JEWELED COUSCOUS RECIPE WITH POMEGRANATE AND LENTILS
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
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
JEWELED COUSCOUS
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
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
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
JEWELLED COUSCOUS
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.
JEWELLED COUSCOUS
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
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
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