Best Couscous Gourmet Recipes

GOURMET PEARL COUSCOUS SALAD WITH VEGETABLES AND CASHEW NUTS AND

Gourmet Pearl Couscous Salad With Vegetables and Cashew Nuts and image

Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a 'toasted pasta specialty'. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method - just like rice - and you can also use it in a variety of dishes - just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. You'll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6.

Provided by Kiwi Kathy

Categories Vegan

Time 20m

Yield 6 serves, 6 serving(s)

Number Of Ingredients 11

Ingredients

250 g couscous, Pearl
1 lemon, juice only
2 tablespoons soy sauce, salt reduced
1/2 teaspoon sesame oil
1/2 chili, red, finely sliced
3 tablespoons olive oil, extra virgin
80 g cashew nuts, roasted unsalted
1/2 cup coriander leaves
1 cup corn, cooked, canned is fine
200 g green beans, cooked and cut into small pieces
300 g pumpkin, cut into small cubes and cooked

Steps:

Bring large volume of salted water to the boil.
Stir in couscous and cook uncovered for 10 minutes.
Drain, place in cold water to cool, then drain again.
In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
Add the cold drained couscous and toss gently.
Add the vegatables and toss together very gently before serving.

COUSCOUS GOURMET

Couscous Gourmet image

This meal will satisfy anyone and appeal to the biggest food critic with a few simple tricks!

Provided by nataleezfoodz

Categories Pasta and Noodles Pasta by Shape Recipes Couscous Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 ¼ cups water
1 (10 ounce) box whole wheat couscous with flaxseed
5 teaspoons butter
1 teaspoon chopped fresh basil, or to taste
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into thirds
1 zucchini, sliced
1 red bell pepper, cut into strips
1 clove garlic, minced
salt and ground black pepper to taste
1 sprig fresh basil

Steps:

Bring water to a boil in a saucepan and stir in couscous. Bring back to a boil, reduce heat to low, cover the pan, and simmer couscous until water is absorbed, about 5 minutes. Remove from heat and allow to stand covered for about 5 more minutes to let couscous dry.
Stir butter and 1 teaspoon basil lightly into couscous until butter is melted; set couscous aside.
Heat olive oil in a skillet over medium heat; cook and stir asparagus, zucchini, red bell pepper, and garlic in the hot oil until the vegetables are tender and just starting to brown, about 10 minutes. Season with salt and black pepper.
Pack the couscous tightly into a measuring cup or bowl; place serving platter face down on top of the cup, invert the platter, and remove cup to turn couscous out onto the platter in a rounded shape.
Arrange cooked vegetables around the mound of couscous; place 1 sprig of basil in center of couscous to serve.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 67.3 g, Cholesterol 13.4 mg, Fat 11.2 g, Fiber 10.8 g, Protein 15.8 g, SaturatedFat 3.7 g, Sodium 44.9 mg, Sugar 3.8 g