BLACK BEAN AND COUSCOUS SALAD | ALLRECIPES
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Provided by Allrecipes Member
Categories Pasta Salad
Total Time 35 minutes
Prep Time 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Nutrition Facts : Calories 253 calories, CarbohydrateContent 41.1 g, FatContent 5.8 g, FiberContent 9.7 g, ProteinContent 10.3 g, SaturatedFatContent 0.8 g, SodiumContent 414.7 mg, SugarContent 1.7 g
CHICKEN & COUSCOUS ONE-POT RECIPE | BBC GOOD FOOD
This one-pot meal is perfect for fuss-free midweek entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Nutrition Facts : Calories 561 calories, FatContent 23 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.09 milligram of sodium
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Reviews 4.7
Total Time 35 minutes
Category Pasta Salad
Calories 253 calories per serving
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
ROASTED VEG & COUSCOUS SALAD RECIPE - BBC GOOD FOOD
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Total Time 50 minutes
Category Lunch, Main course, Side dish
Cuisine Moroccan
Calories 399 calories per serving
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
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Total Time 40 minutes
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Calories 497 calories per serving
- Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.
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