ORANGE COUSCOUS
Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
ORANGE BREAKFAST COUSCOUS
Make and share this Orange Breakfast Couscous recipe from Food.com.
Provided by Lorrie in Montreal
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a 1-qt. microwaveablecasserole dish.
- Cover and microwave on high until liquid is absorbed and the couscous is tender, 5 to 6 minutes.
- Let stand, covered, for 1 minute more.
Nutrition Facts : Calories 223.6, Fat 0.4, SaturatedFat 0.1, Sodium 9, Carbohydrate 49.1, Fiber 2.4, Sugar 14.5, Protein 5.8
ORANGE AND ALMOND COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
JEWELED COUSCOUS
Make and share this Jeweled Couscous recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil stock in a saucepan.
- Pour in the couscous in a thin stream and stir in lemon rind.
- Cover the pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
- Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
- Season.
- Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with plastic wrap and reheat in a microwave oven.
Nutrition Facts : Calories 627.1, Fat 21.8, SaturatedFat 2.6, Sodium 15.3, Carbohydrate 97, Fiber 9.5, Sugar 21.1, Protein 15.6
BREAKFAST COUSCOUS
Make and share this Breakfast Couscous recipe from Food.com.
Provided by JeriBinNC
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil.
- Stir in couscous, cover and remove from heat. Let stand for 5 minutes.
- Stir in remaining ingredients.
Nutrition Facts : Calories 194.9, Fat 0.3, SaturatedFat 0.1, Sodium 7, Carbohydrate 42.2, Fiber 2.7, Sugar 7.2, Protein 5.7
SWEET BREAKFAST COUSCOUS
Make and share this Sweet Breakfast Couscous recipe from Food.com.
Provided by PdxBarb
Categories Breakfast
Time 11m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a pot.
- Bring to a boil, cover, turn down to low. Cook for about 3 minutes.
- Remove from heat, keep covered. Let rest for 3 minutes.
BREAKFAST COUSCOUS
Make and share this Breakfast Couscous recipe from Food.com.
Provided by Mr. Ladypit
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk, vanilla, maple syrup, and raisins in a saucepan over medium heat until hot and steamy. DO NOT BOIL!
- Stir in couscous, cover, and remove from heat.
- Let stand for 5 minutes.
- Sprinkle with cinnamon and serve warm.
FRUIT AND YOGURT BREAKFAST COUSCOUS
This dish is light and fluffy and slightly sweet. It's quick and easy to throw together. Couscous is quite bland and inherits the flavors of what it's cooked or mixed with so this dish soaks up the flavors of the honey-yogurt-cinnamon combination. This recipe is adapted from the Big Book of Recipes for Babies, Toddlers and Children.
Provided by A.B. Hall
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Set aside two bowls and divide the dry couscous between them (pouring half in each).
- If using dried fruit, set aside a third bowl and fill with the fruit.
- Add the water and 1 tbsp honey to a small saucepan. Bring the water to a boil and pour 1/2 cup boiling water over each bowl of couscous. Pour the remaining water over the dried fruit (this will allow the fruit to plump and become tender and even more delicious).
- Cover each bowl of couscous and let sit for 5-10 minutes until the water has been fully absorbed. Fluff with a fork.
- Drain the water from the bowl of fruit. Add half the yogurt to each bowl. Divide the fruit in half between the bowls. Divide the chopped almonds between the bowls. Drizzle each bowl with 1 tbsp honey. Sprinkle 1/4 tsp cinnamon on each bowl. Mix, if desired. Enjoy, it's delicious!
- Notes: I love a combination of dried fruit with this dish. I have used dried apricots, pears, cherries, raisins, blueberries, goji berries, currents and dates (not all at once, but hey why not?). Raisins are by far the easiest as they are a staple in many kitchens (and they're great in this dish).
- Notes (for serving an adult and a young child): Divide the dry couscous between two bowls: 1/2 cup and 1/4 cup. Make sure to chop the dried fruit into bite-sized pieces. When dividing the water between the bowls, add 5-oz boiling water to the adult portion and 3-oz to the child portion (using a measuring cup makes this easy). Skip the nuts if your child hasn't been introduced to them yet or if the pieces are large enough to present a choking hazard. Also, make sure your child has gotten an OK from the doctor to eat honey (typically given at 1 year).
Nutrition Facts : Calories 626.2, Fat 12.4, SaturatedFat 2.6, Cholesterol 11.1, Sodium 120.7, Carbohydrate 118.6, Fiber 9.7, Sugar 30.7, Protein 16.3
MORNING COUSCOUS WITH ORANGES AND DATES
This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.
Provided by Martha Rose Shulman
Categories breakfast, easy, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.
- Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.
- Shortly before serving, steam the couscous in one of two ways. Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts. Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.
- With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.
- Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 0 grams, Carbohydrate 55 grams, Fat 0 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 28 grams
EASY ORANGE COUSCOUS
Make and share this Easy Orange Couscous recipe from Food.com.
Provided by Missy Wombat
Categories Grains
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring orange, cinnamon and oil to the boil.
- Add the couscous and sultanas.
- Remove from the heat and leave for 3 minutes with the lid firmly on.
- Stir in the butter.
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