Orangelemon Couscous Recipes

LEMON COUSCOUS RECIPE

Steps:

• Heat olive oil in a medium saucepan over medium-low heat.
• Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
• Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
• Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
• Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

EASY LEMON COUSCOUS

Steps:

• Gather the ingredients.
• In a medium sauce pot, bring the chicken broth, lemon juice, and lemon zest to a boil.
• In a medium bowl, combine couscous and salt.
• Pour boiling broth over couscous and allow to sit, covered for 10 minutes, or until the broth is absorbed.
• Fluff couscous with a fork and serve immediately.

LEMON COUSCOUS

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.

MORNING COUSCOUS WITH ORANGES AND DATES

Steps:

• Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.
• Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.
• Shortly before serving, steam the couscous in one of two ways. Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts. Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.
• With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.
• Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.

ORANGE COUSCOUS

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.

ORANGE AND ALMOND COUSCOUS

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.

ORANGE-SCENTED 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.

EASY ORANGE COUSCOUS

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.