GLAZED CARROTS WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.
COUSCOUS WITH CARROTS AND CURRANTS
Finish this light side dish with fresh cilantro and mint.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.
CARROT RAISIN COUSCOUS
Golden raisins add a slightly sweet flavor to this unique side dish featuring both couscous and carrots. -Jordan Sucher, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine. , In a large saucepan, saute onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in the broth, raisins and half each of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork., In a small skillet, saute carrots in remaining oil until crisp-tender. Combine sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through., In a large bowl, combine couscous mixture and carrots; toss to combine.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic exchanges
SWEET ALMOND MILK COUSCOUS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
- Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
- Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.
COUSCOUS WITH CARROTS AND RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 cups, 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
- When ready to serve, fluff the couscous with a fork.
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MILLET COUSCOUS WITH ROASTED CARROTS RECIPE | BON APPéTIT
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- Preheat oven to 400°. Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes.
- Meanwhile, toss carrots with 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 15–20 minutes.
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