Carrot Date Walnut Couscous Food

CARROT AND RAISIN COUSCOUS

Steps:

• Bring 1 1/2 cups water to a boil with 2 shredded carrots, 1/4 cup golden raisins, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt and a pinch each of cinnamon and pepper. Pour over 1 cup whole-wheat couscous; cover and let sit, 5 minutes. Fluff and stir in chopped parsley.

CARROT DATE WALNUT COUSCOUS

Steps:

• Cook carrots in pot of boiling water (cooking in the water preserves more nutrients than steaming) until just firm (about 5 minutes).
• Prepare couscous by adding equal amount of boiling water to couscous in a bowl, and covering for 5-8 minutes.
• Once cooked, fluff couscous and add olive oil.
• Drain carrot water and butter carrots while still in the pot. Mix to cover carrots thoroughly with butter. (Fat helps to digest the nutrients in the carrots.).
• Pile carrots, dates and wanuts on top of couscous.
• Add salt and pepper to taste.

COUSCOUS WITH CARROTS AND RAISINS

Steps:

• Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
• When ready to serve, fluff the couscous with a fork.

CARROT COUSCOUS WITH THYME

Steps:

• In a small heavy saucepan cook the carrot in the oil over moderate heat, stirring, for 1 minute. Add the lemon juice, the sugar, 1 tablespoon of the water, the thyme, and salt to taste and simmer the mixture, covered, for 1 minute. Add the remaining 1 cup water, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork.

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 WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• Sift the flour, baking soda, and baking powder together and set aside.
• Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
• Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

FAVOURITE DATE & WALNUT BISCUITS

Steps:

• Cream butter and sugars. Add vanilla and egg.
• Sift in the flour and salt.
• Add the dates and walnuts, combine well.
• Roll into walnut sized balls and place on lined baking tray. Press down a little.
• Bake in moderate oven for 10 minutes or until lightly browned.
• Cool on wire rack then hide them from children and unexpected guests!

CARROT RAISIN COUSCOUS

Steps:

• In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine. , In a large saucepan, saute onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in the broth, raisins and half each of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork., In a small skillet, saute carrots in remaining oil until crisp-tender. Combine sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through., In a large bowl, combine couscous mixture and carrots; toss to combine.

SWEET COUSCOUS WITH NUTS AND DATES

Steps:

• Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous. Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can be prepared 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve, passing hot milk and additional sugar separately.

QUICK COUSCOUS WITH RAISINS AND CARROTS

Steps:

• Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
• Stir in the raisins, and serve hot.