COUSCOUS WITH PINE NUTS AND CURRANTS
This side dish is super easy to make yet seems sophisticated. I created this recipe in an attempt to duplicate a delicious couscous Whole Foods had in their prepared foods section. I used a Food Network recipe to adapt from and made it healthier and vegetarian (also vegan!) by using whole wheat couscous, vegetable broth, and Earth Balance vegan butter. Original Recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/moroccan-couscous-recipe/index.html
Provided by thesinglebite
Categories Grains
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan. Add chopped shallot and simmer for about 2-3 minutes, stirring a few times.
- Add vegetable broth and bring to boil. Once boiling remove from heat and add couscous. Give it a quick stir and cover. Let it sit covered for 10 minutes.
- While it's sitting toast pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes, until the nuts are fragrant. Shake the pan around a few times too.
- Lastly, add the pine nuts and currants to the couscous and stir to combine everything.
- * TIP - You can buy the pine nuts and currants in the bulk section of Whole Foods or some supermarkets so that way you don't have to get more than need.
COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS
Steps:
- In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom
COUSCOUS WITH PINE NUTS AND MINT
Steps:
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS
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
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 PINE NUTS AND CURRANTS
Provided by Amaryll Schwertner
Categories Herb Side Low Fat Vegetarian Quick & Easy Currant Dried Fruit Pine Nut Cucumber Chickpea Healthy Couscous Self San Francisco California Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.
COUSCOUS PRIMAVERA
This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.
Provided by Chef John
Categories Side Dish Vegetables Green Peas
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
- Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
- Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.
Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g
MINTED COUSCOUS WITH CURRANTS AND PINE NUTS
Categories Fruit Herb Nut Pasta Side Quick & Easy Currant Dried Fruit Mint Pine Nut Fall Couscous Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.
SPICED PEARL COUSCOUS WITH PINE NUTS
This side dish is great for entertaining, as you can prepare the topping ahead of time, and the couscous only takes only minutes. Try adding 1 cup drained and rinsed garbanzo beans to boost the protein! -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add couscous; cook and stir 2-3 minutes or until couscous is lightly browned., Add water, salt, cinnamon, curry powder, cumin and coriander; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until liquid is absorbed and couscous is tender. Stir in currants, cilantro, mint and lemon zest; let stand 5 minutes Fluff with a fork. Sprinkle with toasted pine nuts. If desired, serve with lemon wedges.
Nutrition Facts :
COUSCOUS WITH CURRY, CRANBERRIES AND TOASTED PINE NUTS
This dish is bursting with flavour and on your table in less than 20 minutes. It's very fresh, filling and good for you!
Provided by trishypie
Categories Curries
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a non-stick skillet, lightly toast pine nuts until golden brown, set aside.
- In a bowl or pot with lid, put couscous, cranberries, curry, salt, pepper, olive oil and lemon juice. Pour boiling water over top and give it a stir, then cover for about 5 minutes.
- Uncover dish and fluff with a fork. Add green onions, cilantro and pine nuts and mix. Serve immediately. Enjoy!
Nutrition Facts : Calories 373.1, Fat 24.5, SaturatedFat 2.2, Sodium 589.8, Carbohydrate 33.7, Fiber 4.4, Sugar 2.2, Protein 8.2
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MOROCCAN COUSCOUS WITH CURRANTS AND PINE NUTS - POSH …
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5/5 (6)Category Side DishCuisine Mediterranean, Middle EastCalories 250 per serving
- In a large pot, add broth, butter, cumin, coriander, salt, turmeric, cinnamon, ancho chili pepper, smoked paprika and bring to a boil.
- Once boiling, turn off the heat and add the couscous. Cover the pot and let it stand for 5 minutes or read the cooking instructions on the product packaging.
- While that is sitting, toast the pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 2 minutes, be sure to keep shaking the pan to prevent them from burning.
- Transfer the couscous to a large bowl. Add the pine nuts and currants to the couscous and stir to combine everything. Season with additional salt and/or black pepper if needed.
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