This is such a wonderful salad – perfect for summer picnics.
1 c couscous, prepared and cooled
1/3 c lemon juice
3 tbsp olive oil
Salt and pepper
2 c diced strawbeeries
1/2 c chopped basil
1/2 c feta, crumbled
Whisk together olive oil and lemon juice in a small bowl. Toss couscous with strawberries, basil and feta and drizzle olive oil mixture over the top. Stir to combine. Season with salt and pepper.
Serves 8. 3 WW points.
This recipe is inspired by Skinny Taste. This one takes a bit more work, but it is worth it! The sauce is so good!
Chicken:
Pri Pri Sauce:
Couscous:
Chopped Salad
For chicken: combine ingredients in a bowl and marinade chicken for at least an hour.
Then heat a grill on medium high and grill for 3 – 4 min per side until cooked through.
For Pri Pri sauce:
Combine ingredients in a blender and chill.
For CousCous:
Heat chicken stock until boiling, stir in olive oil and couscous and set aside for 20 min, use a work to fluff.
For Salad:
Combine lemon juice, oil and parsley in a small jar, shake to combine. Toss remaining ingredients in a bowl and drizzle with dressing tossing to combine.
To serve: divide couscous, salad and chicken among plates and serve with sauce.
Serves 4
This is from Patricia Wells latest book andlike every other recipe I’ve made of hers just wonderful!
Lamb Ingredients:
1 tbsp fennel seeds
2 tsp coriander seeds
2 tsp cumin seeds
3 cloves garlic, minced
2 tsp salt
1 tsp smoked hot paprika
1 tsp cayenne pepper
1 tsp harissa
1 lb ground lamb
Harissa Yogurt Sauce:
1 c greek yogurt
1 tbsp harissa
1 clove garlic, minced
Combine and set aside.
Herbed Couscous
1 c couscous
1/4 red onion, finely chopped
1 1/2 tbsp butter
1/4 tsp salt
1 tbsp dill, chopped
1/4 c cilantro, chopped
1/4 c flat lead parsley, chopped
Pepper
Bring 1 c water to a boil, stir in couscous ans butter. Turn off heat and set aside for 10 min. Fluff, stir in remaining ingredients.
To make lamb:
Combine fennel, coriander and cumin in a small pan over medium heat. Cook for 1 minute then remove from heat. Grind in a spice mill.
In a large bowl combine lamb with all the spice and mix to combine. Form 1/4 c scoops into logs.
Heat a large pan over medium heat with 1 tbsp oil. Cook sausages 5 minutes per side.
Serve with sauce and couscous.
Serves 4.
Lamb on a weeknight? It is doable! It takes 20 – 25 minutes to cook and you can whip up the couscous and salad why you are waiting for your lamb.
Ingredients:
1 rack of lamb
Ground nutmeg
1 tsp cumin
1 tsp paprika
1 tsp dried tyme
1 tsp sumac
Salt and pepper
Couscous
1 1/4 c couscous
1 fresno pepper, minced
1 punch of parsley, leaved chopped
1 lemon
Olive oil
1/4 c pine nuts
Salad
3 – 4 c arugula
2 tsp Olive oil
1 TBSP red wine vinegar
Salt and pepper
1/4 c feta crubled
Preheat oven to 425.
Sprinkle lamb on both sides with spices and press into the meat. Place in a roasting pan fat side up. Roast for 20 – 30 minites until about 145 for medium rare. Remove from oven and tent for 10 minites.
For the couscous:
Place couscous in a bowl and drizzle with olive oil. Add just enough boiling water to cover, cover bowl with a plate and set aside for ten minutes. Fluff with a fork, season with salt and pepper, stir in the remaining ingredients.
Salad:
Combine ingredients in a bowl and toss.
To serve, slice lamb and serve with salad and couscous.
Serves 4.
Another winner from Patrica Wells! Perfect for a Sunday night meal. The spiced lamb is out of this world!
Ingredients:
1 tsp cumin
3/4 tap ground ginger
1/2 tsp ground cayenne
3/4 tsp groung cinnamon
1/2 tsp Salt
2 lb boneless leg of lamb, 1 1/2 inch cubes
1 c instant couscous
3 tsp harissa
4 TBSP olive oil
2 c chicken stock, boiling hot
Pepper
2 16 oz can, chickpeas, drained
32 oz plum tomatoes
1 1/2 lb slender zucchini, soices 1/4 ocnh rounds
1/2 mint, chiffonade
Fresh cilantro sauce (below)
In a large bowl combine the first 5 spices. Todd the cubed meat to coat.
Place couscous in a heatproof bowl. Stir in 1 TBSP olive oil, 2 tsp Harissa, 1/2 tsp salt and stir to blend. Pour stock over couscous, cover and set aside.
