Couscous With Apples Cranberries And Herbs Recipes

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PEARL COUSCOUS WITH APPLES, CRANBERRIES, AND HERBS



Pearl Couscous with Apples, Cranberries, and Herbs image

Chewy pearl couscous pairs with tart green apples, sweet cranberries, and an herbed olive oil dressing in this memorable side dish.

Provided by Sarah

Number Of Ingredients 14

1 Tbsp. olive oil
2 c. pearl (Israeli) couscous
32 oz. chicken broth
1/4 c. fresh flat-leaf parsley, chopped
1 1/2 Tbsp. fresh rosemary, chopped
1 tsp. fresh thyme
1 c. dried cranberries
1/2 c. slivered almonds, toasted
1 Granny Smith apple, diced
1/4 c. apple cider vinegar
2 Tbsp. maple syrup
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. olive oil

Steps:

  • In a large saucepan, heat 1 Tbsp. olive oil over medium-high heat. Add the couscous. Cook and stir until lightly browned, 3 to 5 minutes.
  • Add chicken broth and bring to a boil. Reduce heat and simmer until liquid is absorbed, 10-15 minutes.
  • While couscous cooks, whisk together cider vinegar, maple syrup, salt, black pepper, and olive oil.
  • In a large serving bowl, combine cooked couscous, parsley, rosemary, thyme, cranberries, almonds, and apples. Stir in dressing and serve immediately.

ORANGE COUSCOUS



Orange Couscous image

Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1 cup orange juice
1 cup water
1 teaspoon ground cumin
1 package (10 ounces) couscous
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced chives
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
1/4 cup slivered almonds, toasted

Steps:

  • In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS



Couscous With Apples, Cranberries and Herbs image

From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.

Provided by gailanng

Categories     Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 cups israeli couscous (or barley or orzo)
4 cups low sodium chicken broth
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leave, chopped
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup apple cider vinegar
2 -3 tablespoons maple syrup
1/2-1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil (I recommend about 2 tbs less)

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.

Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES & HERBS



Israeli Couscous with Apples, Cranberries & Herbs image

not set

Provided by ssnichols3

Categories     Side Dish

Time 30m

Yield 1

Number Of Ingredients 14

2 tablespoons Olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups Low sodium chicken broth
1/4 cup Fresh parsley chopped
1 1/2 tablespoons fresh rosemary chopped
1 teaspoon fresh thyme chopped
1 medium green apple diced
1 cup dried cranberries
1/2 cup slivered almonds toasted (see Cook's Note)
1/4 cup apple cider vinegar
3 tablespoons Maple syrup
1/2 teaspoon Kosher Salt
1/2 teaspoon Freshly ground pepper
1/4 cup Olive oil

Steps:

  • Directions 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 to 12 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. Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

Nutrition Facts : Calories 954 calories, Fat 54.8210075427704 g, Carbohydrate 83.7963918905167 g, Cholesterol 6.384 mg, Fiber 11.5453997795909 g, Protein 40.3953400100683 g, SaturatedFat 6.96790475449735 g, ServingSize 1 1 Serving (874g), Sodium 4617.94523751116 mg, Sugar 72.2509921109258 g, TransFat 2.61389350182113 g

CRANBERRY COUSCOUS



Cranberry Couscous image

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

1 can (14-1/2 ounces) chicken broth
1 tablespoon butter
1-1/2 cups uncooked couscous
1/4 cup dried cranberries, chopped
3 tablespoons chopped green onions

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.

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