Couscous With Carrot And Cilantro Food

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.

CILANTRO COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

CARROT AND ALMOND COUSCOUS

Steps:

• Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
• Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
• Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

COUSCOUS WITH CILANTRO

Steps:

• In a large bowl, combine couscous and oil; toss to coat grains. In a medium saucepan, bring 1 3/4 cups water to a boil; remove from heat. Add 1/2 teaspoon coarse salt, 1/8 teaspoon pepper, and couscous; stir. Cover; let stand until couscous has absorbed water, 5 minutes. Add cilantro; fluff couscous with a fork. Serve immediately, with cilantro sprigs if desired.

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.

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 AND CILANTRO COUSCOUS

Steps:

• In a bowl, mix couscous, carrots and peas. Add boiling water, cover and let rest for 5 minutes or until veggies are tender but still crunchy and water is absorbed. With a fork, fluff the couscous.
• In a small bowl, with a whisk, mix lemon juice, oil, salt, fresh cilantro and ground coriander. Add this mixture to the couscous and mix delicately. Serve warm or at room temperature.

CHICKEN AND CHICKPEA COUSCOUS

Steps:

• Cover and reduce the heat so the mixture simmers gently. Cook for 5 minutes, or until the carrot is cooked through. Remove from the heat and stir in the flaxseed oil. Sprinkle the cilantro on the mixture. Serve in pasta bowls.

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• Add water, lemon zest, and coarse salt; bring to boil.
• Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.
• Serve.

SHAWARMA CHICKPEA COUSCOUS BOWLS WITH ROASTED VEGGIES, PICKLED ONION & HARISSA YOGURT SAUCE

Steps:

• • Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Drain, rinse, and pat chickpeas dry with paper towels. Halve, core, and thinly slice bell pepper into strips.
• • Toss carrots on a baking sheet with a large drizzle of oil, 1 tsp Shawarma Spice (2 tsp for 4 servings), salt, and pepper. • Toss chickpeas on one side of a separate baking sheet with a large drizzle of oil, 1 tsp remaining Shawarma Spice (2 tsp for 4), salt, and pepper. (Be sure to measure the Shawarma Spice; we sent more.) • Toss bell pepper on empty side with a drizzle of oil, salt, and pepper.
• • Roast carrots on middle rack and chickpeas and bell pepper on top rack until veggies are browned and tender and chickpeas are crispy, 18-22 minutes. TIP: It's natural for chickpeas to pop a bit. Check on your veggies and chickpeas after 20 minutes; if carrots finish first, remove from oven and set aside.
• • Meanwhile, halve, peel, and thinly slice half the onion (save the rest for another use). Quarter lemon. Finely chop cilantro. • In a small bowl, combine sliced onion, juice from two lemon wedges, a pinch of sugar, and salt. Set aside to pickle. • In a separate small bowl, combine yogurt, sour cream, ¼ tsp garlic powder (½ tsp for 4 servings), a squeeze of lemon juice, and as much harissa powder as you like. (You'll use the rest of the garlic powder in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• • Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. • Add stock concentrate, ¾ cup water (1½ cups for 4), remaining garlic powder, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat.
• • Once veggies and chickpeas are done, stir apricots into couscous; season with salt and pepper. • Divide couscous between bowls; arrange chickpeas, bell pepper, and carrots on top in separate sections. Drizzle with yogurt sauce. Top with cilantro and as much pickled onion (draining first) as you like. Halve remaining lemon wedge and serve on the side.