Fluffy Flavorful Couscous With Asparagus And Golden Raisins Recipes

Steps:

• Toast the allspice, cinnamon, nutmeg and a pinch of salt in a medium saucepan over a medium heat until fragrant, about 2 minutes. Add the chicken stock and bring to a simmer. Place the couscous in a medium bowl. Pour the seasoned stock over the couscous and add the raisins. Gently stir to combine, then cover with plastic wrap and allow to sit until the stock is absorbed and the couscous is fluffy, 10 to 15 minutes.
• Meanwhile, heat the olive oil in a large saute pan over a medium heat and cook the onions until translucent, stirring often, about 8 minutes. Add the garlic and cook for 2 more minutes. Season with salt and pepper.
• Add the mushrooms and cook until softened and caramelized, 5 minutes. Add the Swiss chard and continue to cook until it is fully wilted, 3 to 5 minutes. Taste and adjust the seasoning as needed.
• Toss the Swiss chard mixture into the couscous along with about half of the parsley, then stir. Top with the remaining parsley and serve warm.

Steps:

• Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
• Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

Steps:

• Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
• Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
• Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

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.

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.

Steps:

• Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

Steps:

• Place the broth, salt and olive oil in a large saucepan and bring to a boil oer high heat. Stir in the couscous, cover, and remove the pan from the heat. Let stand for 5 minutes, then add the currants or almonds, if desired, full the couscous lightly with a fork and serve.

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.

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.