1 pound cooked shrimp, deveined and tails removed
1 cup loosely packed fresh basil
Salt and freshly ground black pepper
Chili, Lemon, and Basil Shrimp with Israeli Couscous
For the couscous:
For the shrimp:
Heat a drizzle of olive oil in a 2-quart saucepan over medium heat. Add the couscous and fry for 2 to 3 minutes, or until it starts smelling a little toasty. Add the lemon juice and stir until the lemon juice evaporates. (Reserve the lemon zest for the shrimp.) Add the chicken broth and bring to a simmer then turn the heat to low and cover the pan tightly. Cook for 15 minutes, then take off the heat and let the pan sit, still covered, until you are ready to serve the couscous.
In a 10-inch sauté pan, heat another drizzle of olive oil over medium-low heat. Add the garlic and the red pepper flakes and cook gently for about 5 minutes, or until the garlic is golden and fragrant. Pat the shrimp dry, turn the heat up to high, and add the shrimp to the pan. Cook quick, turning the shrimp frequently and stirring the oil and garlic into the shrimp. As soon as the shrimp is heated through (about 3 minutes), turn off the heat and stir in the basil and the lemon zest.
Season the couscous and shrimp to tast
Couscous with Garden Vegetables & Roasted Feta Recipe
You can play around with the vegetables in here. If you are in the throes of winter try green beans and spinach, or even pan-fried crunchy brussels sprouts. Ooh – i’m definitely trying the brussels sprouts when winter rolls in down here!
7oz / 200g goat feta
3-4 sprigs fresh rosemary
¼ cup plus a few good glugs of good quality olive oil
1 cup fine couscous
1 bunch of asparagus, cut into 1 inch / 3cm slices
1 red bell pepper / capsicum, cut into thick slices
1 clove garlic, crushed in a pestle and mortar with 2 big pinches of sea salt
1 lemon, juice only
3 tablespoons parsley, finely chopped
3 tablespoons mint, finely chopped
¾ cup walnuts, toasted and chopped
Preheat oven to 400F. Crumble the feta into a small roasting pan, drizzle with a few good glugs of olive oil, and sprinkle over a few sprigs of fresh rosemary. Bake for 20-25 minutes, or until the feta starts to brown on the tips.
Place the couscous in a medium bowl and fill with boiling water until just covered. Leave for 15 minutes to soak the water, add a couple pinches of salt and fluff with a fork.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the asparagus and capsicum and cook until lightly browned. Remove from heat and stir in a couple pinches of sea salt and the fresh herbs. Mix into the couscous.
Make the dressing by whisking the garlic, lemon juice and olive oil. Taste and adjust salt if needed.
Add half the dressing to the couscous along with half the walnuts. Mix well and add more dressing if required.
Garnish with remaining walnuts and goat feta.
Cherry Tomato Couscous Recipe
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.
Serves 6| Hands-On Time: 15m | Total Time: 15m
- 1 10-ounce box couscous (1 1/2 cups)
- 1/4 cup apricot preserves
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Kosher salt and black pepper
- 2 scallions, chopped
- 1/4 cup roasted almonds, chopped
- Place the couscous in a serving bowl. Pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes.
- Meanwhile, warm the preserves in a small saucepan over medium heat. Remove from heat and whisk in the oil, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper.
- Fluff the couscous with a fork and toss with the scallions, almonds, and vinaigrette.
1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt 1/8 teaspoon black pepper
Bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.via myrecipes.com
COUSCOUS WITH GREEN CHILI CURRY
1 (14-ounce) can reduced fat coconut milk 1 (4-ounce) can diced green chilies 1 teaspoon curry powder 1 teaspoon Garam masala 1 teaspoon ground cumin 1.5 cups couscous, cooked according to package directions 1/4 cup dried cherries, blueberries, currants
- In a medium saucepan, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Bring to a boil. Reduce heat and simmer until reduced by one third.
- Meanwhile prepare couscous according to package directions. Using a fork, “fluff” couscous and transfer to a serving bowl. Pour curry sauce over couscous stirring until sauce is fully incorporated.
- Spoon 1/2 cup servings onto plates and top with dried fruits. Serve immediately
Notes: Because the flavors don’t really come together until the end, it is really easy to over salt this while cooking. So I just left the salt out of the recipe. You may want to add a large pinch of kosher salt while preparing the cous cous. You can always add salt to taste once the curry is mixed in.
What you’ll need: A medium saucepan
What you should know: This recipe serves three with 250 calories, 7.5 grams of fat, and 5 grams of fiber per serving. One-half cup is 5 WW points.