Lemon Rosemary Couscous Food

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 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 ROSEMARY COUSCOUS

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.

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.

ROSEMARY COUSCOUS

Steps:

• Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
• Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
• Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

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.

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.

LEMON ROSEMARY COUSCOUS

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.

LEMON COUSCOUS WITH BROCCOLI

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.