ISRAELI COUSCOUS WITH RAISINS
Steps:
- Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.
CURRIED COUSCOUS WITH ALMONDS AND RAISINS
This is a really quick and easy side dish that's kid-tested and approved.
Provided by Gretchen ***
Categories Other Side Dishes
Time 10m
Number Of Ingredients 7
Steps:
- 1. Toast the almonds: Place single layer of nuts in skillet. Over medium low to medium heat, stirring constantly, toast until golden and fragrant.
- 2. In a saucepan, add the water, butter, raisins, curry powder and salt. Bring to a boil and add couscous. Stir and cover with lid. Remove from heat. After 5 minutes, remove lid and add toasted almonds. Stir until combined. Enjoy!
COUSCOUS WITH DATES, RAISINS, AND ALMONDS
This is a slightly sweet recipe of middle eastern origin. You can add more sugar if you like, but for those wanting to cut down on sugar and fat, this is a great way to indulge in a bit of sweet with an ethnic flair.
Provided by Linda Lola
Categories Dessert
Time 15m
Yield 1 platter, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
- In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
- Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.
Nutrition Facts : Calories 451.7, Fat 10.4, SaturatedFat 3, Cholesterol 10.2, Sodium 171.4, Carbohydrate 83.4, Fiber 6, Sugar 40.1, Protein 9.6
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
COUSCOUS WITH RAISINS AND ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.
COUSCOUS WITH DRIED DATES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve.
MINT COUSCOUS WITH RAISINS AND ALMONDS
This is a recipe for those who enjoy Morrocan inspired dishes and/or those who favor mint. It's lovely along with chicken or shrimp.
Provided by Annacia
Categories Moroccan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, add water and tea bags, steep for 10 minutes.
- Remove tea bags; add olive oil, salt and combine until mixed.
- In a large bowl, place couscous and cover with mint tea mixture.
- Cover and let stand about 20 minutes.
- Remove cover and fluff with a fork; add raisins, almonds and fresh mint. Toss well before serving.
Nutrition Facts : Calories 276.3, Fat 6, SaturatedFat 0.6, Sodium 591, Carbohydrate 49.3, Fiber 3.7, Sugar 11.1, Protein 7.5
YVONNE MAFFEI'S ROAST CHICKEN WITH COUSCOUS, DATES AND BUTTERED ALMONDS
Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates and the butteriness of toasted almonds. Supermarket Deglet Noors are often dark brown and hard, because they have been kept well past their natural point of ripeness; seek out soft, light-colored ones for the best flavor.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
- Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
- In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
- Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
- Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
- Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.
Nutrition Facts : @context http, Calories 913, UnsaturatedFat 32 grams, Carbohydrate 68 grams, Fat 50 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 967 milligrams, Sugar 19 grams, TransFat 0 grams
SPICED HERB & ALMOND COUSCOUS
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 20m
Number Of Ingredients 9
Steps:
- Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
- Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.37 milligram of sodium
LEMON DATE COUSCOUS
Couscous is a great way to deliver bold flavors, and it cooks so quickly. This makes a wonderful accompaniment to all sorts of main dishes. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook couscous according to package directions., Meanwhile, in a small bowl, combine the spinach, carrots, dates, almonds, lemon juice, zest, salt and lemon pepper. Stir in couscous. Garnish with green onions.
Nutrition Facts : Calories 179 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
COUSCOUS WITH RAISINS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
- Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Sugar 6 grams, TransFat 0 grams
SPICED COUSCOUS WITH RAISINS AND ALMONDS
Make and share this Spiced Couscous With Raisins and Almonds recipe from Food.com.
Provided by Chef PotPie
Categories Moroccan
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.
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- Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.
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