Couscous Crowns With Pistachios Scallions And Currants Recipes

COUSCOUS WITH PISTACHIOS, SCALLIONS AND CURRANTS

Steps:

• In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.

PISTACHIO-CURRANT COUSCOUS

Steps:

• In a small saucepan, bring broth and water to a boil over high heat. Place couscous and currants in a bowl, pour in boiling liquid and cover with plastic wrap for 5 minutes until water is absorbed.
• Stir in pistachios and oil and fluff with a fork. Taste and adjust seasoning, as desired.

COUSCOUS WITH PISTACHIOS AND SCALLIONS

Steps:

• Cook couscous according to package directions. Add pistachios and scallions, fluffing with a fork to combine. Season with salt and pepper.

COUSCOUS TIMBALES WITH PISTACHIOS, SCALLIONS, AND CURRANTS

Steps:

• In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper. Pack the mixture into two 3/4-cup timbales and unmold the timbales onto 2 plates.

COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS

Steps:

• In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
• Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.

COUSCOUS WITH PISTACHIOS

Steps:

• In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
• Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.

SPICY COUSCOUS WITH ORANGE ZEST AND SCALLIONS

Steps:

• In medium saucepan, bring 1-1/4 cups water, olive oil, orange zest and chili oil to a boil.
• Stir in couscous and contests of Spice Sack.
• Cover; let stand 5 minutes. Fluff with a fork
• Stir in scallion and currants.

COUSCOUS CROWNS WITH PISTACHIOS, SCALLIONS, AND CURRANTS

Steps:

• In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous.
• Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl.
• Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste.
• In a small bowl whisk together the lemon juice, the cinnamon, and the oil.
• Toss the couscous mixture with the dressing and season it with salt and pepper.
• Pack the mixture into four 3/4-cup timbales (or mold of your choice- I use ramekin or other serving size dish) and unmold the timbales/mold onto 4 plates.