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FareShare Gazette Recipes -- March 2003 - C's  (2 of 3)

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FareShare Gazette Recipes.

 

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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FareShare Gazette Recipes.

                       * 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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