Couscous With Dates Food

MOROCCAN CHICKEN COUSCOUS WITH DATES

Steps:

• Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
• Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
• Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.

LEMON DATE COUSCOUS

Steps:

• Cook couscous according to package directions., Meanwhile, in a small bowl, combine the spinach, carrots, dates, almonds, lemon juice, zest, salt and lemon pepper. Stir in couscous. Garnish with green onions.

LEMON PEARL COUSCOUS WITH DATES

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the couscous and cook, stirring, until toasted, 3 to 5 minutes. Add the chicken broth, bay leaves, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring. Reduce the heat to low; cover and cook until the liquid is absorbed and the couscous is tender, about 10 minutes. Discard the bay leaves.
• Add the dates, scallions, parsley, dill and lemon zest to the pot and stir; season with salt and pepper. Transfer to a serving bowl. Drizzle with olive oil and top with pomegranate seeds.

SPICY COUSCOUS WITH DATES

Steps:

• Heat oil in a medium saucepan over medium heat, and saute onion until tender. Season with anise pods and salt. Mix in garlic, red bell pepper, dried hot red peppers, and black pepper. Continue to cook and stir until vegetables are tender.
• Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon, and simmer over low heat for about 10 minutes.
• Place couscous in a medium saucepan, and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover, and simmer 3 to 5 minutes, until all moisture has been absorbed.
• Fluff couscous with a fork, mix into the vegetables, and serve.

MORNING COUSCOUS WITH ORANGES AND DATES

Steps:

• Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.
• Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.
• Shortly before serving, steam the couscous in one of two ways. Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts. Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.
• With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.
• Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.

COUSCOUS WITH DATES, RAISINS, AND ALMONDS

Steps:

• In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
• In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
• Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.

DATE AND ALMOND COUSCOUS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir onion in the hot oil until lightly browned and very tender, about 30 minutes.
• Stir couscous into onion mixture; turn heat to medium. Cook and stir couscous until fragrant and lightly browned, about 5 minutes. Pour broth over couscous mixture and bring to a boil; reduce heat, cover skillet, and simmer until couscous has absorbed all the liquid, 5 to 10 minutes.
• Heat remaining 1 tablespoon olive oil in a small skillet over medium heat; cook and stir ham in the hot oil until lightly browned, 5 to 7 minutes.
• Mix ham, dates, almonds, olives, parsley, salt, and pepper into couscous mixture; cook and stir until heated through, 2 to 3 minutes.

COUSCOUS WITH DATES

Steps:

• Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
• Fluff couscous with a fork and stir in scallion greens.

COUSCOUS SALAD WITH DATES AND ALMONDS

Steps:

• Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.
• Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl. Drizzle over couscous. Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions. Season with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours. Garnish with cilantro sprigs.

COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON

Steps:

• Finely chop white part of green onions.
• Slice green parts; reserve for salad.
• Heat 1 tablespoon of the oil in medium saucepan on medium heat.
• Add white onion pieces; cook and stir 5 minutes.
• Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
• Add couscous; cover. Remove pan from heat. Let stand 5 minutes.
• Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
• Fluff couscous with fork; spoon into large bowl.
• Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
• Add vinaigrette; toss again.
• Serve immediately or refrigerate until ready to serve.
• Garnish with chopped cilantro, if desired.

COUSCOUS WITH DRIED DATES

Steps:

• Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve.