BROCCOLI COUSCOUS RECIPES RECIPES

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CURRIED COUSCOUS WITH BROCCOLI AND FETA RECIPE | MYRECIPES



Curried Couscous with Broccoli and Feta Recipe | MyRecipes image

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat to the couscous, use chopped chicken or thin strips of flank steak.

Provided by Lorrie Hulston Corvin

Yield 5 servings (serving size: about 1 1/4 cups)

Number Of Ingredients 15

1?¾ cups water
1 cup uncooked couscous
1?½ cups small broccoli florets
½ cup finely chopped red onion
? cup shredded carrot
¼ cup raisins
¼ cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1?½ tablespoons olive oil
1 tablespoon sugar
1?½ teaspoons curry powder
1 teaspoon bottled minced fresh ginger
¾ teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
¾ cup (3 ounces) crumbled feta cheese

Steps:

  • Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
  • While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
  • Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Nutrition Facts : Calories 402 calories, CarbohydrateContent 61.4 g, CholesterolContent 15 mg, FatContent 12.2 g, FiberContent 7.4 g, ProteinContent 13.4 g, SaturatedFatContent 3.8 g, SodiumContent 827 mg

WARM COUSCOUS AND BROCCOLI SALAD RECIPE - FOOD.COM



Warm Couscous and Broccoli Salad Recipe - Food.com image

"My Mate and I came up with this recipe last weekend when we were trying to think up an alternative to a standard garden salad. The results were very favorable but I would love to hear any alternatives that you may come up with.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth
1 cup of uncooked couscous
1/2 lb bacon
2 -3 tablespoons olive oil
4 cups broccoli (floweretts and stems)
2 cups of matchsticked carrots
5 chopped green onions
fresh cracked black pepper, to taste
kosher salt
10 -12 quartered cherry tomatoes

Steps:

  • Place bacon on a broiler pan and cook in a preheated 350 degree oven until crispy.
  • Watch it closely as toward the end it will cook very quickly.
  • (This keeps the bacon from shriveling and the drippings drain into the pan.) Save the drippings!
  • Cut broccoli flowerttes from head, peel and dice up stems (and if you have been throwing away the stems all this time, shame on you! They are the best part!).
  • Blanch broccoli and matchsticked carrots in boiling water for just a few minutes (you will see the color change) Cool under cold water to stop the cooking.
  • Chop broccoli and stems into small bite sized pieces, (about 1/4 inch) A few pulses in a food proccessor does it about right but do not chop it to a pulp.
  • In a small saucepan bring the chicken stock to a boil.
  • If you wish you can add some olive oil to the water and some herbs to the stock to give some additional flavor.
  • add the couscous and remove from heat.
  • Cover and let stand 5 minutes.
  • Layer carrots, onions, crumbled bacon, and chopped broccoli in a bowl.
  • Top with hot couscous.
  • Drizzle hot bacon drippings over the couscous and toss to mix.
  • Add salt and pepper to taste.
  • If you need to microwave the salad for a couple of minutes to warm it up before serving.

Nutrition Facts : Calories 375.8, FatContent 22.5, SaturatedFatContent 6.5, CholesterolContent 25.7, SodiumContent 557.7, CarbohydrateContent 32.4, FiberContent 4.7, SugarContent 3.9, ProteinContent 11.8

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