Best Rosemary Couscous Recipes

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
• Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
• Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS

Steps:

• Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups

ROSEMARY COUSCOUS

Steps:

• Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

LEMON ROSEMARY COUSCOUS

Steps:

• bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
• allow to gently boil uncovered for 2 to 3 minutes.
• add couscous, cover and turn heat off.
• allow to sit for 5 minutes.
• remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

WINE AND ROSEMARY COUSCOUS

Steps:

• In a 3-quart saucepan, combine all ingredients except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and let stand for 5 minutes. Stir and serve.

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• 1. Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from heat; cover and let stand for five minutes. Fluff couscous with a fork. Cool for 10 minutes. 2. Meanwhile, make dressing by combining olive oil, lemon juice, and vinegar in the bowl of a blender/food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper. 3. Combine chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in couscous, feta cheese, and parsley. Season to taste with salt and pepper. Toss salad with half of the dressing. Taste, and add more dressing if desired. If making salad in advance, add additional dressing just before serving.

LEMON ROSEMARY COUSCOUS

Steps:

• Add all ingredients except cous cous to a sauce pan.
• Bring to boil, stirring occassionally.
• Allow to boil for 3 minutes.
• Stir in cous cous and remove from heat.
• Cover and let sit until tender, fluff with fork occassionally.
• Serve with a lemon slice and enjoy.

LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS

Steps:

• In small heavy saucepan cook shallot in butter over moderately low heat, stirring until soft. Add water and bring to boil. Stir in couscous, zest and rosemary and cover. Remove from heat and let stand 5 minutes. Fluff with fork and stir in walnuts, lemon juice and salt and pepper to taste.

ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - MEDITERRANEAN

Steps:

• Chop all the vegetables into even bite size chunks.
• Peel the garlic bulb and split with the back of a knife and slice into small dice.
• Pour olive oil into the bottom of an enamel or metal rasting tray and put in vegetables.
• Lay lamb steaks onto the top of the vegetables.
• Squeeze on lemon juice.
• Sprinkle rosemary and oregano over the lamb and vegetables.
• Sprinkle over the garlic.
• Roast in the oven for around 30 minutes until vegetables are soft and lamb is cooked to your liking.
• Meanwhile prepare couscous, pop in a bowl and cover with boiling water. cover bowl with a clean tea towel. once the couscous has absorbed the water, fluff up with a fork to separate the grains.
• Serve the couscous, vegetables and lamb.
• The vegetables are even better the next day and can work well with a tin of tomatoes added and used as a pasta sauce. enjoy.