ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'
I love to pick up the orange cranberry couscous at Whole Foods Market but it's a little spendy. So I took the ingredient list from this salad and employed the methods from a similar salad in the "Whole Foods Market Cookbook" and voila!
Provided by Garlic Chick
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
- Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
- Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
- Add the fruit mixture to the couscous and stir together.
- Top with the final teaspoon of olive oil and salt and pepper to taste.
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
CRANBERRY COUSCOUS
Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
ORANGE-CRANBERRY COUSCOUS
Quick, delicious accompaniment to chicken or pork. My husband and I eat way more of this than we should every time I fix it and it is a good way to get fruit into your diet. This makes an impressive side dish that looks like you spent a lot of effort cooking. The herbs that I use is a mix called McCormick's French Country Herbs Roasting Rub, but RecipeZaar doesn't recognize it so I couldn't name it in the ingredients.
Provided by heavenlyherbs
Categories Egg Free
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth, juice and seasonings to a boil in a medium saucepan.
- In a small skillet, heat the olive oil and butter, add the onion and saute until onions are almost glassy then add the garlic and finish cooking the onions until transparent. Add contents of skillet (including the oil to the broth mixture).
- When this mixture comes to a boil, turn off heat, pour in couscous and cranberries, stir slightly and cover with lid. Let sit for 15 minutes and then fluff with a fork or spoon. Serve with your choice of chicken or pork.
- CHECK MY DESCRIPTION FOR THE TYPE OF HERBS.
Nutrition Facts : Calories 300, Fat 10.8, SaturatedFat 3.8, Cholesterol 12.2, Sodium 233.6, Carbohydrate 42.9, Fiber 3.5, Sugar 4.5, Protein 7.6
CRAN-ORANGE COUSCOUS SALAD
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.
Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.
LEMON-PISTACHIO ISRAELI COUSCOUS
Provided by David Lebovitz
Yield Serves 4 to 6
Number Of Ingredients 9
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.
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CRANBERRY ORANGE ISRAELI COUSCOUS / THE GRATEFUL GIRL …
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- Place the chopped pecans (or walnuts) in a dry skillet on medium heat. Cook, stirring occasionally, until you can begin to smell them. Keep an eye on the nuts while they toast, so you don't burn them! This step usually only takes 3-4 minutes (to save time, toast pecans while couscous is cooking). Remove the pecans from the skillet, set aside and let them cool.
- Bring a large pot of water to a boil. Add couscous, and let it cook for 8 minutes, stirring occasionally. Once finished cooking, pour couscous into a colander; let it drain. Place couscous into a large bowl. Add the green onions and cranberries.
- Mix together the ingredients for the orange herb vinaigrette in a small container. I used a measuring cup, and simply blended the vinaigrette with a fork, until fully combined. Once combined, pour dressing over warm couscous, green onions and cranberries. Add the dressing while the couscous is still warm, because it will absorb more of the dressing. Stir, to blend the salad.
- Add the chopped pecans or walnuts, and stir to combine. Once all ingredients for couscous are blended, cover the salad, and let it chill in the refrigerator. This salad is at it's very best, flavor-wise, after it has time to chill, and the flavors have developed. When ready to serve, give it a quick stir (to "fluff it up"), then enjoy this amazing tasting side dish or salad!
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5/5 (61)Total Time 20 minsCategory AppetizersCalories 260 per serving
- In a saucepan, bring the orange juice, water and olive oil to a boil. Season with salt and pepper. Remove from the heat and add the couscous. Stir, cover and let stand for 5 minutes. Fluff with a fork. Let cool. Cover and refrigerate until completely chilled.
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- Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.
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