ISRAELI COUSCOUS WITH RAISINS
Steps:
- Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.
CURRIED COUSCOUS WITH ALMONDS AND RAISINS
This is a really quick and easy side dish that's kid-tested and approved.
Provided by Gretchen ***
Categories Other Side Dishes
Time 10m
Number Of Ingredients 7
Steps:
- 1. Toast the almonds: Place single layer of nuts in skillet. Over medium low to medium heat, stirring constantly, toast until golden and fragrant.
- 2. In a saucepan, add the water, butter, raisins, curry powder and salt. Bring to a boil and add couscous. Stir and cover with lid. Remove from heat. After 5 minutes, remove lid and add toasted almonds. Stir until combined. Enjoy!
SPICED COUSCOUS WITH RAISINS AND ALMONDS
Make and share this Spiced Couscous With Raisins and Almonds recipe from Food.com.
Provided by Chef PotPie
Categories Moroccan
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.
COUSCOUS WITH SPICED ALMONDS
Steps:
- To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool.
- To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes.
- Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature.
COUSCOUS WITH RAISINS AND ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.
COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS
Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 10m
Number Of Ingredients 8
Steps:
- Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
- Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.
Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
COUSCOUS WITH DATES, RAISINS, AND ALMONDS
This is a slightly sweet recipe of middle eastern origin. You can add more sugar if you like, but for those wanting to cut down on sugar and fat, this is a great way to indulge in a bit of sweet with an ethnic flair.
Provided by Linda Lola
Categories Dessert
Time 15m
Yield 1 platter, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
- In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
- Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.
Nutrition Facts : Calories 451.7, Fat 10.4, SaturatedFat 3, Cholesterol 10.2, Sodium 171.4, Carbohydrate 83.4, Fiber 6, Sugar 40.1, Protein 9.6
SPICED HERB & ALMOND COUSCOUS
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 20m
Number Of Ingredients 9
Steps:
- Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
- Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.37 milligram of sodium
COUSCOUS WITH SPICED RED SAUCE, CHICKPEAS, AND ALMONDS
This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Place couscous in a small bowl. Cover with 1 cup boiling water. Cover bowl with plastic wrap; let couscous sit 10 minutes to soften. Fluff with a fork, and set aside.
- Heat sauce, cinnamon, and cumin in a saucepan over medium heat. Add chickpeas, raisins, and almonds, and heat until hot. Season with salt and pepper. Serve couscous topped with sauce, and garnish with parsley, if using.
MINT COUSCOUS WITH RAISINS AND ALMONDS
This is a recipe for those who enjoy Morrocan inspired dishes and/or those who favor mint. It's lovely along with chicken or shrimp.
Provided by Annacia
Categories Moroccan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, add water and tea bags, steep for 10 minutes.
- Remove tea bags; add olive oil, salt and combine until mixed.
- In a large bowl, place couscous and cover with mint tea mixture.
- Cover and let stand about 20 minutes.
- Remove cover and fluff with a fork; add raisins, almonds and fresh mint. Toss well before serving.
Nutrition Facts : Calories 276.3, Fat 6, SaturatedFat 0.6, Sodium 591, Carbohydrate 49.3, Fiber 3.7, Sugar 11.1, Protein 7.5
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- Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the carrot, onion and cinnamon and stir to coat. Cook for 3-4 minutes, stirring occasionally, until softened.
- Add the couscous and raisins and stir to combine. Cook, stirring occasionally, for 4-6 minutes to “toast” the couscous. Add the broth and salt and stir. Once bubbling (this happened right away for me), cover the pan with a lid and remove from heat. Let the pan sit, covered, for about 8 minutes until the liquid is fully absorbed. Fluff the couscous with a fork. Add the orange zest, orange juice, almonds, parsley, and black pepper (to taste). Stir together and fluff again before serving.
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