Best Asian Couscous Recipes

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ASIAN BEEF LETTUCE WRAPS WITH CURRIED COUSCOUS



Asian Beef Lettuce Wraps with Curried Couscous image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

8 Bibb or romaine lettuce leaves
1 tablespoon sesame oil
1 cup shredded cabbage
1 cup shredded carrots
2 cups shredded leftover cooked beef
1/4 cup hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 1/4 cups water
1 cup uncooked couscous
Salt and pepper
1 teaspoon curry powder

Steps:

  • In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
  • Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
  • Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.

GRILLED ASIAN VEGETABLE COUSCOUS



Grilled Asian Vegetable Couscous image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 22

5 tablespoons mirin (Japanese sweet rice cooking wine)
5 tablespoons light soy sauce
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon peeled finely grated fresh ginger
1/2 teaspoon sea salt
1 clove garlic, minced
2 cups baby Chinese tender stem broccoli or spinach leaves
6 to 8 okra
4 napa cabbage leaves
4 Fresno red chiles
4 scallions
1 Japanese eggplant, sliced lengthwise into thin strips
1 red bell pepper, seeded and quartered lengthwise
1 cup dry couscous
1 1/2 cups vegetable broth or water, boiling
3 tablespoons light soy sauce
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
Juice of 1/2 lemon
1 small bunch fresh cilantro, stems and leaves, chopped
Sea salt and freshly ground black pepper, for sprinkling

Steps:

  • For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined.
  • For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces.
  • For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes.
  • Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently.
  • Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately.

ASIAN-STYLE COUSCOUS



Asian-Style Couscous image

Make and share this Asian-Style Couscous recipe from Food.com.

Provided by brokenburner

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

vegetable oil or cooking spray
1/2 scallion, sliced
1 1/2 cups water
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8-1/4 teaspoon cayenne pepper
1 cup couscous, uncooked

Steps:

  • Coat bottom of pot with oil or cooking spray. Heat over medium-high flame until hot. Add scallions and saute until tender. Add water and next five ingredients. Bring to a boil. Remove from heat. Add couscous to pan. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Serve warm.

ASIAN RATATOUILLE WITH COUSCOUS



Asian Ratatouille With Couscous image

I served this flavorful side dish with Recipe #408963 at a dinner party. It plated up so elegantly. This is a Ming Tsai recipe that was prepared on the Today show that I just had to try.

Provided by CarolAT

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil, plus more for drizzling
1 small red onion, 1/4-inch diced
1 Japanese eggplant, 1/2-inch diced, skin on
1 red bell pepper, 1/2-inch, diced
1 large tomatoes, 1/2-inch diced
2 cups whole wheat instant couscous
2 tablespoons soy sauce
3 cups water, boiling
12 -15 basil leaves, ripped
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.
  • Add bell pepper and saute until slightly softened, then add tomato, stir and season.
  • Meanwhile, make couscous: in a large heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly. allow to steam until couscous is tender, about 5-7 minutes. fluff couscous with the back of a fork and stir in the ripped basil leaves. Check flavor and season if necessary.
  • To serve, using a ring mold (I used a custard cup), plate couscous in mold on plate and layer ratatouile on top. Unmold and drizzle with more extra virgin olive oil and garnish with the basil sprigs if desired.

Nutrition Facts : Calories 448.5, Fat 7.8, SaturatedFat 1.1, Sodium 521.5, Carbohydrate 81, Fiber 10.7, Sugar 6.6, Protein 14.4

ARAME-FLECKED ASIAN COUSCOUS



Arame-flecked Asian Couscous image

Provided by Lorna Sass

Categories     Vegetarian     Dinner     Vegan     Couscous     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield makes 4 main-course servings

Number Of Ingredients 12

1 1/2 cups whole wheat couscous
1 tablespoon minced fresh ginger
1/8 teaspoon cayenne
1 1/2 to 1 3/4 cups boiling water
1/2 ounce arame sea vegetable (about 1 cup loosely packed)
1 1/2 cups finely chopped carrots
1 cup finely chopped radishes
3/4 cup thinly sliced scallion greens
2 to 3 tablespoons toasted sesame oil
3 to 4 tablespoons shoyu or tamari
Approximately 3 tablespoons brown rice or seasoned rice vinegar (the latter adds sweetness too)
1/3 cup toasted sunflower seeds

Steps:

  • Mix the couscous, ginger, and cayenne in a large heatproof bowl or storage container and pour 1 1/2 cups boiling water on top. Cover tightly and let sit until all of the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, stir in an additional 1/4 cup boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork, and let cool.
  • Meanwhile, place the arame in a bowl with ample cold water to cover and let stand until rehydrated, about 10 minutes. Rinse thoroughly and drain well.
  • Add the drained arame, carrots, radishes, and scallions to the couscous. Stir in enough sesame oil, shoyu, and vinegar to give the salad intense flavor. Stir in the sunflower seeds. Serve at room temperature. (Leftovers will probably need to be perked up with additional dressing.)

ASIAN COUSCOUS



Asian Couscous image

Tonight I was making recipe #147775 and I needed a side dish with an oriental flair... I came up with this and got great reviews from the family! (Cooking time is the time the cous cous needs to sit.)

Provided by ShortyBond

Categories     Asian

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/2 cups dry couscous
1 1/2 cups chicken broth
2 tablespoons extra virgin olive oil
1/8 onion, finely chopped
1 garlic clove, minced
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 dash lemon juice (eyeball it)
1/2 teaspoon parsley flakes

Steps:

  • Sautee onions and garlic in olive oil until tender. Remove from oil.
  • Boil chicken broth. When broth has reached a boil, add cous cous and remove from heat.
  • Stir in onions and garlic.
  • Stir in remaining ingredients and let cous cous sit for five minutes.
  • Serve immediately.

Nutrition Facts : Calories 648.8, Fat 15.4, SaturatedFat 2.3, Sodium 1077.2, Carbohydrate 103.2, Fiber 6.8, Sugar 1, Protein 21.4

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