Macadamia Citrus Couscous Food

CITRUS COUSCOUS CUPS

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter
• For the pastry cups: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray. Unroll the pie crusts on a lightly floured work surface. Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust. Press the dough into the prepared muffin cups. Bake until light golden, 10 minutes. Cool completely before filling, 15 minutes.
• For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper.
• For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.
• To assemble: Pour the dressing over the salad and toss until coated. Spoon the mixture into the cooled pastry cups and serve.

CITRUS MACADAMIA COUSCOUS WITH GRILLED SHRIMP

Steps:

• Mix the first 4 ingredients together and marinate for 15 minutes grill over high heat for about 2-4 minutes.
• Depends on size.
• Don`t overcook.
• Cool.
• Set aside.
• In a large heavy saucepan, heat olive oil over medium heat and saute onion, ginger and garlic until soften.
• Stir in Worcestershire sauce, stock, juice marmalade and cayenne stir.
• Bring to a boil.
• When boiling, stir in zest and couscous, turn off heat, remove pot from hot burner and let sit, tightly covered, for 10 minutes.
• Add nuts, dried cranberries, herbs and shrimp toss to fluff.
• Chill.
• Taste and adjust seasoning.

SEARED TOASTED MACADAMIA NUT MAHI CITRUS AKA-MISO SAUCE

Steps:

• Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot saute pan on both sides.
• For the sauce: Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too.
• Serve the mahi mahi topped with some sauce.

HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING

Steps:

• Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
• Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

SPICY CITRUS COUSCOUS

Steps:

• Place all ingredients, except couscous, in a medium saucepan.
• Bring to a boil.
• Gradually stir in couscous.
• Remove from heat and cover with lid.
• Let stand 5 minutes.
• Stir with a fork and serve.

LEMON COUSCOUS SALAD WITH MACADAMIA NUTS

Steps:

• Put couscous into medium bowl. Pour boiling water over and cover, stirring occasionally until all of the water is absorbed. Allow to cool.
• In 1 tablespoon oil in a small fry pan, sauté the garlic, broccoli and dill.
• Cover and cook on low to medium heat until just tender.
• Add to couscous along with celery, nuts, parsley, tomatoes, lemon juice, olive oil and salt. Stir gently.
• Refrigerate at least 1 hour before serving.