APRICOT COUSCOUS
Provided by Tyler Florence
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
COUSCOUS WITH CURRANTS, ALMONDS, AND PARSLEY
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
COUSCOUS WITH CRANBERRIES AND ALMONDS
Delicious light and fluffy couscous with the sweetness of cranberries and the nutty crunch of almonds. The hint of lemon gives this side a wonderful fresh flavour.
Provided by Steve Cylka
Categories Side
Time 20m
Number Of Ingredients 7
Steps:
- In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
- Stir in the sliced almonds and continue to cook for a few minutes. The almonds will toast and start to brown as well.
- Add the couscous cranberries. This will toast the couscous which add to the flavour and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
- Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give is a quick stir and put the cover on the pan.
- Remove from the heat and let stand for 5 minutes. After the 5 minutes, fluff the couscous with a fork.
Nutrition Facts : Calories 352 kcal, Carbohydrate 52 g, Protein 10 g, Fat 13 g, SaturatedFat 1 g, Sodium 247 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
COUSCOUS WITH SPICED ALMONDS
Steps:
- To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool.
- To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes.
- Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature.
COUSCOUS WITH ORANGE AND ALMONDS
Steps:
- Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
- Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
- Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.
WHOLE-WHEAT COUSCOUS WITH ALMONDS
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
- Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
- Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.
Nutrition Facts : Calories 149 g, Fat 4 g, Fiber 4 g, Protein 5 g
COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Provided by Einat Admony
Categories Side Rosh Hashanah/Yom Kippur Currant Almond Couscous Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
- While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.
COUSCOUS WITH PRUNES AND TOASTED ALMONDS
Spiced prunes add a sweet twist to classic couscous in this recipe from "Mourad: New Moroccan," by Mourad Lahlou. Also try: Brown-Butter Couscous, Couscous with Meyer Lemon and Parsley
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place almonds on a baking sheet and toast for 10 minutes until golden brown (break open to check). Let cool.
- Combine almonds with couscous, prunes, clarified butter, lemon juice, chives, and cinnamon; season with salt.
COUSCOUS WITH ALMONDS
Make and share this Couscous with Almonds recipe from Food.com.
Provided by Cathleen Colbert
Categories Fruit
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Put couscous in a large bowl and cover with boiling water.
- Cover and allow to sit for 10 to 15 minutes, stirring once or twice to fluff.
- Steam carrots, pepper and green beans until tender crisp.
- Add vegetables to couscous.
- Gently stir in onions, raisins and almonds, In a separate bowl, whisk oil, orange and lemon juice, cinnamon, parsley and dill.
- Pour dressing over couscous mixture, cover bowl and chill for 2 hours.
Nutrition Facts : Calories 159.6, Fat 5.5, SaturatedFat 0.4, Sodium 16.9, Carbohydrate 24.4, Fiber 2.4, Sugar 4.5, Protein 3.8
SPICED HERB & ALMOND COUSCOUS
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 20m
Number Of Ingredients 9
Steps:
- Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
- Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.37 milligram of sodium
COUSCOUS WITH ALMONDS
I love this version of couscous, the Harissa gives it a great kick! I ususally use two tsp of Harissa but if you are not familiar with it use only one.
Provided by PinkCherryBlossom
Categories Fruit
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Plase couscous in a bowl. Mix stock and harissa and pour over the couscous. Leave to stand until the stock has been absorbed (about 8 mins).
- Fluff up the couscous and tip into a steamer basket. Steam for 10 minutes.
- Meanwhile heat the butter and fry almonds for 2 minutes Add pine nuts and cayenne and fry for another 2 minutes remove and add fresh herbs.
- Tip out couscous and top with the nut mixture. Scatter over chilli flakes.
Nutrition Facts : Calories 376.4, Fat 21.5, SaturatedFat 5.8, Cholesterol 20, Sodium 62.8, Carbohydrate 37.9, Fiber 4, Sugar 1.1, Protein 9.9
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