Couscous With Ginger Orange Almond Herbs Food

ORANGE COUSCOUS

Steps:

• In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

COUSCOUS WITH ORANGE AND ALMONDS

Steps:

• Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
• Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
• Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

ORANGE AND ALMOND COUSCOUS

Steps:

• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
• TIDBIT: Slice zested oranges and serve them after dinner.

ALMOND ORANGE COUSCOUS

Steps:

• In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
• Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
• Enjoy!

GARLIC AND GINGER COUSCOUS

Steps:

• Heat oil in a small saucepan over medium-high heat. Saute garlic and ginger in hot oil until fragrant, about 1 minute.
• Pour chicken broth into garlic mixture and bring to a boil; remove from heat and stir in couscous. Cover the saucepan with a lid and let stand until broth is completely absorbed, 5 to 7 minutes. Fluff couscous with a fork.

SPICED HERB & ALMOND COUSCOUS

Steps:

• Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
• Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.

ORANGE-GINGER COUSCOUS

Steps:

• Add the first 7 ingredients to a saucepan; bring to a boil over medium heat, stir frequently.
• Remove saucepan from heat.
• Add in couscous; stir to combine.
• Cover and let stand 5 minutes.
• Fluff with a fork.
• Stir in almonds; serve.

COUSCOUS WITH CHICKPEAS & PISTACHIOS

Steps:

• Heat the oven to 325°F. On a baking sheet, toast the pistachios or almonds until golden brown, 12 to 15 minutes.
• In a small sauté pan, heat 2 tablespoons of the olive oil and sauté the red pepper until slightly soft, 3 to 4 minutes.
• In a medium pan, bring 3 cups water to a boil. Add 1 teaspoon salt and the remaining 2 tablespoons olive oil. Pour in the couscous, turn off the heat, cover, and set aside for 5 minutes.
• Add the red pepper, pistachios, chickpeas, and Tabasco to the couscous and fluff with a fork. Season with salt to taste.

TROPICAL CHICKEN AND COUSCOUS WITH HERB SALSA

Steps:

• In a non stick pan, heat the butter and olive oil.
• Fry the chicken strips until brown, season.
• Add the diced pineapple to the pan and allow to caramelize. Set aside.
• Bring the coconut milk to a boil and add the uncooked couscous. Remove from heat, cover and leave to steep for two minutes.
• Separate couscous grains with a fork and add a tablespoon of butter, chili flakes and fresh chopped mint.
• In a food processor, blend the herbs, onion and olive oil until you a have a rough paste.
• Use a large platter plate, add heaps of couscous and top with fried chicken and pineapple. Garnish with shaved coconut and lemon.

ORANGE GINGER COUSCOUS

Steps:

• Combine the first 6 ingredients in a medium saucepan and bring to a boil. Remove from heat and stir in couscous and raisins. Cover and let stand for 5 minutes or until liquid is absorbed and couscous is tender. Fluff couscous with a fork before serving. Garnish with orange rind, if desired. Serve immediately.