Pilaf Couscous Food

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EASY COUSCOUS PILAF



Easy Couscous Pilaf image

Carrot, celery, and onion infuse this couscous with loads of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 7

1 tablespoon olive oil
1 small carrot
1 small celery stalk
1 small onion
Coarse salt and pepper
1 cup water
1 cup couscous

Steps:

  • In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
  • Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 3 g, Fiber 2 g, Protein 6 g

COUSCOUS PILAF



Couscous Pilaf image

Make and share this Couscous Pilaf recipe from Food.com.

Provided by Rainberry Blues

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 onion, chopped
2 carrots, sliced
2 chicken bouillon cubes
salt
pepper
1 cup couscous
1 tablespoon butter

Steps:

  • Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
  • Bring to a boil; add carrots and onion.
  • Cover and reduce heat to low.
  • Boil 15 minutes or until carrots are done.
  • Add salt, pepper, and couscous.
  • Cook, uncovered, 1 minute.
  • Add butter.
  • Cook and stir 2 minutes.
  • Cover and let stand 10 minutes.
  • Stir and serve.

COUSCOUS PILAF



Couscous Pilaf image

Provided by Metro

Time 13m

Yield 2

Number Of Ingredients 8

2 Tbsp. (30 mL) olive oil
1 yellow onion, sliced very thin
1/2 cup (125 mL) couscous
1/3 cup (80 mL) frozen green peas, thawed
2 Tbsp. (30 mL) toasted flaked almonds
1/2 cup (125 mL) chicken broth
Salt and pepper to taste
1 Tbsp. (15 mL) butter

Steps:

  • In a pot, cook onion in hot oil for about 3 minutes.Add couscous and all remaining ingredients except butter.Simmer 5 minutes, stirring with a fork.Remove from heat and stir in butter with a fork. Serve hot or warm.

VEGETABLE COUSCOUS PILAF



Vegetable Couscous Pilaf image

This Moroccan-style pilaf is loaded with vegetables and gets its complex flavors from cumin, almonds, caraway, and the multihued melange that comes from the tricolored couscous. We are always looking for something to take the place of rice and this seemed like a perfect candidate. This pilaf looks pretty too, with vibrant earth tones of a spice bazaar. Loosley based on F&W's - recipe by Grace Parisi, One Pot, Great Meal form the March 2008 edition.

Provided by Manami

Categories     Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil (less if possible)
1 medium carrot, thinly sliced
1 medium parsnip, thinly sliced
1 medium yellow squash, cut into 3/4-inch pieces
1 medium zucchini, cut into 3/4-inch pieces
1 medium onion, finely diced
1 garlic clove, minced
salt & freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon caraway seed
1 1/2 cups tri-colored couscous or 1 1/2 cups regular couscous
2 1/4 cups low sodium vegetable broth
1/2 cup diced dried apricot
1/2 cup salted roasted almonds, coarsely chopped
1/4 cup chopped cilantro
plain yogurt, for serving

Steps:

  • In a large, deep skillet, heat the olive oil.
  • Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
  • Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
  • Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
  • Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
  • Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
  • Stir in the stock and apricots and season with salt and pepper.
  • Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
  • Fluff with a fork, stir in the almonds and cilantro and serve.
  • Serve with plain yogurt & a citrusy Sauvignon Blanc.

Nutrition Facts : Calories 544.5, Fat 23.6, SaturatedFat 2.8, Sodium 30.5, Carbohydrate 72, Fiber 8.5, Sugar 13.9, Protein 14.4

SPICED COUSCOUS AND TURKEY PILAF



Spiced Couscous and Turkey Pilaf image

Provided by Melissa Roberts

Categories     turkey     Thanksgiving     Quick & Easy     Dinner     Lunch     Spice     Chickpea     Couscous     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups pearl (Israeli) couscous (10 ounces)
1 teaspoon ground allspice
1/2 teaspoon cinnamon
2 2/3 cups water
1 (19-ounce) can chickpeas, drained and rinsed
1/4 cup currants
1 1/2 cups (1-inch) pieces cooked turkey
1/3 cup packed mint leaves, chopped
Accompaniment: plain yogurt

Steps:

  • Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.

SALMON WITH COUSCOUS PILAF



Salmon with Couscous Pilaf image

This delicious one-pan meal is convenient and makes dishwashing easy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 50m

Number Of Ingredients 9

1 pound carrots (about 6 medium), quartered lengthwise and sliced 1/8 inch thick diagonally
1 cup uncooked couscous
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup chopped fresh mint
1 tablespoon olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 to 8 ounces each)
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. In a 9-by-13-inch baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  • Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.
  • Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.

