OUR FAVORITE LEMON HERB COUSCOUS SALAD
We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes approximately 8 (1 cup) servings
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg
LEMON & ROSEMARY BUTTER COOKIES
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.-Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.
Nutrition Facts :
LEMON COUSCOUS RECIPE
This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.
Provided by Jaclyn
Categories Side Dish
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ROSEMARY WALNUTS
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes
LEMON ROSEMARY COUSCOUS
A refreshing and light side dish. Perfect for any meal. It's just something I made up once, but it turned out wonderful.
Provided by HomemadeChef
Categories Lemon
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients except cous cous to a sauce pan.
- Bring to boil, stirring occassionally.
- Allow to boil for 3 minutes.
- Stir in cous cous and remove from heat.
- Cover and let sit until tender, fluff with fork occassionally.
- Serve with a lemon slice and enjoy.
Nutrition Facts : Calories 151.5, Fat 4.7, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 23.3, Fiber 1.5, Sugar 0.3, Protein 3.7
JALAPEñO HONEY MUSTARD PORK KEBABS
Categories Mustard Marinate Quick & Easy Backyard BBQ Lemon Rosemary Pork Tenderloin Walnut Grill Grill/Barbecue Honey Jalapeño Couscous Gourmet
Yield Serves 2
Number Of Ingredients 17
Steps:
- Prepare grill.
- In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
- Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
- Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Serve kebabs with couscous.
- In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
- Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.
LEMON ROSEMARY COUSCOUS
this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats
Provided by leigh ann terry
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
- allow to gently boil uncovered for 2 to 3 minutes.
- add couscous, cover and turn heat off.
- allow to sit for 5 minutes.
- remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.
LEMON-ROSEMARY MARMALADE
I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. -Birdie Shannon, Arlington, Virginia
Provided by Taste of Home
Time 2h25m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS
Number Of Ingredients 8
Steps:
- In small heavy saucepan cook shallot in butter over moderately low heat, stirring until soft. Add water and bring to boil. Stir in couscous, zest and rosemary and cover. Remove from heat and let stand 5 minutes. Fluff with fork and stir in walnuts, lemon juice and salt and pepper to taste.
More about "lemon rosemary and toasted walnut couscous food"
MEDITERRANEAN COUSCOUS RECIPES | ROASTED WALNUT
From nowfoods.ca
HERB AND BUTTER COUSCOUS - CTV
From more.ctv.ca
THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
From sugarandcharm.com
OIL-FREE CAULIFLOWER COUSCOUS WITH ROSEMARY AND LEMON
From plants-rule.com
TOASTED WALNUTS WITH ROSEMARY - NOURISH AND NESTLE
From nourishandnestle.com
HEALTHY ROSEMARY TOASTED WALNUTS - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
LEMON COUSCOUS SALAD RECIPE - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
ROSEMARY LEMON BUTTER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON, ROSEMARY, AND TOASTED WALNUT COUSCOUS RECIPE - EAT YOUR …
From eatyourbooks.com
MEDITERRANEAN COUSCOUS RECIPES | ROASTED WALNUT | NOW FOODS
From nowfoods.com
MEDITERRANEAN COUSCOUS WITH TOASTED WALNUTS - NOW FOODS CANADA
From nowfoods.ca
BEST COUSCOUS SALAD RECIPE - HOW TO MAKE COUSCOUS SALAD - THE …
From thepioneerwoman.com
ROSEMARY PARMESAN COUSCOUS (PEARL) - CREATIVE CULINARY
From creative-culinary.com
GARLIC LEMON COUSCOUS - INSPIRED CUISINE
From inspiredcuisine.ca
ROSEMARY-LEMON BUNDT CAKE WITH CANDIED ROSEMARY RECIPE
From countryliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love