Best Green Couscous O Recipes

GREEN COUSCOUS

Green Couscous image

Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit: Jonathan Lovekin

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 11

Ingredients

1 cup couscous
3/4 cup boiling water or vegetable stock
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 teaspoon fine sea salt
1/4 teaspoon ground cumin
Herb Paste
1/2 cup unsalted pistachios, toasted and coarsely chopped
3 scallions, finely sliced
1 fresh green chile, such as jalapeno, finely sliced
1 1/2 cups arugula leaves, chopped

Steps:

Place couscous in a large bowl and add boiling water or stock. Cover bowl with plastic wrap and let stand for 10 minutes.
Meanwhile, heat olive oil over medium heat and add onion; cook, stirring, until golden and soft. Add salt and cumin; stir to combine. Remove from heat and let cool slightly.
Uncover couscous and stir in herb paste, using a fork to fluff. Add onion mixture, pistachios, scallions, chile, and arugula; gently mix to combine. Serve at room temperature.

GREEN TEA COUSCOUS

Green Tea Couscous image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
4 scallions, finely chopped
Salt and freshly ground black pepper
1 1/2 cups chicken or vegetable stock
1 single-serve bag green tea
2 tablespoons honey
1 1/2 cups couscous
1/2 cup finely chopped mint leaves, a couple of handfuls
1/2 seedless cucumber, peeled and chopped
1 lemon, juiced
1 lime, juiced

Steps:

Heat the olive oil in sauce pot over medium heat and add the scallions. Season with salt and pepper and saute 2 to 3 minutes. Add stock and bring to a boil, secure tea bag to handle of the pot, and let steep for 1 minute. Remove the tea bag, stir in honey and couscous. Turn off the heat, stir in mint, and cover the pot. Let couscous stand 5 minutes, then fluff with fork and transfer to a serving bowl. Add the cucumber and lemon and lime juice. Season with salt and pepper, to taste, toss to combine and serve.

COUSCOUS PRIMAVERA

Couscous Primavera image

This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.

Provided by Chef John

Categories Side Dish Vegetables Green Peas

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups dry couscous
½ cup chopped green onions
1 fresh jalapeno pepper, finely diced
2 tablespoons olive oil
½ teaspoon ground cumin
1 pinch cayenne pepper
1 pinch ground black pepper
2 cups vegetable stock
1 bunch asparagus, trimmed and cut into 1/4-inch pieces
1 cup shelled fresh or thawed frozen peas
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste

Steps:

Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g

GREEN COUSCOUS (O)

GREEN COUSCOUS (O) image

Yield 6 people

Number Of Ingredients 20

Ingredients

100g fregola (giant couscous)
150g couscous
170ml boiling water or vegetable stock
2 tbsp olive oil
1 large onion, thinly sliced
1 tsp ground cumin
50g shelled unsalted pistachios, toasted and roughly chopped
3 spring onions, finely sliced
1 fresh green chilli, finely sliced
80g rocket leaves
Salt
Herb paste
Grated zest of 2 lemons
30g parsley
20g coriander
3 tbsp chopped mint
2 tbsp chopped tarragon
2 tbsp chopped dill
120ml olive oil
½ teaspoon salt

Steps:

Place the fregola in a pan of boiling salted water (1 tablespoon of salt per litre) and simmer for 18 minutes or until aldente (this may vary according to brand). Drain into a colander and run under plenty of cold water. Leave to dry completely. Place the couscous in a large bowl, cover with the boiling water or stock and drizzle with half the olive oil. Cover the bowl with cling film and leave for 5-10 minutes. Use a fork to fluff up and then stir in the cooked fregola. Meanwhile, fry the onion in the remaining olive oil on medium heat until golden and completely soft, 10-15 minutes. Add ½ a teaspoon of salt and the cumin and mix well. Leave to cool slightly. Next, make the herb paste by placing all the ingredients in a food processor and blitzing until smooth. Add this to the couscous and fregola and mix everything together. Add the cooked onion, the pistachios, spring onions, green chilli and rocket and gently mix. Taste, add salt if needed and serve at room temperature.