Couscous With Walnuts And Dried Fruit Recipes

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RECIPE REDUX: COUSCOUS WITH DRIED FRUITS & NUTS



Recipe ReDux: Couscous With Dried Fruits & Nuts image

This will make 6 servings. The leftovers are great as a porridge for breakfast.

Provided by LydiaF

Categories     Side Dish

Number Of Ingredients 6

1 1/2 cups couscous
2 1/2 cups water or broth
1 cup dried fruit (dates, raisins, craisins, pineapple, papaya, etc)
1/2 cup nuts (chopped or whole (pistachios, pecans, walnuts, hazelnuts, etc))
salt and pepper to taste
parsley or cilantro for garnish

Steps:

  • Combine water and dried fruit in a medium sized saucepan and bring to a boil.
  • Stir in the couscous all at once, place a lid on the pan and remove from the heat.
  • Let stand until all the water is absorbed.
  • Fluff the couscous with a fork and add the nuts and parsley before serving.

DELICIOUS WALNUT COUSCOUS



Delicious Walnut Couscous image

This combines couscous with walnuts and vegetables, then punches up the flavor with a peppery blend. Really great vegetarian dish! I eat couscous a lot at college, so this is my quick, easy method for one person. Feel free to fiddle with the quantities and ingredients -- I just posted it here so I wouldn't forget it. I buy plain organic couscous and dried vegetables in bulk at my local health food store. I also use Frontier Organics "Pepperman" Seasoning Blend, to taste (contains salt, black pepper, chili pepper, garlic, and bell peppers). They wouldn't let me put it in the ingredients. :) Scrumptious!

Provided by A Messy Cook

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

boiling water
1/3 cup organic instant couscous (plain)
2 -3 tablespoons organic dried mixed vegetables (carrots, spinach, and tomatoes are all good)
1/4 cup chopped organic walnuts
seasoning

Steps:

  • Pour boiling water into glass measuring cup: I find that a little less than 1/3 cup works best for this amount of couscous, but I like it pretty dry. If you like your couscous moister, use a full 1/3 cup.
  • Immediately add couscous and veggies.
  • Cover measuring cup tightly (I use a folded paper towel and a small bowl which fits nicely inside the top of the cup to seal in the steam).
  • Let sit for 3-5 minutes.
  • Remove cover and stir in walnuts; season to taste, and eat it while it's hot! I just eat it right out of the measuring cup. :).

Nutrition Facts : Calories 191.3, Fat 19.1, SaturatedFat 1.8, Sodium 0.6, Carbohydrate 4, Fiber 2, Sugar 0.8, Protein 4.5

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

  • In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
  • Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
  • Transfer the couscous to an airtight container and store in the refrigerator.
  • Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT



Middle Eastern Couscous with Dried Fruit image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup raisins
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon coriander
1 1/2 cups packaged couscous
2 cups boiling water
3/4 teaspoon salt

Steps:

  • In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous With Nuts and Dried Fruit image

From Everyday Italian 2008 Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. You can serve this warm, cold or room temp - I preferred room temp.

Provided by lazy gourmet

Categories     Fruit

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricot, chopped
1/3 cup dried cherries, chopped
2 1/2 cups about 1 pound couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra virgin olive oil, if desired

Steps:

  • In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
  • Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
  • Transfer the couscous to an airtight container and store in the refrigerator.
  • Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

FRUITY COUSCOUS SALAD



Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories     Salad     Pasta Salad     Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

  • Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS



Couscous with pine nuts, coriander & raisins image

Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd

Provided by Good Food team

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

Time 10m

Number Of Ingredients 8

250g couscous
400ml hot vegetable stock
75g 2 ½ oz pine nuts
50g dried apricots , chopped
bunch coriander leaves
4-5 tbsp raisins
zest and juice 1 lemon
5 tbsp olive oil

Steps:

  • Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
  • Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

COUSCOUS WITH WALNUTS AND DRIED FRUIT



Couscous with Walnuts and Dried Fruit image

Categories     Salad     Sauce     Fruit     Walnut     Boil

Yield Serves 4; 3/4 cup per serving

Number Of Ingredients 14

1 1/4 cups water
3/4 cup uncooked whole-wheat couscous
Grated zest of 1 medium lime
3 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 medium garlic clove, minced
2 tablespoons olive oil (extra virgin preferred)
1 medium red bell pepper, diced
1 medium green onion, finely chopped
8 dried apricot halves, diced
3 tablespoons golden raisins
2 tablespoons snipped fresh cilantro
2 tablespoons chopped walnuts, dry-roasted
1/8 teaspoon pepper

Steps:

  • In a medium saucepan, bring the water just to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 minutes. Lightly fluff with a fork
  • Meanwhile, in a medium bowl, whisk together the lime zest, lime juice, cumin, and garlic. Whisk in the oil.
  • Add the couscous, tossing gently. Add the remaining ingredients, tossing gently. Serve at room temperature.
  • Nutrition Information
  • (Per serving)
  • Calories: 298
  • Total fat: 10.0g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 3.0g
  • Monounsaturated: 5.5g
  • Cholesterol: 0mg
  • Sodium: 8mg
  • Carbohydrates: 49g
  • Fiber: 7g
  • Sugars: 10g
  • Protein: 8g
  • Calcium: 37mg
  • Potassium: 315mg
  • Dietary Exchanges
  • 2 starch
  • 1 fruit
  • 1 1/2 fat

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