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Recipes Included On This Page

Confetti Couscous
Couscous and Chick-pea Salad with Turkey Ham
Couscous Casablanca
Couscous Des Legumes
Couscous For Yousyous
Couscous Salad with Chicken
Couscous Stuffing With Golden Raisins And Pistachios
Couscous Waldorf Salad

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* Exported from MasterCook * Confetti Couscous Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces chicken broth -- (1 can) 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1 1/2 cups uncooked RiceSelect Couscous 4 ounces chopped pimientos -- drained [1 jar] 10 ounces frozen peas -- thawed 1/2 cup toasted slivered almonds Bring broth, rind, juice and salt to a boil in a medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Mix couscous, pimiento, peas and almonds in large serving bowl. Source : Riceselect.com Contributed to the FareShare Gazette by Fatima; 1 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 7g Fat (48.0% calories from fat); 6g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 442mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat.

* Exported from MasterCook * Couscous and Chick-pea Salad with Turkey Ham Recipe By :Canadian Living magazine, Nov 94 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup couscous 1/2 cup raisins 1 cup canned chick-peas -- drained 4 ounces sliced turkey ham --julienned 1/4 cup fresh parsley -- chopped 3 green onions -- chopped 1 tomato -- diced 1 sweet red pepper -- diced 1 small zucchini -- diced or 1 cup 1/2 cup olive oil -- good quality 3 tablespoons lemon juice 1 garlic clove -- minced 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1 dash hot pepper sauce In saucepan, bring 1 1/4 cups water to boil; stir in couscous and raisins. Cover and remove from heat; let stand for 5 minutes. Fluff with fork. In large bowl, combine couscous mixture, chick-peas, ham, parsley, onions, tomato, red pepper and zucchini. Whisk together oil, lemon juice, garlic, salt, cumin, turmeric and hot pepper sauce; toss with salad until combined. Source : Canadian Living magazine, Nov 94 "Pack Lunch and Go" by Rose Murray, Canadian Living Test Kitchen Also published Canadian Living's "Best One-Dish Meals" book Contributed to the FareShare Gazette by Fatima; 2 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 28g Fat (49.8% calories from fat); 8g Protein; 55g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 420mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Couscous Casablanca Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound tofu -- cubed (firm texture) 1 medium onion -- diced 1 cup carrots -- sliced 1 cup celery -- sliced 1 cup mushrooms -- sliced 3 tablespoons olive oil -- divided 16 ounces garbanzo beans with liquid -- (1 can) 15 ounces tomato sauce -- (1 can) 1/4 teaspoon cayenne 1 teaspoon paprika 1/2 cup raisins 2 teaspoons curry powder 1 teaspoon salt 1 1/2 cups water 2 tablespoons oil 1 cup couscous In a large pan, brown tofu in 1 1/2 tablespoons olive oil. Stir gently. Remove from pan to plate. Add the remaining 1 1/2 tablespoons olive oil to pan. Sauté onion, carrots, celery, mushrooms till tender. Stir occasionally, do not burn them. Add tofu to the vegetables. Add garbanzo beans and their liquid, tomato sauce, cayenne, paprika, raisins, curry powder, salt. Bring to boil, cover and simmer for 40 minutes. For Couscous: Boil 1 1/2 cups water and oil in couscous pot. Add couscous, stir couscous, cover. Remove from heat. Let stand for 5 minutes or until water is absorbed. Plating : On large platter or individual plates. Spoon couscous. Spoon vegetables over couscous, garnish with mint leaves, or parsley. Variations : This is a vegetarian dish. A vegetarian meat substitute could be used instead of the tofu. The addition of nut meats would also be great. However if you wish lamb, beef, veal, chicken, or pork can be substituted for the tofu. You might even try a firm white fish. If fish is to be used boil it in water till done. Drain and add it to the vegetable mixture just before serving. This will keep it tender. Source : PamperedGourmet.com Contributed to the FareShare Gazette by Fatima; 2 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 349 Calories; 16g Fat (38.4% calories from fat); 12g Protein; 44g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 822mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Couscous Des Legumes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- coarsely chopped 4 garlic cloves -- chopped 2 tablespoons olive oil -- (2 to 3) 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon curry powder 1/2 teaspoon coriander 1/4 teaspoon cinnamon 1/4 teaspoon turmeric 1/4 teaspoon powdered cloves 1/4 teaspoon ground coriander 1/4 teaspoon ground dried ginger 3 tomatoes -- chopped [canned are ok] 6 cups broth -- of choice 1 small sweet potato -- peeled and cut into 1- or 2-inch chunks 1 small carrot -- peeled and cut into 1/2-inch slices 1 medium new potato -- cut in chunks Or 2 smallish 1 small turnip -- peeled and cut into 1-inch chunks [small to medium] 1/2 head green cabbage -- cut into chunks 1 Handful green beans -- trimmed and cut into 2-inch OR 1/2 cup frozen green beans 2 zucchini -- trimmed and cut into 3/4-inch slices Sauté onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors. Add tomatoes, broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender. Add chick-peas and remove from heat. Combine couscous and raisins in a large bowl or saucepan. Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes. Add butter and fluff with a fork. To serve: Mound couscous on a platter, then sprinkle with orange flower or rose water, and ladle on vegetables and broth. Serve immediately. Serves 6. Source : "Marlena Speiler writing in the San Francisco Chronicle, 6/24/92." Contributed to the FareShare Gazette by Fatima; 2 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 5g Fat (34.4% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat.

