Crimson Couscous Recipes

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CRIMSON COUSCOUS



Crimson Couscous image

Couscous will soak up the color and flavor of whatever liquid you cook it in; water infused with a red beet will impart a deep blush.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

1/2 cup peeled, diced (1/4 inch) beet (about 1 medium beet)
1/2 teaspoon coarse salt, plus more for seasoning
1/2 tablespoon unsalted butter
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 cup couscous
1/4 cup dried apricots, cut into 1/4-inch dice
2 tablespoons dried currants
1 teaspoon finely grated orange zest
2 tablespoons freshly squeezed orange juice
Freshly ground pepper

Steps:

  • Bring 3/4 cup water, diced beet, and salt to a boil in a medium saucepan. Reduce heat; simmer beet, covered, until tender, about 15 minutes.
  • Reserve 1/2 cup cooking liquid; drain beet. (If you have less than 1/2 cup liquid, add water to fill.) Return beet and liquid to pan. Add butter, coriander, and cumin; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
  • Fluff couscous with a fork. Stir in apricots, currants, zest, and orange juice. Season with salt and pepper.

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

  • Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
  • Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

HOW TO COOK COUSCOUS



How to Cook Couscous image

Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.

Provided by Suzy Karadsheh

Categories     Side

Number Of Ingredients 9

1 cup low-sodium broth or water
Extra virgin olive oil
Kosher Salt
1 cup dry instant couscous (I used this couscous)
To Flavor (optional)
Pinch of cumin (or spice of your choice)
1 to 2 garlic clove (minced and sauteed in extra virgin olive oil)
2 green onions (chopped)
Fresh herbs to your liking (I used parsley and dill)

Steps:

  • In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
  • Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
  • Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
  • Uncover and fluff with a fork.
  • You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving

CRIMSON COUSCOUS



Crimson Couscous image

Categories     Beet     Simmer     Boil

Yield serves 2

Number Of Ingredients 11

1/2 cup peeled, diced (1/4 inch) beet (about 1 medium beet)
1/2 teaspoon coarse salt, plus more for seasoning
1/2 tablespoon unsalted butter
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 cup couscous
1/4 cup dried apricots, cut into 1/4-inch dice
2 tablespoons dried currants
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Freshly ground pepper

Steps:

  • Bring 3/4 cup water, the diced beet, and the salt to a boil in a medium saucepan. Reduce heat; simmer the beet, covered, until tender, about 15 minutes. Reserve 1/2 cup cooking liquid; drain the beet. (If you have less than 1/2 cup liquid, add water to fill.)
  • Return the beet and liquid to the pan. Add the butter, coriander, and cumin; bring to a boil. Stir in the couscous; cover, and remove from heat. Let stand until liquid is absorbed, about 5 minutes.
  • Fluff the couscous with a fork. Stir in the apricots, currants, zest, and orange juice. Season with salt and pepper.

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