LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
LEMON COUSCOUS SALAD WITH MACADAMIA NUTS
Make and share this Lemon Couscous Salad With Macadamia Nuts recipe from Food.com.
Provided by dicentra
Categories Nuts
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put couscous into medium bowl. Pour boiling water over and cover, stirring occasionally until all of the water is absorbed. Allow to cool.
- In 1 tablespoon oil in a small fry pan, sauté the garlic, broccoli and dill.
- Cover and cook on low to medium heat until just tender.
- Add to couscous along with celery, nuts, parsley, tomatoes, lemon juice, olive oil and salt. Stir gently.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 528.4, Fat 33.3, SaturatedFat 5, Sodium 229.2, Carbohydrate 51.4, Fiber 6.2, Sugar 3.1, Protein 10.5
COUSCOUS SALAD WITH CHERRY TOMATOES, LEMON, AND PINE NUTS
This salad has a fresh taste from the mint, parsley and lemon which contrasts with the crunchy pine nuts. You can make this in advance by tossing in the tomatoes, pine nuts, and herbs right before serving. From Everyday Greens: Home Cooking from Greens, the celebrated Vegetarian restraunt.
Provided by cookiedog
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the couscous grains into a small baking dish. Set the lemon zest aside to toss with the salad later. Combine the water, lemon juice, vinegar, olive oil, salt, and pepper in a small saucepan. Bring to a boil, pour over couscous, and give it a quick stir. Cover the dish and set aside for 20 minutes.
- When the couscous is ready, gently fluff it with a fork to separate the grains. Transfer to a serving bowl and toss with the reserved lemon zest and the remaining ingredients.
Nutrition Facts : Calories 306.7, Fat 14.8, SaturatedFat 1.8, Sodium 446.3, Carbohydrate 37.1, Fiber 3.3, Sugar 1.5, Protein 7
MACADAMIA CITRUS COUSCOUS
Our Test Kitchen provides this tasty twist on couscous salad. It pairs well with many entrees. Or toss in some cooked shrimp for a meal on the lighter side.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and garlic in oil for 2 minutes or until tender. Add the broth, fruit juice, marmalade, Worcestershire sauce, ginger and cayenne. Bring to a boil; stir in couscous and orange zest. , Cover and remove from the heat; let stand for 10 minutes. Stir in the macadamia nuts, cranberries, cilantro and green onions. Serve warm or chilled.
Nutrition Facts :
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