Tag Archives: Couscous

Vegetable Couscous Salad

Posted on by
1

The weather in Philadelphia decided to take a break from the cold and give us two days of summer! We hit temperatures above 80 degrees so I wanted to prepare a light meal that didn’t involve much time over a stove. This Vegetable Couscous Salad from Cooking Light is perfect for summer dinners. It also travels well, so it would be a great addition to a barbecue, just make it ahead of time and bring it with you! Ingredients: Dressing: 1/3 cup water 1/4 cup balsamic vinegar 1 tablespoon olive oil 1 (.6 ounce envelope Italian dressing mix) or Italian spice blend Salad: 1 1/2 cups water 1 cup uncooked couscous 2 cups chopped red bell pepper (I used two peppers) 2 cups chopped tomato (I used two beefsteak tomatoes) 1/2 cup (2 ounces) crumbled feta cheese 1/2 cup finely chopped green onions 1/4 cup chopped pitted kalamata olives 1/4 cup chopped fresh parsley

Sweet Orange Salmon with Browned Butter-Orange Couscous

Posted on by
1

After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes. This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well! Ingredients Salmon: 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon grated orange rind 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon black pepper 4 (6-ounce) salmon fillets Cooking spray Orange wedges   Couscous: 2 tablespoons butter 1/4 cup slivered almonds 1 cup uncooked couscous 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup coarsely chopped orange sections 1/4 cup pomegranate seeds 3 tablespoons chopped fresh parsley 1/4 teaspoon salt Orange wedges

Couscous with Dried Cranberries and Pine Nuts & a Giveaway!

Posted on by
13

I need more sides in my life. Couscous is a great weekday choice because it’s so quick to make, maybe 20 minutes in total. This recipe is from the Fresh & Healthy DASH Diet Cooking Cookbook which I absolutely love. The DASH (Dietary Approaches to Stop Hypertension) diet was developed by the National Heart, Lung, and Blood Institute a encourages increasing whole grains, nuts, fruits, vegetables, low-fat dairy and lean proteins and minimizing processed gains, high-fat meats and dairy, sugars and sodium… which is basically more just eating healthy versus a diet.   This couscous recipe is made with vegetable broth to give it some flavor with bites of pine nuts, dried cranberries, and scallions.   Ingredients: 2 teaspoons canola oil 1/4 cup pine nuts 2 cups reduced-sodium vegetable stock 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup couscous (whole wheat if you can find it) 1/3 cup dried cranberries 2 scallions, coarsely chopped

TIP #1 for T-fal’s Healthy Summer Challenge, Eat More Vegetables

Posted on by
9

Today is my first of five different blog posts over the summer with a resolution on how to eat healthier. T-fal is hosting a 2012 Healthy Summer Challenge where I and five other bloggers will work towards a healthier lifestyle through some changes in our diet, exercise, etc.  I will, of course, share my food resolutions rather than my exercise ones because, well, I’m a food blogger! My first resolution of the summer is to eat more vegetables.   I find one of the easiest ways to do this is to find vegetables you actually like. No one is forcing you to eat broccoli if you don’t like it. Why not try that baby bok choy you’ve seen in the supermarket, or maybe throw a few slivers of radishes in your next salad instead of cheese? The change also doesn’t have to be extreme. Try to incorporate 1-3 more vegetables into your diet per week and go from there.My veggie intake is also being aided by joining a CSA, or Community Supported Agriculture (I use Red Earth Farm). I did a CSA last year as well, but this year, I get to choose what vegetables are in my share! The … Continue reading →

Spicy Moroccan Chicken Skewers

Posted on by
9

I know, I know. I really need to up my chicken recipes. Cooking Light must realize this too because they had a recipe for Spicy Moroccan Chicken Skewers that I couldn’t pass up. The original recipe suggested serving the skewers with Greek yogurt, so I made a quick raita to go with them. I also served it with a simple couscous. This recipe does involve marinating the chicken for 2 hours, so prepare accordingly. (I made this over a weekend, I think this might be tough to make on a weeknight.) Ingredients: 1 1/2 tablespoons minced fresh garlic 1 1/2 tablespoons chile paste (such as sambal oelek) 2 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground coriander 5/8 teaspoon kosher salt, divided 4 skinless, boneless chicken thighs, cut into 30 pieces 1/2 yellow bell pepper, cut into 12 pieces 12 cherry tomatoes Cooking spray 1/4 cup plain 2% reduced-fat Greek yogurt 1/2 a cucumber, chopped 2 tablespoons chopped mint the juice of 1 lime Salt and pepper, to taste Add the garlic, chili paste, olive oil, cumin and coriander to a small bowl. Mix to combine and add a pinch of salt.  Add the mixture to a zip-top … Continue reading →

