MOROCCAN-STYLE SPICY COUSCOUS

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.

Saffron Couscous

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!