Orange Couscous Recipes

ORANGE AND ALMOND COUSCOUS

Orange and Almond Couscous image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
TIDBIT: Slice zested oranges and serve them after dinner.

CITRUS COUSCOUS CUPS

Citrus Couscous Cups image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h5m

Yield 24 salad cups

Number Of Ingredients 17

Ingredients

Vegetable oil cooking spray
Flour, for dusting
Two 9-inch unroll-and-bake store-bought pie crusts, such as Pillsbury
1/3 cup low-sodium chicken broth
Zest of 1/4 large orange
Juice of 1/2 large orange (about 3 tablespoons fresh orange juice)
3/4 teaspoon ground cumin
1/3 cup couscous
One 11-ounce can mandarin oranges in light syrup, drained and coarsely chopped
1/4 cup slivered almonds, toasted and coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter
For the pastry cups: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray. Unroll the pie crusts on a lightly floured work surface. Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust. Press the dough into the prepared muffin cups. Bake until light golden, 10 minutes. Cool completely before filling, 15 minutes.
For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper.
For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.
To assemble: Pour the dressing over the salad and toss until coated. Spoon the mixture into the cooled pastry cups and serve.

EASY ORANGE COUSCOUS

Easy Orange Couscous image

Make and share this Easy Orange Couscous recipe from Food.com.

Provided by Missy Wombat

Categories Grains

Time 7m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

250 ml orange juice
1/4 teaspoon cinnamon
250 g couscous
40 g sultanas
25 ml olive oil
30 g butter

Steps:

Bring orange, cinnamon and oil to the boil.
Add the couscous and sultanas.
Remove from the heat and leave for 3 minutes with the lid firmly on.
Stir in the butter.

ORANGE-SCENTED COUSCOUS

Orange-Scented Couscous image

Provided by Amy Finely

Categories Fruit Juice Side Low Fat Vegetarian Quick & Easy High Fiber Orange Summer Healthy Low Cholesterol Couscous Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 cups water
5 to 6 tablespoons fresh orange juice, divided
1 tablespoon olive oil
1 teaspoon finely grated orange peel
1 10-ounce box (1 1/2 cups) plain couscous

Steps:

Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.

CRAN-ORANGE COUSCOUS SALAD

Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

ORANGE COUSCOUS SALAD

Orange Couscous Salad image

Olives, oregano and oranges combine to make a light, fresh dressing for delicate couscous. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

3/4 cup uncooked couscous
2 tablespoons frozen organic orange juice concentrate
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup boiling water
1 can (11 1/2 oz) mandarin orange slices, drained
2 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup pitted and sliced kalamata olives
1 tablespoon olive oil

Steps:

In large bowl, combine couscous, orange juice concentrate, oregano, orange peel, salt and pepper. Stir in water. Cover and let stand 5 minutes or until liquid has been absorbed.
Fluff with fork. Add oranges, green onions, parsley, olives and oil. Toss to coat well. Serve immediately.

Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 0 g

ORANGE COUSCOUS

Orange Couscous image

Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup orange juice
1 cup water
1 teaspoon ground cumin
1 package (10 ounces) couscous
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced chives
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
1/4 cup slivered almonds, toasted

Steps:

In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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