Cilantro Couscous Recipes

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COUSCOUS WITH CILANTRO



Couscous with Cilantro image

Serve this dish alongside Moroccan braised chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 4

2 cups couscous
3 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup chopped fresh cilantro, plus sprigs for garnish (optional)

Steps:

  • In a large bowl, combine couscous and oil; toss to coat grains. In a medium saucepan, bring 1 3/4 cups water to a boil; remove from heat. Add 1/2 teaspoon coarse salt, 1/8 teaspoon pepper, and couscous; stir. Cover; let stand until couscous has absorbed water, 5 minutes. Add cilantro; fluff couscous with a fork. Serve immediately, with cilantro sprigs if desired.

CARROT AND CILANTRO COUSCOUS



Carrot and Cilantro Couscous image

This is from Coup de Pouce. This is an healthy recipe and done in 20 minutes. No cooking time involved. ETA on July 22, 2011 : I made this recipe. We loved the carrots and peas in the couscous. We thought it was too much fresh cilantro in the couscous. But also we're not fan of cilantro. If you love cilantro, then I'm sure it's going to be perfect for you ;)

Provided by Boomette

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup whole wheat couscous
1/2 cup carrot, shredded roughly
1/4 cup frozen peas
1 1/2 cups boiling water
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 cup fresh cilantro, chopped
1/4 teaspoon ground coriander

Steps:

  • In a bowl, mix couscous, carrots and peas. Add boiling water, cover and let rest for 5 minutes or until veggies are tender but still crunchy and water is absorbed. With a fork, fluff the couscous.
  • In a small bowl, with a whisk, mix lemon juice, oil, salt, fresh cilantro and ground coriander. Add this mixture to the couscous and mix delicately. Serve warm or at room temperature.

Nutrition Facts : Calories 44.2, Fat 3.5, SaturatedFat 0.5, Sodium 168.7, Carbohydrate 3, Fiber 0.9, Sugar 1.3, Protein 0.6

COUSCOUS WITH CARROT AND CILANTRO



Couscous with Carrot and Cilantro image

This herbed couscous dish is ready to go in 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 5

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh cilantro leaves, chopped
1 tablespoon olive oil

Steps:

  • In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, and carrot; cover pan, and remove from heat. Let stand 5 minutes.
  • Fluff couscous with a fork. Gently stir in cilantro and oil; season with salt and pepper.

Nutrition Facts : Calories 200 g, Fat 4 g, Fiber 2 g, Protein 6 g

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS



Sweet Chili Lime Chicken with Cilantro Couscous image

A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG.

Provided by Grumpy's Honeybunch

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cubed
1 pinch monosodium glutamate (such as Ac'cent®), or to taste
6 tablespoons soy sauce
6 tablespoons brown sugar
½ teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
2 cups vegetable broth
1 cup couscous
⅓ cup chopped cilantro
4 wedges lime for garnish

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
  • Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
  • Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
  • Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 52 g, Cholesterol 58.5 mg, Fat 6.2 g, Fiber 3 g, Protein 28.4 g, SaturatedFat 1.2 g, Sodium 1675.2 mg, Sugar 22.2 g

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE



Couscous With Fresh Cilantro and Lemon Juice image

This easy and simple couscous is a perfect side for a tagine. if you don't like the flavor of cilantro, try using fresh mint or parsley. For added flavor use broth for the water.

Provided by Outta Here

Categories     Moroccan

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon turmeric
1 2/3 cups water
1 teaspoon lemon zest, finely grated
1/2 teaspoon coarse salt
1 1/2 cups couscous
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lemon juice
salt and pepper, to taste

Steps:

  • Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
  • Add water, lemon zest, and coarse salt; bring to boil.
  • Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
  • Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.
  • Serve.

CITRUS-CILANTRO COUSCOUS



Citrus-Cilantro Couscous image

This side pairs well with Braised Chicken with Butternut Squash and Cranberries or sauteed shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

1 1/2 cups water
1 1/2 cups couscous
2 tablespoons finely grated orange zest
1/4 cup chopped fresh cilantro
Coarse salt

Steps:

  • In a small saucepan, bring water to a boil. Remove from heat, stir in couscous and orange zest. Cover and let stand, 5 minutes. Fluff couscous with a fork, stir in cilantro, and season with salt.

Nutrition Facts : Calories 247 g, Fiber 4 g, Protein 8 g

CILANTRO COUSCOUS



Cilantro Couscous image

Categories     Sauce     Cilantro

Yield serves 8, 1/2 cup per serving

Number Of Ingredients 12

1/3 cup uncooked whole-wheat couscous
8 ounces frozen artichoke quarters, thawed, drained, and chopped
1 large Italian plum (Roma) tomato, chopped
1/2 medium cucumber, peeled and diced
1/2 2.25-ounce can sliced black olives, drained
2 tablespoons finely chopped radish
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh cilantro
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra virgin preferred)
1/2 teaspoon garlic powder
2 to 3 drops red hot-pepper sauce, or to taste (optional)

Steps:

  • Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
  • Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.
  • nutrition information
  • (Per serving)
  • Calories: 79
  • Total fat: 3.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 2.0g
  • Cholesterol: 0mg
  • Sodium: 87mg
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sugars: 1g
  • Protein: 3g
  • Calcium: 22mg
  • Potassium: 144mg
  • dietary exchanges
  • 1/2 starch
  • 1 vegetable
  • 1 fat

COUSCOUS WITH CILANTRO



Couscous With Cilantro image

Make and share this Couscous With Cilantro recipe from Food.com.

