Vegetable Tagine with Couscous
Add onion and spices and cook over low heat until onion is soft and spices are fragrant. Add all the vegetables, stock powder, water and prunes, and simmer, uncovered, for 15 minutes or until potato is tender. Meanwhile, place couscous in a large ... [... more]
Nestlé |
Cous-Cous Salad
Cook cous-cous as directed. Transfer cous-cous into a large bowl. Add remaining ingredients and mix together. Ingredients can vary in amounts based on individual taste. Put into refrigerator for two hours. It's yummy, easy and low-fat. 1 16-oz ... [... more]
International Vegetarian Union |
Spiced fried fish with lemon pistachio couscous
We used bream, but you can use any firm white fish fillet, such as perch, blue eye or ling. Combine couscous, boiling water, lemon rind and juice in a medium heatproof bowl. Cover; stand about 5 minutes or until liquid is absorbed; fluff with a fork. [... more]
Australian Womens Weekly |
Warm lamb couscous salad with baby spinach
Sprinkle lamb with salt and pepper. Cook lamb in a heated, oiled large Heat oil in same cleaned frying pan; add onion, cook, stirring, over low heat, for Meanwhile, place couscous in a large heatproof bowl; add combined salt and boiling water. ... [... more]
Australian Womens Weekly |
Smoked chicken with couscous, orange and beetroot
Slice chicken breasts thinly, and cook on a preheated griddle pan until heated through. To prepare couscous- Bring orange juice to the boil, tip over couscous and wrap with cling wrap. Set aside and allow to cool for 10 minutes. Once 10 minutes ... [... more]
Australian Womens Weekly |
Couscous stew with grilled calamari and zhoug
To make the couscous, heat the olive oil in a heavy-based saucepan, add the onion and cook over a gentle heat until soft. Then add the garlic, coriander, cumin, allspice, chilli powder and paprika, and mix well. Cook for a further two minutes, ... [... more]
Australian Womens Weekly |
For the fruity couscous:
Combine garlic, ginger and spices in a large bowl. Add fish; toss to coat fish in spice mixture. Heat oil in large frying pan; cook fish, in batches, until browned both sides and cooked as desired. Divide couscous among serving plate; top with ... [... more]
Australian Womens Weekly |
Couscous, carrot and chickpea salad- Lyndey Milan
Place the couscous in a medium heatproof bowl, add the boiling water and stand for 5 minutes. Fluff the couscous with a fork. DRESSING: Combine all of the ingredients in a screw-top jar and shake well. Combine couscous, currants, chickpeas, ... [... more]
Australian Womens Weekly |
Apricot and pinenut couscous
Place couscous in a heatproof bowl. Pour in boiling stock and cover tightly with cling film. Allow to sit for 10 minutes, remove plastic and fork through couscous to separate grains. Add pinenuts, apricots and parsley and stir to combine. Serve ... [... more]
Australian Womens Weekly |
Ballottine of chicken with jewelled couscous
Heat olive oil in medium frying pan. Add onions and cook gently until softened. Add spices and cook until fragrant. Combine cooked onion mixture, couscous, dried fruit and stock in a large heatproof bowl and stir to combine. Cover tightly with ... [... more]
Australian Womens Weekly |
Couscous, olive and herb salad
Pour boiling water and salt into a heatproof bowl; add the couscous and stand for 5 minutes. For the dressing, combine the oil, vinegar, juice, garlic and salt in a screw-top jar and shake well to combine. Fluff the couscous with a balloon whisk ... [... more]
Australian Womens Weekly |
Lemon and Parsley Couscous
Place the water and stock powder in a saucepan and bring to the boil. Stir in the couscous using a fork, then cover the pan and stand for 2 minutes. Add the butter, parsley and lemon rind. Stir with a fork until well combined and serve. Remove ... [... more]
Nestlé |
