Fruity Couscous Recipes

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and store in the refrigerator.
Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

FRUITY COUSCOUS SALAD

Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories Salad Pasta Salad Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

Ingredients

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

FRUITY COUSCOUS

Fruity Couscous image

Provided by Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 cup couscous steeped in 1 1/4 cups boiling water for 15 minutes
1/3 cup currants or raisins soaked in 2 tablespoons rum
2 teaspoons sugar
Salt and freshly ground black pepper
1/2 cup chopped walnuts, pecans or sliced almonds
Sour cream or plain yogurt for garnish

Steps:

Heat butter in skillet; break clumps of couscous with your fingers. Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt.

FRUITY COUSCOUS & SPICED QUAIL

Fruity couscous & spiced quail image

Tired of chicken? Try this spatchcock quail recipe when you want to treat someone special

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 25m

Number Of Ingredients 11

Ingredients

150ml fresh orange juice
5 dried apricots , roughly chopped
100g couscous
1 small red onion , thinly sliced into rings
2 tbsp red wine vinegar
1 large handful each flat-leaf parsley and mint, chopped, plus a few extra mint leaves to serve
30g pine nuts , toasted
2 quails (ask your butcher to spatchcock them)
2 tbsp olive oil
1 tsp ground cinnamon
1 tbsp honey

Steps:

In a small saucepan, heat the orange juice and apricots until it boils. Remove from heat and take out 2 tbsp of juice for the dressing. Pour couscous into a bowl and pour the juice and apricot mix over, cover and let sit for 5 mins. In a bowl, mix the sliced onions in 1 tbsp of the vinegar and set aside. Fluff up the couscous with a fork until the lumps are broken up. Add the herbs and pine nuts.
Heat a barbecue or grill until very hot. Rub the quail with some oil. Season well, sprinkle over the cinnamon and drizzle with a little of the honey. Barbecue or grill the quail for 3-4 mins each side until crisp at the edges. Mix remaining olive oil with reserved orange juice, vinegar and honey. Season and mix well. Drain onions and toss into couscous. Serve the quail on the couscous with dressing poured over, scattered with mint leaves.

Nutrition Facts : Calories 635 calories, Fat 36 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.21 milligram of sodium

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