MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT
Steps:
- In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)
MIDDLE EASTERN COUSCOUS RECIPE - (4.6/5)
Provided by Chef Dave
Number Of Ingredients 12
Steps:
- 1. Combine all ingredients EXCEPT the couscous, cranberries, olives and feta cheese. 2. Bring to a boil in a large teflon pan with a lid. 3. Turn off the heat. 4. Stir in the couscous and cover. 5. Let sit for 5 minutes. 6. Fluff with a rubber scraper and sir in the cranberries, olives and feta. 7. Serve hot or at room temperature.
MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
- While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
- Serve chicken over couscous, or vice versa, and garnish with parsley.
MIDDLE EASTERN COUSCOUS SALAD
A relatively quick and easy lunchtime salad that's brimming with flavour and vitality - entirely original recipe.
Provided by ID2448
Categories Vegan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the couscous in 9 fluid ounces cold water.
- Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
- Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
- Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
- Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
- Whisk thoroughly and add to the couscous- this will be partially absorbed.
- When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
- Toss well and serve immediately.
Nutrition Facts : Calories 738.9, Fat 42.7, SaturatedFat 5.2, Sodium 131, Carbohydrate 78.9, Fiber 10.6, Sugar 3.2, Protein 14.7
MIDDLE EASTERN SWEET COUSCOUS
This sweet couscous is great with full-flavored, spicy meats, like lamb kebabs and although it is traditionally middle-eastern, we love it with spicy caribbean jerk pork, too!
Provided by Wildflour
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop.
- Place in a bowl with the chopped apricots and toss to combine.
- Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
- Fluff with a fork, then add the nuts & apricots, toss gently.
- The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.
Nutrition Facts : Calories 619, Fat 27.9, SaturatedFat 13.9, Cholesterol 58.6, Sodium 174.3, Carbohydrate 80.5, Fiber 5.2, Sugar 27.5, Protein 14
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