Almond Citrus Couscous Recipes

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APRICOT COUSCOUS



Apricot Couscous image

Provided by Tyler Florence

Categories     side-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

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.

CARROT AND ALMOND COUSCOUS



Carrot and Almond Couscous image

Provided by Danny Boome

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup couscous
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
2 cups vegetable stock
2 tablespoons roughly chopped parsley leaves
4 tablespoons roughly chopped cilantro leaves
1 large carrot, grated
1/2 cup roughly chopped dried apricots
1 1/2 cups slivered almonds
2 tablespoons olive oil
1 lemon, zest grated and juiced
1 orange, zested and juiced
Salt and freshly ground black pepper

Steps:

  • Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
  • Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
  • Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS



Couscous with Sautéed Almonds and Currants image

Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.

Provided by Einat Admony

Categories     Side     Rosh Hashanah/Yom Kippur     Currant     Almond     Couscous     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 cups instant couscous (whole wheat or regular)
2 1/2 cups boiling low-sodium chicken broth
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 tablespoons dried currants

Steps:

  • In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
  • While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.

ORANGE AND ALMOND COUSCOUS



Orange and Almond Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

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.

SWEET ALMOND MILK COUSCOUS



Sweet Almond Milk Couscous image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 1/2 cups almond milk
1/3 cup sugar
Pinch of salt
1 cup regular or whole wheat couscous
2 teaspoons grated or minced lemon or orange zest
1 teaspoon ground cardamom
1/2 to 1 teaspoon rosewater, optional
1 cup sliced or chopped almonds
1/4 cup shelled pistachios, optional
1 cup chopped dried apricots

Steps:

  • Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
  • Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
  • Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.

CARROT AND ALMOND COUSCOUS



Carrot and Almond Couscous image

Provided by Danny Boome

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup couscous
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
2 cups vegetable stock
2 tablespoons roughly chopped parsley leaves
4 tablespoons roughly chopped cilantro leaves
1 large carrot, grated
1/2 cup roughly chopped dried apricots
1 1/2 cups slivered almonds
2 tablespoons olive oil
1 lemon, zest grated and juiced
1 orange, zested and juiced
Salt and freshly ground black pepper

Steps:

  • Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
  • Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
  • Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

ALMOND CITRUS COUSCOUS



Almond Citrus Couscous image

Refreshing side dish for warm months. To make this vegan, use vegetable broth!

Provided by KillianZooKeeper

Categories     Vegetarian Pasta Salad

Time 1h30m

Yield 3

Number Of Ingredients 13

1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
½ cup pearl (Israeli) couscous
1 lemon, zest grated
½ cup toasted slivered almonds
½ cup chopped celery
⅓ cup chopped onion
½ tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste

Steps:

  • Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
  • Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 27 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 4.2 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 400.6 mg, Sugar 2.8 g

ALMOND CITRUS COUSCOUS



Almond Citrus Couscous image

Refreshing side dish for warm months. To make this vegan, use vegetable broth!

Provided by KillianZooKeeper

Categories     Vegetarian Pasta Salad

Time 1h30m

Yield 3

Number Of Ingredients 13

1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
½ cup pearl (Israeli) couscous
1 lemon, zest grated
½ cup toasted slivered almonds
½ cup chopped celery
⅓ cup chopped onion
½ tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste

Steps:

  • Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
  • Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 27 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 4.2 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 400.6 mg, Sugar 2.8 g

ALMOND CITRUS COUSCOUS



Almond Citrus Couscous image

Refreshing side dish for warm months. To make this vegan, use vegetable broth!

Provided by KillianZooKeeper

Categories     Vegetarian Pasta Salad

Time 1h30m

Yield 3

Number Of Ingredients 13

1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
½ cup pearl (Israeli) couscous
1 lemon, zest grated
½ cup toasted slivered almonds
½ cup chopped celery
⅓ cup chopped onion
½ tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste

Steps:

  • Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
  • Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 27 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 4.2 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 400.6 mg, Sugar 2.8 g

SPICED HERB & ALMOND COUSCOUS



Spiced herb & almond couscous image

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

red onion , halved and sliced
425ml hot chicken stock (from a cube is fine)
pinch saffron strands, optional
1 fat red chilli , sliced
500g couscous
2 x 20 packs coriander , leaves only
50g toasted whole almond
handful dates , roughly chopped (we used medjool dates)
juice ½ lemon

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

ALMOND CITRUS COUSCOUS



Almond Citrus Couscous image

Refreshing side dish for warm months. To make this vegan, use vegetable broth!

Provided by KillianZooKeeper

Categories     Vegetarian Pasta Salad

Time 1h30m

Yield 3

Number Of Ingredients 13

1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
½ cup pearl (Israeli) couscous
1 lemon, zest grated
½ cup toasted slivered almonds
½ cup chopped celery
⅓ cup chopped onion
½ tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste

Steps:

  • Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
  • Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 27 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 4.2 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 400.6 mg, Sugar 2.8 g

ALMOND CORIANDER COUSCOUS



Almond Coriander Couscous image

Make and share this Almond Coriander Couscous recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

1 package couscous
1 tablespoon olive oil
2 teaspoons crushed garlic
1 bunch spring onion
1 bunch fresh coriander
1/2 cup black currants
1/2 cup flaked almonds

Steps:

  • In a large saucepan, heat olive oil, garlic and spring onion.
  • Prepare couscous according to packet instructions (usually, add boiling water, steam till water is absorbed).
  • Add currants, almonds, couscous to the saucepan, stirring for one minute on low heat.
  • Finally, toss in coriander, and give one final stir.
  • Serve immediately.

Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 1.2, Sodium 59.1, Carbohydrate 5.9, Fiber 2.1, Sugar 0.9, Protein 4.1

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