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Couscous Pilaf Timbales

  Butter 50 Milliliter (1/4 Cup)
  Finely chopped shallots/Leeks / onions 250 Milliliter (1 Cup)
  Finely diced carrots 250 Milliliter (1 Cup)
  Chicken stock 625 Milliliter (2 1/2 Cup)
  Couscous 500 Milliliter (2 Cups)
  Pine nuts/Slivered almonds 50 Milliliter, toasted (1/4 Cup)

In saucepan, melt butter over medium heat; cook shallots and carrots for 5 minutes or until softened.
Stir in stock and bring to simmer; cook, covered, for 5 to 8 minutes or just until carrots are tender.
Stir in couscous, nuts, and salt and pepper to taste.
Remove from heat; cover and let stand for 5 minutes.
Fluff with fork.
Grease ten 1/2 cup (125 mL) timbale moulds or custard cups.
Line bottoms with rounds of waxed paper; grease paper.
Pack couscous mixture into moulds.
Turn out onto individual plates; peel off paper.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3083 Calories from Fat 744

% Daily Value*

Total Fat 86 g132.8%

Saturated Fat 30.9 g154.3%

Trans Fat 0 g

Cholesterol 126.3 mg42.1%

Sodium 1152.7 mg48%

Total Carbohydrates 482 g160.6%

Dietary Fiber 33.9 g135.4%

Sugars 23.5 g

Protein 95 g190.8%

Vitamin A 920.4% Vitamin C 60.7%

Calcium 33.4% Iron 73.5%

*Based on a 2000 Calorie diet

Couscous Pilaf Timbales Recipe