Fall Harvest Couscous Recipes

FALL COUSCOUS WITH SWISS CHARD, RAISINS AND WARM SPICES

Fall Couscous with Swiss Chard, Raisins and Warm Spices image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
One 15-ounce can chicken stock
1 1/3 cups Moroccan couscous
1/2 cup dark raisins
1/4 cup extra-virgin olive oil
1 small red onion, diced small
2 cloves garlic, minced
2 cups shiitake mushrooms, sliced
2 bunches Swiss chard, stems removed, leaves rough chopped (3 to 4 cups)
1/2 cup fresh parsley, finely chopped

Steps:

Toast the allspice, cinnamon, nutmeg and a pinch of salt in a medium saucepan over a medium heat until fragrant, about 2 minutes. Add the chicken stock and bring to a simmer. Place the couscous in a medium bowl. Pour the seasoned stock over the couscous and add the raisins. Gently stir to combine, then cover with plastic wrap and allow to sit until the stock is absorbed and the couscous is fluffy, 10 to 15 minutes.
Meanwhile, heat the olive oil in a large saute pan over a medium heat and cook the onions until translucent, stirring often, about 8 minutes. Add the garlic and cook for 2 more minutes. Season with salt and pepper.
Add the mushrooms and cook until softened and caramelized, 5 minutes. Add the Swiss chard and continue to cook until it is fully wilted, 3 to 5 minutes. Taste and adjust the seasoning as needed.
Toss the Swiss chard mixture into the couscous along with about half of the parsley, then stir. Top with the remaining parsley and serve warm.

FALL HARVEST COUSCOUS

Fall Harvest Couscous image

Make and share this Fall Harvest Couscous recipe from Food.com.

Provided by WeBees

Categories Winter

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups couscous
1 1/3 cups chicken stock or 1 1/3 cups vegetable stock
1 tablespoon butter
1/3 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup finely chopped flat leaf parsley
sea salt, to taste
ground pepper, to taste

Steps:

Preheat oven to 425°F Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

Nutrition Facts : Calories 382.3, Fat 15.7, SaturatedFat 2.8, Cholesterol 5.1, Sodium 221.2, Carbohydrate 55.3, Fiber 6.7, Sugar 4.8, Protein 8.2

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