MOROCCAN COUSCOUS
This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
- In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
- Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
- With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
SWEET AND SPICY COUSCOUS SALAD WITH GRAPES
Provided by Food Network
Yield 12 servings
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.
TURMERIC COUSCOUS WITH GRAPES AND PINE NUTS
This side dish of couscous gets a lot of flavor from lemon, garlic and olive oil and a crunch from grapes, cucumber, and pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring 2 cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags.
- Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes.
- Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit.
- Stir in grapes and cucumber. Garnish with pine nuts and basil.
Nutrition Facts : Calories 448 g
MOROCCAN COUSCOUS WITH RAISINS
Make and share this Moroccan Couscous With Raisins recipe from Food.com.
Provided by little_wing
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
- Stir in couscous; remove from heat.
- Add pine nuts, then cover.
- Let stand 5 minutes.
- Using a fork, fluff couscous and place in a serving bowl.
COUSCOUS WITH SPINACH AND PINE NUTS
Our version of comfort food! If you prefer stronger flavors, add more garlic or try a stronger-tasting cheese.
Provided by KLHquilts
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork.
- Preheat oven to 375.
- Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender.
- Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently.
- Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper.
- Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture.
- Cover dish with foil and bake at 375 for 25 minutes.
ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY
Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium-low heat.
- Add pine nuts and stir until golden brown. Transfer to a small bowl.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
- Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
- Add broth and salt then bring to a boil.
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
- Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
- Optional: add the raisins for a savory/sweet taste.
- Season with fresh cracked black pepper to taste.
COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS
Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 10m
Number Of Ingredients 8
Steps:
- Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
- Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.
Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
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TURMERIC PEARL COUSCOUS RECIPE - GARLIC & ZEST
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4.7/5 (21)Category Side DishCuisine AmericanCalories 298 per serving
- Heat a large skillet over medium heat. Add the olive oil and diced shallot to the pan, stirring occasionally until the shallot is fragrant and softened, about 1-2 minutes.
- Add the couscous and stir, coating it with the olive oil and slightly browning the pasta. Add the turmeric and stir until the couscous is completely coated with the spice, about 1 minute.
- Add the cinnamon stick and vegetable broth to the couscous, stir and bring to a boil. Reduce the heat to a simmer and cook uncovered for 5-6 minutes, stirring occasionally, so that nothing sticks to the bottom of the skillet. Add the golden raisins at the 5-6 minute mark (while there's still liquid in the pan, but its being absorbed more rapidly) and continue to simmer for the remaining 2-3 minutes of cooking time until the pasta is tender.
- Remove the skillet from the heat and remove the cinnamon stick. Stir in the chopped parsley, mint and toasted pine nuts. Transfer to a serving dish and enjoy.
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