LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
COUSCOUS WITH PRESERVED LEMONS
This zesty Moroccan side dish of couscous with preserved lemons will add instant flavour to any meal. Serving with grilled lamb chops or fried halloumi to transform this side into an easy dinner.
Provided by delicious. magazine
Categories Cauliflower recipes
Time 20m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Put the stock and chickpeas into a pan. Simmer for 2 minutes.
- Put the couscous in a large dish, then pour over the stock and chickpeas. Stir, cover with cling film and set aside for 5 minutes. Uncover and fluff with a fork.
- Add the lemon zest and juice, extra-virgin olive oil, lemons, pine nuts and parsley. Season.
Nutrition Facts : Calories 299kcals, Fat 14g (1.2g saturated), Protein 7.8g, Carbohydrate 31g (1.1g sugars), Fiber 2.9g
COUSCOUS-PARSLEY SALAD WITH PRESERVED LEMON
Provided by Food Network
Time 1h15m
Yield 8 appetizer servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
- To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.
- Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months.
- Yield: 1 quart
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS
One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.
Provided by bluemoon downunder
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.
- Preheat the oven to 180ºC.
- Remove the chicken from the marinade and reserve the marinade.
- Place the chicken and the preserved lemon in a roasting pan.
- Roast in a preheated oven for 20 minutes, or until cooked through.
- Transfer the chicken and lemon to serving plate.
- Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
- Cook, stirring, for 5 minutes or until the sauce thickens.
- Remove from the heat.
- Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
- Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
- Add the remaining stock and bring to the boil.
- Remove from the heat.
- Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
- Use a fork to separate the grains.
- Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
- Remove from the heat.
- Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.
Nutrition Facts : Calories 312.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 76.9, Sodium 206.1, Carbohydrate 30.8, Fiber 2.6, Sugar 10.1, Protein 30.5
LEMON COUSCOUS
This recipe goes with fish entrees, has a delicious lemon zip and is easy to make! From Cooking Light.
Provided by CaliforniaJan
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.
LEMONY COUSCOUS WITH SPINACH
Spinach provides a simple addition to a no-fuss couscous side dish that's ready in 30 minutes. Perfect if you love Middle Eastern cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in broth. Heat to boiling. Stir in couscous, spinach, lemon peel and pepper. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g
ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE
Provided by Itamar Srulovich
Categories Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Dinner Lunch Goat Cheese Mint Pea Healthy Couscous Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2 as a main or 4 as a side dish
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2-3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
- Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
- Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS
Moroccan cooking makes great use of humble vegetables, like in this veggie stew from John Torode
Provided by John Torode
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
- Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
- In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.
Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 28 grams sugar, Fiber 11 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON
While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
- Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams
LEMON & CORIANDER COUSCOUS
Impress your friends with this zesty couscous side salad
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
- Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.
Nutrition Facts : Calories 367 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON
Categories Citrus Nut Pasta Vegetable Side Roast Vegetarian Wedding Rosh Hashanah/Yom Kippur Dinner Lemon Raisin Pine Nut Squash Butternut Squash Healthy Couscous Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F.
- Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
- Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
- Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
- Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
- Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
- To adapt this recipe to serve 50:
- 4 to 5 preserved lemons
- 5 lb. butternut squash, peeled and seeded
- 3/4 to 1 cup olive oil
- 3 cups chopped onion
- 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
- 4 (3-inch) cinnamon sticks
- 3 cups chopped fresh flat-leaf parsley
- 2 cups pine nuts, toasted
- 2 cups golden raisins
- 1 teaspoon ground cinnamon
- Preheat oven to 475°F.
- Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
- Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
- Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
- Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.
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