Couscous Pilaf With Almonds Coconut And Cranberries Food
COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES
Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.
Provided by Tawanda.Y
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 24m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
- Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g
COUSCOUS WITH RAISINS AND ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.
APRICOT COUSCOUS
Provided by Tyler Florence
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
EASY COUSCOUS PILAF
Carrot, celery, and onion infuse this couscous with loads of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
- Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.
Nutrition Facts : Calories 227 g, Fat 3 g, Fiber 2 g, Protein 6 g
VEGETABLE COUSCOUS PILAF
This Moroccan-style pilaf is loaded with vegetables and gets its complex flavors from cumin, almonds, caraway, and the multihued melange that comes from the tricolored couscous. We are always looking for something to take the place of rice and this seemed like a perfect candidate. This pilaf looks pretty too, with vibrant earth tones of a spice bazaar. Loosley based on F&W's - recipe by Grace Parisi, One Pot, Great Meal form the March 2008 edition.
Provided by Manami
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large, deep skillet, heat the olive oil.
- Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
- Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
- Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
- Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
- Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
- Stir in the stock and apricots and season with salt and pepper.
- Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
- Fluff with a fork, stir in the almonds and cilantro and serve.
- Serve with plain yogurt & a citrusy Sauvignon Blanc.
Nutrition Facts : Calories 544.5, Fat 23.6, SaturatedFat 2.8, Sodium 30.5, Carbohydrate 72, Fiber 8.5, Sugar 13.9, Protein 14.4
CRANBERRY-NUT COUSCOUS SALAD
If you're looking for something a little different to take to a carry-in dinner, try this pretty salad featuring couscous, dried cranberries and almonds. It's easy to make and good for you, too! -Jean Ecos Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Prepare couscous according to package directions using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes., Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until serving.
Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
COUSCOUS PILAF WITH SHALLOTS, GARLIC AND ALMONDS
Couscus is a super-quick side dish. For only a few minutes of extra effort you will get a much better flavor. This came from Marcus Walser in Cook's Illustrated. It was recipe of the week in The Week magazine. This is so good you may never make couscous any other way.
Provided by Kumquat the Cats fr
Categories Grains
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 minutes.
- Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Mix in water, broth and salt; stir briefly to combine; then cover and remove pan from heat.
- Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice and zest. Season to taste and serve.
COUSCOUS PILAF
Make and share this Couscous Pilaf recipe from Food.com.
Provided by Rainberry Blues
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
- Bring to a boil; add carrots and onion.
- Cover and reduce heat to low.
- Boil 15 minutes or until carrots are done.
- Add salt, pepper, and couscous.
- Cook, uncovered, 1 minute.
- Add butter.
- Cook and stir 2 minutes.
- Cover and let stand 10 minutes.
- Stir and serve.
COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES
Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.
Provided by TawandaY
Categories Rice Pilaf
Time 24m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
- Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g
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