COUSCOUS WITH APRICOTS
Categories Fruit Side Vegetarian Quick & Easy Ramadan Apricot Healthy Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.
- Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.
- Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper to taste
VEGETABLE COUSCOUS WITH APRICOTS AND SUNFLOWER SEEDS
Here is a delicious side dish that combines couscous, broccoli florets, carrots and green beans wth apricots, sun-dried tomatoes and sunflower seeds. It's greatly spiced with cumin and garnished with green onions and cilantro.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow saucepan with tight fitting lid, combine Europe's Best Romanesco Concerto with water or stock. Bring to a boil, reduce heat. Cover and cook for 5 minutes or until vegetables are tender. Remove from heat.
- Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
- Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.
COUSCOUS WITH APRICOTS
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
ISRAELI COUSCOUS WITH CRANBERRIES, WALNUTS, AND SUNFLOWER SEEDS
This is a colorful and simple recipe that works as a main dish or a side salad. To simplify, buy a prepared salad topper that contains the nuts and cranberries and enjoy. This is delicious to eat when still warm, as well as when it is chilled. If you prefer it cold, place in the refrigerator for one hour.
Provided by chowhound
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to a boil in a saucepan; stir couscous into boiling broth, reduce heat to low, and simmer until couscous is tender, 12 to 15 minutes. Drain couscous of any broth that did not absorb while cooking.
- Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl.
- Whisk vinegar, syrup, salt, and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 66.5 g, Cholesterol 2 mg, Fat 12.3 g, Fiber 5.3 g, Protein 12.2 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 20 g
SPICED VEGETABLE COUSCOUS
This is a delicious one pot recipe for Couscous that I got from the Food and Drink Magazine, recipe by Lucy Waverman. It's a wonderful blend of flavours that my family really enjoys, I hope you do too! You can use vegetable stock if you'd like this recipe to be vegetarian. :)
Provided by Leslie
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
- Bring to boil and sprinkle in couscous.
- Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.
CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES
Categories Salad Chicken No-Cook Mayonnaise Parmesan Dried Fruit Basil Arugula Fall Couscous Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
- Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
- Available at specialty foods stores and some supermarkets.
GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS
Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices
Provided by Cassie Best
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
- Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
- Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
- Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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