Couscous With Ginger Orange Almond Herbs Recipes

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COUSCOUS WITH ORANGE AND ALMONDS



Couscous with Orange and Almonds image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 cups instant couscous
2 cups boiling water
1 teaspoon salt, plus more for seasoning
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/2 medium onion, thinly sliced
1 orange, peeled, segmented and diced
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 head radicchio, shredded
Freshly ground black pepper
Toasted slivered almonds

Steps:

  • Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
  • Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
  • Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

ORANGE AND ALMOND COUSCOUS



Orange and Almond Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

  • Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
  • TIDBIT: Slice zested oranges and serve them after dinner.

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

ALMOND ORANGE COUSCOUS



Almond Orange Couscous image

This is a foolproof side dish that is great served with lentils, stew, lamb or beef. Source: Cuisine at Home.

Provided by PaulaG

Categories     Healthy

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4 cup couscous
1 cup chicken broth
1 tablespoon butter
1/4 cup sliced almonds, toasted
2 tablespoons cilantro, chopped
1 tablespoon orange zest, chopped
1/2 teaspoon kosher salt

Steps:

  • In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
  • Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
  • Enjoy!

Nutrition Facts : Calories 191.8, Fat 6.3, SaturatedFat 2.2, Cholesterol 7.6, Sodium 433.6, Carbohydrate 27, Fiber 2.5, Sugar 0.4, Protein 6.7

SPICED HERB & ALMOND COUSCOUS



Spiced herb & almond couscous image

This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold

Provided by Jane Hornby

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Time 20m

Number Of Ingredients 9

red onion , halved and sliced
425ml hot chicken stock (from a cube is fine)
pinch saffron strands, optional
1 fat red chilli , sliced
500g couscous
2 x 20 packs coriander , leaves only
50g toasted whole almond
handful dates , roughly chopped (we used medjool dates)
juice ½ lemon

Steps:

  • Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
  • Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.

Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.37 milligram of sodium

COUSCOUS WITH GINGER, ORANGE, ALMOND & HERBS



Couscous With Ginger, Orange, Almond & Herbs image

Posted for the World Tour 2005 event. The source of the adapted recipe is an article in Fine Cooking.

Provided by PanNan

Categories     Australian

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 yellow onion, finely chopped (about 1/2 cup)
1 garlic clove, finely chopped
2 tablespoons fresh ginger, finely minced
1 cup orange juice, freshly squeezed from about 3 oranges, strained to remove pulp
1 tablespoon butter
9 ounces couscous (about 1-1/2 cups)
1 teaspoon kosher salt
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
1 orange, zest of
fresh ground black pepper

Steps:

  • Heat the oil over medium heat in a large saucepan with a tight lid. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 minutes. Stir in the garlic and ginger and cook for 2 more minutes. Add the orange juice and simmer until the liquid has nearly evaporated, about 10 minutes, stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil.
  • Remove from the heat, add the butter, couscous, and salt. Stir, and cover. Let stand for 15 minutes. Fluff the couscous with a fork. Stir in the almonds, herbs, and orange zest. Season with salt and pepper, if desired.

Nutrition Facts : Calories 441.1, Fat 16.9, SaturatedFat 3.4, Cholesterol 7.6, Sodium 617.6, Carbohydrate 61.1, Fiber 5.4, Sugar 6.4, Protein 11.8

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