Couscous With Spinach And Pine Nuts Food

COUSCOUS WITH SPINACH AND PINE NUTS

Steps:

• Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork.
• Preheat oven to 375.
• Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender.
• Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently.
• Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper.
• Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture.
• Cover dish with foil and bake at 375 for 25 minutes.

BAKED COUSCOUS WITH SPINACH AND PINE NUTS

Steps:

• Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork.
• Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently. Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper.
• Spread half the couscous mixture into a 12 by 7 by 2-inch baking dish or other shallow (2 1/2 quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes, or until hot and bubbly.

COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS

Steps:

• In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom

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.

TUNA MILANESE WITH WILTED SPINACH, PROSCIUTTO, MUSHROOMS, AND PINE NUTS

Steps:

• Cut thin tuna steaks (or have fishmonger do it). Do not buy thick cuts and pound to 1/2-inch thickness like you would veal. Tuna is too delicate.
• In a saucepan, poach the raisins in the port until plump. Drain and reserve the raisins.
• Mix the bread crumbs, grated Parmesan, olive oil and, if desired, some chopped parsley together with salt and pepper. Dredge tuna in bread crumb mixture.
• Mix the olive oil and the clarified butter. Salt and pepper the tuna paillards and dredge in the oil-butter mixture. Dip again into the bread crumbs, thoroughly coating both sides.
• In a saute pan over medium to high heat, add a little oil and when hot the whole butter. Add the breaded paillards and saute on one side about 3 minutes until brown and crisp. Turn and cook the other side until brown and crisp. (Make sure not to crowd the saute pan. You will probably only be able to cook 2 paillards at a time.) Keep warm.
• When paillards are cooked, wipe out the pan, add a little oil (or left over butter-oil mixture) to the pan. Add in the garlic and cook 2 minutes. Add the mushroom quarters and saute until browned. Add in the spinach, pine nuts, prosciutto, and let start to wilt. Remove from the heat.
• In the stainless bowl, add the raisins, onions, shredded Parmesan, and wilted spinach mixture, dress with the vinegar and toss.
• On six warm dinner plates, divide the spinach mixture and sprinkle on the lemon juice. Top each with a tuna paillard and top each paillard with the Caper Parsley Relish. Serve warm with a lemon crown.
• Mix all together in a large bowl.

COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Combine water, oil and salt in medium saucepan; bring to boil. Combine couscous, apricots and spices in large bowl. Add boiling liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover; fluff with fork. Cool. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
• Mix nuts, green onions and basil into couscous. Season with salt and pepper.

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 CURRY, CRANBERRIES AND TOASTED PINE NUTS

Steps:

• In a non-stick skillet, lightly toast pine nuts until golden brown, set aside.
• In a bowl or pot with lid, put couscous, cranberries, curry, salt, pepper, olive oil and lemon juice. Pour boiling water over top and give it a stir, then cover for about 5 minutes.
• Uncover dish and fluff with a fork. Add green onions, cilantro and pine nuts and mix. Serve immediately. Enjoy!

TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
• Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

COUSCOUS & ROASTED SPICED CHICKPEAS & PINE NUTS

Steps:

• Heat oven to 400°F.
• Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
• Place on parchment lined baking sheet.
• Bake for 20 minutes shaking pan as needed till crispy.
• Combine the couscous of your choice as directed on the package.
• Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
• Add arugula or spinach to the hot couscous.
• Mix the vinaigrette with the couscous mixture.
• Divide among bowls,.
• Sprinkle on the chick peas over top and also the pine nuts.
• Enjoy!

LEMON SPINACH COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• In a shallow pan, heat oil.
• Add spinach, lemon juice, pine nuts, and orange peel.
• Cook until spinach wilts slightly and changes color (about 1 minute).
• Remove from heat.
• Mix spinach mixture with couscous.
• Add freshly ground black pepper to taste.