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 TROPICAL COUSCOUS SALAD
A nice, refreshing side dish that's perfect when the weather starts to warm up. It's a great side dish for almost any grilled meat!
Provided by RunninLion
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook couscous according to package directions WITHOUT oil or butter.
- Fluff couscous with fork and set aside in a bowl to cool.
- Add remaining ingredients to cooled couscous and mix well.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 202.1, Fat 0.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 42.8, Fiber 3.3, Sugar 4.3, Protein 6.5
SPICY MEXICAN COUSCOUS SALAD
A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.
Provided by Caroline Cooks
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the couscous per package directions.
- Add the cumin, black beans, and chopped vegetables and herbs.
- Whisk together the dressing ingredients and pour over couscous.
- Toss lightly until well distributed.
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.
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.
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
CITRUS SALAD
Fresh summer fruit and lettuce salad made fast and easy.
Provided by BARBMD
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 21.6 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 300.1 mg, Sugar 12.5 g
SPICY LAMB & COUSCOUS SALAD
This recipe came from a friend (apparently from a slimmers recipe book). Its a fantastic side dish at BBQ's and get togethers or simply for your everyday meal.
Provided by Nikkii Lee
Categories < 30 Mins
Time 21m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub the lamb in the curry powder covering completely.
- Cook lamb in oil for approx 3 minutes on either side.
- Set lamb aside to cool.
- Boil water, add couscous, remove from heat, cover and stand for 2 minutes.
- Stir and let stand for a further 3 minutes.
- When cool transfer to bowl and add cucumber, spring onions and mint.
- Thinly slice cooled lamb and add to bowl.
- In a seperate bowl mix lemon juice, mango chutney and oil.
- Pour over couscous and season to taste with salt and pepper.
- Garnish with fresh mint.
Nutrition Facts : Calories 519.2, Fat 30.6, SaturatedFat 12.3, Cholesterol 74, Sodium 66.4, Carbohydrate 37.3, Fiber 3.5, Sugar 0.8, Protein 22.6
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
AINSLEY'S SPICY CASABLANCA COUSCOUS
We are big couscous fans in my house and this recipe that my husband found from Ainsley Harriot is really tasty. Great as a snack on it's own or as an accompaniment to roasted veggies or grilled meats and fish.
Provided by Noo8820
Categories Moroccan
Time 15m
Yield 1 bowl
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
- Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
- Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
- If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.
Nutrition Facts : Calories 1633.4, Fat 69.2, SaturatedFat 7.8, Cholesterol 10.7, Sodium 560.1, Carbohydrate 211.2, Fiber 19.3, Sugar 11.3, Protein 48.6
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