* Exported from MasterCook * Couscous For Yousyous Recipe By : Serving Size : 6 Preparation Time :0:10 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Couscous 1 jar salsa -- (large) 1 package taco seasoning Burrito wraps 1/2 cup frozen corn 1/2 cup canned black beans Follow directions on back of box for Couscous. Pour in package of taco seasoning, black beans and corn into boiling water before adding couscous. When couscous has finished, mix with 3/4 of the salsa. Use mixture to stuff burrito wraps and warm in 350 oven until ready to serve. Source : "Couscous Corner @ Angelfire.com" Contributed to the FareShare Gazette by Fatima; 9 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 1g Fat (3.3% calories from fat); 6g Protein; 31g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 257mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable.

* Exported from MasterCook * Couscous Salad with Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup couscous 1 small red onion -- chopped 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1 1/2 cups boiling water 1/2 cup sour cream 1 tablespoon lemon juice 1/2 teaspoon paprika 1 large tomato -- chopped 1 bell pepper --chopped 3/4 pound cubed cooked chicken or 2 5-ounce cans Combine couscous, onion, salt, 1/4 teaspoon paprika, cinnamon and black pepper in a sauce pan. Add boiling water. Cover and let stand for 5 minutes. Combine sour cream, lemon juice, 1/2 teaspoon paprika in a large bowl. Add tomato, green pepper, chicken and couscous. Serve cold or at room temperature. Source : usdurum.com/recipes Contributed to the FareShare Gazette by Fatima; 3 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 995 Calories; 26g Fat (23.6% calories from fat); 29g Protein; 161g Carbohydrate; 14g Dietary Fiber; 51mg Cholesterol; 2238mg Sodium. Exchanges: 9 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 5 Fat.

* Exported from MasterCook * Couscous Stuffing With Golden Raisins And Pistachios Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 1 large minced garlic clove 1/4 cup olive oil -- plus 2 tablespoons olive oil 2/3 cup finely chopped red bell pepper 1/3 cup finely chopped pistachios 1/2 cup golden raisins 3 tablespoons finely chopped parsley leaves 1/4 teaspoon cinnamon 1 teaspoon cumin 1 1/2 teaspoons ground coriander seed 1/4 teaspoon dried thyme 1/3 cup thinly sliced scallion 2 1/4 cups water 1 2/3 cups couscous -- (10-oz box) If baking the stuffing separately: 1/4 cup chicken broth 2 tablespoons unsalted butter Cook onion, carrot, celery and garlic in 1/4 of oil over moderately low heat until veggies are soft. Add bell pepper and cook 3 more minutes. Add pistachios, raisins, parsley, cinnamon, cumin, coriander, thyme, scallion. Salt and pepper to taste. Cook and stir for another minute, then put in a large bowl. Combine water and remaining olive oil, add salt to taste. Bring to boil. Stir in couscous and let stand covered for 5 minutes or until liquid is absorbed. Fluff with fork. Add to veggie mixture, salt and pepper it and combine everything GENTLY. Let cool, then stuff 12 to 14-pound turkey. If baking separately, put stuffing into buttered 3 to 4-quart casserole, drizzle with broth, dot top with butter. Bake in middle of 325 degree oven for 30 minutes covered and 30 minutes uncovered. by : Stephanie da Silva Contributed to the FareShare Gazette by Fatima; 3 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 13g Fat (39.8% calories from fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 39mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.

* Exported from MasterCook * Couscous Waldorf Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple juice 10 ounces NEAR EAST Original Plain Couscous -- (1 cup) 1/4 teaspoon curry powder 1/4 teaspoon salt -- (optional) 1 medium red delicious apple -- cored and chopped into 1/2-inch pieces 1/2 cup chopped walnuts 1/2 cup thinly sliced celery 1 cup halved red or green grapes 8 ounces vanilla low fat yogurt 1/4 cup milk 1 tablespoon olive oil Heat medium saucepan over medium heat. Add walnuts and shake pan frequently until nuts are fragrant, about 5 minutes. Remove from pan and set aside. In same saucepan, bring apple juice and curry to a boil. Add couscous. Stir; cover and remove from heat. Let stand 5 minutes. Transfer couscous to a large bowl; toss lightly with a fork. Chill 5 minutes; toss again with fork and chill another 5 minutes. Stir in apple, celery, grapes and walnuts. In a small bowl, combine yogurt, milk and olive oil. Toss with couscous mixture until well-distributed. Chill at least 2 hours. Toss with fork before serving. 8 cups Source : Near East Food Products Prep Time: 15 minutes. Cook Time: 7 minutes Contributed to the FareShare Gazette by Fatima; 3 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 6g Fat (52.1% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat.

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