• medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can chicken broth
• 1 (10 ounce) package frozen chopped spinach
• 1 (10 ounce) package couscous
• 3⁄4 cup fresh grated parmesan cheese
• 2 tablespoons lemon juice
• salt (to taste)
• fresh ground pepper (to taste)
• 1⁄2 cup chopped pecans, toasted

Directions

1. In a saucepan, cook and stir onion and garlic in hot oil until tender.
2. Add the broth and spinach; cook and stir frequently until the spinach thaws.
3. Bring mixture to a boil and stir occasionally.
4. Add in couscous; stir to combine.
5. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
6. Add remaining ingredients; stir to combine.
7. Serve immediately.

The post Western Asian Couscous with Spinach and Pecans appeared first on COUSCOUS Day.

• 1 ¹⁄₂cups dry
• 1 1⁄2 cups dry couscous
• 1 1⁄2 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 1⁄8onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon soy sauce
• 1⁄2 teaspoon ground ginger
• 1 dash lemon juice (eyeball it)
• 1⁄2 teaspoon parsley flakes

Directions

1. Sautee onions and garlic in olive oil until tender. Remove from oil.
2. Boil chicken broth. When broth has reached a boil, add cous cous and remove from heat.
3. Stir in onions and garlic.
4. Stir in remaining ingredients and let cous cous sit for five minutes.
5. Serve immediately.

The post Asian Couscous appeared first on COUSCOUS Day.

• 3 eggs, lightly beaten
• 2 cups couscous (I used wheat couscous and made it using light butter), cooled
• 1 tablespoon + 1 teaspoon sesame oil, divided
• 1 (12 oz) bag broccoli slaw
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 4 tablespoons soy sauce (I used reduced sodium)
• 1 tablespoons brown sugar

Directions

1. Coat a large sauté pan with cooking spray and bring to medium heat. Add beaten eggs and stir with a wooden spoon until scrambled. Pour eggs onto a plate and set aside. Wipe out skillet.
2. Pour 1 tablespoon of sesame oil into the sauté pan and bring to med-high heat. Add the broccoli slaw, ginger and garlic and stir together. Cook for about 4 minutes, stirring, until vegetables are slightly softened. Stir in the couscous and cook for an additional 2 minutes, browning the couscous.
3. Combine the brown sugar and soy sauce in a small bowl and whisk quickly to dissolve the sugar. Add the sauce to the couscous and stir to combine. Add the eggs and stir thoroughly. Remove from heat and serve.

The post Soy Ginger Fried Couscous appeared first on COUSCOUS Day.