Couscous With Golden Raisins Pine Nuts And Green Onions Food

COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS

Couscous with Golden Raisins, Pine Nuts, and Green Onions image

Categories Onion Side Quick & Easy High Fiber Raisin Pine Nut Summer Couscous Boil Bon Appétit Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 ounces)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted

Steps:

Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

ISRAELI COUSCOUS WITH RAISINS

Israeli Couscous with Raisins image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

COUSCOUS WITH PINE NUTS

Couscous with Pine Nuts image

Provided by Ina Garten

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

MOROCCAN COUSCOUS WITH RAISINS

Moroccan Couscous With Raisins image

Make and share this Moroccan Couscous With Raisins recipe from Food.com.

Provided by little_wing

Categories Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 cup dark seedless raisins
1 tablespoon unsalted butter
1 cup couscous
1/4 cup toasted pine nuts

Steps:

In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
Stir in couscous; remove from heat.
Add pine nuts, then cover.
Let stand 5 minutes.
Using a fork, fluff couscous and place in a serving bowl.

SWEET AND NUTTY MOROCCAN COUSCOUS

Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS

Couscous Salad with Peppers, Olives, and Pine Nuts image

Categories Fruit Nut Olive Pepper Side Vegetarian Low Cal Pine Nut Summer Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 13

Ingredients

2 cups water
1/3 cup currants or raisins
3/4 teaspoon salt
4 tablespoons olive oil (preferably extra-virgin)
1 1/2 cups couscous
2 large garlic cloves, minced
1 small onion, chopped fine
2 tablespoons red-wine vinegar
3 red bell peppers, roasted (procedure follows) and chopped
a 3-ounce jar small pimiento-stuffed green olives (1/2 cup packed), drained and sliced thin
2 tablespoons drained capers
1/2 cup pine nuts, toasted lightly
1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Steps:

In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
To roast peppers:
Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

COUSCOUS SALAD WITH DRIED CHERRIES

Couscous Salad With Dried Cherries image

From the Cherry Institute. You can substitute almonds for the pine nuts or leave the nuts out. Use water or vegetable broth for a meatless dish. A very nice take on the North African classic--and quite simple.

Provided by Chef Kate

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup water (or a combination) or 1 cup chicken broth (or a combination)
3/4 cup couscous, uncooked
1/2 cup dried tart cherry
1/2 cup carrot, coarsely chopped
1/2 cup cucumber, chopped unpeeled
1/4 cup green onion, sliced
1/4 cup pine nuts, toasted (optional)
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
salt and pepper, to taste

Steps:

Bring water or broth to a boil in a medium saucepan; stir in couscous.
Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork; let cool 10 minutes, uncovered.
Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
Combine vinegar, olive oil and mustard in a small container; mix well.
Pour over couscous mixture; stir to coat all ingredients.
Season with salt and pepper, if desired. Serve chilled or at room temperature.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Couscous with pine nuts, coriander & raisins image

Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 10m

Number Of Ingredients 8

Ingredients

250g couscous
400ml hot vegetable stock
75g 2 ½ oz pine nuts
50g dried apricots , chopped
bunch coriander leaves
4-5 tbsp raisins
zest and juice 1 lemon
5 tbsp olive oil

Steps:

Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

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