Cous Cous

I like adding cooked chicken, halved red grapes, cashews, and basalmic vinegar to mine. You can also do this with cooked quinoa instead of couscous and it's even healthier for you.

I like adding cooked chicken, halved red grapes, cashews, and basalmic vinegar to mine. You can also do this with cooked quinoa instead of couscous and it's even healthier for you.

That sounds SO good. I am going to have to try that. Thanks for posting!

2 filletSalmon, Fresh
1 cupOrange Juice
1/4 cupLemon Juice
2 tbspmarmalade,orange
3/4 cupCouscous,Dry
1 cupWater (tap)
0.5 lb.Asparagus
1 tbspOlive Oil, extra virgin
1/2 tspSalt
1 1/2 tspGarlic, Minced,Bottled

In a large bowl, combine juices, salt, garlic, and one tablespoon marmalade. Pour half of mixture into medium sautee pan.
Rub salmon with olive oil, place in baking pan, and dab remaining marmalade on fillets.
Pour remaining juice mixture over salmon and broil for 8-12 minutes (to preference of temperature).
Place asparagus in sautee pan over juice mixture and steam, covered, on medium heat till hot, but not soft.
Cook couscous according to package directions (3/4c couscous, 1c water).
Fluff couscous with fork and place on plates. Arrange asparagus on top of couscous and pour hot juice mixture over the top.
Remove salmon and place fillet on top of asparagus to serve.

Calories/serving: 495.4
Protein: 46.9g
Carbs: 45.3
Cholesterol: 104
Sodium: 144.1
Fat Total: 11.7
Sat Fat: 2
Mono Fat: 6.3
Poly Fat: 3.3

I usually eat it under something like eggplant (parmesan) or fish. I have some parmesan cous cous that is pretty delish all by its lonesome.

My personal favorite it...

Whole Wheat Cous Cous
Butter (Small small amounts...if you want to use it at all)
Parmesan Shaker Cheese
Broccoli

Its very simple, but makes a great side dish.

Look up cous cous salad recipes, also pretty awesome. We have a market (West Side Market) that has a stand with seriously 20+ types of cous cous

I love whole wheat couscous with feta, cooked, cooled beets, chickpeas, fresh mint, lime juice, and a little oil. I am doing this for dinner tonight but adding some chicken and extra veggies.

My Algerian so I know all about couscous. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. But in it's most common use, it accompanies a stew or savory sauce, much as rice does in other culturesWe have it weekly. You can buy white couscous, whole wheat, barley couscous, corn couscous, acorn meal couscous and lavendar couscous.

You can make a ...

Tadjine(stew) Moroccan style with veg and chickpeas(or fava beans or lentils) this is very healthy and filling.

Couscous salad by adding onions, cucumbers, tomatoes, feta, mint, lemon juice and thyme.

Eat as a side, instead of rice.

Ate it as a breakfast porridge, by steaming the cousous, then adding fruits (fresh or dried) nuts and milk of your choice (cow or almond milk is nice)

Use as stuffing for meats. I just used it to stuff chicken + pistachios, almonds and apricots.

Interesting recipe: http://www.awesomecuisine.com/recipes/1015/1/-Chocolate-Cream-Couscous-Cake/Page1.html
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North African couscous salad

some roasted red peppers (in a jarà
3 cups prepared couscous
Salt
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp ground cumin
black pepper
harissa paste or Cayenne
1 large cucumber diced
Two handful of black olives, pitted and coarsely chopped
2 green onions, sliced thin
1 large clove garlic, minced
4 tomatoes, cubed
some finely chopped parsley

Mix everything and serve shortly after.

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Orange breakfast couscous
recipe for 2 ppl
3 prepared couscous
juice of 2 oranges
honey to taste
generous pinch cinnamon
zest of one orange
segments of 1 orange toatsed almonds

zest the orange and then juice, segment the orange, toast the almond then mix everything

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Orange date couscous salad

ORANGE DATE COUSCOUS
This is a fresh and flavorful dish made with a couple of sweet ingredients for a twist on classic couscous. You can enjoy this as part of a light lunch with a salad, or to complement a main dish such for dinner. Since you’ll be using instant couscous, you can make this dish in under 10 minutes!


Ingredients:
3 c prepared couscous
½ teaspoon grated orange zest
10 or so finely chopped dates
¼ cup orange juice
handful of black olves


simple again just mix everything


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Moroccan acorn squash stuffed with couscous

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, minced
1 tsp Ras el Hanout spice or mixture of cumin, cinnamon adn turmeric
2 stalks celery, chopped
2 carrots, chopped fined
1 cupchickpeas (cooked)
1/2 cup raisins or sultanas
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous
1 1/2 chicken or veg stock
few tBS of olive oil
1 tsp honey

Preheat oven to 350 degrees F (175 degrees C).
wash and clean the squash. scoop out the inside. salt
roast in the oven for 30m until tender


Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender.

mix the rînch of the ras el hanout spice with the olive oil and honey.
Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

sautee the onion carrot and celery for 5m. then mix in the chikcpeas and raisins. Season withw salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken stock into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.



All easy recipes for you to try!

I add raw veggies (carrot, celery, red onion, mushroom, pepper, cucumber, tomato) and seeds and chopped nuts for protein. Or could add flaked salmon (or other fish) for omega 3.

Method:
Make the cous cous
Chop the other ingredients
Mix
Enjoy
Feel good about eating healthily.

I used to make this salad all the time. Believe it or not, it's a Paula Deen recipe. She doesn't include the nutritional information on her recipe but I can't imagine it would be bad for you judging by the ingredients. You could always use less oil.
http://www.foodnetwork.com/recipes/paula-deen/tracies-couscous-salad-recipe/index.html