87684 couscous corn bean saute Recipes

couscous, black beans, corn, tomatoes, diced, diced onion, lime juice, cilantro

couscous, garbanzo beans (chickpeas), herb stuffing mix , mashed into crumbs, fresh or frozen veggies (corn, peas, carrots), eggs, red onion, diced, garlic, minced, spinach, chopped, cilantro, chopped, olive oil

vegetable broth (or chicken), couscous, extra virgin olive oil, chopped fresh cilantro, fresh lime juice, minced garlic, salt, pepper, fresh corn kernel , roasted (or use frozen, or canned), tomatoes, diced, black beans, drained and rinsed, sliced green onion

water, vegetable oil, couscous, corn , from 2 large ears of, vegetable oil, lemon , juice of, ground cumin, ground black pepper, pickled jalapeno pepper, chopped, red onion, finely diced, tomatoes, cut in half, cilantro, finely chopped

couscous, navy beans, garbanzo beans, vidalia onion, white mushrooms, olive oil

water, lemon, garlic oil, ground cinnamon, couscous, garbanzo beans, rinsed and drained, golden raisin, salt and pepper

canned unsalted chicken broth, garlic cloves, minced, couscous, garbanzo beans (chick peas), rinsed, drained, green bell pepper, chopped, dried currants, green onion, sliced, chopped fresh cilantro, chopped fresh oregano, olive oil, red wine vinegar, cold cooked leg of lamb, thinly sliced, tomatoes, cut into wedges, crumbled feta cheese, fresh cilantro sprigs

water, uncooked couscous, garbanzo beans, drained, roma tomatoes, thinly sliced (plum), cucumber, peeled and sliced, olive oil, lemon juice or 1/4 tsp white vinegar, garlic powder , to taste, salt and pepper, to taste

water, uncooked couscous, garbanzo beans or chickpeas, rinsed and drained, tomato, chopped, english cucumber, halved and thinly sliced, lemon juice, grated lemon peel, olive oil, minced fresh mint, minced fresh parsley, salt, pepper, crumbled feta cheese

frozen whole kernel corn, margarine, garlic clove, crushed, sesame seeds, green peppers, chopped, salt, dried basil leaves, pepper

butter or 1 tbsp margarine, onion, chopped (1 cup), garlic clove, finely chopped, whole wheat couscous, frozen whole kernel corn, thawed, frozen baby lima beans, thawed, water, dried thyme, salt, almonds, toasted

corn, beans, garlic cloves, onion, pepper, salt, olive oil, lime juice, cumin, celantro, pepper, black and red, tomato salsa/ little vinegar to taste

parmesan couscous, black beans, drained and rinsed, acorn squash, french onion soup mix, onion, chopped, crumbled blue cheese , such as gorganzola, extra virgin olive oil

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

chicken stock, couscous, corn, tomato, chopped, garlic, minced, chili powder, ground cinnamon, chives, snipped, lemon juice

lemon, garlic oil, ground cinnamon, couscous, garbanzo beans (chickpeas), rinsed, drained, golden raisins

salt, couscous, frozen lima beans, white wine vinegar, fresh ground pepper, olive oil, tomatoes, halved, chopped basil, scallions, thinly sliced, crumbled feta cheese

chicken broth, uncooked couscous, garbanzo beans, rinsed and drained, green onion tops, sliced, carrots, shredded, red bell pepper, seeded and diced, pitted kalamata olives, coarsely chopped, mint vinaigrette, shredded lettuce or cabbage, crumbled feta cheese (optional)