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.
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 PINE NUTS, CORIANDER & RAISINS
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
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
LEMON SPINACH COUSCOUS
Make and share this Lemon Spinach Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
COUSCOUS WITH PINE NUTS AND CURRANTS
This side dish is super easy to make yet seems sophisticated. I created this recipe in an attempt to duplicate a delicious couscous Whole Foods had in their prepared foods section. I used a Food Network recipe to adapt from and made it healthier and vegetarian (also vegan!) by using whole wheat couscous, vegetable broth, and Earth Balance vegan butter. Original Recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/moroccan-couscous-recipe/index.html
Provided by thesinglebite
Categories Grains
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan. Add chopped shallot and simmer for about 2-3 minutes, stirring a few times.
- Add vegetable broth and bring to boil. Once boiling remove from heat and add couscous. Give it a quick stir and cover. Let it sit covered for 10 minutes.
- While it's sitting toast pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes, until the nuts are fragrant. Shake the pan around a few times too.
- Lastly, add the pine nuts and currants to the couscous and stir to combine everything.
- * TIP - You can buy the pine nuts and currants in the bulk section of Whole Foods or some supermarkets so that way you don't have to get more than need.
COUSCOUS WITH SPINACH AND PINE NUTS
Our version of comfort food! If you prefer stronger flavors, add more garlic or try a stronger-tasting cheese.
Provided by KLHquilts
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
COUSCOUS & ROASTED SPICED CHICKPEAS & PINE NUTS
This is a great flavourful vegetarian dish or serve along side meat or seafood. You can use regular couscous but the large grain Israeli couscous is the best I think. If you use the Israeli couscous increase the water to 3 cups and cook till done, drain if necessary, I slightly saute the spinach for mine.
Provided by Kermit in Huntsville
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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!
COUSCOUS WITH CURRY, CRANBERRIES AND TOASTED PINE NUTS
This dish is bursting with flavour and on your table in less than 20 minutes. It's very fresh, filling and good for you!
Provided by trishypie
Categories Curries
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 373.1, Fat 24.5, SaturatedFat 2.2, Sodium 589.8, Carbohydrate 33.7, Fiber 4.4, Sugar 2.2, Protein 8.2
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.
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.
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