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
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
ORANGE AND ALMOND COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
- TIDBIT: Slice zested oranges and serve them after dinner.
COUSCOUS WITH ORANGE AND ALMONDS
Steps:
- Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
- Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
- Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.
COUSCOUS WITH CARROTS AND CURRANTS
Finish this light side dish with fresh cilantro and mint.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.
ORANGE-NUT COUSCOUS
Make and share this Orange-Nut Couscous recipe from Food.com.
Provided by AZPARZYCH
Categories Moroccan
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet and cook almonds until lightly toasted.
- Add onions and green pepper; cook until soft.
- Add orange juice, cinnamon sticks, cloves, and spices and bring to a boil Quickly stir in couscous and raisins, then cover and turn off heat.
- Let stand 5 minutes, or until liquid is absorbed completely.
- Fluff with a fork before serving.
- Sprinkle each portion with the green onions.
Nutrition Facts : Calories 441.8, Fat 14.9, SaturatedFat 1.3, Sodium 184.6, Carbohydrate 65.9, Fiber 6.5, Sugar 12.9, Protein 13.4
MORNING COUSCOUS WITH ORANGES AND DATES
This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.
Provided by Martha Rose Shulman
Categories breakfast, easy, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.
- Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.
- Shortly before serving, steam the couscous in one of two ways. Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts. Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.
- With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.
- Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 0 grams, Carbohydrate 55 grams, Fat 0 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 28 grams
ORANGE & FETA GIANT COUSCOUS SALAD
Pile this Middle Eastern-influenced salad onto platters to serve as part of a party spread
Provided by Cassie Best
Categories Buffet
Time 35m
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil. Add the couscous and cook following pack instructions. Meanwhile, cut the peel off the oranges with a small fruit knife, then cut into segments - catching any juice in a large bowl. Set the orange segments to one side.
- When the couscous is cooked, drain, then add to the bowl with the orange juice. Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning. Leave to cool, stirring every now and then to prevent it from sticking together. Can now be chilled for up to 24 hrs.
- Once cooled, add the remaining ingredients, including the orange segments, to the couscous. Gently toss everything together, being careful not to break up the orange too much. Serve at room temperature. Any leftovers can be kept in the fridge for up to 2 days.
Nutrition Facts : Calories 335 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium
HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING
This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
- Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.
Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
EASY ORANGE COUSCOUS
Make and share this Easy Orange Couscous recipe from Food.com.
Provided by Missy Wombat
Categories Grains
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring orange, cinnamon and oil to the boil.
- Add the couscous and sultanas.
- Remove from the heat and leave for 3 minutes with the lid firmly on.
- Stir in the butter.
COUSCOUS WITH PINE NUTS AND CURRANTS
Provided by Amaryll Schwertner
Categories Herb Side Low Fat Vegetarian Quick & Easy Currant Dried Fruit Pine Nut Cucumber Chickpea Healthy Couscous Self San Francisco California Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.
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