Orange Ginger Couscous Recipes

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ORANGE COUSCOUS

Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14



Orange Couscous image

Steps:

  • In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

1 cup orange juice
1 cup water
1 teaspoon ground cumin
1 package (10 ounces) couscous
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced chives
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
1/4 cup slivered almonds, toasted

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



Cran-Orange Couscous Salad image

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.

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

ORANGE-GINGER COUSCOUS

Make and share this Orange-Ginger Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9



Orange-Ginger Couscous image

Steps:

  • Add the first 7 ingredients to a saucepan; bring to a boil over medium heat, stir frequently.
  • Remove saucepan from heat.
  • Add in couscous; stir to combine.
  • Cover and let stand 5 minutes.
  • Fluff with a fork.
  • Stir in almonds; serve.

1 teaspoon grated orange rind
2 cups fresh orange juice
1/3 cup craisins
1/2 tablespoon butter or 1/2 tablespoon margarine
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon minced fresh ginger
1 (10 ounce) package couscous
1/4 cup sliced almonds, toasted

CRUNCHY SHRIMP WITH TOASTED COUSCOUS & GINGER-ORANGE SAUCE

Grand Prize Winner/Entrees in the first annual Cooking Light Ultimate Reader Recipe Contest, where she received a $10,000 prize and a $5000 family vacation. Courtesy of Karen Tedesco, Webster Groves, Mo. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." Please ignore the long laundry list of ingredients, the cooking is easy.

Provided by Manami

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 24



Crunchy Shrimp With Toasted Couscous & Ginger-Orange Sauce image

Steps:

  • To prepare sauce:.
  • Bring 1 cup orange juice to a boil in a small saucepan over medium-hig heat; cook until reduced to 1/4 cup(about 10 minutes).
  • Remove from heat; cool completely.
  • Stir in 1 tablespoon cilantro and the next seven ingredients(through red pepper), set aside.
  • To prepare couscous:.
  • Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly.
  • Add 1-1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil.
  • Remove from heat, cover and let stand 5 minutes.
  • Fluff with a fork, add onions, almonds and butter, stirring until butter melts.
  • Keep warm.
  • To prepare shrimp:.
  • Combine shrimp and egg white in a large bowl, tossing to coat.
  • Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger and black pepper in a large zip-top plastic bag.
  • Add shrimp to the bag, and seal and shake to coat.
  • Heat oil in a large nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
  • Cook for 2 minutes on each side or until done.
  • Place 3/4 cup of couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1-1/2 tablespoons sauce.
  • Enjoy!

1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons reduced-sodium fat-free chicken broth
1 tablespoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 cup uncooked couscous
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onion
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter
20 large shrimp, peeled and deveined (3/4 lb)
1 large egg white, lightly beaten
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon fresh ground pepper
1 tablespoon canola oil
2 cups trimmed watercress

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