Ingredients
Uncooked couscous, 1/3 cup
Olive oil, 2 teaspoons
1 Small zucchini, cut into ¼ by ½-inch strips
Shredded carrots, ½ cup
A dash of onion powder
Fresh or thawed frozen corn kernels, ½ cup
Salt , ¼ teaspoon
Preparation
Cook couscous according to package directions, omitting salt and fat. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.
Stir in corn and couscous, and cook until heated through. Season with salt.
Couscous sautéd with zucchini and corn make a surprisingly delicious meal for burn-sensitive stomachs.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serving: 2
Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=6#ixzz1de5sccF2
2 cups (400g) couscous
2 cups (500ml) boiling water
2 tablespoons olive oil
2 medium eggplants, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
300g can chickpeas, rinsed, drained
1 cup (230g) fresh dates, seeded, chopped
1/3 cup (50g) pine nuts, toasted
2 tablespoons fresh coriander leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons fresh mint leaves
Honey Dressing:
2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon
Method:
1. Combine couscous and water in large heatproof bowl; cover, stand about 5 minutes or until water is absorbed. Separate couscous using a fork.
2. Combine half of the oil with eggplant, cumin and ground coriander in large bowl. Heat remaining oil in wok; stir-fry eggplant mixture, in batches, until brown and tender.
3. Return eggplant to wok with couscous, remaining ingredients and Honey Dressing; mix gently until combine.
1/4 cup (60ml) mild curry paste
4 steak meat
1 large onion, chopped finely
1 clove garlic, crushed
2 cups (500ml) vegetable stock
2 cups (400g) couscous
2 medium (380g) tomatoes, seeded, chopped finely
1/4 cup chopped fresh mint
1/4 cup (35g) toasted silvered almonds
2 teaspoons ground coriander
1 teaspoon finely grated lemon rind
1/2 cup (125ml) plain yogurt
Method:
1. Rub 1 tablespoon of the curry paste over meat. Cover, refrigerate for about 4 hours or overnight. Cook meat in a greased, heated griddle pan (or grill or barbecue) until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
2. Add remaining paste and onion to a large pan; cook, stirring until onion is soft. Add stock, bring to the boil; remove from heat. Stir in couscous; stand, covered 5 minutes. Using a fork, gently stir tomatoes, mint, almond, coriander and rind into couscous mixture. Slice meat serves with yogurt. Serves 4.
