Lemon Dill Couscous Food

LEMON DILL COUSCOUS

Steps:

• Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

LEMON INFUSED COUSCOUS PEARLS

Steps:

• Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
• Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
• Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
• Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
• Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
• Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

LEMONY CUCUMBER COUSCOUS SALAD

Steps:

• Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

LEMONY COUSCOUS WITH MINT, DILL AND FETA

Steps:

• Combine first 4 ingredients in medium saucepan; bring to a boil.
• Gradually stir in couscous.
• Remove from heat. Cover and let stand 5 minutes. Fluff with fork; cool.
• Combine couscous, tomatoes and next 5 ingredients (thru dill) in a large bowl; toss well. Add cheese.

GOLDEN TROUT WITH LEMON-DILL COUSCOUS

Steps:

• Preheat the oven to 375°F.
• Combine bread crumbs, parsley, 1 teaspoon of the oil, 1/4 teaspoon of the salt and pepper in a small bowl. Set aside.
• Place trout, skin-side down, in lightly oiled or nonstick baking pan.
• Cover fish with an even layer of the bread crumb mixture and bake until cooked through, about 25 minutes.
• Meanwhile, bring 11/4 cups water to a boil in a saucepan.
• Add lemon juice and remaining 1 teaspoon oil.
• Stir in couscous, then cover, reduce heat to low and simmer for 2 minutes.
• Remove pot from heat and set aside to let stand, covered, for 5 minutes.
• Stir in dill, lemon zest, and salt and pepper. Serve trout with couscous on the side.

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.

20-MINUTE CHICKEN THIGHS AND COUSCOUS WITH DILL

Steps:

• Position an oven rack about 4 inches away from the broiler heat source, and preheat. Bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer in a covered medium saucepan over medium-high heat. Remove from the heat, quickly stir in the couscous and let stand, covered, for 5 minutes. Fluff the couscous with a fork, stir in the dill, cover and set aside.
• Meanwhile, toss the chicken, tomatoes, lemon zest and juice, olive oil, 1 teaspoon salt, oregano and 1/2 teaspoon pepper together on a rimmed baking sheet. Unfold the chicken thighs so they're covered with the marinade, and lay them as flat as possible. Broil until the chicken is cooked through and browned, 10 to 12 minutes, rotating the pan and flipping the tomatoes and chicken halfway through.
• Transfer two chicken thighs and a few tomatoes to each plate. Stir the pan juices into the dilled couscous. Place 1 1/4 cups of couscous on each plate, and top with a scoop of chopped cucumbers, a dollop of yogurt and a lemon wedge.

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

HOT-SMOKED SALMON WITH LEMON AND DILL COUSCOUS

Steps:

• Put the couscous into a medium heatproof bowl, then pour over the 400ml boiling water. Briefly stir, then cover the bowl with a plate or cling film and set aside for 5-6 minutes until the couscous has absorbed all the water.
• Meanwhile, put the spinach in a large colander in the sink. Boil another kettle full of water, then pour it over the spinach to wilt it. Drain, pressing out as much liquid out as possible with the back of a large spoon.
• Combine the olive oil, lemon zest and juice, dijon mustard and garlic in a small bowl, then pour it over the couscous and fluff with a fork. Stir in the spring onions and dill, then transfer to a serving dish. Flake the salmon into large pieces, then gently mix into the salad to serve.

LEMON DILL COUSCOUS

Steps:

• Cook couscous according to package instructions then let cool
• Mix together lemon juice, olive oil, honey, dill, salt, and pepper. Shake well until combined.
• Pour 1/2 of the dressing over the room temperature couscous. Refrigerate for 1-2 hours. Stir in remaining dressing. Refrigerate overnight for best flavor.
• Fluff couscous with a fork before serving and enjoy!

LEMON DILL COUSCOUS

Steps:

• Bring broth just to a boil, remove from heat & add couscous. Cover & set aside. Toast slivered almonds in a dry pan over low heat, stirring frequently. Set aside when browned. Chop pepper, scallions, fresh dill, fresh basil & parsley. Add to couscous when it has cooled (a bigger dish will be necessary). Add a rinsed, drained can of chickpeas, the almonds & all remaining spices except sugar. Squeeze about a cup of lemon juice (about 3 lemons) and add the sugar. once the sugar is dissolved, add to the couscous. Add the olive oil and stir well. Yum! [I don't use sugar.] Salt can be omitted and low sodium broth used if needed.

LEMON DILL COUSCOUS

Steps:

• Add salt & pepper to vegetable broth in a medium pot. Bring broth just to a boil, remove from heat & add couscous. Cover & set aside.
• Toast slivered almonds in a dry pan over low heat, stirring frequently. Set aside when browned.
• Chop pepper, scallions, fresh dill, fresh basil & parsley. Add to couscous when it has cooled (a bigger dish will be necessary). Add a rinsed, drained can of chickpeas, the almonds & all remaining spices except sugar.
• Zest and squeeze about a cup of lemon juice (about 3 lemons) and add the sugar. once the sugar is dissolved, add to the couscous. Add the olive oil and stir well. Yum!
• Salt can be omitted and low sodium broth used if needed.

GOLDEN TROUT WITH LEMON-DILL COUSCOUS

Steps:

• Preheat oven to 375?. Combine bread crumbs, parsley, 1 tsp olive oil and black pepper. Place fish skin-side down in lightly oiled or nonstick baking pan. Cover the fish with an even layer of the bread crumb mixture. Bake for 25 minutes. For the couscous, heat 1 1/4 c plus 1 T water, lemon juice, remaining tsp of olive oil and seasoning packet from the Marrakesh (brand) Couscous, bring to a boil. Stir in couscous, cover, remove from heat. Let stand covered for 7 minutes. Stir in dill and lemon zest. Serve. Nutritional information per serving (10 oz): 432 calories, 39 g protein, 12 g fat (3 g sat), 41 g carbohydrates, 0 mg cholesterol, 0 mg sodium Exchanges: 4 lean meat, 3 bread NOTES : Serves 4 Recipe by: Wholefoods Market, Inc. Posted to MC-Recipe Digest V1 #1023 by Suzy Wert on Jan 19, 1998

BUTTERMILK DILL BEEF TRI-TIP WITH LEMON COUSCOUS NO PREP, QUICK COOK

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Microwave Instructions Thoroughly rinse any fresh produce and pat dry. With a fork, poke tomatoes. In one section of provided tray, combine couscous, tomatoes, 1/4 tsp. salt, and a pinch of pepper. Mix cornstarch and 1 Tbsp. water in a mixing bowl until cornstarch is dissolved. Combine demi-glace, cornstarch-water mixture, seasoning blend, and beef in empty section. Cover tray with a damp paper towel. Microwave until heated through, 3-5 minutes. Carefully remove tray from microwave. To serve, stir arugula and lemon juice into couscous section. Bon appétit! 2 Oven Instructions Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. With a fork, poke tomatoes. In one section of provided tray, combine couscous, tomatoes, 1/4 tsp. salt, and a pinch of pepper. Mix cornstarch and 1 Tbsp. water in a mixing bowl until cornstarch is dissolved. Combine demi-glace, cornstarch-water mixture, seasoning blend, and beef in empty section. Cover tray with foil and place on a baking sheet. Bake covered in hot oven until heated through, 12-15 minutes. Carefully remove tray from oven. To serve, stir arugula and lemon juice into couscous section. Bon appétit!