Cinnamon Scented Couscous Recipes

Steps:

• In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely., In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
• Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

Steps:

• Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon and some seasoning in a bowl. Pour over the hot vegetable stock and set aside for 5 mins to soak.
• Mix together the pinch of cinnamon, honey and oil. Sit the salmon in a baking tray, spread over the honey mixture and season. Cook under a hot grill for about 8 mins until the fish is cooked through.
• Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt, sprinkled with the remaining coriander alongside some green beans, if you like.

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.