Lemonpistachiocouscous Recipes

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LEMON-PISTACHIO ISRAELI COUSCOUS

Provided by David Lebovitz

Yield Serves 4 to 6

Number Of Ingredients 9



Lemon-Pistachio Israeli Couscous image

Steps:

  • 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
  • 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

1 preserved lemon
1/2 cup (30g) chopped fresh flat-leaf parsley
2 tablespoons salted or unsalted butter, at room temperature
1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)
1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole)
3/4 teaspoon sea salt or kosher salt
1/4 teaspoon ground cinnamon
1 1/4 cups (225g) Israeli couscous or another small round pasta
Freshly ground black pepper

LEMON AND PISTACHIO COOKIES

this recipe is by sanjev kapoor i was really tempted to try it these cookies are a treat for the eyes im posting this recipe here for safe keeping

Provided by jas kaur

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Lemon and Pistachio Cookies image

Steps:

  • preheat oven to 180*c grease a baking tray
  • sieve flour, cornflour, baking powder n salt in a bowl.
  • add butter n mix with fingertips till mixture resembles bread crumbs.
  • add sugar lemon rind n mix.
  • add milk n mix into a dough
  • roll into a cylinder n refrigerate for 15 minutes.
  • cut into half inch thick roundels n press slightly with palms n press each cookie in the coarsely ground pistachios.
  • place the cookie the pistachio side up on the baking tray leaving sufficient space between each cookie.
  • bake for 20 minutes.
  • cool on a wire rack n store in an airtight container.

Nutrition Facts : Calories 420.7, Fat 22.3, SaturatedFat 13.1, Cholesterol 54, Sodium 416.5, Carbohydrate 52.8, Fiber 1.4, Sugar 27.8, Protein 4.1

1/2 teaspoon lemon rind (grated)
20 pistachios, coarsely ground
110 g refined flour
2 tablespoons cornflour
1 teaspoon baking powder
1/4 teaspoon salt
100 g butter (chilled n diced)
110 g sugar
1 -2 tablespoon chilled milk

LEMON SPINACH COUSCOUS

Make and share this Lemon Spinach Couscous recipe from Food.com.

Provided by Kat2355

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Lemon Spinach Couscous image

Steps:

  • Bring water to a boil.
  • Add couscous, butter and salt.
  • Remove from heat and let stand 5 minutes.
  • In a shallow pan, heat oil.
  • Add spinach, lemon juice, pine nuts, and orange peel.
  • Cook until spinach wilts slightly and changes color (about 1 minute).
  • Remove from heat.
  • Mix spinach mixture with couscous.
  • Add freshly ground black pepper to taste.

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
1 teaspoon olive oil or 1 teaspoon roasted garlic oil
2 cups spinach, chopped
1 tablespoon lemon juice
1 tablespoon pine nuts (optional)
orange rind (optional)

LEMON COUSCOUS

This recipe goes with fish entrees, has a delicious lemon zip and is easy to make! From Cooking Light.

Provided by CaliforniaJan

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Lemon Couscous image

Steps:

  • Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.

1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onion
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

LEMON & PISTACHIO COUSCOUS

Lemon and Pistachio Couscous is delicious with fish and chicken or lamb and quick to prepare. What more could you ask for?

Provided by Kate in Katoomba

Categories     African

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8



Lemon & Pistachio Couscous image

Steps:

  • Place the couscous in a bowl and add the boiling stock.
  • Leave for 5 minutes until couscous has softened and liquid is absorbed.
  • Stir in melted butter, raisins, lemon rind and nuts.
  • Season to taste.

Nutrition Facts : Calories 861.5, Fat 28.7, SaturatedFat 10, Cholesterol 34.7, Sodium 109.5, Carbohydrate 130.7, Fiber 10.9, Sugar 21.6, Protein 23.6

500 g instant couscous
300 ml boiling chicken or 300 ml vegetable stock
65 g melted butter
80 g raisins
1 grated lemon, rind of
50 g roasted sliced almonds
80 g pistachio nuts
salt & freshly ground black pepper

PISTACHIO COUSCOUS

Categories     Herb     Side     Low/No Sugar     Pistachio     Couscous     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7



Pistachio Couscous image

Steps:

  • Preheat oven to 350°F.
  • On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
  • In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
  • Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.

1/2 cup shelled natural pistachios
4 1/2 cups water
1 teaspoon salt
2 10-ounce boxes couscous
1/2 cup packed fresh mint leaves
3 tablespoons olive oil
1 teaspoon fresh lemon juice

LEMONY COUSCOUS WITH BROCCOLI

Categories     Salad     Steam     Broccoli

Yield 6 servings

Number Of Ingredients 8



Lemony Couscous with Broccoli image

Steps:

  • Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
  • Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
  • Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
  • Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.
  • Menu Suggestions
  • When a meal's centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
  • Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.
  • nutrition information
  • Calories: 170
  • Total Fat: 7g
  • Protein: 5g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Sodium: 50mg

3/4 cup couscous, preferably whole wheat
2 tablespoons extra virgin olive oil
1 medium red onion, quartered and thinly sliced
3 cups finely chopped broccoli florets
1/4 cup minced fresh parsley
2 tablespoons minced fresh dill
Juice of 1 lemon
1/3 cup oil-packed sliced sun-dried tomatoes or chopped pitted black olives, preferably oil-cured

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



Lemon Couscous image

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

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

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