CRANBERRY COUSCOUS
Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS
This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.
Provided by Mark Bittman
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
- Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
- Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams
COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES
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
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-STUFFED ACORN SQUASH
Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.
Nutrition Facts :
COUSCOUS-STUFFED ACORN SQUASH
A couscous salad is made of pistachios, carrots, cranberries, and garbanzo beans and stuffed inside an acorn squash. The salad is also flavored with cinnamon, cumin, and orange.
Provided by ainsliek
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush each squash half with 1/2 tablespoon olive oil. Place on a rimmed baking sheet, cut-sides down. Use a sharp knife to cut off a small section of the rounded squash, so it will sit flat when turned upside-down.
- Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.
- Meanwhile, combine garbanzo beans, orange juice, cinnamon, cumin, and remaining 1 tablespoon olive oil in a saucepan over low heat. Cook the beans for 10 minutes while the mixture slowly comes to a boil. Remove from the heat, stir in couscous, and cover with a lid. Let sit for 5 minutes.
- Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.
- Remove squash from the oven. Turn over and stuff with couscous mixture, firmly pushing it into each open cavity. Return to the oven and bake for 5 to 10 minutes more.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 71.3 g, Cholesterol 15.3 mg, Fat 21.4 g, Fiber 12.2 g, Protein 11 g, SaturatedFat 5.7 g, Sodium 299.5 mg, Sugar 12.2 g
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