Best Couscous Carnivale Recipes

Carnival Couscous image

Provided by weekend cooker

Categories Vegetable

Time 20m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 8

1 (5 2/3 ounce) box chicken and herb couscous mix
1/4 cup margarine
1 red sweet bell pepper, cut into tiny pieces
1 yellow squash, seeded, cut into tiny pieces
1 cup fresh broccoli florets, finely chopped
1 cup chopped celery
3/4 teaspoon seasoning salt
1/2 teaspoon white pepper

Steps:

.Cook couscous according to package directions, but omit butter called for on box.
With margarine in saucepan, saute pepper, squash, broccoli, and celery and cook about 10 minutes or till vegetables are almost tender.
Combine couscous, vegetables, and seasonings and serve.

Nutrition Facts : Calories 78.2, Fat 6, SaturatedFat 1.2, Sodium 96.7, Carbohydrate 5.3, Fiber 1.6, Sugar 2.9, Protein 1.7

Couscous Cakes image

Provided by Giada De Laurentiis

Categories appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney

Steps:

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
Serve the couscous cakes with mango chutney.

Fruity Couscous image

Provided by Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
1 cup couscous steeped in 1 1/4 cups boiling water for 15 minutes
1/3 cup currants or raisins soaked in 2 tablespoons rum
2 teaspoons sugar
Salt and freshly ground black pepper
1/2 cup chopped walnuts, pecans or sliced almonds
Sour cream or plain yogurt for garnish

Steps:

Heat butter in skillet; break clumps of couscous with your fingers. Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt.

Couscous with Arugula and Balsamic Tomatoes image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 75 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil plus 1/2 cup
1 1/2 cup fine diced yellow onion
3 tablespoons minced garlic
6 cups chicken stock
1 tablespoon salt, plus more for seasoning
1 teaspoon white pepper, plus more for seasoning
1 1/2 cup diced dried apricot
6 cups Moroccan couscous
3 cups chopped seedless kalamata olives
12 ounces pine nuts, toasted
1 cup snipped chives
3 cups feta cheese
8 whole Roma tomatoes
1/2 cup balsamic vinegar
1 pound baby arugula, for garnish

Steps:

For the couscous:
In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.