Cranberry Orange Pearl Couscous Food

CRANBERRY ORANGE ISRAELI COUSCOUS

Steps:

• Place the chopped pecans (or walnuts) in a dry skillet on medium heat. Cook, stirring occasionally, until you can begin to smell them. Keep an eye on the nuts while they toast, so you don't burn them! This step usually only takes 3-4 minutes (to save time, toast pecans while couscous is cooking). Remove the pecans from the skillet, set aside and let them cool.
• Bring a large pot of water to a boil. Add couscous, and let it cook for 8 minutes, stirring occasionally. Once finished cooking, pour couscous into a colander; let it drain. Place couscous into a large bowl. Add the green onions and cranberries.
• Mix together the ingredients for the orange herb vinaigrette in a small container. I used a measuring cup, and simply blended the vinaigrette with a fork, until fully combined. Once combined, pour dressing over warm couscous, green onions and cranberries. Add the dressing while the couscous is still warm, because it will absorb more of the dressing. Stir, to blend the salad.
• Add the chopped pecans or walnuts, and stir to combine. Once all ingredients for couscous are blended, cover the salad, and let it chill in the refrigerator. This salad is at it's very best, flavor-wise, after it has time to chill, and the flavors have developed. When ready to serve, give it a quick stir (to "fluff it up"), then enjoy this amazing tasting side dish or salad!

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

CRANBERRY ORANGE PEARL COUSCOUS

Steps:

• Melt butter in a large, heavy bottom skillet over MEDIUM-HIGH heat.Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.Add the raw pumpkin seeds to the couscous. Continue to stir until most of the couscous is golden brown, another 3-4 minutes.
• Immediately add the chicken broth to couscous. Bring the couscous mixture to a simmer.
• Reduce heat to LOW, and simmer for 8-10 minutes, stirring frequently, until most of the liquid is absorbed and the couscous is al dente. (You may need to add a little extra chicken broth; if so, do so sparingly.)Remove from heat.
• Stir in dried cranberries, orange juice, and orange zest. Add red pepper flakes at this time, if desired. Cover and allow to sit for at least 10 minutes.
• Season as needed with salt and pepper. Stir in chopped fresh mint. Garnish with additional fresh mint. Serve warm or cold.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'

Steps:

• In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
• Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
• Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
• Add the fruit mixture to the couscous and stir together.
• Top with the final teaspoon of olive oil and salt and pepper to taste.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
• For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

CRANBERRY ORANGE JAM

Steps:

• Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
• *Follow the directions on your canning jars for sterilization.

SALMON, CRANBERRY & COUSCOUS PARCELS

Steps:

• Boil the kettle. Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam. Remove the film and fluff with a fork to loosen the couscous grains. Cool, stir in the pine nuts and herbs, then season to taste. Cut 6 squares of baking parchment about 30 x 30cm.
• Season the salmon fillets, spoon the couscous in mounds in the centre of the parchment squares, then dot with a little butter. Top each with a piece of salmon, scatter with a little orange zest and drizzle with a little juice. Fold the sides of the paper over, then fold up the ends to make a parcel. Tie with string and secure with a bow. Stir together the cranberry sauce, orange zest and juice, then set aside in a serving bowl. The parcels can be chilled for up to 1 day. Be sure to remove them from the fridge 20 mins before cooking.
• Heat oven to 200C/180C fan/gas 6. Put the parcels on a baking sheet in the middle of the oven and cook for 15 mins, or 20 mins if you prefer your salmon well done. Pop the parcels onto plates and let your guests unwrap their own supper. Serve with Garlic & feta broccoli and the cranberry & orange sauce.

CRANBERRY ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CRANBERRY COUSCOUS SALAD

Steps:

• Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
• Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
• Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
• Serve either chilled or at room temperature.