CITRUS COUSCOUS CUPS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 24 salad cups
Number Of Ingredients 17
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.
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-size skillet heat the oil.
- Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
- Remove from heat and keep warm.
- In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.
Nutrition Facts : Calories 275.9, Fat 2.1, SaturatedFat 0.3, Sodium 342.5, Carbohydrate 54.4, Fiber 7.2, Sugar 4.3, Protein 10.3
SPICY CITRUS COUSCOUS
A flavorful sidedish for fish or chicken. Thai red curry paste can be quite "hot", so adjust amount according to tastes.
Provided by Outta Here
Categories Moroccan
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except couscous, in a medium saucepan.
- Bring to a boil.
- Gradually stir in couscous.
- Remove from heat and cover with lid.
- Let stand 5 minutes.
- Stir with a fork and serve.
RED LOBSTER CITRUS COUSCOUS
Those tiny beads of couscous can hold some major flavor. This zesty dish's tangy citrus infusion will be passed around the table 'til it's long gone.
Provided by Starfire aka Wendy
Categories Low Cholesterol
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place water, salt, sugar, pepper and olive oil in a sauce pan and bring to a boil.
- Remove from heat and add couscous cover and let stand for about 7 minutes.
- Fold in oranges, juice, and fresh herbs.
- Let stand for 2-3 minutes.
- Chef's Tip:.
- Try adding raisins or dates for a different flair.
- Serving suggestion:.
- This dish is delightful with seafood or chicken.
Nutrition Facts : Calories 573.1, Fat 7.8, SaturatedFat 1.1, Sodium 601.7, Carbohydrate 109.8, Fiber 7.8, Sugar 18.6, Protein 15.4
FIVE-SPICE GRILLED DUCK WITH CITRUS SAUCE AND COUSCOUS
Steps:
- De-bone the duck and cut it into 4 pieces, reserving the bones for later use. In a large bowl, combine the five-spice blackening powder, sugar, and tea. Place the duck pieces in the bowl, and let the meat marinate for 1 hour. Heat a grill pan or large skillet over medium-high heat. Add enough oil to coat the surface of the pan, and let the oil heat. Season the duck pieces with salt, if desired. Carefully add the duck pieces to the pan and reduce the heat to medium. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired.
- Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well. Slowly drizzle in the oil, whisking constantly until the mixture becomes thick. Season, to taste, with salt and pepper. Drizzle sauce over duck.
- Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes. Add the dry couscous to the skillet and continue to toast the mixture for an additional 2 to 3 minutes, stirring with a wooden spoon. Remove pan from heat. In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat. Add the toasted trail mix and couscous mixture to the pot. Stir until incorporated and then cover the pot with a lid. Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid. Fluff couscous with a fork and serve.
- Place the duck bones in a large pot and add enough water to cover bones. Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally. Let simmer for 2 hours. Season, to taste, with salt and pepper.
SPICY COUSCOUS
Steps:
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
COUSCOUS PATTIES WITH CITRUS SAUCE
Delicious couscous and veggie patties served with citrus sauce gives you tasty Mediterranean dinner - ready to be served for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 4
Number Of Ingredients 23
Steps:
- Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
- Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
- Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
SPICY CHICKEN COUSCOUS
This quick one-pot Moroccan dish is perfect for a summer supper
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
- Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
- Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.
Nutrition Facts : Calories 486 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.56 milligram of sodium
SPICY COUSCOUS WITH MUSHROOMS
Make and share this Spicy Couscous With Mushrooms recipe from Food.com.
Provided by Norahs Girl
Categories Grains
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan, add mushrooms, cover and cook until soft.
- Stir in couscous, salt, turmeric, cumin, coriander, anise, cinnamon and chives.
- Cook for 1-2 minutes.
- Pour vegetable stock over the mixture, cover and set aside for 5 minutes until the liquid is absorbed.
- Fluff up and serve.
Nutrition Facts : Calories 188.9, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 240.4, Carbohydrate 27.9, Fiber 2.1, Sugar 0.6, Protein 5.6
MOROCCAN TURKEY MEATBALLS WITH CITRUS COUSCOUS
Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
- Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
- Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
- Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.
Nutrition Facts : Calories 348 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium
SPICY COUSCOUS SALAD
This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium
TROPICAL CITRUS SAUCE
Make and share this Tropical Citrus Sauce recipe from Food.com.
Provided by Palmen
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil over medium heat.
- add garlic and shallots - cook for 30-40 seconds.
- Add lime juice, pineapple juice, mango , and parsley - cook down for about 5-7 minutes.
- In the last minute of cooking, add butter and jalapeno pepper and stir until butter is melted.
- Serve over grilled fish or chicken.
- Just a Note:I tried this recipe with cilantro instead of flatleaf parsley and found only minor differences. With the flatleaf parsley, I found that the sauce was mild and acted as a flavor enhancer to the fish (grouper). With the cilantro, I noticed it brought out a bright and robust flavor to the sauce and tasted quite nicely in contrast to the mild grouper. Either way, I found it very tasty!
Nutrition Facts : Calories 250.3, Fat 21.9, SaturatedFat 8.7, Cholesterol 30.5, Sodium 86.6, Carbohydrate 15.1, Fiber 1.2, Sugar 9.1, Protein 1.1
HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING
This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
- Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.
Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
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