CURRIED COUSCOUS SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
- Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
- Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
- Just before serving, add the dressing to the salad and toss well to coat.
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
ISRAELI COUSCOUS AND CRANBERRY SALAD
This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.
Provided by Kiwi Kathy
Categories Grains
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
- Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
- Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
- Drain in a colander, but do not rinse. Leave to cool.
- Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
- Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
- Spritz with lemon juice and adjust with salt to taste.
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
CURRIED ISRAELI COUSCOUS WITH DRIED CRANBERRIES
Based on the Whole Foods couscous with dried cranberries this is a great side dish or weekday lunch. Flexible recipe. Adapted from http://www.epicurious.com/recipes/member/views/israeli-couscous-with-cranberries-and-pecans-a-la-whole-foods-50040927
Provided by Papagayita
Categories < 30 Mins
Time 30m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
- Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
- Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.
Nutrition Facts : Calories 630.1, Fat 30.9, SaturatedFat 2.6, Sodium 15.9, Carbohydrate 76.3, Fiber 8.7, Sugar 2.9, Protein 14.1
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
Recipe by Dave Lieberman. You can use any Barley or Quinoa for this as well. I found this on the foodnetwork website, decided to try it because of all the rave reviews. I used pearl barley and also added some honey. I mixed everything but the barley, cranberries and walnuts separately and then tossed with the warm barley. If you want a little kick, I suggest adding some cayenne. This is delicious. Don't be thrown off by the curry, I don't even like curry and love this salad.
Provided by tasteeone
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 451.7, Fat 21.9, SaturatedFat 2.4, Sodium 590.8, Carbohydrate 58.9, Fiber 6, Sugar 17.6, Protein 9.3
CRANBERRY COUSCOUS SALAD
I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.
Provided by flower7
Categories Berries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2
COUSCOUS, CHICKPEA & CRANBERRY SALAD
This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.
Provided by kelly in TO
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
- Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
- For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
- Pour over couscous and serve.
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES.
Make and share this Curried Couscous Salad With Dried Sweet Cranberries. recipe from Food.com.
Provided by HankW
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 301, Fat 14.6, SaturatedFat 1.6, Sodium 393.7, Carbohydrate 39.4, Fiber 4.2, Sugar 12.2, Protein 6.2
CURRIED COUSCOUS WITH DRIED CRANBERRIES
Posted for 2005 Zaar World Tour. This recipe came from the Cooking Network.. Good Deal with Dave Lieberman show.
Provided by katie in the UP
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 447.8, Fat 21.9, SaturatedFat 2.4, Sodium 590.6, Carbohydrate 58.1, Fiber 5.7, Sugar 17.6, Protein 9.2
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
At this time of year I start to get tired of the same old pasta and potato salads. I found this recipe in the Cooking Light 2002 Annual cookbook. It didn't take long to make, should be made ahead and was a refreshing change.
Provided by cookCol
Categories Low Cholesterol
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare salad combine first 4 ingredients in a large bowl.
- Pour 2 cups boiling water over couscous mixture.
- Cover; let stand 5 minute.
- Fluff with fork; cool.
- Stir in onions, basil and chickpeas.
- To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
- Pour over couscous mixture and toss well to combine.
- Cover and chill one hour.
Nutrition Facts : Calories 248, Fat 3.5, SaturatedFat 0.5, Sodium 329.2, Carbohydrate 45.9, Fiber 5.8, Sugar 2.5, Protein 8.4
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