SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
COUSCOUS WITH APRICOTS
Categories Fruit Side Vegetarian Quick & Easy Ramadan Apricot Healthy Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.
- Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.
- Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper to taste
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.
APRICOT PRESERVES
Apricot is one of my favorite jams, whenever I see decent apricots in the stores, I buy at least 4 pounds, and put this jam up, once or twice a year.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
- Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
- Season them with a pinch of salt and a squeeze of lemon.
- Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
- Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
- In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
- Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
- Bottle and process for 7 minutes.
- Enjoy.
GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS
Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices
Provided by Cassie Best
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
- Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
- Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
- Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
VEGETABLE COUSCOUS WITH APRICOTS AND SUNFLOWER SEEDS
Here is a delicious side dish that combines couscous, broccoli florets, carrots and green beans wth apricots, sun-dried tomatoes and sunflower seeds. It's greatly spiced with cumin and garnished with green onions and cilantro.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow saucepan with tight fitting lid, combine Europe's Best Romanesco Concerto with water or stock. Bring to a boil, reduce heat. Cover and cook for 5 minutes or until vegetables are tender. Remove from heat.
- Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
- Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.
COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS
From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!
Provided by CaliforniaJan
Categories Grains
Time 25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
Nutrition Facts : Calories 112.7, Fat 7, SaturatedFat 0.9, Sodium 367.3, Carbohydrate 12.3, Fiber 1.9, Sugar 9.5, Protein 2.2
APRICOT COUSCOUS
Make and share this Apricot Couscous recipe from Food.com.
Provided by momaphet
Categories Grains
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan add 1 TBL extra-virgin olive oil, when it is hot add the red onion, almonds and apricots 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 fluff with a fork again.
- Coarsely chop the green onions, mint and cilantro; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.
COUSCOUS WITH APRICOTS
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 7m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Cut up apricots coarsely and combine with water. Follow package directions for proper amount of water.
- Add lemon juice and butter, stir and cover. Bring water to boil.
- When water boils stir in couscous and continue stirring until water boils again.
- Remove pot from heat, cover and allow to sit 2 or 3 minutes, until water is completely absorbed and couscous is tender.
COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS (VEGAN)
From Bon Appetit, June 1996. For an even healthier version, use whole wheat couscous instead. Accompaniment to chicken, shrimp, grilled tofu, etc. Makes a large serving ideal for your next picnic or potluck!
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine broth, olive oil and salt in medium size saucepan. Bring to boil.
- Combine the couscous, dried apricots and spices in a large serving bowl. Add the boiling water. Cover immediately and let stand until the water is absorbed; approximately 5 minutes.
- Uncover couscous and fluff with fork. Cool.
- Bring salad to room temperature and stir in the pistachios, green onions and basil ribbons.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 333.2, Fat 13.3, SaturatedFat 1.7, Sodium 472.5, Carbohydrate 46.7, Fiber 5.4, Sugar 10.9, Protein 8.9
ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS
This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.
Provided by WiGal
Categories Turkish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a large heavy bottomed skillet over medium-low heat.
- Place the garlic and oil in the pan and saute for 1 minute.
- Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
- Add broth and lime zest.
- Raise the heat and bring to a boil.
- Once the mixture is boiling, lower the heat again to as low as possible and cover.
- In about 10 minutes, most of broth should have been absorbed.
- Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
- Stir, cover again, and cook for 5 more minutes.
- At this point, the broth should be thoroughly absorbed.
- Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS
Steps:
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS
Categories Fruit Nut Side Quick & Easy Low Cal High Fiber Dinner Lunch Apricot Tree Nut Pistachio Healthy Couscous Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Combine water, oil and salt in medium saucepan; bring to boil. Combine couscous, apricots and spices in large bowl. Add boiling liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover; fluff with fork. Cool. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix nuts, green onions and basil into couscous. Season with salt and pepper.
MINTED APRICOT COUSCOUS
Categories Side Vegetarian Quick & Easy Apricot Mint Summer Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a side dish
Number Of Ingredients 9
Steps:
- In a 3-quart saucepan bring water, oil, honey, and cumin to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Seed cucumber and cut into 1/4-inch dice. Pit apricots and cut into 1/4-inch dice. Fluff couscous with a fork and stir in cucumber, apricots, mint, lemon juice, and salt and pepper to taste. Serve warm or chilled.
MOROCCAN APRICOT COUSCOUS RECIPE
A delicious middle-eastern side dish the whole family will love!
Provided by The Gracious Pantry
Categories Side Dish
Number Of Ingredients 11
Steps:
- Put the water and 1 tablespoon olive oil in a medium saucepan and bring to a boil.
- Add the couscous, salt, and the spices. Stir several times, cover, and remove the pan from the stove. Let sit for 5 minutes.
- After 5 minutes, add the dried apricots, cover again, and let sit for 5 more minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet for 1-2 minutes over medium heat.
- Add the diced onion and sauté until tender, about 5-8 minutes.
- Once the onion is done cooking, transfer the couscous into the skillet, add the chopped almonds, and stir to combine.
- Garnish with cilantro and serve.
Nutrition Facts : ServingSize 0.25 the recipe, Calories 365 kcal, Carbohydrate 59 g, Protein 11 g, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Sodium 441 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 10 g
COUSCOUS WITH PISTACHIOS, APRICOTS AND CRANBERRIES
This simple shallot vinaigrette over couscous is delicious served either warm or at room temperature for a favorite side dish or vegetarian main dish made straight from simple pantry staples.
