Couscous With Currants Recipes

PISTACHIO-CURRANT COUSCOUS

Pistachio-Currant Couscous image

Provided by Aida Mollenkamp

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 cups low-sodium chicken broth
1 cup water
2 cups dry couscous
1/2 cup currants
1/2 cup roughly chopped roasted, salted pistachios
2 tablespoons olive oil

Steps:

In a small saucepan, bring broth and water to a boil over high heat. Place couscous and currants in a bowl, pour in boiling liquid and cover with plastic wrap for 5 minutes until water is absorbed.
Stir in pistachios and oil and fluff with a fork. Taste and adjust seasoning, as desired.

COUSCOUS WITH CARROTS AND CURRANTS

Couscous with Carrots and Currants image

Finish this light side dish with fresh cilantro and mint.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cinnamon
2 long strips lemon zest
3 cups low-sodium chicken or vegetable broth
1/2 cup currants
3 carrots, thinly sliced
Kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint

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.

COUSCOUS WITH CURRANTS, ALMONDS, AND PARSLEY

Couscous with Currants, Almonds, and Parsley image

Provided by Bobby Flay | Bio & Top Recipes

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups instant couscous
1/4 cup currants
1/4 cup sliced almonds, toasted
1/4 chopped flat-leaf parsley
Salt and freshly ground black pepper

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 DRIED APRICOTS, CURRANTS, AND PISTACHIOS

Couscous with Dried Apricots, Currants, and Pistachios image

Categories Side High Fiber Currant Apricot Mint Pistachio Chill Cinnamon Couscous Gourmet

Yield Serves 16 as part of a buffet

Number Of Ingredients 10

Ingredients

4 1/2 cups water
1/4 cup extra-virgin olive oil
3 cinnamon sticks, halved
1 1/2 teaspoons ground cumin
2 1/2 teaspoons coarse salt
1 cup chopped dried apricots
two 10-ounce boxes couscous (about 3 1/4 cups)
3/4 cup dried currants
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
3 tablespoons chopped fresh mint leaves

Steps:

In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.

COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS

Couscous with Sautéed Almonds and Currants image

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

Ingredients

2 cups instant couscous (whole wheat or regular)
2 1/2 cups boiling low-sodium chicken broth
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 tablespoons dried currants

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.

MINTED COUSCOUS WITH CURRANTS AND PINE NUTS

Minted Couscous with Currants and Pine Nuts image

Categories Fruit Herb Nut Pasta Side Quick & Easy Currant Dried Fruit Mint Pine Nut Fall Couscous Bon Appétit Peanut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 14 1/2-ounce cans low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups couscous
1/2 cup dried currants
1/2 cup pine nuts, toasted
4 green onions, thinly sliced
1/4 cup minced fresh mint
2 tablespoons minced fresh dill

Steps:

Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.

COUSCOUS WITH PINE NUTS AND CURRANTS

Couscous with Pine Nuts and Currants image

Provided by Amaryll Schwertner

Categories Herb Side Low Fat Vegetarian Quick & Easy Currant Dried Fruit Pine Nut Cucumber Chickpea Healthy Couscous Self San Francisco California Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/8 cup sesame seeds
1/8 cup pine nuts
1 tbsp butter
1/4 tsp salt
1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)
1 can (15.5 oz) chickpeas, drained
1 cup peeled, seeded and finely diced cucumber
1/8 cup dried currants plumped in water
1/4 cup fines herbes (or minced mint, cilantro and parsley)
Lemon juice
Red pepper flakes

Steps:

Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.

COUSCOUS WITH PINE NUTS AND CURRANTS

Couscous With Pine Nuts and Currants image

This side dish is super easy to make yet seems sophisticated. I created this recipe in an attempt to duplicate a delicious couscous Whole Foods had in their prepared foods section. I used a Food Network recipe to adapt from and made it healthier and vegetarian (also vegan!) by using whole wheat couscous, vegetable broth, and Earth Balance vegan butter. Original Recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/moroccan-couscous-recipe/index.html

Provided by thesinglebite

Categories Grains

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons earth balance vegan butter
1 small shallot, finely chopped (approx. 1/4 cup)
1 cup low sodium vegetable broth
1/2 cup whole wheat couscous
1/4 cup pine nuts, toasted
1/4 cup currants
1/4 teaspoon salt

Steps:

Melt butter in a small saucepan. Add chopped shallot and simmer for about 2-3 minutes, stirring a few times.
Add vegetable broth and bring to boil. Once boiling remove from heat and add couscous. Give it a quick stir and cover. Let it sit covered for 10 minutes.
While it's sitting toast pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes, until the nuts are fragrant. Shake the pan around a few times too.
Lastly, add the pine nuts and currants to the couscous and stir to combine everything.
* TIP - You can buy the pine nuts and currants in the bulk section of Whole Foods or some supermarkets so that way you don't have to get more than need.

COUSCOUS SALAD WITH CURRANTS, PINE NUTS, AND CELERY

Couscous Salad with Currants, Pine Nuts, and Celery image

This couscous salad is just right for a late summer barbecue.

Categories Gourmet Couscous Celery Salad Side

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
1/8 teaspoon powdered saffron
1 1/2 cups chicken stock or canned chicken broth
1 1/2 cups couscous
1 1/2 cups diced celery
2/3 cup dried currants, plumped in hot water for 15 minutes and drained
1/3 cup thinly sliced scallions
1/3 cup pine nuts, toasted lightly
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
1/4 teaspoon cinnamon
1/2 cup olive oil
Kosher salt, freshly ground pepper

Steps:

In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
Do Ahead
The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.

COUSCOUS WITH PISTACHIOS, SCALLIONS AND CURRANTS

Couscous With Pistachios, Scallions and Currants image

Make and share this Couscous With Pistachios, Scallions and Currants recipe from Food.com.

Provided by Robin Hanahan

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup currants
1 1/2 cups chicken broth
2 tablespoons butter
1 cup couscous
3 tablespoons lemon juice
2 pinches cinnamon
6 tablespoons olive oil
1/2 cup sliced scallion
1/2 cup pistachios
2 tablespoons parsley

Steps:

In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.

Nutrition Facts : Calories 551.2, Fat 33.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 336.6, Carbohydrate 53.5, Fiber 5.4, Sugar 14.1, Protein 11.6

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