COUSCOUS WITH APRICOTS
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
COUSCOUS WITH APRICOTS
Categories Fruit Side Vegetarian Quick & Easy Ramadan Apricot Healthy Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.
- Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.
- Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper to taste
VEGETABLE COUSCOUS WITH APRICOTS AND SUNFLOWER SEEDS
Here is a delicious side dish that combines couscous, broccoli florets, carrots and green beans wth apricots, sun-dried tomatoes and sunflower seeds. It's greatly spiced with cumin and garnished with green onions and cilantro.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow saucepan with tight fitting lid, combine Europe's Best Romanesco Concerto with water or stock. Bring to a boil, reduce heat. Cover and cook for 5 minutes or until vegetables are tender. Remove from heat.
- Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
- Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.
APRICOT COUSCOUS
Provided by Tyler Florence
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON
While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
- Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams
COUSCOUS WITH APRICOTS
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 7m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Cut up apricots coarsely and combine with water. Follow package directions for proper amount of water.
- Add lemon juice and butter, stir and cover. Bring water to boil.
- When water boils stir in couscous and continue stirring until water boils again.
- Remove pot from heat, cover and allow to sit 2 or 3 minutes, until water is completely absorbed and couscous is tender.
GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS
Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices
Provided by Cassie Best
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
- Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
- Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
- Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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