Couscous With Apples Chives Recipes Recipe For Lasagna

APPLE CINNAMON COUSCOUS

Steps:

• 1. Prepare couscous according to package directions.
• 2. In a large frying pan, melt butter over medium heat. In a medium bowl combine apples, brown sugar and cinnamon until apples are coated. Add apples to butter in pan.
• 3. Cover and cook on low for 10 minutes or until apples are starting to get tender. Add pecans, cook a little longer. Add raisins and cooked couscous until combined. Top with additional brown sugar, if desired. Serve warm

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
• Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
• While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.

GRILLED CHICKEN & APPLES WITH COUSCOUS

Steps:

• Preheat grill for direct grilling over medium heat. Meanwhile, in small bowl, whisk together vinegar, maple syrup and a pinch each of salt and pepper. While whisking, drizzle in oil until all oil is incorporated.
• In medium bowl, toss Fresno pepper, lemon juice and herbs until well combined.
• Season chicken with salt and pepper. Transfer chicken to grill and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally. During last 5 minutes of chicken cooking time, transfer apple slices to grill and cook 3 to 5 minutes or until tender-crisp, turning occasionally.
• Meanwhile, prepare couscous according to package instructions.
• Spread couscous on large platter; arrange chicken and apples over couscous. Drizzle chicken and apples with maple syrup mixture. Sprinkle platter with herb mixture and serve immediately.

EASY LEMON COUSCOUS

Steps:

• Melt butter in medium saucepan on medium heat. Add onion; cook and stir 2 minutes or until softened. Add lemon zest and bay leaves; cook and stir 30 seconds. Add water and salt. Bring to boil.
• Stir in couscous. Cover. Remove from heat. Let stand 5 minutes or until all of the water is absorbed. Remove bay leaves. Drizzle with lemon juice. Fluff couscous with fork before serving.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
• For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.