Cous Cous With Garbanzo Beans Prunes And Almonds Recipes

CURRIED COUSCOUS SALAD WITH BACON

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
• Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
• Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
• Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
• In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

MEDITERRANEAN COUSCOUS AND BEANS

Steps:

• Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat.
• Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese.

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
• Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.

COUSCOUS WITH CURRANTS, ALMONDS, AND PARSLEY

Steps:

• Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.

COUSCOUS, GARBANZO, AND SPINACH SALAD

Steps:

• In a 2- to 3-quart pan, combine broth and dried cherries from salad mix (set aside nuts for garnish); bring to a boil over high heat. Stir in couscous, remove pan from heat, and cover and let stand 5 minutes.
• Meanwhile, to a 10- to 12-inch nonstick frying pan over medium-high heat, add olive oil, pico de gallo, shredded carrot, and garbanzo beans. Cook, stirring, just until onion in pico de gallo and carrot are tender, about 4 minutes.
• With a fork, stir garbanzo mixture into couscous. Add 1/3 cup of the vinaigrette, stir to combine, and set aside.
• To hot frying pan, add spinach and cook, stirring, just until slightly wilted, about 30 seconds (spinach should not be soft). Divide warm spinach equally between two dinner plates. Drizzle about 1 tablespoon of the vinaigrette over each serving of spinach; top evenly with couscous. Sprinkle reserved sliced almonds on top and serve. Add salt and pepper to taste.

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS

Steps:

• Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS

Steps:

• Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
• Squeeze 2 TBsp juice from lemon.
• Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
• Bring to boil, simmer 1 minute.
• Remove from heat.
• Stir in couscous.
• Cover and let stand about 5 minutes, until water almost absorbed.
• Mix in garbanzo beans, golden raisins, and reserved lemon peel.
• Cover and let stand 5 minutes longer.
• Fluff couscous with fork.
• Season to taste with salt and pepper.
• Transfer to bowl and serve.

COUSCOUS WITH CHICKPEAS AND PRUNES

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onions and sauté until very soften and beginning to brown, about 25 minutes.
• Add garbanzo beans and prunes and combine.
• Add stock and cinnamon and bring to boil.
• Mix in couscous.
• Cover pot; remove from heat.
• Let stand 15 minutes.
• Fluff couscous.
• Mix in mint and half of almonds.
• Season with salt and pepper.
• Serve in bowl and Sprinkle with remaining almonds.

COUSCOUS WITH PRUNES AND TOASTED ALMONDS

Steps:

• Preheat oven to 350 degrees.
• Place almonds on a baking sheet and toast for 10 minutes until golden brown (break open to check). Let cool.
• Combine almonds with couscous, prunes, clarified butter, lemon juice, chives, and cinnamon; season with salt.