COUSCOUS PILAF



Couscous Pilaf image

Looking for a couscous recipe? Then check out this pilaf packed with mushroom, bell pepper and nuts - a side or main dish that can be made ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 2

Number Of Ingredients 11

3/4 cup uncooked couscous
1 cup chicken broth
1 tablespoon butter or margarine
3 ounces fresh mushrooms, chopped (1/2 cup)
1/4 cup chopped cashews or pecans
1/3 cup chopped green bell pepper
1 medium tomato, chopped (2/3 cup)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon garlic salt
2 green onions, chopped

Steps:

  • Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
  • Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
  • Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
  • Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 15 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

COUSCOUS AND BULGUR PILAF



Couscous and Bulgur Pilaf image

Categories     Herb     Side     Couscous     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

2 tablespoons plus 1/2 teaspoon olive oil
1 3/4 cups finely chopped onions
1 cup bulgur
2 cups Vegetable-Herb Broth
1/2 cup couscous
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon finely chopped fresh rosemary

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
  • Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
  • Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.

ISRAELI COUSCOUS PILAF



Israeli Couscous Pilaf image

This couscous can be treated like wild rice as an accompaniment to a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
  • Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

COUSCOUS PILAF WITH SAFFRON CREAM



Couscous Pilaf With Saffron Cream image

Thanks to Chef Ned Bell and Food Network Canada for this one. I tried it and it's the best way to have couscous. Awesome!

Provided by lady carmichael

Categories     Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1/4 teaspoon coriander seed
1/2 cup diced red bell peppers or 1/2 cup green bell pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
3 cups chicken stock
1 pinch saffron thread, crushed
1 1/2 cups of uncooked couscous
4 tablespoons of chopped fresh thyme
2 eggs
mint (to garnish)
1/2 cup cream cheese
1/3 cup sour cream
1 pinch of crushed saffron thread

Steps:

  • Heat oil in pan over medium heat and fry coriander seeds until toasted. Add bell peppers, cayenne and cinnamon and sauté until tender (approximately 4 minutes). Add chicken stock and saffron threads and bring to a boil. Stir in couscous, cover and remove from heat. Let it sit until all the liquid has been absorbed (approximately 10-15 minutes). If the liquid is not fully absorbed after the allotted time, return to low heat and cook until it is fully absorbed. While stirring season with salt and pepper and sprinkle with chopped baby thyme, cover and refrigerate to cool.
  • When the couscous has cooled, beat the eggs together and fold them into the couscous. Cover with plastic wrap and refrigerate again for 1/2 hour.
  • Using your hands, form palm sized pancakes with the mix and place them in a hot, oiled, non-stick skillet. Brown on both sides, remove from pan and place on a paper towel to drain. Continue until all the mixture has been used.
  • Plate the couscous pancakes with a dollop of saffron cream on top and garnish with mint.
  • While it cools, make the saffron cream by combining the cream cheese, sour cream and saffron threads in a blender and mix until creamy.

Nutrition Facts : Calories 370.5, Fat 17.4, SaturatedFat 7.5, Cholesterol 101, Sodium 263.8, Carbohydrate 40.2, Fiber 2.7, Sugar 2.6, Protein 12.7

BAKED COUSCOUS PILAF



Baked Couscous Pilaf image

Make and share this Baked Couscous Pilaf recipe from Food.com.

Provided by TwistyJersey

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup couscous (uncooked)
1 -2 cup carrot (diced)
1/2 cup chopped shelled pistachios (You can also substitute cashews or slivered almonds.)
1/2 cup dried currants or 1/2 cup raisins
1 1/4 cups water
1 tablespoon olive oil
salt
pepper

Steps:

  • Preheat oven to 450 degrees Farenheit.
  • Mix together all ingredients in baking dish.
  • Cover.
  • Bake for 25-30 minutes or until carrots are done through.

Nutrition Facts : Calories 342.9, Fat 10.8, SaturatedFat 1.4, Sodium 30.3, Carbohydrate 54.1, Fiber 5.9, Sugar 14.8, Protein 9.7

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES



Couscous Pilaf with Almonds, Coconut, and Cranberries image

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

Provided by Tawanda.Y

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 24m

Yield 4

Number Of Ingredients 6

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

Steps:

  • Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
  • Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g

MOROCCAN COUSCOUS PILAF



Moroccan Couscous Pilaf image

This was the healthy recipe of the day on my "MyYahoo" page. Sounds tasty! ..."Hearty enough to serve as a main course or a substantial side dish."

Provided by MackinacBride

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup diced butternut squash
1 red bell pepper, diced
1 small yellow onion, diced
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 pinch cayenne pepper
1 cup couscous, preferably whole-wheat
2 cups boiling water
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons Italian parsley

Steps:

  • Place squash in a vegetable steaming basket over boiling water.
  • Cover and steam until tender, about 5 minutes.
  • Set aside.
  • Spray a large saucepan with cooking spray and set the pan over medium heat.
  • Add bell peppers and onions and cook, stirring, for 3 minutes.
  • Add all seasonings/spices and stir to coat the vegetables.
  • Add couscous and cook for 2 minutes.
  • Remove the pan from the heat.
  • Add boiling water to the pan.
  • Cover and set aside for 7 minutes to steam.
  • Fluff gently with a fork and add steamed squash, chickpeas and parsley.
  • Toss to mix, serve warm.

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From eatfresh.org


CAULIFLOWER & COUSCOUS PILAF RECIPE | EATINGWELL
Directions. Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes. Add broth, orange zest, juice and currants; bring to a boil over high heat. Stir in couscous and scallions. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes.
From eatingwell.com


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