Best 6 Beths Hawaiian Couscous Recipes

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Aloha and welcome to the world of flavors with Beth's Hawaiian Couscous! This delectable dish combines the vibrant flavors of Hawaii with the versatile texture of couscous, resulting in a culinary experience that will transport your taste buds to paradise. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of creating Beth's Hawaiian Couscous, providing you with the perfect recipe to satisfy your cravings for a tropical escape.

Check out the recipes below so you can choose the best recipe for yourself!

ISRAELI COUSCOUS TABOULI



Israeli Couscous Tabouli image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped

Steps:

  • Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
  • In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

BETH'S BAKED FISH



Beth's Baked Fish image

A very quick, easy, and flavorful dish to prepare when you are short on time. Use your favorite white fish.

Provided by Beth Boyd

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 5

¼ cup unsalted butter, melted
½ teaspoon seasoned salt
½ teaspoon dried dill weed
¼ teaspoon garlic powder
2 (4 ounce) fillets cod fillets

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.
  • Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 0.7 g, Cholesterol 113.7 mg, Fat 24.1 g, Fiber 0.1 g, Protein 21.4 g, SaturatedFat 14.6 g, Sodium 301.6 mg, Sugar 0.1 g

MEDITERRANEAN COUSCOUS



Mediterranean Couscous image

Fresh herbs and colorful veggies make this quick-to-fix dish a winner!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 16m

Yield 4

Number Of Ingredients 11

2 teaspoons butter or margarine
3 medium green onions, chopped (3 tablespoons)
1 garlic clove, finely chopped
1 1/2 cups water
1/2 teaspoon vegetable or chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Steps:

  • Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
  • Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Nutrition Facts : Calories 195, Carbohydrate 39 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg

BETH'S HAWAIIAN COUSCOUS



BETH'S HAWAIIAN COUSCOUS image

Categories     Side

Number Of Ingredients 8

chicken broth
couscous
red pepper
pineapple
raisins or craisins
toasted almonds (great if candied)
red grapes
chick peas

Steps:

  • Cook couscous using chicken broth instead of water. Add in any of the remaining ingredients you'd like! Serve warm or room temperature.

HERBY COUSCOUS



Herby Couscous image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
2 cups pearl couscous
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest and 1/4 cup fresh lemon juice from 1 to 2 lemons

Steps:

  • In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
  • Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

TROPICAL COUSCOUS



Tropical Couscous image

Make and share this Tropical Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oranges

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/4 cups fresh squeezed orange juice
1 teaspoon ground cumin
1 (10 ounce) box couscous
2 tablespoons olive oil
2 tablespoons soy sauce (low sodium)
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 teaspoon grated fresh ginger
1 mango, peeled, pitted, and chopped
1 orange, peeled, and chopped
1/4 cup pine nuts, toasted

Steps:

  • Add orange juice and cumin to a saucepan; bring to a boil.
  • Add in couscous; cover.
  • Remove from heat and let stand 5 minutes.
  • Fluff couscous; transfer to a large bowl; let cool.
  • In a small bowl, mix together the oil, soy sauce, and lime juice; stir into couscous.
  • Add in the cilantro, basil, chives, ginger, mango, and orange; toss to combine.
  • Sprinkle w/ nuts.

Nutrition Facts : Calories 252.7, Fat 6.8, SaturatedFat 0.8, Sodium 257.1, Carbohydrate 42.4, Fiber 3.1, Sugar 11.5, Protein 6.5

Tips:

  • Use high-quality ingredients: Fresh vegetables, fruits, and herbs will make your couscous salad more flavorful and nutritious.
  • Cook the couscous properly: Follow the package directions for cooking the couscous. Overcooked couscous will be mushy and unpleasant to eat.
  • Let the couscous cool before adding other ingredients: This will help prevent the salad from becoming too watery.
  • Use a variety of vegetables and fruits: This will give your salad a more complex flavor and texture.
  • Don't be afraid to experiment with different dressings: There are many different dressings that can be used on couscous salad, so experiment until you find one that you like.
  • Serve the salad chilled or at room temperature: Couscous salad can be served either chilled or at room temperature. If you are serving it chilled, be sure to let it come to room temperature for a few minutes before serving.

Conclusion:

Couscous salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is a great way to use up leftover vegetables and fruits, and it is also a healthy and affordable meal option. With so many different variations, there is sure to be a couscous salad recipe that everyone will enjoy.

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