Best Couscous With Arugula And Balsamic Tomatoes Recipes

Balsamic Tomato Couscous image

Provided by ladypit

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups nonfat vegetable broth or 2 cups nonfat chicken broth
1 teaspoon dried basil
1 teaspoon minced garlic
1 1/2 cups uncooked couscous
3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon ground pepper
5 small tomatoes

Steps:

In a medium pan, bring the broth to a boil.
When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
Chop the tomatoes.
In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
When the couscous is ready add the tomato mixture and mix well.
Serve hot or cold.

Nutrition Facts : Calories 148.3, Fat 1.4, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 28.6, Fiber 2.4, Sugar 2.4, Protein 4.7

Balsamic Couscous image

Provided by Kendra

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 medium onion, thinly sliced
1 garlic clove, crushed
1 cup chicken broth
3/4 cup couscous
3 tablespoons balsamic vinegar
salt and pepper

Steps:

Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
Stir in chicken broth and bring to a boil.
Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.

Nutrition Facts : Calories 116, Fat 2.6, SaturatedFat 0.4, Sodium 130, Carbohydrate 18.9, Fiber 1.4, Sugar 0.9, Protein 3.8

Israeli Couscous and Arugula Salad image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 cups Israeli (pearl) couscous
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1/4 teaspoon dried red pepper flakes
Kosher salt
Freshly cracked black pepper
1 vine-ripened tomato, diced
1/2 cup dried currants
1 hothouse cucumber, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
2 cups Israeli (curly baby) arugula

Steps:

Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.