Fruity Couscous Recipes

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

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.

FRUITY COUSCOUS

Fruity Couscous image

Provided by Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 cup couscous steeped in 1 1/4 cups boiling water for 15 minutes
1/3 cup currants or raisins soaked in 2 tablespoons rum
2 teaspoons sugar
Salt and freshly ground black pepper
1/2 cup chopped walnuts, pecans or sliced almonds
Sour cream or plain yogurt for garnish

Steps:

Heat butter in skillet; break clumps of couscous with your fingers. Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt.

FRUITY COUSCOUS

Fruity Couscous image

Make and share this Fruity Couscous recipe from Food.com.

Provided by English_Rose

Categories Moroccan

Time 7m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

9 ounces couscous
14 fluid ounces hot vegetable broth
2 1/2 ounces pine nuts
2 ounces dried apricots, chopped
2 ounces cilantro leaves
4 -5 tablespoons raisins
1 lemon, zest and juice
5 tablespoons olive oil

Steps:

Put the couscous into a medium sized bowl, pour over the broth, cover with plastic wrap and leave to stand for 5 minutes 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. Serve.

Nutrition Facts : Calories 232.6, Fat 11.9, SaturatedFat 1.3, Sodium 6.6, Carbohydrate 28.3, Fiber 2.4, Sugar 6, Protein 4.7

FRUITY COUSCOUS

Fruity Couscous image

Another find from the back of weight watchers magazine that was served at my housewarming party. 5 points per cup.

Provided by Carianne

Categories Vegan

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup orange juice
2/3 cup currants
2/3 cup diced dried apricot
1 small onion, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon salt
2 1/3 cups water
2 cups vegetable broth or 2 cups chicken broth
2 1/3 cups couscous
1/3 cup diced fresh cilantro
2 large scallions, thinly sliced

Steps:

In a bowl combine first 6 ingredients and 1/2 teaspoon of salt and set aside.
Bring the water, broth, and remaining salt to a boil, stir in couscous, cover, and remove from heat.
Let stand 5 minutes (until all liquid is absorbed).
Transfer couscous to a large bowl to cool.
When cool, add fruit and juice mixture, cilantro, and top with scallions.

Nutrition Facts : Calories 295.9, Fat 3.9, SaturatedFat 0.5, Sodium 301, Carbohydrate 58.5, Fiber 4.5, Sugar 16.4, Protein 7.7

LAMB CHOPS WITH FRUITY COUSCOUS & MINT

Lamb chops with fruity couscous & mint image

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Provided by Jennifer Joyce

Time 16m

Number Of Ingredients 10

Ingredients

4 lamb chops or leg steaks, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts , toasted
8 dates , stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped

Steps:

Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Nutrition Facts : Calories 635 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Protein 35 grams protein, Sodium 0.23 milligram of sodium

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