Carrot Date Walnut Couscous Recipes

CARROT AND ALMOND COUSCOUS

Carrot and Almond Couscous image

Provided by Danny Boome

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

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.

CARROT DATE WALNUT COUSCOUS

Carrot Date Walnut Couscous image

This is surprisingly filling, and very quick and easy to prepare. I enjoy it when I don't have much time, and need to make something for just one person to eat. It's very healthy too!

Provided by Elise and family

Categories Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 large carrots, julienne
2 dates, chopped
3 tablespoons walnuts, chopped
3/4 cup couscous
3/4 cup boiling water
1/4 teaspoon butter
1/2 teaspoon olive oil
salt and pepper, to taste

Steps:

Cook carrots in pot of boiling water (cooking in the water preserves more nutrients than steaming) until just firm (about 5 minutes).
Prepare couscous by adding equal amount of boiling water to couscous in a bowl, and covering for 5-8 minutes.
Once cooked, fluff couscous and add olive oil.
Drain carrot water and butter carrots while still in the pot. Mix to cover carrots thoroughly with butter. (Fat helps to digest the nutrients in the carrots.).
Pile carrots, dates and wanuts on top of couscous.
Add salt and pepper to taste.

Nutrition Facts : Calories 786, Fat 18.7, SaturatedFat 2.5, Cholesterol 2.5, Sodium 176.5, Carbohydrate 134.8, Fiber 15.1, Sugar 19.8, Protein 22.2

COUSCOUS WITH CARROTS AND CURRANTS

Couscous with Carrots and Currants image

Finish this light side dish with fresh cilantro and mint.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cinnamon
2 long strips lemon zest
3 cups low-sodium chicken or vegetable broth
1/2 cup currants
3 carrots, thinly sliced
Kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint

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.

DELICIOUS WALNUT COUSCOUS

Delicious Walnut Couscous image

This combines couscous with walnuts and vegetables, then punches up the flavor with a peppery blend. Really great vegetarian dish! I eat couscous a lot at college, so this is my quick, easy method for one person. Feel free to fiddle with the quantities and ingredients -- I just posted it here so I wouldn't forget it. I buy plain organic couscous and dried vegetables in bulk at my local health food store. I also use Frontier Organics "Pepperman" Seasoning Blend, to taste (contains salt, black pepper, chili pepper, garlic, and bell peppers). They wouldn't let me put it in the ingredients. :) Scrumptious!

Provided by A Messy Cook

Categories One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

boiling water
1/3 cup organic instant couscous (plain)
2 -3 tablespoons organic dried mixed vegetables (carrots, spinach, and tomatoes are all good)
1/4 cup chopped organic walnuts
seasoning

Steps:

Pour boiling water into glass measuring cup: I find that a little less than 1/3 cup works best for this amount of couscous, but I like it pretty dry. If you like your couscous moister, use a full 1/3 cup.
Immediately add couscous and veggies.
Cover measuring cup tightly (I use a folded paper towel and a small bowl which fits nicely inside the top of the cup to seal in the steam).
Let sit for 3-5 minutes.
Remove cover and stir in walnuts; season to taste, and eat it while it's hot! I just eat it right out of the measuring cup. :).

Nutrition Facts : Calories 191.3, Fat 19.1, SaturatedFat 1.8, Sodium 0.6, Carbohydrate 4, Fiber 2, Sugar 0.8, Protein 4.5

QUICK COUSCOUS WITH RAISINS AND CARROTS

Quick Couscous with Raisins and Carrots image

I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.

Provided by Melissa Hamilton

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup butter
2 carrots, diced
1 onion, chopped
½ cup chicken broth
1 ½ cups water
1 ½ cups uncooked couscous
¼ cup raisins

Steps:

Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
Stir in the raisins, and serve hot.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g

CARROT RAISIN COUSCOUS

Carrot Raisin Couscous image

Golden raisins add a slightly sweet flavor to this unique side dish featuring both couscous and carrots. -Jordan Sucher, Brooklyn, New York

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1/3 cup port wine or chicken broth
1/3 cup golden raisins
1 medium onion, chopped
3 tablespoons olive oil, divided
1 package (10 ounces) couscous
2 cups chicken broth
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 medium carrots, julienned
1 tablespoon sugar
1 teaspoon molasses

Steps:

In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine. , In a large saucepan, saute onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in the broth, raisins and half each of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork., In a small skillet, saute carrots in remaining oil until crisp-tender. Combine sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through., In a large bowl, combine couscous mixture and carrots; toss to combine.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic exchanges

COUSCOUS WITH CARROT AND CILANTRO

Couscous with Carrot and Cilantro image

This herbed couscous dish is ready to go in 10 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 10m

Number Of Ingredients 5

Ingredients

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh cilantro leaves, chopped
1 tablespoon olive oil

Steps:

In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, and carrot; cover pan, and remove from heat. Let stand 5 minutes.
Fluff couscous with a fork. Gently stir in cilantro and oil; season with salt and pepper.

Nutrition Facts : Calories 200 g, Fat 4 g, Fiber 2 g, Protein 6 g

CARROT COUSCOUS WITH THYME

Carrot Couscous with Thyme image

Categories Vegetable Side Vegetarian Quick & Easy High Fiber Carrot Healthy Vegan Thyme Couscous Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 7

Ingredients

1 carrot, grated coarse
1 1/2 tablespoons olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
1 cup plus 1 tablespoon water
1/2 teaspoon finely chopped fresh thyme leaves or a pinch of crumbled dried thyme
3/4 cup couscous

Steps:

In a small heavy saucepan cook the carrot in the oil over moderate heat, stirring, for 1 minute. Add the lemon juice, the sugar, 1 tablespoon of the water, the thyme, and salt to taste and simmer the mixture, covered, for 1 minute. Add the remaining 1 cup water, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork.

SWEET COUSCOUS WITH NUTS AND DATES

Sweet Couscous with Nuts and Dates image

Categories Nut Breakfast Dessert Bake High Fiber Low Sodium Dried Fruit Date Healthy Couscous Bon Appétit Vegetarian Pescatarian Soy Free Kosher

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 2/3 cups couscous (about 1 pound)
2 2/3 cups water
1/2 cup sugar
1/4 cup vegetable oil
1 1/2 cups chopped toasted mixed nuts (such as walnuts, blanched almonds, hazelnuts, pistachios and pine nuts)
1 8-ounce box pitted dates, cut into pieces
2 cups milk, hot
Additional sugar

Steps:

Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous. Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can be prepared 4 hours ahead. Let stand at room temperature.)
Preheat oven to 350°F. Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve, passing hot milk and additional sugar separately.

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