Couscous Red Onions Parsley Pine Nuts Recipes

Steps:

• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
• Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

Steps:

• Put the couscous in a bowl, sprinkle with a cupful of water, and let sit for ten minutes.
• Peel the onions and cut them into thin slices. They should be no thicker than your little finger. Warm a little olive oil in a heavy frying pan-just enough to cover the bottom-then add the onion rings and bay leaves and cook until golden brown. Do this over low heat, and expect it to take a good fifteen minutes, maybe longer. That way they will soften without burning and caramelize to a sweet, deep golden color. Cook them too quickly and they will take on a bitter note.
• Put the couscous into a steamer basket lined with damp cheesecloth or into the top of a couscousier, suspended over a pan of boiling water. Steam for ten minutes, then remove and sprinkle with a little more water and a shake or two of olive oil. Let it swell for five minutes, then return it to the steamer for ten minutes.
• Stir the pine nuts into the onions and let them color lightly. Chop the parsley leaves and stir them in too, with a seasoning of salt and black pepper. As soon as it is tender and fluffy, add the couscous to the onions and stir.

Steps:

• In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
• In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
• To roast peppers:
• Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Steps:

• Melt 1 tablespoon butter in a large saucepan over medium-low heat.
• Add pine nuts and stir until golden brown. Transfer to a small bowl.
• Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
• Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
• Add broth and salt then bring to a boil.
• Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
• Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
• Optional: add the raisins for a savory/sweet taste.
• Season with fresh cracked black pepper to taste.