Grilled Salmon and Brown Butter Couscous

Posted on by
3

Salmon and couscous were just made for each other, don’t you think? They are also the perfect choices for a weeknight meal, you’re sure to get food on the table in no time. Cooking Light’s latest issue has a recipe for Grilled Salmon and Brown Butter Couscous that sounded just wonderful. The magazine suggested making this with grilled summer squash. But I stink. And forgot to pick up the squash. Sigh. If you try the squash out with this recipe, let me know how it goes! Ingredients: 2 tablespoons butter 2 tablespoons pine nuts 1 cup uncooked couscous 2 tablespoons dry white wine 1 (14.5-ounce) can fat-free, lower-sodium chicken broth 1 tablespoon grated lemon rind 1 tablespoon lemon juice Salt and pepper, to taste 1/2 teaspoon pepper 1/2 teaspoon ground fennel seeds 1/2 teaspoon ground coriander 1/4 teaspoon sugar 1/4 teaspoon kosher salt $ 4 (6-ounce) skinless salmon fillets Cooking spray To make, first preheat your grill to medium-high heat. I live in the city, so I use a grill pan and it works just fine. Add the butter to a small pot over medium heat. Cook for 3 minutes or until browned. Add the pine nuts. Cook for 1 … Continue reading →

Couscous-Stuffed Chicken

Posted on by
9

I haven’t posted a chicken recipe on here since September! I figured it was definitely time to change that. I really don’t eat much chicken so I guess I’ve gone a long time without even making it without realizing. I have been on a couscous kick so when I came across Cooking Light‘s recipe for Couscous Stuffed Chicken I was pretty pumped. However, I apparently do not possess the skill to create pinwheels with chicken. What they lack in beauty though they most certainly make up for in flavor! Ingredients: 1/3 cup fat-free, lower-sodium chicken broth 1/4 cup uncooked couscous 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 3 tablespoons chopped plum tomato 2 tablespoons kalamata olives, chopped 2 tablespoons crumbled feta cheese 2 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh parsley 1 teaspoon grated lemon rind 1 minced garlic clove 2  skinless, boneless chicken breasts Cooking spray Preheat the oven to 400 degrees. First make the couscous. Add the broth to a small pot and bring to a boil. Remove from heat and stir in the couscous. Cover and let stand for 4 minutes.  Add the couscous to a small bowl and fluff with a fork. Allow … Continue reading →

Mango Couscous with Salmon

Posted on by
10

I really don’t like winter. I know we are having quite a mild winter in Philly this year but it goes past the cold and snow. I miss sunlight. And sitting outdoors. And most of all, I miss summer foods. So I decided it was time for a little peek into summer: Mango Couscous with Salmon. (I found the recipe on Taste of Home). Ingredients:    Salmon: 1 tablespoon olive oil 2 garlic cloves, minced  Salt & pepper, to taste 2 tablespoons minced fresh parsley, divided 2 salmon fillets (6 ounces each)   Couscous: 1 cup chicken broth 1 tablespoon butter 1/2 cup couscous (I used tricolor, because it’s so darn pretty) 1 plum tomato, chopped 1 medium mango, peeled and chopped   Mango Sauce: 1 medium mango, peeled and cut into chunks the juice of 1 lemon 1 tablespoon honey 2 fresh basil leaves 1 tablespoon minced fresh parsley 1 tablespoon water 1 tablespoon Dijon mustard In a pot, bring the broth and butter to a boil. Stir in couscous. Cover and remove from heat and let stand for 5 minutes. Stir in tomatoes, mango, and 1 tablespoon parsley. Combine the olive oil, garlic, salt, pepper, and 1 tablespoon … Continue reading →

Grilled Rosemary Swordfish with Vegetable Couscous

Posted on by
5

I apologize for the lack of posts! Like many, I’ve spent the past week doing a whole lot of eating, but not necessarily cooking. My parents gave me a nifty panini pan for the stove which also doubles as a grill pan. I wanted to test it out, so I decided to try Cooking Light’s Rosemary Swordfish on Vegetable Couscous. Ingredients (this makes one serving so multiply as needed): 1 teaspoon olive oil 1 teaspoon minced fresh rosemary 1 garlic clove, crushed 1 (5-ounce) swordfish steak 1/2 carrot, diced 1/2 zucchini, diced 3 kalamata olives, pitted and roughly chopped the juice of one lemon 1/4 teaspoon ground cumin 1/8 teaspoon ground cinnamon Salt and pepper, to taste 1/2 cup low sodium chicken broth 1/4 uncooked couscous Salt and pepper, to taste Add the olive oil, rosemary, and garlic clove to a bowl and stir to combine. Rub the swordfish steak with the oil mixture. I turned the steak over in the mixture and let it sit in the olive oil while I prepared the rest of the meal. Prepare your carrot, zucchini, and olives. Add those to a medium sized saute pan along with the lemon juice, cumin and cinnamon. … Continue reading →

Related Posts Plugin for WordPress, Blogger...