Apple And Mint Couscous Recipes

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APPLE AND MINT COUSCOUS



Apple and Mint Couscous image

Recently, I began eating couscous and I like to try different recipes. I saw this one in the magazine of Ricardo. ETA : I made it on September 5, 2011. I omitted the peas. I used a Paula Red apple. It's so yummy. Great blend of flavors.

Provided by Boomette

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 zucchini, finely diced
1 tomatoes, finely diced
1 cup sweet peas or 1 cup snow peas
4 garlic cloves, finely chopped
2 tablespoons extra virgin olive oil
1 1/2 cups chicken stock
1 1/2 cups couscous
1 granny smith apple, finely diced
2 tablespoons of fresh mint, chopped
2 tablespoons butter
salt and pepper

Steps:

  • In a saucepan, lightly soften the veggies (DO NOT ADD apples, mint and butter) in oil. Add stock and bring to boil. Add salt and pepper. Remove from the heat and add couscous. Cover and let stand 5 minutes. Fluff with a fork.
  • Add apples, mint and butter. Adjust seasonning.

MINTED COUSCOUS



Minted Couscous image

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 cup couscous
1 clove garlic, minced
1 lemon, zested
1 scallion, finely chopped
Salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon butter
8 to 10 fresh mint leaves, chopped
1 teaspoon extra-virgin olive oil

Steps:

  • In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS



Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Steps:

  • For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
  • For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

MINT COUSCOUS WITH RAISINS AND ALMONDS



Mint Couscous With Raisins and Almonds image

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

2 1/2 cups water, boiling
8 mint herbal tea bags
2 teaspoons olive oil
1 teaspoon salt
1 cup couscous
1/2 cup raisins
1/4 cup slivered almonds, toasted
2 tablespoons fresh mint leaves, chopped

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

CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT



Citrus-Infused Israeli Couscous with Mint image

Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, finely chopped
1 cup Israeli couscous
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons chopped fresh mint
Salt and freshly ground black pepper

Steps:

  • In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
  • Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.

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