Ingredients

1 Rotisserie Chicken, make your own or 4 cups of cooked chicken (skinned, deboned and shredded)
1 Box Frozen Chopped Spinach (thawed and squeeze out all the liquid)
1 Chipotle Pepper (finely chopped)
1 tablespoon Adobo Sauce
1 pack of  Tri-Color Penne
2 Cloves Garlic (finely chopped)

Seasonings

1 Pot of Water
1 ½ teaspoon Salt (divided)
1 tablespoon Canola Oil
3 tablespoon Extra Virgin Olive Oil
¼ teaspoon Black Pepper
1 pinch of Sugar (optional)

1. Bring a pot of water to a boil
2. Add 1 teaspoon salt, canola oil and pasta
3. Quick stir and let it cook until al dente and drain
4. Use the same pasta pot, add Extra Virgin Olive Oil at medium high heat
5. Add Chipotle, Adobo Sauce and Garlic to infuse the oil; about 1 minutes
6. Add spinach and stir; about 2 minutes
7. Add chicken, ½ teaspoon salt, black pepper and cook until warm; 3-5 minutes
8. Stir in pasta and toss to combine
9. Add sugar, optional, if it is too hot for you and serve

Recipe by Chef: Easy dinner recipes 

The post Tri-Color Penne with Chicken Recipe  appeared first on COUSCOUS Day.

Poolside Tri-Color Fusilli Pasta Salad is a summer party staple, but we absolutely adore this fun twist on the traditional. It’s so creamy and crunchy, and the cool, zesty ranch is the perfect touch for a hot summer day by the pool. (And we must say, it does a great job of hiding a healthy portion of veggies too.) It’s hard to believe that something this quick and easy can taste so delicious! It’s our favorite dish to bring along to a party; people rave about it every time. In fact, we’ve never come home with leftovers… it seems that all the other guests just lick the bowl clean!

Recipe by Chef: Kristy Norrell 

The post Poolside Tri-Color Fusilli Pasta Salad appeared first on COUSCOUS Day.

INGREDIENTS:

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

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

Ingredients:

2 cups of pearl couscous

2 ¼ cups of water or broth

1 ½ tablespoons of olive oil

2 cloves of garlic peeled and minced

¼ inch of ginger peeled and minced

1 of each:  scallions, spring or green onions sliced

2 cups of mushrooms button or cremini, sliced

½  cup of green bell peppers, diced

½ cup of sweet red bell peppers, diced

1 stick of celery, thinly sliced

Sauce:

2 tablespoons of soy sauce, tamari

1 tablespoon of oyster sauce, regular or vegetarian

½ tablespoons of rice vinegar

1 teaspoon of sesame oil

Garnish:

¼ cup of fresh cilantro

¼ cup of pine nuts

Directions:

Add the couscous in a large saucepan over high heat, and toast until the couscous starts to become slightly golden, brown and fragrant.

Pour the water or the broth into the saucepan, and bring to a boil.

Lower the heat to medium-low or low to maintain a gentle simmer, and cook for about 10 minutes.

Remove from the heat, and fluff with a fork. Set aside.

Meanwhile heat the olive oil in a medium (10-inch) nonstick skillet until hot.

Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.

Add the mushrooms, stirring occasionally, and cook for about 6 minutes or until the mushrooms are browned and most of the water is evaporated.

Stir in the bell peppers and celeries, and cook for about 3 minutes or until the vegetables are just tender but still crisp.

While the vegetables are cooking, whisk all the sauce ingredients in a small bowl until well mixed.

Pour the sauce over the vegetables, stirring well, and cook for about 2 minutes until hot.

Remove from the heat, add the cooked vegetables into the saucepan that couscous is in.

Stir gently until everything is evenly coated and combined.

Taste and season with more sauce ingredients if needed.

Divide among the serving plates, top with cilantro and pine nuts.

Serve.

Recipe by Chef: Zhangbo

The post Chinese Pearl Couscous Salad appeared first on COUSCOUS Day.

Sierra Leone Style Couscous Salad . This Orange Pistachio Pomegranate Couscous Salad recipe is very easy to make with pantry staples and comes together in just 15 mins. A colourful vegan couscous salad suitable for Thanksgiving and Christmas. Suitable for Vegan diets.

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

Couscous Sierra Leone Style. Delicious West African couscous flavoured with onions, tomatoes and beef.

INGREDIENTS:

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

Couscous and Salmon Russian Kulebyaka

Couscous and Salmon Russian Kulebyaka, the Russian savory pie, goes back in history as one of the traditional dishes of Russian cuisine.

Ingredients:

Dill Crepes:

• 1 egg
• ⅓ cup milk
• 1 Tablespoon butter, melted
• ⅓ cup cornstarch
• pinch of salt
• 1 teaspoon fresh dill, minced
• 1 teaspoon fresh parsley, minced

Couscous:

• 1 Tablespoon butter
• 1 onion, chopped
• 1 garlic clove, minced
• ½ cup couscous
• 1 cup chicken broth

Caramelized Onions:

• 1 Tablespoon butter
• 1-2 Large onions, sliced
• salt, to taste
• 2-4 Tablespoons water or chicken broth (if needed)

Kulebyaka Filling:

• 1 – 1½ lbs salmon fillet, boneless, skinless, chopped coarsely
• 3 hard boiled eggs, chopped
• salt, pepper
• ½ Tablespoon fresh dill, minced
• ½ Tablespoon fresh parsley, minced

Other:

• Quick puff pastry
• A bit of flour for rolling out the dough
• 1 egg + 1 Tablespoon water (for egg wash)

Recipe by Chef : Olga 

The post Couscous and Salmon Russian Kulebyaka appeared first on COUSCOUS Day.

Mexican Couscous is a one bowl tex mex dinner that is super easy and quick to make. It’s healthy, vegan and comes together in no time. Here is how to make Mexican Couscous Recipe.

Ingredients:

The post Mexican Couscous appeared first on COUSCOUS Day.

This recipe for Chinese Couscous With Salmon combines just a few simple ingredients to make a quick, 15 minute dinner recipe that’s delicious and super healthy.

Ingredients:

The post Chinese Couscous With Salmon appeared first on COUSCOUS Day.

Ingredients :

1-1/2 cups water

1 cup uncooked whole wheat couscous

1 tablespoon olive oil

2 cups coleslaw mix

4 green onions, sliced

2 tablespoons plus

1/2 cup reduced-fat Asian toasted sesame salad dressing, divided

2 cups shredded cooked chicken breast

2 tablespoons minced fresh cilantro

Chopped peanuts, optional

Directions:

Recipe by Chef: Naylet LaRochelle 

The post Chinese Sesame Chicken with Couscous appeared first on COUSCOUS Day.