Cranberry Orange Pearl Couscous Recipes

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'

Steps:

• In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
• Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
• Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
• Add the fruit mixture to the couscous and stir together.
• Top with the final teaspoon of olive oil and salt and pepper to taste.

CRANBERRY ORANGE ISRAELI COUSCOUS

Steps:

• Place the chopped pecans (or walnuts) in a dry skillet on medium heat. Cook, stirring occasionally, until you can begin to smell them. Keep an eye on the nuts while they toast, so you don't burn them! This step usually only takes 3-4 minutes (to save time, toast pecans while couscous is cooking). Remove the pecans from the skillet, set aside and let them cool.
• Bring a large pot of water to a boil. Add couscous, and let it cook for 8 minutes, stirring occasionally. Once finished cooking, pour couscous into a colander; let it drain. Place couscous into a large bowl. Add the green onions and cranberries.
• Mix together the ingredients for the orange herb vinaigrette in a small container. I used a measuring cup, and simply blended the vinaigrette with a fork, until fully combined. Once combined, pour dressing over warm couscous, green onions and cranberries. Add the dressing while the couscous is still warm, because it will absorb more of the dressing. Stir, to blend the salad.
• Add the chopped pecans or walnuts, and stir to combine. Once all ingredients for couscous are blended, cover the salad, and let it chill in the refrigerator. This salad is at it's very best, flavor-wise, after it has time to chill, and the flavors have developed. When ready to serve, give it a quick stir (to "fluff it up"), then enjoy this amazing tasting side dish or salad!

ISRAELI COUSCOUS AND CRANBERRY SALAD

Steps:

• Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
• Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
• Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
• Drain in a colander, but do not rinse. Leave to cool.
• Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
• Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
• Spritz with lemon juice and adjust with salt to taste.