Posted by Carole-Anne on March 7, 2008
Healthy Recipes has found a nutritious, low-fat, meatless dish for dinner to spice up any cold day. Couscous, mushrooms and chick peas make a delicious nutritious main meal.
INGREDIENTS:
1 3/4 cups chicken broth (use alternate vegetable broth)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp hot red pepper flakes
1 tbsp grated fresh ginger root
2 cloves minced garlic
12 fresh, sliced mushrooms
1 1/2 cups sliced carrots
1 cup sweet red pepper, chopped
1 (19 0z) can chick peas, drained and rinsed
1/2 cup raisins
1/4 cup chopped parsley
1/3 cup toasted pine nuts
1 cup whole wheat couscous
NOW FOLLOW ME CAREFULLY:
In a large saucepan, mix broth, cumin, coriander, hot chili pepper flakes, ginger root and garlic; bring mixture to a boil. Add mushrooms, carrots and onion and cook over medium heat 5 to 7 minutes.
Meanwhile, place the couscous in a medium bowl and pour 1 cup boiling water over it; cover and let sit for 5 minutes.
Add red peppers, chick peas and raisins to mushroom mix; cook 2 to 3 minutes until hot. Taste and add 1/4 tsp sea salt and pepper, if necessary. Stir in parsley.
Fluff couscous into individual serving dishes. Place vegetable mixture around the couscous and top with broth evenly distributed.
Garnish with pine nuts.
This is a terrific dish to serve on a day when you just don’t know what to make; it is so tasty, easy to make, low in calories and fat, and it is meatless. What more could we ask?
Healthy Recipe’s scrumptious meal serves 4.
Posted by Carole-Anne on September 5, 2007
At Healthy Recipes, we often choose delightful, easy and fragrant side dishes that will compliment most any recipe, for example, the Saffron Couscous dish will marry with most any poultry, rice, seafood or Spanish dishes.
This Saffron Couscous dish is particularly delicious with the recipe Grilling Chicken with a Zing, which is on this site under Poultry Section.
YOU WILL NEED:
3 tbsp butter
1/8 crushed saffron threads
1 medium Spanish onion (my favorite) sliced into half moons
1 cup reduced sodium chicken stock
One 10 oz box couscous (1 1/2 cups)
1/3 cup fresh flat leaf-parsley
FOLLOW ME:
In a medium frying pan and over a medium heat, melt the butter, Add saffron and cook, stirring for about one minute.
Add the onions, stirring constantly, until the onions are transparent.
Then add the chicken stock and one cup of water and bring to a boil.
Add couscous to the chicken stock and saffron mixture and stir. Remove from heat and let stand for about 5 minutes.
Toss couscous lightly with a fork and sprinkle with parsley and viola – ready to eat!
Healthy Recipe serves 4 – it is a delight!
Posted by Carole-Anne on
This healthy recipe originated in ‘Sara’s Secrets for Weeknight Meals’, and I must say, once I tested, I give it a thumbs up! The recipe has every seafood I like personally, plus it is loaded with garlic, white wine and the couscous is the finishing touch. All very healthy for us!
INGREDIENTS:
4 tbsp extra virgin olive oil
8 small sea scallops
8 medium shrimp(king size fresh frozen will do nicely) or fresh shelled and de-veined shrimp
1/4 cup finely chopped shallots
2 cloves elephant garlic minced
3 plum tomatoes (about 8 oz) finely chopped
1 cup white wine
1 dozen mussels, scrubbed and de-bearded
1 dozen little-neck clams, scrubbed
1 – 1/2 canned chicken broth (or stock)
1 cup pearl or Israeli couscous
Kosher salt
Freshly ground black pepper
NEXT TO DO:
Heat 2 tbsp of olive oil in large skillet over high heat until hot and reduce the heat to medium high, then adding the scallops and shrimp. Cook scallops and shrimp turning once until almost cooked through; about 2 minutes in total.
Using tongs, move scallops and shrimp over to a strainer set, over a bowl and set aside.
Add shallots to skillet and cook over medium-low heat until softened (approximately 2 minutes), stirring one more minute. Add the tomatoes and cook for 3 minutes.
Add the white wine, and clams. Cover skillet and increase the heat to high for about 3 – 5 minutes, transferring as the clams and mussels open over to the strainer (metal) with the shrimp and scallops. Discard any mussels and clams that do not open.
Measure tomato mixtures in the skillet; add the liquid from the bowl under the shellfish; and enough chicken broth to make 2 cups of juice.
Heat remaining 2 tbsp of olive oil in a saucepan over medium heat and add the couscous. Cook , stirring for 3 minutes. Add the 2 cups juice liquid bringing it to a boil. Turn down to a simmer, cover the pan and cook for 5 minutes, or until the couscous is tender.
Meanwhile, remove and throw away the mussel and clam shells, and add the shellfish to the couscous along with any more juices from the bowl. Cook until just heated through.
Add Kosher salt and freshly ground black pepper to taste, and serve in a regal dish to show this off!
Serves 4 – and is simply a scrumptious dish.
This is delightful when served with a white, rose or a Garnachas Cabernet blend of wine – which will set off the peppery strawberry finish that will set the seafood off!
Enjoy! Thumbs up from Healthy Recipes!
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