Jewelled Couscous Recipes

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JEWELED COUSCOUS RECIPE WITH POMEGRANATE AND LENTILS



Jeweled Couscous Recipe with Pomegranate and Lentils image

Easy, flavor-packed jeweled couscous recipe with pomegranate, lentils, mushrooms, nuts and raisins! A gorgeous little Mediterranean feast in one dish!

Provided by The Mediterranean Dish

Categories     Side dish

Time 55m

Number Of Ingredients 26

1 cup puy lentils
Water
Salt
1 2/3 cup vegetable broth
2 cups instant couscous like this one
1/2 tsp turmeric spice
Olive oil
8 oz mushrooms, cleaned and sliced (I used baby bella mushrooms, but white button mushrooms would work)
1 small red onion, chopped
3 garlic cloves, chopped
1 1/2 tsp ground cinnamon
1 tsp sweet paprika
1/2 tsp ground green cardamom
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 tbsp pomegranate molasses
Juice of 1/2 lemon
1 bunch fresh parsley, stems removed, chopped
1 bunch fresh mint (about 30 mint leaves), stems removed, chopped
5-6 scallions, tops trimmed, chopped (both white and green parts)
Seeds (arils) of 1 large pomegranate, more for garnish
10 Medjool dates, pitted, chopped (figs or dried apricots would work here as well)
1 cup gold raisins
1/2 cup EACH shelled chopped pistachios, chopped walnuts, toasted pine nuts, more for
garnish

Steps:

  • Wash the lentils under cold running water. Drain.
  • Place the lentils in a saucepan and add 3 cups of water. Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water). Add a pinch of salt and remove from heat.
  • While the lentils are cooking, make the couscous. In a saucepan, bring the vegetable broth to a boil. Remove from heat then stir in couscous, turmeric, pinch of salt, 1/2 tbsp olive oil. Cover and let sit 5 minutes to finish cooking. Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable broth.
  • In a large cast iron skillet like this one, heat 2 tbsp olive oil. Add the mushrooms. Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color. Reduce heat to medium-high, and stir the onions and garlic and cook a couple more minutes.
  • In the same skillet, add in the cooked lentils and couscous. Add salt, cinnamon, paprika, cardamom, coriander, and black pepper. Mix the pomegranate molasses and lemon juice with 1 tbsp olive oil, and add the liquid to the skillet with the couscous and lentil mixture. Toss to combine. Cook on medium, stirring regularly until warmed through.
  • Remove from the heat and add the remaining ingredients. You can transfer to a larger mixing bowl, and using a large wooden spoon, mix to combine. Transfer the couscous to a serving platter and garnish with more pomegranate seeds and nuts.

Nutrition Facts : Calories 853 calories, Sugar 48.9 g, Sodium 625.3 mg, Fat 25.8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 141.9 g, Fiber 15.5 g, Protein 23.6 g, Cholesterol 0 mg

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS



Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

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.

JEWELED COUSCOUS



Jeweled Couscous image

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

Provided by Mirj2338

Categories     Grains

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups vegetable stock
12 ounces uncooked couscous
1 lemon, grated rind only
4 tablespoons extra virgin olive oil
2 ounces toasted sliced almonds
3 ounces dried apricots, chopped
2 ounces sultanas or 2 ounces golden raisins
3 tablespoons chopped fresh parsley
salt & freshly ground black pepper

Steps:

  • Boil stock in a saucepan.
  • Pour in the couscous in a thin stream and stir in lemon rind.
  • Cover the pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
  • Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
  • Season.
  • Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with plastic wrap and reheat in a microwave oven.

Nutrition Facts : Calories 627.1, Fat 21.8, SaturatedFat 2.6, Sodium 15.3, Carbohydrate 97, Fiber 9.5, Sugar 21.1, Protein 15.6

JEWELLED COUSCOUS



Jewelled couscous image

Serve your grain with cucumber, apricot, peppers, olives and tomatoes then drizzle with lemon-infused oil for a mellow finish

Provided by Good Food team

Categories     Dinner, Side dish

Time 12m

Number Of Ingredients 9

400g couscous
2 tbsp lemon-infused oil
500g soft dried apricot , chopped
1 cucumber , deseeded and chopped
1 large yellow pepper , deseeded and chopped
140g pitted black olive , chopped
140g sundried tomato , chopped
small bunch parsley , chopped
12 cherry tomatoes , halved

Steps:

  • Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
  • Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
  • Gently stir through the remaining ingredients and serve.

Nutrition Facts : Calories 249 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

JEWELLED COUSCOUS



Jewelled Couscous image

Goes with just about anything

Provided by roobarb100

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Place the couscous in a large bowl with the dried fruit, chilli, orange and lemon zest and ground spice.
  • Combine orange and lemon juice in a jug with vinegar, oils and enough boiling water to make up 1 cup (250ml), stirring well. Pour over couscous, then season. Cover bowl with plastic wrap, sealing the edges, then leave for 5 minutes. As the couscous soaks up the hot liquid, it will soak up all the strong aromatic flavours. Remove the wrap and fluff up couscous with a fork to separate the grains.
  • Add the nuts, sesame seeds, spring onion, cucumber, herbs and rocket, then stir with a fork to combine. Check seasoning, then add more olive oil, lemon juice or salt and pepper, if necessary.
  • * Dried sour cherries are available from gourmet food shops.

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