COUSCOUS WITH PINE NUTS AND MINT
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.
COUSCOUS WITH PINE NUTS
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.
COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS
Take the pomegranate and score it in quarters just through the skin. Take a sharp knife to the top of the pomegranate and it will pop open. Take each quarter and turn upside down in the palm of your hand over a bowl. Hit the back of the pomegranate with a wooden spoon and the seeds will pop out.
Provided by Cyndy Hinton
Categories Fruit Sides
Time 45m
Number Of Ingredients 8
Steps:
- 1. In a large mixing bowl whisk together olive oil, vinegar, salt, fennel, fresh mint and pine nuts.
- 2. Add couscous and gently incorporate dressing with couscous with a fork.
- 3. Add pomegranate seeds and fold gently with a spoon.
- 4. Allow salad to remain at room temperature for 30 minutes so that the flavors can blossom.
BAKED COUSCOUS WITH SPINACH AND PINE NUTS
Steps:
- Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork.
- Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently. Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper.
- Spread half the couscous mixture into a 12 by 7 by 2-inch baking dish or other shallow (2 1/2 quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes, or until hot and bubbly.
COUSCOUS SALAD WITH TOMATOES AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
- Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
- Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING
This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
- Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.
Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
GOATS CHEESE AND POMEGRANATE COUSCOUS WITH PINE NUTS
Recipe from the Guardian Newspaper - yet to try it - but intend to very soon - healthy and something different
Provided by Feed_Me
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the couscous in a large bowl and cover with the hot stock.
- Set aside for 10 minutes until the grains are tender and all the liquid has been absorbed.
- Mix together the dressing of olive oil, molasses and lime juice.
- Fluff up the couscous using a fork.
- Gently stir through the cheese, pomegranate seeds, herbs and pine nuts.
Nutrition Facts : Calories 877.1, Fat 49.8, SaturatedFat 23, Cholesterol 79, Sodium 525.9, Carbohydrate 75.8, Fiber 4.6, Sugar 15.8, Protein 33.1
COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS
Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 10m
Number Of Ingredients 8
Steps:
- Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
- Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.
Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
MINTED COUSCOUS WITH CURRANTS AND PINE NUTS
Categories Fruit Herb Nut Pasta Side Quick & Easy Currant Dried Fruit Mint Pine Nut Fall Couscous Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.
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