Lemon And Parsley Couscous Recipes

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LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

LEMON AND PARSLEY COUSCOUS



Lemon and Parsley Couscous image

Make and share this Lemon and Parsley Couscous recipe from Food.com.

Provided by Sonya01

Categories     Grains

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup water
1 teaspoon maggi vegetable stock powder
1 cup couscous
2 tablespoons butter
2 tablespoons parsley, chopped
1 teaspoon lemon rind, finely grated

Steps:

  • Place the water and stock powder in a saucepan and bring to the boil.
  • Remove from the heat.
  • Stir in the couscous using a fork, then cover the pan and stand for 2 minutes.
  • Add the butter, parsley and lemon rind.
  • Stir with a fork until well combined and serve.

Nutrition Facts : Calories 214.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 47.5, Carbohydrate 33.7, Fiber 2.3, Protein 5.6

COUSCOUS-PARSLEY SALAD WITH PRESERVED LEMON



Couscous-Parsley Salad with Preserved Lemon image

Provided by Food Network

Time 1h15m

Yield 8 appetizer servings

Number Of Ingredients 14

1/4 cup couscous
1/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons olive oil
40 sprigs fresh flat-leaf parsley, finely chopped (about 1/4 cup)
30 fresh mint leaves, finely chopped (about 2 tablespoons)
2 teaspoons finely diced Moroccan Preserved Lemon rind, recipe follows
1 tablespoon pine nuts, toasted
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 small tomato, peeled, seeded and diced
2 Belgian endives, separated into leaves, for scooping
12 unblemished lemons of equal size
Sea salt or table salt

Steps:

  • In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
  • To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.
  • Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months.
  • Yield: 1 quart

PARSLEY COUSCOUS



Parsley Couscous image

Provided by Ming Tsai

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 cups couscous
1 teaspoon curry powder
1/4 cup parsley puree,recipe follows
2 1/4 cups boiling water
Salt and black pepper, to taste
2 packed cups flat parsley leaves (1 bunch)
1 teaspoon sugar
Salt and white pepper to taste
1 cup canola oil

Steps:

  • In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper. Add the boiling water and immediately stir then cover tightly with plastic film. Make sure it is completely sealed. Let stand 30 minutes then with the back of a fork, fluff;
  • Prepare an ice bath. In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green. Immediately plunge in an ice bath. Squeeze parsley dry and place in a blender. Turn on blender and slowly pour the oil in. Season and check. Let run for 3 to 5 minutes until the cup gets a little warm.
  • PLATING Mold the couscous using an o-ring or ramekin. Place whole squab on top. Spoon vegetables around bird and drizzle some parsley oil.
  • Wine Recommendation: Olmos Reward, Frankland Estate, Austral

LEMON & PARSLEY TABBOULEH



Lemon & parsley tabbouleh image

Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix

Provided by Good Food team

Categories     Dinner, Main course

Time 16m

Number Of Ingredients 14

175g bulghar wheat or couscous
1 vegetable stock cube, crumbled
1 garlic clove , crushed
juice 1 lemon
1 tbsp extra-virgin olive oil
1 tomato , finely chopped
50g whole blanched almonds , finely chopped
large bunch (80g pack) flat-leaf parsley , very roughly chopped
200g crumbled goat's cheese
large pinch chilli flakes
black pepper , to serve
1 tbsp oil
250g pack halloumi cheese
2 small preserved lemons

Steps:

  • Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
  • If you've used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
  • To make with goat's cheese, mix the crumbled goat's cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
  • To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.

Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.21 milligram of sodium

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