Couscous Pilaf With Shallots Garlic And Almonds Recipes

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COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES



Couscous Pilaf with Almonds, Coconut, and Cranberries image

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

Provided by Tawanda.Y

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 24m

Yield 4

Number Of Ingredients 6

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

Steps:

  • Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
  • Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g

COUSCOUS PILAF WITH SHALLOTS, GARLIC AND ALMONDS



Couscous Pilaf With Shallots, Garlic and Almonds image

Couscus is a super-quick side dish. For only a few minutes of extra effort you will get a much better flavor. This came from Marcus Walser in Cook's Illustrated. It was recipe of the week in The Week magazine. This is so good you may never make couscous any other way.

Provided by Kumquat the Cats fr

Categories     Grains

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter (I use less)
2 cups couscous
3 shallots, thinly sliced
1 garlic clove, minced
1 cup water
1 cup vegetable broth (low-sodium)
1 teaspoon table salt
3/4 cup sliced almonds, toasted (I use a bit less)
1/4 cup parsley, fresh minced
2 teaspoons lemon juice
1/2 teaspoon lemon zest, finely grated
ground black pepper, to taste

Steps:

  • Heat butter in saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 minutes.
  • Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Mix in water, broth and salt; stir briefly to combine; then cover and remove pan from heat.
  • Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice and zest. Season to taste and serve.

COUSCOUS WITH SPICED ALMONDS



Couscous with Spiced Almonds image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup whole blanched almonds.
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 teaspoon sea salt
3 cups chicken stock or vegetable stock
Salt and freshly ground black pepper
1 1/2 cups couscous

Steps:

  • To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool.
  • To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes.
  • Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature.

COUSCOUS PILAF



Couscous Pilaf image

Looking for a couscous recipe? Then check out this pilaf packed with mushroom, bell pepper and nuts - a side or main dish that can be made ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 2

Number Of Ingredients 11

3/4 cup uncooked couscous
1 cup chicken broth
1 tablespoon butter or margarine
3 ounces fresh mushrooms, chopped (1/2 cup)
1/4 cup chopped cashews or pecans
1/3 cup chopped green bell pepper
1 medium tomato, chopped (2/3 cup)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon garlic salt
2 green onions, chopped

Steps:

  • Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
  • Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
  • Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
  • Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 15 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

GOLDEN PILAF WITH APRICOTS, RAISINS AND ALMONDS



Golden Pilaf with Apricots, Raisins and Almonds image

I saw this on the back of a Goya rice box and thought it sounded great. There are a couple of similar variations already on the site, but I particularly like this one because I like the flavor the Goya Sazon seasoning adds. I substitute Zante currants for the raisins as my husband doesn't like raisins and I love currants.

Provided by Ellen Kuykendall

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 cup blanched slivered almond
3/4 cup diced onion
3 inches cinnamon sticks
1 packet goya sazon goya, con azafran
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 (12 ounce) package goya basmati rice
2 1/2 cups water
1/2 cup milk
1/2 cup chopped dried apricot
1/4 cup seedless raisins or 1/4 cup zante currants

Steps:

  • Brown almonds in saucepan with olive oil over medium heat.
  • Remove almonds and set aside.
  • Add onion to the same saucepan and cook for 5 minutes.
  • Stir in cinnamon, sazon, salt, cardamom and nutmeg.
  • Cook for 1 minute.
  • Add rice, cook, stirring, for 1 minute.
  • Stir in water, milk, apricots and raisins.
  • Bring to a boil, cover, reduce heat and simmer for 10 minutes or until liquid is absorbed.
  • Remove from heat and let stand, covered, for 5 minutes.
  • Fluff with a fork, garnish with reserved almonds and serve.

Nutrition Facts : Calories 388.5, Fat 13.2, SaturatedFat 1.9, Cholesterol 2.9, Sodium 409.4, Carbohydrate 61.3, Fiber 4.6, Sugar 11.4, Protein 8.6

SCALLOPS WITH ALMONDS



Scallops with Almonds image

Categories     Nut     Shellfish     Appetizer     Tree Nut     Almond     Seafood     Scallop     Winter     Gourmet     Sugar Conscious     Peanut Free     Soy Free

Yield Serves 2 (first course)

Number Of Ingredients 9

2 teaspoons minced onion
1 tablespoon unsalted butter
1 tablespoon brandy
1/2 cup heavy cream
3 tablespoons slivered almonds
1 teaspoon minced fresh flat-leaf parsley
1/2 teaspoon Worcestershire sauce
1/4 pound sea scallops (2 or 3), tough muscle removed from side of each if necessary and scallops sliced into 1/8-inch-thick rounds
Fine sea salt

Steps:

  • Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
  • Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.

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