ITALIAN COUSCOUS RECIPES

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INCREDIBLE SICILIAN AUBERGINE STEW WITH COUSCOUS | JAMIE ...



Incredible Sicilian aubergine stew with couscous | Jamie ... image

This is a fantastic dish from southern Italy that the Sicilians are super proud of – and so they should be – it’s a complete joy to eat. The trick is not to cut the aubergine chunks too small or they will take on too much oil and become heavy, instead of having the lovely creamy flavour and texture we’re aiming for. Jam-packed with veg, this recipe adds up to two of your 5-a-day, and using wholewheat couscous, instead of the regular stuff, will help keep you fuller for longer because it’s higher in fibre. Brilliant!

Total Time 30 minutes

Yield 2

Number Of Ingredients 13

1 large aubergine
olive oil
½ teaspoon dried oregano
1 small red onion
1 clove garlic
½ bunch flat-leaf parsley
2 large tomatoes ripe
1 tablespoon baby capers
8 green olives stone in
1 tablespoon red wine vinegar
150g wholewheat couscous
1 tablespoon flaked almonds
extra virgin olive oil

Steps:

    1. Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
    2. Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
    3. While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
    4. When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.
    5. Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
    6. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
    7. Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
    8. Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
    9. Use a fork to fluff up the couscous and stir through half the chopped parsley.
    10. Season the stew to taste, then drizzle with extra virgin olive oil.
    11. Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

Nutrition Facts : Calories 473 calories, FatContent 19.2 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 13.3 g protein, CarbohydrateContent 63.8 g carbohydrate, SugarContent 8.9 g sugar, SodiumContent 1.28 g salt, FiberContent 10.6 g fibre

BLACK BEAN AND COUSCOUS SALAD - ALLRECIPES



Black Bean and Couscous Salad - Allrecipes image

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

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

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

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