Couscous With Cuminseed And Scallion Recipes

COUSCOUS WITH SCALLIONS

Steps:

• In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
• When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.

SCALLION COUSCOUS

Steps:

• Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.

COUSCOUS WITH PISTACHIOS AND SCALLIONS

Steps:

• Cook couscous according to package directions. Add pistachios and scallions, fluffing with a fork to combine. Season with salt and pepper.

ISRAELI COUSCOUS WITH CELERY, SCALLIONS AND CRANBERRIES

Steps:

• Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
• Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
• Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.

COUSCOUS WITH CUMINSEED AND SCALLION

Steps:

• In a small saucepan combine 3/4 cup water, the oil, the cuminseed, and the salt and bring the mixture to a boil. Stir in the couscous and let the mixture stand, covered, off the heat for 5 minutes. Fluff the mixture with a fork and stir in the scallion, the parsley, and salt and pepper to taste.

SCALLION COUSCOUS

Steps:

• Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
• While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
• With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.

COUSCOUS WITH TOMATOES AND SCALLION

Steps:

• Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
• Bring liquid to a boil.
• Stir in couscous.
• Cover pan and remove from heat.
• Let stand for 5 minutes.
• Remove lid and fluff couscous with fork.
• Stir in olives and fresh parsley and serve.

SPICY COUSCOUS WITH ORANGE ZEST AND SCALLIONS

Steps:

• In medium saucepan, bring 1-1/4 cups water, olive oil, orange zest and chili oil to a boil.
• Stir in couscous and contests of Spice Sack.
• Cover; let stand 5 minutes. Fluff with a fork
• Stir in scallion and currants.

COUSCOUS WITH PISTACHIOS

Steps:

• In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
• Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.

QUICK COUSCOUS WITH RAISINS AND CARROTS

Steps:

• Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
• Stir in the raisins, and serve hot.

COUSCOUS WITH PISTACHIOS, SCALLIONS AND CURRANTS

Steps:

• In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.