Provided by little_wing

Categories     African

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups couscous
3 tablespoons olive oil
1 3/4 cups chicken broth or 1 3/4 cups water
1/2 teaspoon coarse salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1/4 cup chopped fresh cilantro, plus
fresh fresh cilantro stem, for garnish, if desired (optional)

Steps:

  • In a large bowl, combine couscous and oil, tossing to coat grains.
  • In a medium saucepan, bring water to boil.
  • Remove from heat and add salt, pepper and couscous and stir to combine.
  • Cover and let stand until couscous has absorbed water, about 5 minutes.
  • Add cilantro and fluff with fork.
  • Serve immediately.

Nutrition Facts : Calories 288.1, Fat 7.5, SaturatedFat 1.1, Sodium 422.6, Carbohydrate 45, Fiber 2.9, Sugar 0.2, Protein 8.8

GRILLED CILANTRO-LIME SCALLOPS WITH ZUCCHINI AND COUSCOUS



Grilled Cilantro-Lime Scallops with Zucchini and Couscous image

Aleppo pepper, also known as a Halaby pepper, is named after a city in northern Syria that is famous for its chiles. These pepper flakes have a mild, almost tangy flavor and are about half as spicy as most chile flakes. Combined with lime, cilantro and garlic, the Aleppo pepper really shines slathered over scallops and zucchini before they are grilled. The bright, herby, tangy sauce for this recipe acts as a marinade for the scallops and vegetables, a dressing for the couscous and a finishing sauce.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2/3 cup plus 2 tablespoons olive oil
1 small yellow onion, chopped small
Kosher salt and freshly ground black pepper
1 cup pearled Israeli couscous
1 small red bell pepper, chopped small
2 cups chicken broth
1 small bunch cilantro, stems and leaves
Juice and zest of 2 limes
3 cloves garlic
1 teaspoon Aleppo pepper, plus more for garnish
1 small zucchini (about 4 ounces), sliced into 1/2-inch-thick half-moons
1 small yellow squash (about 6 ounces), sliced into 1/2-inch-thick half-moons
16 large sea scallops (about 1 1/2 pounds), patted dry

Steps:

  • Preheat a grill or grill pan to medium-high.
  • Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Add the couscous and cook, stirring a few times, until starting to turn golden brown, about 3 minutes. Add the red bell pepper and broth and bring to a boil. Reduce the heat and simmer, covered, until the couscous is softened, and the liquid has been absorbed, 12 to 15 minutes.
  • Meanwhile, combine the cilantro, lime juice, garlic, Aleppo pepper, 1 teaspoon salt, a few grinds of black pepper and the remaining 2/3 cup olive oil to a food processor and process until smooth and vibrant green. Reserve 1/3 cup and pour the rest into a large bowl.
  • Add the zucchini and the yellow squash to the bowl and toss to coat with the sauce. Thread 7 to 8 pieces, alternating between zucchini and yellow squash, onto each of 4 skewers, threading them so the slices will lay flat on the grill. Season with 1/4 teaspoon salt. Add the scallops to the bowl and toss with the marinade. Set aside while you grill the vegetables.
  • Grill the vegetables until grill marks appear on the underside and the vegetables begin to soften, 6 to 7 minutes. Flip and grill until the vegetables are cooked through, 6 to 7 minutes longer.
  • Meanwhile, thread 4 scallops each onto 4 skewers so that the scallops lay flat. Season with 1/4 teaspoon salt. Grill until caramelized on one side, about 3 minutes. Flip and cook until the scallops are just firm to touch and opaque in the center, 2 to 3 minutes.
  • Stir 3 tablespoons of the reserved cilantro-lime sauce into the couscous and spoon the couscous onto a platter. Place the vegetable and scallop skewers on top and garnish with lime zest and Aleppo pepper. Serve with the remaining cilantro-lime sauce on the side.

LEMON AND CILANTRO COUSCOUS



Lemon and Cilantro Couscous image

This simple couscous is a perfect side for a tagine. if you don't like the flavor of cilantro, try using fresh mint or parsley.

Provided by Mikekey *

Categories     Pasta Sides

Time 30m

Number Of Ingredients 10

2 Tbsp olive oil
2 clove garlic, peeled and minced
1/2 tsp ground turmeric
1 2/3 c chicken broth
1 tsp grated lemon zest
1/2 tsp salt
1 1/2 c dry couscous
1/4 c chopped fresh cilantro
2 Tbsp fresh lemon juice
salt and pepper, to taste

Steps:

  • 1. Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
  • 2. Add broth, lemon zest, and coarse salt; bring to boil.
  • 3. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
  • 4. Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.

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