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
ISRAELI COUSCOUS AND CRANBERRY SALAD
This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.
Provided by Kiwi Kathy
Categories Grains
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
- Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
- Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
- Drain in a colander, but do not rinse. Leave to cool.
- Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
- Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
- Spritz with lemon juice and adjust with salt to taste.
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
COUSCOUS WITH DRIED CRANBERRIES, PINE NUTS AND FRESH MINT
I found this recipe @ http://www.cranberries.org courtesy of Spinner Publications, Cranberry Cooking for All Seasons. I'm posting this here for safe keeping. Prep time is added into the cook time. Serve as a delicious side dish with lamb, poultry, or fish.
Provided by SassiFras
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth. While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned. Wash and finely chop the mint leaves. When the couscous has finished cooking, drain any excess liquid. If more liquid is needed to cook the couscous, add water, a little at a time. Pour the couscous into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients. Serve immediately.
Nutrition Facts : Calories 416.5, Fat 18.3, SaturatedFat 3.1, Cholesterol 30.2, Sodium 60.7, Carbohydrate 46.6, Fiber 3.8, Sugar 0.8, Protein 15.8
CRANBERRY COUSCOUS SALAD
I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.
Provided by flower7
Categories Berries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
- Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
- Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
- Serve either chilled or at room temperature.
Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2
COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS
This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.
Provided by Mark Bittman
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
- Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
- Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams
COUSCOUS WITH CURRY, CRANBERRIES AND TOASTED PINE NUTS
This dish is bursting with flavour and on your table in less than 20 minutes. It's very fresh, filling and good for you!
Provided by trishypie
Categories Curries
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a non-stick skillet, lightly toast pine nuts until golden brown, set aside.
- In a bowl or pot with lid, put couscous, cranberries, curry, salt, pepper, olive oil and lemon juice. Pour boiling water over top and give it a stir, then cover for about 5 minutes.
- Uncover dish and fluff with a fork. Add green onions, cilantro and pine nuts and mix. Serve immediately. Enjoy!
Nutrition Facts : Calories 373.1, Fat 24.5, SaturatedFat 2.2, Sodium 589.8, Carbohydrate 33.7, Fiber 4.4, Sugar 2.2, Protein 8.2
COUSCOUS SALAD WITH CURRANTS, PINE NUTS, AND CELERY
Steps:
- In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
- Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
- Do Ahead
- The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.
FRUITY COUSCOUS SALAD
To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.
Provided by Ben S.
Categories Salad Pasta Salad Fruit Pasta Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g
COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS
Categories Onion Side Quick & Easy High Fiber Raisin Pine Nut Summer Couscous Boil Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.
CRANBERRY-COUSCOUS SALAD
Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
- In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.
Nutrition Facts : Calories 302, Carbohydrate 34 g, Fat 3, Fiber 3 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 218 mg
COUSCOUS SALAD WITH CHERRY TOMATOES, LEMON, AND PINE NUTS
This salad has a fresh taste from the mint, parsley and lemon which contrasts with the crunchy pine nuts. You can make this in advance by tossing in the tomatoes, pine nuts, and herbs right before serving. From Everyday Greens: Home Cooking from Greens, the celebrated Vegetarian restraunt.
Provided by cookiedog
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the couscous grains into a small baking dish. Set the lemon zest aside to toss with the salad later. Combine the water, lemon juice, vinegar, olive oil, salt, and pepper in a small saucepan. Bring to a boil, pour over couscous, and give it a quick stir. Cover the dish and set aside for 20 minutes.
- When the couscous is ready, gently fluff it with a fork to separate the grains. Transfer to a serving bowl and toss with the reserved lemon zest and the remaining ingredients.
Nutrition Facts : Calories 306.7, Fat 14.8, SaturatedFat 1.8, Sodium 446.3, Carbohydrate 37.1, Fiber 3.3, Sugar 1.5, Protein 7
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