Carrot And Cilantro Couscous Food

COUSCOUS WITH CARROT AND CILANTRO

Steps:

• In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, and carrot; cover pan, and remove from heat. Let stand 5 minutes.
• Fluff couscous with a fork. Gently stir in cilantro and oil; season with salt and pepper.

CARROT AND CILANTRO COUSCOUS

Steps:

• In a bowl, mix couscous, carrots and peas. Add boiling water, cover and let rest for 5 minutes or until veggies are tender but still crunchy and water is absorbed. With a fork, fluff the couscous.
• In a small bowl, with a whisk, mix lemon juice, oil, salt, fresh cilantro and ground coriander. Add this mixture to the couscous and mix delicately. Serve warm or at room temperature.

CARROT AND ALMOND COUSCOUS

Steps:

• Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
• Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
• Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

CARROT AND ALMOND COUSCOUS

Steps:

• Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
• Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
• Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

COUSCOUS WITH CILANTRO

Steps:

• In a large bowl, combine couscous and oil; toss to coat grains. In a medium saucepan, bring 1 3/4 cups water to a boil; remove from heat. Add 1/2 teaspoon coarse salt, 1/8 teaspoon pepper, and couscous; stir. Cover; let stand until couscous has absorbed water, 5 minutes. Add cilantro; fluff couscous with a fork. Serve immediately, with cilantro sprigs if desired.

CILANTRO CARROTS WITH CUMIN

Steps:

• Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)

CILANTRO GINGER CARROTS

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper.

CILANTRO COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

MOROCCAN RAW CARROT SALAD

Steps:

• In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
• VARIATIONS
• Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.

CARROT AND CILANTRO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
• Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
• Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• Add water, lemon zest, and coarse salt; bring to boil.
• Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.
• Serve.