Orange Couscous Food

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.

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.

COUSCOUS WITH ORANGE AND ALMONDS

Steps:

• Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
• Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
• Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

ORANGE AND COUSCOUS SALAD

Steps:

• Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas.
• Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork).
• Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper.
• Mix dressing ingredients together, pour over couscous mixture and stir to combine.
• Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad.
• Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve.

ALMOND ORANGE COUSCOUS

Steps:

• In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
• Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
• Enjoy!

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.

TOASTED ALMOND AND ORANGE COUSCOUS

Steps:

• Heat olive oil in a saucepan and add chopped onion. Saute until soft. Add orange juice, orange zest, turmeric, clove and cinnamon stick. Bring to a boil. Stir in couscous, cover and turn off heat. Let sit covered for 5 minutes. Remove lid and fluff with a fork. Gently stir in almonds and scallions.

ORANGE COUSCOUS SALAD

Steps:

• Bring water to boil in a 1-qt saucepan over high heat.
• Add couscous, turmeric, and pepper.
• Remove from heat, cover, and let stand for 5 minutes.
• Fluff with a fork and transfer to a large bowl.
• Stir in the chickpeas, oranges, onions, and raisins.
• In a small bowl, whisk together the lemon juice, oil, and orange peel.
• Pour over the salad and toss to mix well.
• Cover and refrigerate for at least 1 hour.

ORANGE-GINGER COUSCOUS

Steps:

• Add the first 7 ingredients to a saucepan; bring to a boil over medium heat, stir frequently.
• Remove saucepan from heat.
• Add in couscous; stir to combine.
• Cover and let stand 5 minutes.
• Fluff with a fork.
• Stir in almonds; serve.

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.

BALSAMIC-ORANGE COUSCOUS

Steps:

• Place couscous in a large bowl. Combine water and juice in a small saucepan. Bring to a boil.
• Pour water mixture over couscous.
• Cover tightly and let stand for 5 minutes. Fluff with a fork and let cool for 10 minutes.
• Meanwhile, prepare vegetables and add to couscous mixture.
• Stir balsamic vinegar with orange peel, garlic, salt and pepper in a small bowl.
• Whisk in olive oil then drizzle over couscous mixture. Toss to combine.
• Taste and adjust seasoning just before serving if necessary.

EASY ORANGE COUSCOUS

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.