Lemon And Cilantro Couscous Food

CILANTRO COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

LEMON & CORIANDER COUSCOUS

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

COUSCOUS WITH QUICK PRESERVED LEMON

Steps:

• If the couscous is instant, follow the instructions on the packet.
• For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss in preserved lemon and cilantro. Season with salt and pepper.
• Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side. Turn over and salt the other. Stack on top of themselves and let sit for 20 minutes in a baking dish. Rinse gently with cold water and dice into 1/2-inch pieces.

LEMON COUSCOUS RECIPE

Steps:

• Heat olive oil in a medium saucepan over medium-low heat.
• Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
• Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
• Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
• Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

COUSCOUS WITH CILANTRO

Steps:

• In a large bowl, combine couscous and oil; toss to coat grains. In a medium saucepan, bring 1 3/4 cups water to a boil; remove from heat. Add 1/2 teaspoon coarse salt, 1/8 teaspoon pepper, and couscous; stir. Cover; let stand until couscous has absorbed water, 5 minutes. Add cilantro; fluff couscous with a fork. Serve immediately, with cilantro sprigs if desired.

LEMON AND CILANTRO COUSCOUS

Steps:

• 1. Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• 2. Add broth, lemon zest, and coarse salt; bring to boil.
• 3. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• 4. Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.

CUCUMBER LEMONADE

Steps:

• Place the cucumber slices into a large pitcher. Pour the lemonade concentrate over the cucumber and let stand for 10 minutes. Pour in the lemon-lime soda and pour into glasses to serve.

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• Add water, lemon zest, and coarse salt; bring to boil.
• Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.
• Serve.

GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD

Steps:

• For couscous:
• Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
• For chicken:
• Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
• Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

COUSCOUS WITH HERBS AND LEMON

Steps:

• Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
• Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over mediumhigh heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.