COUSCOUS WITH DRIED CHERRIES
My family loves couscous and this fruity variation is one of our favorites. This is also delicious with other dried fruit such as cranberries and apricots.
Provided by STEPHNDON
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
- Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 42.6 g, Cholesterol 8.3 mg, Fat 4 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 419.8 mg, Sugar 8.5 g
ISRAELI COUSCOUS WITH CHERRIES
Fresh cherries have a fleeting season so enjoy them as much as possible when they are available and consider using them in more than just desserts. Their naturally sweet-tart flavor is a great balance to savory ingredients like feta and fresh herbs.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.
Nutrition Facts : Calories 287, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 581 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams
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
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.
ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
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.
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
At this time of year I start to get tired of the same old pasta and potato salads. I found this recipe in the Cooking Light 2002 Annual cookbook. It didn't take long to make, should be made ahead and was a refreshing change.
Provided by cookCol
Categories Low Cholesterol
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare salad combine first 4 ingredients in a large bowl.
- Pour 2 cups boiling water over couscous mixture.
- Cover; let stand 5 minute.
- Fluff with fork; cool.
- Stir in onions, basil and chickpeas.
- To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
- Pour over couscous mixture and toss well to combine.
- Cover and chill one hour.
Nutrition Facts : Calories 248, Fat 3.5, SaturatedFat 0.5, Sodium 329.2, Carbohydrate 45.9, Fiber 5.8, Sugar 2.5, Protein 8.4
CURRIED COUSCOUS WITH DRIED CRANBERRIES
Posted for 2005 Zaar World Tour. This recipe came from the Cooking Network.. Good Deal with Dave Lieberman show.
Provided by katie in the UP
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 447.8, Fat 21.9, SaturatedFat 2.4, Sodium 590.6, Carbohydrate 58.1, Fiber 5.7, Sugar 17.6, Protein 9.2
COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.
Provided by gailanng
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
- Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
- While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.
Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1
COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS
Make and share this Couscous Salad with Dried Cranberries and Pecans recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
- Set aside to cool.
- Place the couscous, cranberries, and turmeric in a large bowl.
- Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
- Let sit for 10 minutes.
- Remove the cover, then fluff the couscous with a fork.
- Cover again and let sit 5 more minutes.
- Stir in the pecans, peas, scallions, cucumbers, and basil.
- Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
- Pour over the couscous.
Nutrition Facts : Calories 664.1, Fat 38.5, SaturatedFat 4.3, Sodium 343.4, Carbohydrate 70.3, Fiber 9.8, Sugar 7.1, Protein 14.1
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