Fruit and Almond Couscous

I was a little doubtful of this recipe when I first tried it but I am so glad that I made it.  The dried apricots and almonds really add to the flavour of this dish.  I couldn't find whole wheat couscous so I just used regular couscous.  I don't know if there is much of a difference.  From Fresh Juice Magazine.

1 cup whole wheat couscous
2 tbsp olive oil, divided
Half red onion, peeled and chopped
1 1/2 cups salt reduced chicken broth
1/4 cup parsley
1/4 cup cilantro or mint
1/4 cup thinly sliced dried apricots
1/4 cup dried cranberries
2 green onions, chopped
Zest of half lemon
2 tbsp lemon juice
1/4 tsp salt
1/4 cup chopped toasted almonds

1. Place couscous in large bowl, set aside.
2. In medium saucepan over medium, heat 2 tsp of the oil; add onion.  Cover and cook, stirring until onion is softened, about 4 minutes.  Add broth, increase heat and bring to a boil.
3. Remove from heat and pour over couscous.  Cover and let stand for 5 minutes; fluff with fork.
4. Chop parsley and cilantro until finely chopped and add to couscous.  Stir in remaining oil, apricots, cranberries, green onion, lemon zest and juice and salt.  Sprinkle with almonds; toss until evenly mixed.

One Pot Shrimp and Couscous

An easy dish to make, delicious and healthy!

2 tbsp butter (or olive oil)
1 large sweet onion, thinly sliced - try a vidalia or sweet red
3 cloves garlic, chopped
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 cup couscous
450g deveined peeled medium shrimp
1 cup grape tomatoes
1 cup chicken or vegetable broth - try a sodium reduced
4 cups baby spinach

1. In large pan melt butter over medium high heat; cook onion, paprika, slat and pepper, stirring occasionally.  When onions are slightly softened, add garlic so it will not burn.  Stir about 3-4 minutes.
2. Add couscous; toast for 2 minutes.  Stir in shrimp, tomatoes and broth; bring to boil.  Cover and turn off heat; let stand on burner until no liquid remains and shrimp are pink, about 5 minutes.  Stir in spinach and let wilt.

Sardinian Kebabs over Couscous

Loved this one, the couscous was fabulous!  First time I have ever tried it, of course the meat was great, loved the marinade and it worked really nicely with the couscous.  The couscous however was so flavourful - I could eat just that!

1 1/2 lb (750 g) boneless pork, chicken or lamb, cut into 1 in cubes
4 tbsp olive oil, divided
4 tbsp lemon juice, divided
2 tsp crumbled dried thyme
1/3 cup pine nuts
1 medium onion, chopped
4 cloves garlic, minced
1 small head cauliflower, broken into small florets
1 tsp salt
2 cups (500ml) canned crushed tomatoes
1 cups (500 ml) chicken broth
1/4 tsp pepper
1 3/4 cups whole wheat couscous (340 g box)

1. In a bowl, combine the cubed meat with 2 tbsp of the olive oil, 3 tbsp of the lemon juice and the thyme.  Mix well, cover and refrigerate for 30 minutes (or as long as 2 hours).  Soak 6 bamboo skewers, each measuring 8 in in water.
2. About 20 to 30 minutes before you want to eat, preheat a barbecue grill to medium heat.  Thread the cubes of meat onto the soaked skewers.
3. Place the pine nuts in a dry skillet over medium heat and toast, stirring often, until lightly browned - about 5 minutes.  Remove from skillet and set aside.
4. In a large, deep skillet, heat the remaining 2 tbsp of oil over medium heat.  Add the onion and cook, stirring until softened - 3 to 5 minutes.  Add the garlic, cauliflower and salt.  Cook stirring often, until the cauliflower begins to turn golden - 8 to 10 minutes.  Add the tomatoes, broth and pepper, and bring to a boil.  Stir in the couscous, remove from heat and let sit covered for about 10 minutes.
5. While the couscous sits, grill the kebabs, turning occasionally, until cooked to taste - 7 to 10 minutes.  Chicken and pork should be opaque in the middle; lamb can be served slightly pink.
6. To serve, stir the remaining 1 tbsp lemon juice and the toasted pine nuts unto the couscous.  Spoon some couscous onto each plate and serve topped with a grilled kebab.