Heat 2 TBSP olive oil in a large skillet over high heat. Brown meat on all sides, don’t over crowd the pan, do I batches if needed. Return meat and juices to pan, chickpeas, tomatoes, 1 tsp Harissa and salt and pepper. Simmer over moderate heat for 4 minutes.
In another skillet, heat 1 TBSP olive oil over moderate heat, sear zuks until brown on edges.
To serve fluff couscous, scope onto plate, spoon lamb mixture and zucchini next to top with cilantro sauce and mint.
Fresh Cilanto Sauce
3 TBSP sea salt
2 c loosly packed cilantro
1/4 olive oil
1/2 tsp salt
Bring 1 quart of water to a boil season with 3 TBSP salt. Add cilantro and blanch 15 seconds immediately plunge in an ice bath. Transfer to a thick fowl and squeeze dry.
Toss remaining ingredients in a blender and purée till smooth. Cover and chill.
Serves 8. 7 WW PP
This is another recipe inspired by Jaime Oliver’s 15 minute meals, which once again took a little over 30 minutes. I made a few minor changes because I did not have preserved lemon and I felt the couscous would taste better without sun dried tomatoes and caraway seeds. This is great for a weeknight meal.
For the briks
1 lemon, rind removed
3 spring onions
½ c fresh cilantro
16 oz crab meat
2 tsp harissa, plus extra to serve
4 large sheets of filo pastry
olive oil
For the couscous:
3/4 c couscous
½ a bulb of fennel, diced small
½ c fresh mint, minced
Juice from one lemon
1 TBSP olive oil
1 c pomegranate seeds
Yogurt.
In a food processor, combine cilantro, onions and lemon, process until finely chopped. Combine with Harissa and crab. Lay out phyllo, fold in 1/2 and place 1/4 the mixture in the middle, fold to form a “brick”, repeat.
In a large non stick pan, heat 1 TBSP olive oil and cook crab bricks for 6-8 minutes per side, until nicely browned.
Combine couscous with 1 1/2 c boiling water, cover and let sit for 10 minutes until water is absorbed. Stir in fennel, mint, lemon juice, olive oil and Pom seeds.
Serve with a dollop of yogurt.
Serves 4.
I love couscous, the fact that it takes minutes to cook makes it a weeknight staple. This dish is great with fish or chicken.
Ingredients:
1 1/2 c water
zest from 1 lemon
1/2 tsp dried thyme
1 c couscous
1/2 c parsley, minced
1 TBSP olive oil
fresh lemon juice to taste
In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.
Serves 6 – 8.
Another winner from Eating Well! This also works as a great salad if you dont want to fry it up into patties.
Ingredients
1 c water
2/3 c whole-wheat couscous
1/2 c nonfat plain Greek yogurt
2/3 c shredded seeded cucumber
3/4 tsp garlic powder, divided
1/4 tsp salt
3/4 c silken tofu
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2/3 c crumbled feta cheese
1/4 c snipped fresh dill
1/4 c minced red onion
pepper
2 TBSP olive oil
4 c lettuce
Tomatoes
Bring water to a boil in a medium saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
Combine yogurt, cucumber, 1/4 tsp garlic powder and salt in a small bowl.
Mash tofu with a fork in a large bowl. Add spinach, feta, dill, onion, pepper, the remaining 1/2 tsp garlic powder and the couscous; stir until well combined. Form into 8 patties, using about 1/2 cup for each.
Heat 1 TBSP oil in a large nonstick skillet over medium heat. Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total. Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes.
Serves 4.
Leeks are amazing when they are cooked low and slow in butter and olive oil. Added to couscous and you have a hit on your hand.
Ingredients:
4 leeks, thinly sliced and rinsed well
1 TBSP butter
1 TBSP olive oil
1 c veggie broth
1 c Coucous
Salt & pepper
In medium pan over medium low heat melt butter and heat olive oil. Add leeks and cook slowly, storing often until softened and starting to brown. Add broth, bring to a boil, remove from hear and stir in couscous. Cover and let rest 10 minutes. Fluff with fork and serve.
I love this recipe! The crisp green onions with the saffron and nutty pine nuts just makes me smile. Best of all it is super quick to whip up. It goes great with lamb or chicken.
Ingredients:
1 1/2 c chicken stock
2 tsp butter
1 tsp saffron threads
1 c couscous
1 bunch of scallions, chopped
1/4 c pine nuts, toasted
In a small pan, combine butter, stock and saffron. Bring to a boil, add couscous, cover and set aside for 10 minutes. Fluff with a fork, stir in onions and pine nuts.
Serves 4.
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