Kitchen Superstar: Couscous, Three Ways

Couscous just might become the superstar of your summer kitchen: quick, kid-friendly, and with a lighter feel than pasta…Here are three recipes to try out!

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Couscous with Broccoli & Chick Peas

Works as a light main or side dish. Simple, healthy and filling.

For a heartier main dish, add 1 chicken breast, poached in water until cooked through (8-10 min., depending on the thickness of the meat). Dice into chunks and mix into couscous.

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Ingredients

• 1lb. frozen broccoli florets

• 1 10 oz pouch Your Organics Ready-to-Eat Chickpeas

• 2 tablespoons extra-virgin olive oil 

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 cup Agrozimi Handmade Pearl Couscous

• 1/4 cup grated Pecorino  or Parmesan cheese

• one 6.5 or 7 oz. jar or container ready made Pesto sauce

Instructions

1. Preheat oven to 400°F. Place the broccoli and chickpeas side-by-side on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper. Roast until the broccoli is tender and lightly browned, tossing once, about 20 minutes. 

2. While the broccoli & chickpeas are roasting, cook the couscous according to package instructions.

3. Toss the couscous with the broccoli, chickpeas and red pepper flakes, if using. Stir in half the pesto. Taste and season with more pesto, salt, and/or pepper if necessary. Top with pecorino or parmesan.

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Pearl Couscous Salad with Lemon, Corn, & Scallion

Refreshing, zingy and buttery! A great side dish to accompany just about anything.  For a heartier dish, mix some cooked shrimp into the couscous dish.

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Instructions

1. Bring water to boil in medium pot. Add couscous and pinch of salt. Cover and simmer, stirring often, until couscous is tender and water is absorbed, 8 to 10 minutes.

2. In small saucepan over medium heat, melt butter. Add corn and cook, stirring, until corn is warmed through, 2 to 3 minutes.

3. Stir olive oil into couscous. Then stir in corn, lemon zest and juice. Stir in scallions and season with salt and pepper to taste.

Ingredients

• 1 1/4 cups water

• 1 cup Agrozimi Handmade Pearl Couscous

• Salt and pepper

• 1 tablespoon butter

• 1.25 cups of frozen corn kernels

• 1 tablespoon olive oil

• Zest and juice of 1 lemon

• 4 scallions, sliced thin

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Instapot Tukey Meatballs & Couscous

A healthy and complete meal that you won’t break a sweat over!  Juicy meatballs are complemented by the light & refreshing couscous made in a flash in your Instapot.

Optional: To add a Mediterranean kick, drizzle some Elli & Manos Tomato & Feta Flavor Burst over your finished dish.

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Instructions

1. In a large bowl, mix together turkey, spices, parmesan, breadcrumbs, egg & garlic until combined well. Roll the mixture out into little meatballs.

2. Brown the meatballs on each side in your Instant Pot in sauté mode before removing them and setting them aside. 

3. Deglaze your inner pot to clean it or swap out a new inner pot. In a clean inner pot, back on sauté mode, melt your butter and then pour in your broth, couscous and peas; mix well.

4. Place a little trivet into the Instant Pot and place the steam rack on top of the trivet and place your meatballs in. 

5. Pressure cook for 7 minutes. Let stand for 5 minutes before serving.

Ingredients

• 1 lb Koch’s Dark Ground Turkey meat

• .5 tbsp oregano

• 1 tbsp paprika

• 1/2 cup parmesan

• 1 cup breadcrumbs (unseasoned, preferably) 

• 1 egg

• 2 cloves garlic minced

• 1 tbsp butter

• 6 cups chicken broth broth 

• 1.25 lb. Agrozimi Handmade Pearl Couscous

• ¾ cup frozen sweet peas

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