CRANBERRY COUSCOUS
Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
CRANBERRY-COUSCOUS SALAD
Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
- In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.
Nutrition Facts : Calories 302, Carbohydrate 34 g, Fat 3, Fiber 3 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 218 mg
MUESLI CRANBERRY BREAKFAST COOKIES
These easy muesli breakfast cookies are great for on-the-go eating.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper, or spray with cooking spray.
- In large bowl, mix banana, peanut butter, maple syrup and vanilla. Stir in muesli, flaxseed and cinnamon. Stir in cranberries.
- Drop by heaping tablespoonsful 3 inches apart on cookie sheet. Dip back of spoon in water, and flatten dough slightly to form 2 1/2-inch round.
- Bake 14 to 16 minutes or until bottoms are golden brown. Cool completely on cookie sheet, about 15 minutes.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 16 g, TransFat 0 g
CRANBERRY COUSCOUS SALAD
From Northumberland, New York, Carol Miller sent the recipe for this satisfying salad with its interesting mix of good for you ingredients.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes., In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds.
Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
APRICOT-CRANBERRY ISRAELI COUSCOUS
Israeli couscous, also known as pearl couscous, is a bit chewy, a little bit nutty, and tastes nothing like traditional couscous. This has an appealing fruity flavor and is a tasty, satisfying side dish to just about any main course. We particularly enjoy it with fish.
Provided by lutzflcat
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
- Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
- Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 16.7 g, Cholesterol 8.6 mg, Fat 3.1 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 30.2 mg, Sugar 13.5 g
CRANBERRY-CURRY COUSCOUS
Curry powder adds bold flavor in this couscous recipe from Nirmala Narine's "In Nirmala's Kitchen." Serve with her Moroccan Chicken Tagine.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place couscous in a large bowl. In a large glass measuring cup, mix together hot stock, curry powder, preserved lemon, shallot, and olive oil. Pour over couscous and add cranberries. Cover and let stand 10 minutes. Uncover and fluff with a fork. Season with salt and pepper; drizzle with additional olive oil, if desired.
CRANBERRY BUTTERNUT SQUASH COUSCOUS
A great fall or winter dish! Serve at room temperature.
Provided by Amanda
Categories Butternut Squash Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.
- Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper.
- Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes.
- Bring water to a boil in a saucepan; add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; let cool for 10 minutes more.
- Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 82.2 g, Fat 9.8 g, Fiber 8.9 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 603.5 mg, Sugar 8.7 g
CRANBERRY COUSCOUS MUESLI
A copycat version of Wildtime Foods' muesli mix made here in Oregon. Please note that all the ingredient amounts are estimated and feel free to alter the proportions. Wildtime Foods uses apple juice-sweetened cranberries for their muesli mix but I substituted orange juice sweetened cranberries because that's what was on hand. Perfect for camping, traveling, the office...
Provided by COOKGIRl
Categories Breakfast
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- There are three ways to prepare muesli. Directions for one serving: #1. Place 1/2 cup of the mixture in a heatproof cereal bowl. Pour boiling water over it enough to completely saturate, stir, cover and set aside for 5 minutes.
- Or, #2. If you like it cold, just pour on milk, soy milk, rice milk, etc. and let it sit for 5 minutes to soften.
- Lastly, #3: Cook muesli by boiling 1 cup of water in a sauce pan; add 1/2 cup muesli; cook on medium heat 3-5 minutes. I *only* tested this recipe with Option #1.
- Remove lid, stir and add your favorite toppings: cream, soy milk, pinch of cinnamon, sprinkle of brown sugar, etc.
Nutrition Facts : Calories 231, Fat 10.9, SaturatedFat 1, Sodium 8.2, Carbohydrate 28, Fiber 5.9, Sugar 6.1, Protein 8.2
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