Couscous And Dried Fruit Salad Food

COUSCOUS SALAD WITH CHICKPEAS

Steps:

• Chop the aubergine and red pepper, add the harissa paste, and mix well to coat.
• Roast in the pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for 10-15 minutes until tender.
• Add the couscous, dried fruit and spices to a large bowl, pour over the boiling water, cover the bowl with a lid or a large plate, and set aside for 5 minutes.
• Use a fork to fluff it up, add the roasted vegetables, chickpeas and parsley, and stir well to combine.
• Serve it either warm or cold.

COUSCOUS FRUIT SALAD

Steps:

• Heat olive oil in a skillet over medium heat; saute onion and garlic until fragrant, 1 to 2 minutes. Add water to onion mixture and bring to a boil.
• Stir dates, cranberries, raisins, and peanuts into onion mixture and bring to a boil again. Add couscous and cilantro to dried fruit-onion mixture; bring to a boil. Reduce heat to low, cover skillet, and simmer until water is mostly absorbed, 10 to 15 minutes.
• Stir mango into couscous mixture, return cover, and simmer until all the water is absorbed and couscous is tender, about 5 more minutes.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

FRUITY COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT

Steps:

• In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

NUMMY COUSCOUS SALAD WITH DRIED FRUIT

Steps:

• Put the cous cous into a large bowl and pour boiling water over top. Cover loosely with lid and let sit 10 minutes. Fluff with a fork.
• Meanwhile, chop all your veggies and then add everything to the cous cous and stir well. Serve immediately or let sit in the fridge for a few hours. It tastes better the next day!
• Enjoy!

CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT

Steps:

• Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
• Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
• Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.

COUSCOUS WITH PISTACHIOS, APRICOTS AND CRANBERRIES

Steps:

• Cook the couscous according to the package directions. Fluff the couscous and add it to a large bowl with the chopped fruit, pistachios and mint. To a small mason jar, add the olive oil, shallots, Dijon mustard, balsamic vinegar, honey, and a few pinches of kosher salt and freshly ground black pepper. Shake the dressing well and add more honey and salt and pepper to taste. Pour over the coucous mixture, and stir to combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight in the refrigerator for the flavors to meld.

COUSCOUS WITH WALNUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, bring the water just to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 minutes. Lightly fluff with a fork
• Meanwhile, in a medium bowl, whisk together the lime zest, lime juice, cumin, and garlic. Whisk in the oil.
• Add the couscous, tossing gently. Add the remaining ingredients, tossing gently. Serve at room temperature.
• Nutrition Information
• (Per serving)
• Calories: 298
• Total fat: 10.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 3.0g
• Monounsaturated: 5.5g
• Cholesterol: 0mg
• Sodium: 8mg
• Carbohydrates: 49g
• Fiber: 7g
• Sugars: 10g
• Protein: 8g
• Calcium: 37mg
• Potassium: 315mg
• Dietary Exchanges
• 2 starch
• 1 fruit
• 1 1/2 fat