• 1 (14 ounce) can coconut milk
• 1 1/2 cups dry couscous
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh scallion greens and whites
• 3 tablespoons chopped fresh flat leaf parsley
• 3 tablespoons chopped fresh mint
• 5 tablespoons toasted pumpkin seeds
• 2 boneless skinless salmon filets (about 6 ounces each)
• 1 tablespoon blackening seasoning (recommended: Blackened Redfish Magic)
• Lemon or lime wedges (optional)

DIRECTIONS

1. Preheat the oven to 400 degrees F. Bring the coconut milk to a boil in a medium stockpot. Add the couscous and season with salt and pepper. Cover the pot, remove from the heat, and let stand 10 minutes. Finally, stir in the scallion, parsley, mint, and pumpkin seeds.
2. Meanwhile, season both sides of the salmon with blackening seasoning. Place the fish on a parchment lined baking sheet, until just cooked through but still medium-rare in center, about 10 minutes. Make a bed of the couscous, place the fish on top, tear up some extra mint leaves for garnish, and serve with lemon wedges (optional).

The post Blackened Salmon with Crunchy Coconut Couscous appeared first on COUSCOUS Day.

– 1 tablespoon vegetable oil
– ½ teaspoon salt
– ½ teaspoon black pepper
– 4 skin-on chicken breasts
– 1 small yellow onion
– 1 green chili
– 1 red chili
– 3 cloves garlic, peeled and minced
– ½ teaspoon cumin
– ½ teaspoon ground coriander
– ¼ teaspoon paprika
– pinch of saffron (optional)
– 1 1/4 cups (216g) couscous
– 1 3/4 cups (420ml) hot (almost boiling) chicken or vegetable stock
– 2 lemons
– seeds of half a pomegranate
– small bunch fresh cilantro, chopped

Directions:

1. Peel the onion, then chop into small pieces. De-seed and chop the chiles into small pieces too.
2. Heat the oil in a large skillet and sprinkle the salt and pepper onto the skin side of the chicken breasts. Place in the pan skin-side down and cook on medium-high heat for five minutes. Turn the chicken over and cook for a further five minutes. Add the onion, green and red chiles, garlic, cumin, coriander, paprika and saffron to the pan and stir until the onions are coated in the spices. Cook for three minutes, stirring occasionally until the onion starts to soften.
3. While the onion mixture is cooking, remove the seeds from the pomegranate. Take a medium-sized bowl and hold the cut side of the pomegranate in your hand. Create a cup with your hand and hold it over the bowl. Whack the back of the pomegranate with a wooden spoon and the seeds will fall into your hand. Then you can tip them into the bowl. Any stubborn seeds can be removed by pulling the skin of the pomegranate outward a little, then repeating the spoon whacking until all seeds are removed. Put the seeds to one side.
4. Peel the zest from the lemons and squeeze the juice into a small bowl. Put to one side.
5. Add the stock and bring to a boil, place the lid on and simmer for ten minutes.
6. Take the lid off and pour in half the lemon juice, then carefully add in the couscous to the sides of the chicken, making sure not to leave any couscous on top of the chicken (as it won’t get cooked). You can move the chicken breasts to the side of the pan if it makes it easier. Stir everything, ensuring all of the couscous is covered, then place a lid on the skillet and turn the heat down to very low. Cook for five minutes, then turn off the heat.
7. Take off the lid and fluff up the couscous with a fork. Add the zest from one of the lemons and all but one tablespoon of the cilantro. Stir into the couscous.
8. Top with the remaining lemon zest, the pomegranate seeds and the chopped parsley. Serve with the remaining lemon juice.

The post Speedy One-Pot Chicken Couscous appeared first on COUSCOUS Day.

Ingredients:

• 250g couscous
• 250ml vegetable stock, boiling
• 400g can chickpeas, drained and rinsed
• 1-2 tbsp vegetable or olive oil
• 300g courgettes, sliced on the slant
• 300g small vine-ripened tomatoes, halved
• 250g pack cheese, thickly sliced and then halved lengthways

For the dressing:

• 125ml olive oil
• 3 tbsp lime juice
• 2 large garlic cloves, finely chopped
• 2 tbsp chopped fresh mint
• ½ tsp sugar

Method:

1.  Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
2.  Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
3.  If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

The post Couscous salad appeared first on COUSCOUS Day.

• 2 1/2 lbs. chicken breast, cubed
• 1/2 c. onions, chopped
• 1/4 c. green pepper, chopped
• 1/4 c. tomato paste
• 4 c. couscous (grain available in foreign food section)
• 1 c. mixed vegetables
• 1 c. oil
• 4 c. water

Directions

1. Saute onions, pepper and chicken in oil 5 minutes.
2. Add tomato paste and stir. Add water, mixed vegetables; cover and bring to a boil for 5 to 10 minutes.
3. Add cous-cous slowly and mix well.
4. Remove from heat, cover and let stand for 7 minutes.
5. Stir and serve.
6. Serves a large crowd 

The post African Couscous Sierra Leone Style appeared first on COUSCOUS Day.

• 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.

• 3/4 cup water
• 1/2 cup uncooked couscous
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 large tomato, chopped
• 1/2 English cucumber, halved and thinly sliced
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 teaspoons olive oil
• 2 teaspoons minced fresh mint
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup crumbled feta cheese

Directions

1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese before serving.

The post Couscous Tabbouleh with Fresh Mint & Feta ” Couscous Salad ” appeared first on COUSCOUS Day.

• 1 medium fennel bulb with stalks
•  2 teaspoons olive oil
•  8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
•  1/4 teaspoon kosher salt
•  1/4 teaspoon freshly ground black pepper
•  3/4 cup prechopped onion
•  1 carrot, cut into 1/4-inch-thick slices
•  1/4 teaspoon ground cinnamon
•  1/4 teaspoon ground red pepper (optional)
•  1/3 cup orange juice
•  10 pitted kalamata olives, quartered
•  1 (14.5-ounce) can unsalted diced tomatoes, drained
•  1 1/4 cups water
•  1 cup whole-wheat couscous

Directions

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
2.  Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cookminutes on each side or until well browned. Transfer chicken to a plate.
3.  Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
4.  Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
5.  Serve chicken and vegetables over couscous. Top with fennel fronds.

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

Directions

1. In a saucepan, cook and stir onion and garlic in hot oil until tender.
2. Bring 4 quarts wate
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 Couscous With Spinach and Onion 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.

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