Couscous With Peas Cashews And Raisins Food

MOROCCAN COUSCOUS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
• In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
• Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
• With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

COUSCOUS WITH PINE NUTS

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

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.

COUSCOUS WITH PINE NUTS AND MINT

Steps:

• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

COUSCOUS WITH CARROTS AND RAISINS

Steps:

• Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
• When ready to serve, fluff the couscous with a fork.

COUSCOUS WITH RAISINS

Steps:

• Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
• Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

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.

COUSCOUS WITH CASHEWS AND ....

Steps:

• Heat olive oil in a large skillet, add diced onions and garlic, saute over medium heat until onions are almost transparent.
• Add the Israeli couscous and saute until lightly toasted in color.
• Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer.
• Add cumin, chopped cashews and pepper to taste.
• Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone.
• Remove from heat and stir in fresh thyme and oregano before serving.
• season with pepper and salt before serving.

COUSCOUS WITH PEAS AND ONIONS

Steps:

• Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
• Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
• Stir the couscous with a fork to fluff it.

COUSCOUS WITH PEAS, CASHEWS, AND RAISINS

Steps:

• Boil 3 cups water. Pour the water over the couscous in a heatproof container. Cover and let stand for 15 minutes, then fluff with a fork.
• Add the remaining ingredients and stir well. If the mixture needs more moisture, stir in a small amount of water, and serve.
• Menu
• Couscous with Peas, Cashews, and Raisins (this page)
• Stewed Spaghetti Squash (page 220)
• or
• Roasted Root Vegetables (page 206)
• Simple tossed salad
• nutrition information
• Calories: 258
• Total Fat: 7g
• Protein: 7g
• Carbohydrate: 42g
• Cholesterol: 0mg
• Sodium: 55mg