My Favorite Recipes and Restaurants » Couscous

Suzanne’s Salmon Sauté with Pine Nut Couscous

slmetcal — Tue, 03 Nov 2009 00:00:00 +0000

My inspiration for this recipe came from my husbands favorite chicken dish. The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette. The kitchenette is very small so we do not have an oven to bake in. We do have a cook top and a microwave. I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable. For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose. I do 9 times out of 10. For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish. Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.

4 Salmon filets

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

parsley for garnish (Fresh or Dried) I use dried

1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)

1 pkg crumbled sundried tomato feta cheese

1 tbsp lemon juice

mrs dash garden herb seasoning no salt added season to taste

Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.

Combine your feta cheese, peppers, and lemon juice and set aside.

Season with Mrs Dash and Sauté your Salmon until it flakes usually 10 min.

Once your couscous, rice, or Quinoa is done combine that with the

Feta, Pepper Mixture and garnish with Parsley. Top your fish with the

leftover Feta, Pepper Mixture.

Couscous Vegetable Salad

slmetcal — Fri, 17 Jul 2009 19:09:00 +0000

Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Prep Time:10 min
Start to Finish:15 min
Makes:6 servings

Couscous-Vegetable Salad

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

FETA CHICKEN COUSCOUS

slmetcal — Fri, 14 Mar 2008 12:00:32 +0000

I am not sure where I found this recipe but, made it for dinner and of course as I always does. I season with what I like. In place of water I used chicken stock and in place of salt and pepper I used no salt garlic and herb seasoning. I also garnished with chopped tomatoes. If you are like me and want to save time in the kitchen buy your vegetables already chopped.

2 teaspoons olive oil or butter
2 cups sliced mushrooms
1/3 cup sliced green onions
1 cup water or stock
1 tablespoon butter or olive oil
2/3 cup couscous
1 cup chopped cooked chicken
1/2 cup crumbled feta cheese
1/4 teaspoon black pepper

1. In medium saucepan, heat 2 teaspoons olive oil or butter over medium-high heat.
2. Sauté 2 cups sliced mushrooms and 1/3 cup sliced green onions, until tender. Add 1 cup water and 1 tablespoon butter or olive oil; bring just to a boil.
3. Stir in 2/3 cup couscous and 1 cup chopped cooked chicken; cover. Let stand 5 minutes.
4. Stir in 1/2 cup crumbled feta cheese and 1/4 teaspoon black pepper. Serve immediately.

Salmon Filets over Couscous

slmetcal — Mon, 25 Feb 2008 22:31:01 +0000

I discovered this recipe watching Paula Deen one day. It has become a family favorite. Below is my version of the recipe.

Olive oil

(4-ounce) pieces salmon

Lemon juice

Garlic and Herb Seasoning no salt

Butter

Preheat the oven to 350 degrees F.

Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lemon over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.

Couscous:
2 1/4 cups water or chicken stock

1/2 teaspoon salt

2 teaspoons butter

1 box toasted pine nut couscous

1 cup diced tomatoes

1 cup crumbled feta cheese

1/2 cup green onions

Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Ease of preparation: easy
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 servings

Couscous Al Fresco

slmetcal — Tue, 05 Feb 2008 22:35:19 +0000

1 5.6 ounce package NEAR EAST Toasted Pine Nut Couscous mix

1/2 cup chopped sundried tomatoes, packed in oil, drained

3 cups packed chopped spinach

1/3 cup crumbled feta cheese

In large skillet, bring 1-1/4 cups water and contents of Spice Sack to a boil.Stir in couscous and tomatoes.

Remove from heat; cover and let stand 5 minutes.

Fluff couscous lightly with a fork. Add spinach, one handful at a time,

stirring well after each addition. Cover; let stand 2 minutes.

Toss with a fork and sprinkle with cheese before serving.