Couscous With Cranberries And Almonds Recipes

COUSCOUS WITH CRANBERRIES AND ALMONDS

Steps:

• In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
• Stir in the sliced almonds and continue to cook for a few minutes. The almonds will toast and start to brown as well.
• Add the couscous cranberries. This will toast the couscous which add to the flavour and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
• Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give is a quick stir and put the cover on the pan.
• Remove from the heat and let stand for 5 minutes. After the 5 minutes, fluff the couscous with a fork.

ISRAELI COUSCOUS WITH DRIED CRANBERRIES AND TOASTED ALMONDS

Steps:

• Gather the ingredients.
• Place the couscous in a dry sauté pan over medium heat and cook for 3 to 4 minutes, shaking the pan occasionally, until the couscous is lightly toasted.
• Place the couscous in a saucepan, add 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to low and cover the pan. Cook for 8 to 9 minutes or until all the water has been absorbed and spoon it into a bowl.
• While the couscous is cooking, toast the almonds in the sauté pan over medium heat for 4 to 5 minutes or until they are lightly browned. Add to the couscous.
• Stir in the cranberries and scallions, distributing them evenly.
• Mix the olive oil, vinegar, and orange peel in a small bowl and pour over the couscous.
• Toss the ingredients and season to taste with salt and pepper.
• Enjoy!

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.

ISRAELI COUSCOUS WITH ALMONDS & DRIED CRANBERRIES

Steps:

• 1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 to 5 minutes.
• 2. Add the chicken broth and bring to a boil.
• 3. Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
• 4. Add the parsley, dried cranberries, and almonds.
• 5. Stir to combine and heat the cranberries and almonds.

CRANBERRY COUSCOUS

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.

CRANBERRY-NUT COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes., Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until serving.

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES

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.

ISRAELI COUSCOUS WITH CRANBERRIES, WALNUTS, AND SUNFLOWER SEEDS

Steps:

• Bring chicken broth to a boil in a saucepan; stir couscous into boiling broth, reduce heat to low, and simmer until couscous is tender, 12 to 15 minutes. Drain couscous of any broth that did not absorb while cooking.
• Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl.
• Whisk vinegar, syrup, salt, and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.

COUSCOUS, CHICKPEA & CRANBERRY SALAD

Steps:

• Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
• Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
• For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
• Pour over couscous and serve.

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.