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
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 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.
ORANGE-NUT COUSCOUS
Make and share this Orange-Nut Couscous recipe from Food.com.
Provided by AZPARZYCH
Categories Moroccan
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet and cook almonds until lightly toasted.
- Add onions and green pepper; cook until soft.
- Add orange juice, cinnamon sticks, cloves, and spices and bring to a boil Quickly stir in couscous and raisins, then cover and turn off heat.
- Let stand 5 minutes, or until liquid is absorbed completely.
- Fluff with a fork before serving.
- Sprinkle each portion with the green onions.
Nutrition Facts : Calories 441.8, Fat 14.9, SaturatedFat 1.3, Sodium 184.6, Carbohydrate 65.9, Fiber 6.5, Sugar 12.9, Protein 13.4
ORANGE SCENTED COUSCOUS
Make and share this Orange Scented Couscous recipe from Food.com.
Provided by ellie_
Categories Grains
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the the water, 2 tablespoons of the juice and the next two ingredients in a saucepan and bring to a boil. Stir in couscous; cover and remove from heat. Let stand until water is absorbed (10-15 minutes).
- Fluff with a fork, adding more juice by tablespoons to taste.
Nutrition Facts : Calories 305.2, Fat 3.9, SaturatedFat 0.6, Sodium 10.9, Carbohydrate 56.9, Fiber 3.6, Sugar 1.6, Protein 9.2
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
SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
COUSCOUS WITH PINE NUTS AND CURRANTS
Provided by Amaryll Schwertner
Categories Herb Side Low Fat Vegetarian Quick & Easy Currant Dried Fruit Pine Nut Cucumber Chickpea Healthy Couscous Self San Francisco California Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.
ORANGE & FETA GIANT COUSCOUS SALAD
Pile this Middle Eastern-influenced salad onto platters to serve as part of a party spread
Provided by Cassie Best
Categories Buffet
Time 35m
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil. Add the couscous and cook following pack instructions. Meanwhile, cut the peel off the oranges with a small fruit knife, then cut into segments - catching any juice in a large bowl. Set the orange segments to one side.
- When the couscous is cooked, drain, then add to the bowl with the orange juice. Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning. Leave to cool, stirring every now and then to prevent it from sticking together. Can now be chilled for up to 24 hrs.
- Once cooled, add the remaining ingredients, including the orange segments, to the couscous. Gently toss everything together, being careful not to break up the orange too much. Serve at room temperature. Any leftovers can be kept in the fridge for up to 2 days.
Nutrition Facts : Calories 335 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium
ORANGE-GINGER COUSCOUS
Make and share this Orange-Ginger Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
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.
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.
BALSAMIC-ORANGE COUSCOUS
This side dish compliments pork tenderloin. The balsamic vinegar and grated orange peel give the couscous the added flavor it requires. It is a very subtle flavour.
Provided by heather in Ont
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 605.8, Fat 27.8, SaturatedFat 3.9, Sodium 320, Carbohydrate 76.6, Fiber 5.6, Sugar 6.9, Protein 12.1
ORANGE AND COUSCOUS SALAD
Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas.
Provided by stormylee
Categories Oranges
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 561.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 5, Sodium 192, Carbohydrate 123.6, Fiber 15.7, Sugar 40.3, Protein 22.3
More about "orange nut couscous food"
COUSCOUS | RECIPETIN EATS
From recipetineats.com
ORANGE-SCENTED COUSCOUS RECIPE | BON APPéTIT
From bonappetit.com
Servings 4Author Amy Finley
SWEET COUSCOUS WITH ORANGE & PINE NUTS - TASTE.COM.AU
From taste.com.au
ITALIAN COCONUT ORANGE CAKE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ASTRAY RECIPES: ORANGE-NUT COUSCOUS
From astray.com
FRUIT AND NUT COUSCOUS | LUNCH RECIPES | GOODTO
From goodto.com
CRANBERRY ORANGE PEARL COUSCOUS • WARM SIDE OR COLD SALAD
From thegoodheartedwoman.com
ORANGE, APRICOT AND CARROT COUSCOUS - COOKIE AND KATE
From cookieandkate.com
ORANGE-NUT COUSCOUS
From singlefatherskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love