Moroccan Spiced Salmon with Nectarine-Pine Nut Couscous Sunday, Sep 4 2016 

1 tsp paprika
3/4 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/2 tsp fresh ground black pepper
1/2 tsp sea salt, divided
4 4-oz boneless salmon fillets, skin on
High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
1/2 cup whole-wheat couscous
2 green onions, chopped
1/2 yellow bell pepper, diced
1 oz pine nuts, toasted
1/2 cup diced nectarine

In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.

Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.

Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.

Clean Eating, August/September 2012, page 54

Spiced Lamb Patties with Apricot Couscous Thursday, Aug 11 2016 

2 cups lower-salt chicken broth
3-1/2 oz. dried apricots, cut into medium dice (about 1/2 cup)
Kosher salt
1 tsp. ground cumin
1-1/3 cups couscous
1-1/4 lb. ground lamb
5 Tbs. plain Greek yogurt
2 large cloves garlic, mashed to a paste with a pinch of salt
1 tsp. ground coriander
Freshly ground black pepper
3 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh mint; more for garnish

In a 3-quart saucepan, combine the chicken broth, apricots, 1/2 tsp. salt, and 1/4 tsp. of the cumin; bring to a boil over high heat. Stir in the couscous, remove from the heat, and cover. Let sit until all of the liquid has been absorbed, about 5 minutes.

Meanwhile, in a large bowl, combine the lamb, 1 Tbs. of the yogurt, the garlic, coriander, the remaining 3/4 tsp. of the cumin, 1 tsp. salt, and 1/2 tsp. pepper. Mix by hand, taking care not to overwork the mixture. Shape into eight 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the patties and cook, flipping once, until browned on the outside and barely light pink in the center, 5 to 7 minutes.

Meanwhile, in a small bowl, combine the remaining 4 Tbs. yogurt and the mint.

Fluff the couscous with a fork. Mix in the remaining 1 Tbs. oil and season with salt and pepper. Divide the couscous and patties among 4 plates. Add a dollop of the minted yogurt on the side and garnish with additional mint.

Fine Cooking, June/July 2013, page 16

Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Tuesday, Jul 3 2012 

Serves 6

Pepper sauce:
4 red bell peppers
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon caraway seeds
1/2 teaspoon crushed red pepper

1 cup water
1 cup fat-free, lower-sodium chicken broth
1 bay leaf
2 cups uncooked couscous
8 ounces eggplant, cut lengthwise into 1/2-inch-thick slices
8 ounces squash, cut lengthwise into 1/2-inch-thick slices
8 ounces zucchini, cut lengthwise into 1/2-inch-thick slices
4 green onions, trimmed
Cooking spray

1 1/2 pounds top sirloin steak, cut into 1-inch cubes
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Preheat broiler.

To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.

Preheat grill to medium-high heat.

To prepare couscous, combine 1 cup water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.

Arrange eggplant and the next 3 ingredients (though green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked. Remove from heat; coarsely chop vegetables. Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.

To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 teaspoon salt. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.

Nutritional Information Amount per serving Calories 526, Fat 15.4g (Sat 3.3g, Mono 9.3g, Poly 1.4g), Protein 36.7g, Carbohydrate 58.5g, Fiber 8.2g, Cholesterol 49mg, Iron 3.7mg, Sodium 461mg, Calcium 75mg

Cooking Light, July 2011, Page 113


Herb and Goat Cheese Stuffed Chicken Breasts with Red Pepper Couscous Wednesday, Jan 25 2012 

1/4 cup Panko (Japanese breadcrumbs)
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh flat-leaf parsley
1 (4 ounce) package goat cheese
4 (6 ounces) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10 ounce) package fresh spinach
Lemon wedges (optional)

Prheat broiler to high. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 Tablespoons cheese mixture into each pocket; close opening wiht a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

Heat large nonstick skillet over medium-high heat; add 1 Tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir remaining 1/4 teaspoon salt.

Serves 4 (serving size: 1 chicken breast half and about 1/2 cup spinach).
Calories 348, Fat 12.9g (sat 5.4g, mono 5.2g, poly 1.3g), Protein 46.8g, Carb 10.7g, Fiber 3.7g, Chol 112mg, Iron 4.2mg, Sodium 579mg, Calc 114mg

Red Pepper Couscous

Cook 1 cup couscous according to package directions. Heat 2 teaspoons olive oil in a skillet ove medium-high heat. Add 1/2 cup chopped onion, 1/2 cup chopped red bell pepper, and 1/4 teaspoon salt; saute 7 minutes. Toss with couscous.

Serves 4
Calories 197, Fat 2.6g (sat 0.4g), Sodium 15.3mg

Cooking Light, April 2011, Page 80


Scampi over Couscous Wednesday, Jul 13 2011 

Prep: 15 minutes. Cook: about 12 minutes.

1 box (6.2 ounces) seasoned couscous mix
1/4 cup olive oil
1/4 cup (1/2 stick) butter
3 large cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 1/2 pounds large shrimp, shelled and deveined, tails left on (about 24 shrimp)
2 Tbsp dry white wine
2 Tbsp lemon juice
1/4  tsp salt
1/8 tsp black pepper
3 Tbsp chopped fresh parsley
Lemon wedges, for garnish

1. In saucepan, heat amount of liquid as directed on packaged couscous mixture.
2. Meanwhile, heat oil and 2 tablespoons butter in large skillet. Add garlic and pepper flakes; cook 1 minute. Add shrimp; cook 6 minutes. Remove shrimp with slotted spoon to plate; keep warm. Reserve cooking oil.
3. Add wine to couscous liquid in saucepan. Boil 1 minute. Add remaining butter, juice, salt, pepper, parsley. Finish couscous, following package directions.
4. Spoon couscous on platter. Add shrimp. Drizzle on oil from skillet. Garnish.

Nutrient Value Per Serving:
324 calories, 18 g fat (6 g saturated), 19 g protein, 23 g carbohydrate, 1 g fiber, 506 mg sodium, 155 mg cholesterol.

Family Circle recipe card

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