CINNAMON ISRAELI COUSCOUS
Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.
Provided by Lenny
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
- Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g
CINNAMON SCENTED COUSCOUS
Make and share this Cinnamon Scented Couscous recipe from Food.com.
Provided by Abiner Smoothie
Categories Moroccan
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Toast almonds until golden, stirring once (about 10 minutes).
- Meanwhile, combine water, dates, cardamom, cinnamon, ginger and oil in a medium saucepan.
- Cover and bring to a boil. Add the couscous, stir and cover before removing from heat.
- Let it sit for 5 minutes and stir in the almonds.
ORANGE-SCENTED COUSCOUS
Provided by Amy Finely
Categories Fruit Juice Side Low Fat Vegetarian Quick & Easy High Fiber Orange Summer Healthy Low Cholesterol Couscous Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.
COUSCOUS ROYALE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 25
Steps:
- Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
- Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
- Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.
HARVEST FRUIT COUSCOUS
Fun and fruity with a great texture, this side dish is perfect for autumn!
Provided by Tryna P.
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water and butter to a boil in a saucepan; remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Transfer couscous to a bowl and allow to cool, 5 to 10 minutes.
- Stir persimmons, apple, mandarin oranges, and 3 tablespoons reserved mandarin orange liquid into couscous; mix in honey. Stir walnuts and cinnamon into couscous; toss well.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 27.5 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 19.3 mg, Sugar 7.8 g
SPICED CHICKEN COUSCOUS WITH CINNAMON ONIONS
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add chopped onions and stir to coat. Season with salt. Sauté 20 minutes, stirring occasionally. Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes. Stir in sugar and cinnamon; sauté until onions are brown, about 5 minutes. (Cinnamon onions can be made 1 day ahead. Cover and refrigerate.)
- Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender. Pour into heavy-duty resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate chicken for at least 30 minutes and up to 1 hour.
- Heat 2 tablespoons oil in another large skillet over medium heat. Add chicken with marinade; cook until chicken is brown, about 3 minutes per side. Transfer to plate. Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes. Return chicken to skillet; spoon sauce over. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Transfer chicken to plate and tent with foil. Boil sauce until slightly thickened, about 3 minutes. Stir in cilantro. Season to taste with salt and pepper.
- Rewarm cinnamon onions. Mound couscous on 4 plates. Top with chicken, sauce, and onions and serve.
JEWELED CINNAMON COUSCOUS
Make and share this Jeweled Cinnamon Couscous recipe from Food.com.
Provided by nemokitty
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In deep 12-inch skillet, melt butter over medium heat. Add onion and mushrooms, cook 3 minutes.
- While mushrooms are cooking, in 1 quart saucepan, heat broth and water to boiling over high heat.
- Stir beans, cranberries, raisins, sherry, salt, cinnamon and pepper into mushroom mixture. Remove skillet from heat.
- Add couscous to skillet; stir in hot broth. Cover and let mixture stand 5 minutes or till liquid is absorbed. Fluff with fork before serving.
Nutrition Facts : Calories 510.4, Fat 4.9, SaturatedFat 2.1, Cholesterol 7.6, Sodium 938.8, Carbohydrate 98.8, Fiber 10.5, Sugar 13.1, Protein 16.9
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