Provided by Heidi
Number Of Ingredients 10
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.
GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO
Steps:
- For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
- Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.
- For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.
- For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
- Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.
- Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.
- Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.
COUSCOUS WITH APRICOTS
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
More about "couscous with apricots food"
COUSCOUS WITH APRICOTS RECIPE AND NUTRITION - EAT THIS MUCH
From eatthismuch.com
Servings 6Total Time 40 mins
COUSCOUS | TRY ADDING APRICOTS TO YOUR COUSCOUS DISH
From natureschoice.co.za
Category SupperEstimated Reading Time 2 mins
COUSCOUS SALAD WITH FETA AND APRICOTS - THRIFTY FOODS
From thriftyfoods.com
COUSCOUS WITH APRICOTS AND PISTACHIO RECIPE MOROCCAN CUISINE
From theblackpeppercorn.com
Reviews 4Total Time 20 minsEstimated Reading Time 1 min
- In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
- Add the couscous and dried apricots. This will toast the couscous which add to the flavor and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
- Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give is a quick stir and put the cover on the pan.
PEARL COUSCOUS RECIPE WITH VEGETABLES AND APRICOTS - TWO ...
From twokooksinthekitchen.com
4.5/5 (8)Total Time 25 minsCategory Side Dish, VegetarianCalories 369 per serving
- ROAST VEGETABLES & APRICOTS: Place onions, butternut squash (or mushrooms/red peppers) on a pan lined with foil and sprayed with oil. Drizzle on olive oil and sprinkle lightly with salt and pepper. Toss to coat evenly. Roast for about 15 minutes or until vegetables are soft and starting to brown.
- MAKE COUSCOUS: While veggies are roasting, heat butter in medium saucepan on medium high. Add smoked paprika, garlic, cloves, cumin, sriracha. Stir and cook for a minute. Add broth and bring to a boil. Add couscous. Once boiling, lower heat to a simmer and cook covered for about 9-10 minutes or until couscous is soft (but still a bit chewy) and most of broth is absorbed (the remaining broth will absorb as it sits). If broth absorbs before couscous is cooked, add a bit more broth or water and continue cooking for another minute or two.
- ASSEMBLE: Add vegetables, apricots and chopped spinach to couscous. Stir well until spinach wilts. Taste and adjust seasonings as needed. Serve immediately or set aside and then warm in microwave for a minute before serving.
COUS COUS SALAD WITH DATES, NUTS AND APRICOTS | ETHNIC SPOON
From ethnicspoon.com
5/5 (1)Total Time 25 minsCategory Main DishCalories 233 per serving
- In a small saucepan or in the microwave boil water with 2 tsp. of olive oil and salt. Pour over the couscous. Stir a couple of times. Allow to sit until the liquid has been absorbed.
COUSCOUS WITH APRICOTS, LEMON AND BRAZIL NUTS - BBC FOOD
From bbc.co.uk
Servings 1Category Main Course
COUSCOUS WITH FRUIT RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Cuisine MoroccanCategory EntreesServings 6Calories 530 per serving
COUSCOUS WITH APRICOTS AND CARROTS RECIPE | FOOD NETWORK
From foodnetwork.com
Servings 6Category Side-DishAuthor Food NetworkDifficulty Easy
COUSCOUS WITH PISTACHIOS, APRICOTS ... - GOOD FOOD ST. L
From goodfoodstl.com
Cuisine MediterraneanCategory Salad
CURRIED COUSCOUS WITH APRICOTS AND CASHEWS - FURTHER FOOD
From furtherfood.com
Servings 2Estimated Reading Time 2 mins
NIGEL SLATER’S RECIPES FOR COUSCOUS WITH APRICOTS, AND ...
From vervetimes.com
Author Albert Wagner
APRICOT COUSCOUS - FOOD NETWORK
From foodnetwork.co.uk
Cuisine MoroccanCategory Side-DishServings 4
APRICOT HARVEST TIME - HOW AND WHEN TO PICK APRICOTS
From gardeningknowhow.com
COUSCOUS WITH APRICOTS RECIPE - COOKING INDEX
From cookingindex.com
COUSCOUS WITH APRICOTS | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
NIGEL SLATER’S RECIPES FOR COUSCOUS WITH APRICOTS, AND ...
From incomethrone.com
COUSCOUS WITH FRIED APRICOTS AND HALLOUMI – CHOICE OF MAGIC
From choiceofmagic.com
QUELLES éPICES POUR LE COUSCOUS - CUISINE AZ
From cuisineaz.com
COUSCOUS WITH DRIED APRICOTS AND HERBS | PAMELA SALZMAN ...
From pamelasalzman.com
COUSCOUS RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
APRICOT ALMOND COUSCOUS WITH CHICKEN - CANADIAN LIVING
From canadianliving.com
COUSCOUS WITH APRICOTS | PUNCHFORK
From punchfork.com
COUSCOUS WITH APRICOTS RECIPE
From crecipe.com
COUSCOUS: COUSCOUS WITH APRICOTS
From recipecircus.com
COUSCOUS WITH APRICOTS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
NIGEL SLATER’S RECIPES FOR COUSCOUS WITH APRICOTS, AND ...
From todayheadline.co
LEG OF LAMB WITH APRICOTS AND COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
NIGEL SLATER’S RECIPES FOR COUSCOUS WITH APRICOTS, AND ...
From theguardian.com
COUSCOUS WITH DRIED FRUITS AND NUTS: THE ISRAEL FOREVER ...
From israelforever.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love