Couscous

kylielouttit

I bought some whole grain cous cous at bulk barn...does anyone have any awsome recipes?

sk2775

I make this often. It comes out totally yummy. Enjoy.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=84515

JamesonsMommy

cook it per package directions and add fresh garlic and parm at the end super yummy

nkrueger1

Slow Cooker Stuff Peppers with Couscous

Prep Time:20 min
Start to Finish:5 hr 20 min
makes:4 servings

4 large bell peppers
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 large clove garlic, finely chopped
1 can (15 oz) tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2/3 cup uncooked couscous
1/2 cup water
Pine nuts, if desired
Fresh cilantro, if desired

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
2. In 10-inch skillet, brown beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
3. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
4. Cover; cook on Low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro.

1 Serving: Calories 290 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 740mg; Total Carbohydrate 40g (Dietary Fiber 6g, Sugars 10g); Protein 17g Percent Daily Value*: Vitamin A 20%; Vitamin C 120%; Calcium 6%; Iron 20% Exchanges: 2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1 Medium-Fat Meat Carbohydrate Choices: 2 1/2

nkrueger1

Honey-Lemon Fruit Parfaits

Prep Time:30 min
Start to Finish:1 hr 30 min
makes:6 servings

3/4 cup fat-free milk
Dash salt
1/3 cup whole wheat couscous
1/2 cup Yoplait® Light fat-free lemon yogurt
1/2 cup fat-free sour cream
1 tablespoon honey
1/4 teaspoon finely shredded lemon peel
3 cups assorted fresh fruit, such as blueberries, raspberries, and/or sliced strawberries, kiwifruit, nectarine, or star fruit
Chopped crystallized ginger (optional)
Fresh mint (optional)

1. In a medium saucepan, bring milk and salt to boiling; stir in couscous. Simmer, covered, for 1 minute. Remove from heat; let stand for 5 minutes. Stir with a fork until fluffy. Cool.
2. In a small bowl, combine the yogurt, sour cream, honey, and lemon peel. In another bowl, combine desired fruit.
3. To serve, divide half of the fruit mixture among six parfait glasses or dessert dishes. Spoon couscous over fruit. Spoon half of the yogurt mixture over the couscous. Top with remaining fruit. Spoon remaining yogurt mixture over the fruit. If desired, garnish with chopped crystallized ginger and mint.

1 serving: Calories 130 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 5mg; Sodium 65mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 13g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 70%; Calcium 10%; Iron 4% Exchanges: 1 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2

Prettypiglett

I can't get used to eating cous cous But I will keep trying little bits and maybe one day




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