Lime And Coriander Couscous Food

LIME AND CORIANDER COUSCOUS

Steps:

• Finely grate zest of the lime then squeeze the juice out.
• Chop the coriander.
• Boil the chicken stock and lime jiuce together.
• Add couscous to stock.
• Allow to sit 5 minutes then fluff with a fork.
• Add zest and coriander and mix to combine.
• Good hot or cold.

CORIANDER LEMON COUSCOUS

Steps:

• Cook the couscous according to package directions.
• Meanwhile, put the coriander and lemon zest in a bowl.
• When the couscous is done, mix it with the coriander and lemon zest.
• Add the olive oil and nuts and mix again.
• Season with salt and pepper.
• Serve immediately or chill if desired.
• Squeeze a little lemon juice over the couscous just before serving.

CHICKEN KOFTAS WITH LIME COUSCOUS

Steps:

• Make the couscous: In a medium saucepan over high heat, bring the stock, lime juice, olive oil, red-pepper flakes and 1 teaspoon salt to a rolling boil. Remove from the heat and stir in the couscous. Cover with a lid and let sit for 10 minutes.
• As the couscous sits, prepare the koftas: Place the ground chicken, shallots, egg, parsley, serrano, garlic, ginger, 1 teaspoon salt and 1 teaspoon pepper in the bowl of a food processor and pulse until the mixture resembles a coarse paste.
• Heat 2 to 3 tablespoons of olive oil in a large (12-inch) cast-iron skillet or nonstick pan over medium-low. Grease your hands with a little oil and divide and shape the ground chicken mixture into 12 balls. Fry them in the hot oil, in batches if necessary, until golden brown on all sides and the internal temperature reads 165 degrees on an instant-read thermometer, about 8 to 10 minutes. Using a slotted spoon, transfer the koftas to a tray or plate lined with paper towels.
• Uncover the couscous, fluff the mixture with a fork and break up any lumps. Transfer the couscous to a large mixing bowl. Fold in the lime zest, parsley, cherries and pine nuts, then season to taste with salt and pepper. Fold in the koftas and serve immediately with the lime wedges.

ALMOND CORIANDER COUSCOUS

Steps:

• In a large saucepan, heat olive oil, garlic and spring onion.
• Prepare couscous according to packet instructions (usually, add boiling water, steam till water is absorbed).
• Add currants, almonds, couscous to the saucepan, stirring for one minute on low heat.
• Finally, toss in coriander, and give one final stir.
• Serve immediately.

COUSCOUS CHICKPEA SALAD WITH GINGER LIME DRESSING

Steps:

• Bring water to boil in a medium pot.
• Meanwhile, peel and seed the cucumber.
• Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
• Meanwhile, chop the cucumber, tomato, and onion.
• Fluff couscous and add vegetables and mint.
• Drain and rinse the chickpeas and add to couscous.
• In a large bowl whisk together the lime juice, olive oil, and seasonings.
• Add the couscous mixture and toss to coat with dressing.
• Refrigerate 1 hour before serving.
• Drain and rinse the chickpeas and add to couscous.