Best Couscous With Pepperoni And Broccoli Recipes

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COUSCOUS WITH PEPPERONI AND BROCCOLI



Couscous With Pepperoni and Broccoli image

This recipe is adapted from one found on the Hormel website. Haven't tried it yet, but it sounds like a nice quick lunch! (Note: The original recipe calls for turkey pepperoni, but I would use regular.)

Provided by Karabea

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb broccoli, cut into florets
1 tablespoon minced garlic clove
1/2 teaspoon fresh coarse ground black pepper
1 tablespoon oil
1 1/2 cups water
1 (5 1/2 ounce) package couscous with sun-dried tomatoes
1 (6 ounce) package pepperoni slices
1/4 cup kalamata olive, pitted and quartered

Steps:

  • In large skillet over medium heat, cook broccoli, garlic and pepper in oil 5 to 6 minutes or until crisp-tender.
  • Add water and flavor packet from couscous; bring to a boil.
  • Remove from heat. Stir in couscous and pepperoni. Cover. Let stand 7 minutes. Sprinkle with olives and serve.

Nutrition Facts : Calories 277.8, Fat 21.6, SaturatedFat 7.4, Cholesterol 49.6, Sodium 863.9, Carbohydrate 10.6, Fiber 4, Sugar 2.3, Protein 12

CHEAT SHEET ROASTED VEGETABLE COUSCOUS



Cheat Sheet Roasted Vegetable Couscous image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup small broccoli florets (from about 1/2 head)
2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
One 15.5-ounce can chickpeas, drained and rinsed
1 cup couscous
Pinch crushed red pepper flakes, for serving
Juice of 1/2 lemon
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
  • Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
  • To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.

WARM COUSCOUS AND BROCCOLI SALAD



Warm Couscous and Broccoli Salad image

"My Mate and I came up with this recipe last weekend when we were trying to think up an alternative to a standard garden salad. The results were very favorable but I would love to hear any alternatives that you may come up with.

Provided by Georgie SkunkWoolfe

Categories     Vegetable

Time 35m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth
1 cup of uncooked couscous
1/2 lb bacon
2 -3 tablespoons olive oil
4 cups broccoli (floweretts and stems)
2 cups of matchsticked carrots
5 chopped green onions
fresh cracked black pepper, to taste
kosher salt
10 -12 quartered cherry tomatoes

Steps:

  • Place bacon on a broiler pan and cook in a preheated 350 degree oven until crispy.
  • Watch it closely as toward the end it will cook very quickly.
  • (This keeps the bacon from shriveling and the drippings drain into the pan.) Save the drippings!
  • Cut broccoli flowerttes from head, peel and dice up stems (and if you have been throwing away the stems all this time, shame on you! They are the best part!).
  • Blanch broccoli and matchsticked carrots in boiling water for just a few minutes (you will see the color change) Cool under cold water to stop the cooking.
  • Chop broccoli and stems into small bite sized pieces, (about 1/4 inch) A few pulses in a food proccessor does it about right but do not chop it to a pulp.
  • In a small saucepan bring the chicken stock to a boil.
  • If you wish you can add some olive oil to the water and some herbs to the stock to give some additional flavor.
  • add the couscous and remove from heat.
  • Cover and let stand 5 minutes.
  • Layer carrots, onions, crumbled bacon, and chopped broccoli in a bowl.
  • Top with hot couscous.
  • Drizzle hot bacon drippings over the couscous and toss to mix.
  • Add salt and pepper to taste.
  • If you need to microwave the salad for a couple of minutes to warm it up before serving.

LEMON COUSCOUS WITH BROCCOLI



Lemon Couscous with Broccoli image

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
4 cups fresh broccoli florets, cut into small pieces
1 cup uncooked whole wheat couscous
2 garlic cloves, minced
1-1/4 cups reduced-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1 tablespoon slivered almonds, toasted

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

Nutrition Facts : Calories 115 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

COUSCOUS WITH BROCCOLI



Couscous With Broccoli image

Very yummy! Only 3 WW points per serving! From the Weight Watchers "5 Ingredients, 15 Minutes" Cookbook.

Provided by Roni_C

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

10 ounces frozen broccoli (chopped) or 10 ounces fresh broccoli (chopped)
14 1/4 ounces reduced-sodium fat-free chicken broth
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup couscous (uncooked)

Steps:

  • If using frozen broccoli, thaw and drain.
  • Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
  • Stir in couscous and broccoli. Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork and serve. Makes 4 one cup servings.

Nutrition Facts : Calories 181.4, Fat 0.5, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 37, Fiber 4.3, Sugar 0.9, Protein 7.5

LEMONY COUSCOUS WITH BROCCOLI



Lemony Couscous with Broccoli image

Categories     Salad     Steam     Broccoli

Yield 6 servings

Number Of Ingredients 8

3/4 cup couscous, preferably whole wheat
2 tablespoons extra virgin olive oil
1 medium red onion, quartered and thinly sliced
3 cups finely chopped broccoli florets
1/4 cup minced fresh parsley
2 tablespoons minced fresh dill
Juice of 1 lemon
1/3 cup oil-packed sliced sun-dried tomatoes or chopped pitted black olives, preferably oil-cured

Steps:

  • Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
  • Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
  • Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
  • Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.
  • Menu Suggestions
  • When a meal's centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
  • Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.
  • nutrition information
  • Calories: 170
  • Total Fat: 7g
  • Protein: 5g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Sodium: 50mg

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