GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS
Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices
Provided by Cassie Best
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
- Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
- Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
- Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
COUSCOUS WITH APRICOTS
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
APRICOT COUSCOUS
Provided by Tyler Florence
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
GOLDEN COUSCOUS
Provided by Bruce Aidells
Categories Onion Side Quick & Easy Almond Summer Couscous Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Melt butter in heavy large saucepan over medium heat. Add onions; sauté until tender and light golden, about 8 minutes. Add turmeric and cumin; stir 1 minute. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.
COUSCOUS WITH APRICOTS
Categories Fruit Side Vegetarian Quick & Easy Ramadan Apricot Healthy Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.
- Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.
- Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper to taste
COUSCOUS WITH APRICOTS
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 7m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Cut up apricots coarsely and combine with water. Follow package directions for proper amount of water.
- Add lemon juice and butter, stir and cover. Bring water to boil.
- When water boils stir in couscous and continue stirring until water boils again.
- Remove pot from heat, cover and allow to sit 2 or 3 minutes, until water is completely absorbed and couscous is tender.
CURRIED APRICOT COUSCOUS
As a single working mom, my time is precious, but this dish is so quick, colorful and easy, and it tastes a lot like one I tried in Israel.-Jessica Grettie, Deerfield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, saute onion in butter. Stir in the broth, apricots and curry powder. Bring to a boil. Stir in couscous. , Cover and remove from the heat; let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 268 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 365mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
APRICOT COUSCOUS
Make and share this Apricot Couscous recipe from Food.com.
Provided by momaphet
Categories Grains
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan add 1 TBL extra-virgin olive oil, when it is hot add the red onion, almonds and apricots and saute gently over low heat until translucent and slightly fragrant.
- Add the couscous then dump in the warm chicken broth. Stir with a fork to combine. Add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork again.
- Coarsely chop the green onions, mint and cilantro; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.
GOLDEN COUSCOUS
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat one tablespooon of the oil in a skillet, add the pepper and onion and saute over medium heat until golden. Stir in the corn and cook briefly for a few minutes. Season to taste with salt and pepper and set side.
- Bring the chicken stock to a boil in a saucepan, stir in the turmeric and cumin and add 2 tablespoons of olive oil. Stir in the couscous, remove from heat, cover and let stand for 5 minutes.
- Fluff the couscous with a fork and fold in the pepper and corn mixture. Fluff again and serve warm or at room temperature.
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