CARROT AND RAISIN COUSCOUS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 1/2 cups water to a boil with 2 shredded carrots, 1/4 cup golden raisins, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt and a pinch each of cinnamon and pepper. Pour over 1 cup whole-wheat couscous; cover and let sit, 5 minutes. Fluff and stir in chopped parsley.
QUICK COUSCOUS WITH RAISINS AND CARROTS
I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.
Provided by Melissa Hamilton
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
- Stir in the raisins, and serve hot.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g
CARROT RAISIN COUSCOUS
Golden raisins add a slightly sweet flavor to this unique side dish featuring both couscous and carrots. -Jordan Sucher, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine. , In a large saucepan, saute onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in the broth, raisins and half each of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork., In a small skillet, saute carrots in remaining oil until crisp-tender. Combine sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through., In a large bowl, combine couscous mixture and carrots; toss to combine.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic exchanges
COUSCOUS WITH CARROTS AND RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 cups, 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
- When ready to serve, fluff the couscous with a fork.
MOROCCAN COUSCOUS WITH RAISINS
Make and share this Moroccan Couscous With Raisins recipe from Food.com.
Provided by little_wing
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
- Stir in couscous; remove from heat.
- Add pine nuts, then cover.
- Let stand 5 minutes.
- Using a fork, fluff couscous and place in a serving bowl.
MOROCCAN-STYLE CARROT AND RAISIN COUSCOUS
Steps:
- 1. Bring the vegetable stock to a boil in a medium saucepan (about 1 1/2 to 2 quarts). 2. Stir in the couscous, carrots, and raisins. 3. Cover saucepan tightly and remove from heat. Let sit for 5-7 minutes. 4. Remove lid from saucepan and fluff couscous with a fork. 5. Add olive oil, sald, allspice, cinnamon, and pepper (pepper is optional to taste). Stir thoroughly and serve promptly.
CARROT AND RAISIN SALAD---MOROCCAN STYLE
A little different combination of flavors makes this so good. We like it any time, but is especially good in the winter, when other fresh vegetables are not as good or quite expensive!
Provided by NoSpringChicken
Categories Moroccan
Time 30m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Slice carrots into about three pieces.
- Cook carrots in boiling water until crisp-tender, about five minutes.
- Drain, rinse with cold water and drain again.
- While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
- Stir to dissolve sugar and salt.
- Stir in olive oil, parsley and raisins.
- Add carrots and toss to combine.
- Cover and chill for at least one hour to blend flavors, stirring occasionally.
- Serve on a leaf of lettuce, if desired.
VEGAN MOROCCAN COUSCOUS WITH RAISINS AND VEGETABLES
A hearty vegetable stew with couscous for a crowd that is naturally vegan. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colorful vegetables, drenched in delicious gravy and spiced with a traditional hot chile sauce called harissa.
Provided by Norma MacMillan
Categories World Cuisine Recipes African
Time 1h30m
Yield 8
Number Of Ingredients 30
Steps:
- Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
- Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
- Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
- Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
- Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
- Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 75 g, Fat 6.9 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 590.7 mg, Sugar 19.7 g
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