Mandarin Orange Couscous Food

MANDARIN COUSCOUS SALAD

Steps:

• Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour., In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.

ORANGE COUSCOUS

Steps:

• In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

MANDARIN COUSCOUS SALAD

Steps:

• Place water in a saucepan and bring to a boil.
• Stir in couscous and cover then remove from heat and let stand for 5 minutes.
• Fluff with a fork then recover and refrigerate for at least one hour.
• In a bowl, combine the oranges, peas, almonds, onion and couscous.
• In a jar with a tight lid, combine the vinegar, oil, sugar, salt and hot pepper sauce then shake well.
• Pour dressing over couscous mixture and toss to coat.

ORANGE AND ALMOND COUSCOUS

Steps:

• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
• TIDBIT: Slice zested oranges and serve them after dinner.

ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'

Steps:

• In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
• Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
• Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
• Add the fruit mixture to the couscous and stir together.
• Top with the final teaspoon of olive oil and salt and pepper to taste.

ORANGE-SCENTED COUSCOUS

Steps:

• Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.

CHICKEN WITH COUSCOUS AND ORANGE

Steps:

• In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

MANDARIN ORANGE COUSCOUS

Steps:

• Prepare the couscous according to package directions using the drained mandarin orange liquid as part of the specified amount of water. Fluff the couscous, and gently stir in the pine nuts and mandarin oranges. Serve hot.

ORANGE-PINEAPPLE COUSCOUS

Steps:

• Add enough orange juice to the mandarin orange juice to make 2 1/4 cups liquid. Bring the juices and cumin to a boil in a saucepan. Remove from heat and add couscous. Cover and let stand 5 minutes. Pour into a large bowl and let cool.
• Combine oil, soy sauce and lime juice. Stir into couscous mixture. Stir in mandarin oranges, cilantro, basil, green onions, ginger and pineapple. Sprinkle with pine nuts.

TUNISIAN ORANGE CHICKEN WITH COUSCOUS

Steps:

• In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
• Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
• Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
• Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
• Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
• With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
• Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.

CHICKEN AND MANDARIN ORANGES

Steps:

• In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.

SCALLOPS WITH MANDARIN ORANGES

Steps:

• Cook couscous according to package directions, eliminating butter and salt.
• Melt half of the butter in a non-stick pan over Medium-High heat.
• Pat scallops dry with paper towels and season to taste with pepper.
• Add half of the scallops to the pan, cooking until opaque throughout and golden brown on the surfaces, about 2-3 minutes per side.
• Remove scallops, cover and keep warm.
• Heat remaining butter, cook the rest of the scallops and remove.
• Add orange juice to the pan and cook until reduced by about half.
• To serve, divide couscous among four plates.
• Pour orange juice equally over couscous on each plate.
• Top with scallops and garnish with orange segments and scallions.

HARVEST FRUIT COUSCOUS

Steps:

• Bring water and butter to a boil in a saucepan; remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Transfer couscous to a bowl and allow to cool, 5 to 10 minutes.
• Stir persimmons, apple, mandarin oranges, and 3 tablespoons reserved mandarin orange liquid into couscous; mix in honey. Stir walnuts and cinnamon into couscous; toss well.