LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
LEMON INFUSED COUSCOUS PEARLS
Provided by Mila
Number Of Ingredients 7
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.
CHICKEN WITH LEMON & COURGETTE COUSCOUS
Add a touch of zest to your midweek meal with this low-fat family supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
- Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.
Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.37 milligram of sodium
MUSHROOM COUSCOUS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.
LEMON THYME COUSCOUS
I love this as a simple side dish to so many things. You could also use it as a base for a salad, and add some roasted vegetables to round it out.
Provided by Sackville
Categories Potluck
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the couscous in a heatproof dish.
- Add the thyme, bouillon powder, most of the lemon zest and juice.
- Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
- Fluff with a fork and stir in the parsley and olive oil.
- Season to taste, garnish with the remaining lemon zest and serve.
LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings (4 cups couscous).
Number Of Ingredients 12
Steps:
- Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.
Nutrition Facts :
HERBED COUSCOUS
this herbed couscous recipe is a quick and super tasty side dish that will take your mid-week dinners to a whole other level. It's made with pearl couscous, garlic, herbs and a little lemon. The best part? It's ready in about 20 minutes and the pairing possibilities are endless!
Provided by Aline Shaw
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
- sautée onion until transparent, about 2-3 mins
- add garlic and sautée until frangrant, about 1 minute
- add dry couscous and stir
- add salt, stir
- add water* thyme and bay leaf
- bring it to a boil then reduce to a slow simmer
- cover and let it simmer until all the water has been absorbed (about 10 mins)
- after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
- add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine
RED SNAPPER PAPILLOTES WITH LEMON AND THYME
Categories Bake Quick & Easy Low/No Sugar Lemon Snapper Winter Thyme Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes.
- Fold each sheet of foil in half crosswise to crease, and then unfold.
- On a plate coat red snapper fillets with oil and sprinkle with pepper and salt to taste. On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, 1/4 teaspoon thyme, and half of any oil remaining on plate. Top each fillet with 3 lemon slices.
- Working with 1 foil package (papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed. Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.
- Serve papillotes with couscous.
LEMON COUSCOUS
This recipe goes with fish entrees, has a delicious lemon zip and is easy to make! From Cooking Light.
Provided by CaliforniaJan
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.
HERBED COUSCOUS WITH LEMON
Categories Herb Side Vegetarian Quick & Easy Low Cal Lemon Vegan Thyme Couscous Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.
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- In a medium saucepan, over medium high heat, add oil and garlic and cook until garlic is fragrant - about 30 seconds.
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Cuisine AmericanCategory Side DishServings 2Calories 372 per serving
- Wash the beets and dry them. Cut them in half and place them cut-side down on a baking sheet. (NOTE 1)
- Heat the oven to 400 degrees F and place the baking sheet in the oven. Bake the beets for approx. 30 minutes, depending on the size of the beet roots.
- Allow the beets to cool down a little so you can hold them in your hand without burning. Peel the beets. When the beets are cooked/roasted long enough the skin should go off easily.
- Bring water and salt to a boil and add the pearl couscous. Cook according to the directions on the packaging. (NOTE 2)
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- Heat olive oil in a small skillet over medium heat; add minced garlic and cook, stirring, for about 1 minute. Add chicken broth, lemon zest, lemon juice, oregano and thyme leaves to the pan. Stir and cook another minute or two.
- Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and pepper. Place the chicken in the baking dish with lemon slices and top with sprigs of thyme.
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