Couscous With Dried Fruits Food

RECIPE REDUX: COUSCOUS WITH DRIED FRUITS & NUTS

Steps:

• Combine water and dried fruit in a medium sized saucepan and bring to a boil.
• Stir in the couscous all at once, place a lid on the pan and remove from the heat.
• Let stand until all the water is absorbed.
• Fluff the couscous with a fork and add the nuts and parsley before serving.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

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 DRIED FRUITS

Steps:

• Heat up oil in a large pan. Saute onions on a low flame until they become translucent.
• Add water, sugar, cinnamon, honey, ginger. Mix with a wooden spoon and add raisins, prunes and cinnamon stick. Cover and cook for about 45 minutes on a low flame stirring from time to time. When it's ready, discard the cinnamon stick.
• Prepare the couscous according to the package direction.
• Arrange couscous on a large plate and add the cooked dried fruits on top. Sprinkle some silvered almonds and a pinch of cinnamon.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

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.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

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.

CAULIFLOWER "COUSCOUS" WITH DRIED FRUIT AND ALMONDS

Steps:

• Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8-10 minutes. Transfer to a small bowl. Wipe out skillet.
• Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
• Whisk broth and honey together in a small bowl.
• Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3-5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3-5 minutes more.
• Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.

NUMMY COUSCOUS SALAD WITH DRIED FRUIT

Steps:

• Put the cous cous into a large bowl and pour boiling water over top. Cover loosely with lid and let sit 10 minutes. Fluff with a fork.
• Meanwhile, chop all your veggies and then add everything to the cous cous and stir well. Serve immediately or let sit in the fridge for a few hours. It tastes better the next day!
• Enjoy!

COUSCOUS SALAD WITH DRIED FRUITS

Steps:

• Heat 1 tablespoon oil in a saucepan over medium-high heat; add in onion; stir/saute 5 minutes or until tender.
• Add in paprika and the next 7 ingredients; stir/saute 30 seconds.
• Add in broth; bring to a boil.
• Gradually stir in couscous; remove from heat.
• Cover and let stand 5 minutes; fluff couscous with a fork.
• Transfer couscous to a big bowl; add in 1 tablespoon oil, tomatoes, and remaining ingredients; toss well.
• Serve warm or at room temperature.

MOROCCAN SPICED COUSCOUS WITH FRUITS

Steps:

• Preheat oven to 400F/200C/400°F Put the couscous in an ovenproof dish. Mix the stock, saffron, apricots, dates and raisins in a saucepan and bring to the boil. Pour the hot stock and fruit over the couscous. Add just enough boiling water to cover the grains, but do not flood them. Set aside for 15 minutes.
• Fluff up the couscous with a fork and season it with salt, pepper and chili powder to taste. Drizzle the lemon or olive oil and lemon juice over and add the chickpeas. Mix the ingredients well, then cover the dish.
• Bake the couscous for 15 minutes. Fluff up the grains, stir in the mint and coriander and return the couscous to the oven for a further 5 minutes. Meanwhile, dry fry the almonds in a heavy based frying pan over a moderate heat, turning or stirring frequently for 5 minutes until they are golden. Scatter almonds over the couscous and serve immediately.

FRUITY TABBOULEH WITH FETA

Steps:

• Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
• Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
• Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.