Lemon Rosemary Couscous Recipes

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COUSCOUS WITH QUICK PRESERVED LEMON



Couscous with Quick Preserved Lemon image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 5

6 cups large pearl couscous
Water
2 cups roughly chopped cilantro leaves
4 lemons, sliced in 1/4-inch slices
Salt and freshly ground black pepper

Steps:

  • If the couscous is instant, follow the instructions on the packet.
  • For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss in preserved lemon and cilantro. Season with salt and pepper.
  • Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side. Turn over and salt the other. Stack on top of themselves and let sit for 20 minutes in a baking dish. Rinse gently with cold water and dice into 1/2-inch pieces.

LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

LEMON DILL COUSCOUS



Lemon Dill Couscous image

Mary Jo Welch adds a touch of lemon and a hint of dill to dress up her couscous with flavorful results! The Brandon, Manitoba cook enjoys serving this as a low-fat side to most any full-flavored meat entree.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 3

3/4 cup uncooked plain couscous
3-1/4 teaspoons lemon juice
1/4 to 1/2 teaspoon dill weed

Steps:

  • Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 249 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 53g carbohydrate (2g sugars, Fiber 3g fiber), Protein 10g protein.

LEMON COUSCOUS WITH BROCCOLI



Lemon Couscous with Broccoli image

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
4 cups fresh broccoli florets, cut into small pieces
1 cup uncooked whole wheat couscous
2 garlic cloves, minced
1-1/4 cups reduced-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1 tablespoon slivered almonds, toasted

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

Nutrition Facts : Calories 115 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

LEMON ROSEMARY COUSCOUS



lemon rosemary couscous image

this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats

Provided by leigh ann terry

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 box of plain near east couscous
3 cloves crushed garlic
1 shallot, finely chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 ounces fresh rosemary, left on the stem
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon, zest of

Steps:

  • bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
  • allow to gently boil uncovered for 2 to 3 minutes.
  • add couscous, cover and turn heat off.
  • allow to sit for 5 minutes.
  • remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

ROSEMARY COUSCOUS



Rosemary Couscous image

Provided by The Hearty Boys

Categories     side-dish

Time 30m

Yield 8 cups

Number Of Ingredients 6

6 tablespoons olive oil
6 rosemary sprigs leaves stripped, plus sprigs for garnish
4 cups Israeli couscous
8 cups chicken stock
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

COUSCOUS WITH HERBS AND LEMON



Couscous with Herbs and Lemon image

Categories     Citrus     Herb     Side     Picnic     Quick & Easy     Mint     Summer     Couscous     Parsley     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste

Steps:

  • Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
  • Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

HERBED COUSCOUS WITH LEMON



Herbed Couscous with Lemon image

Categories     Herb     Side     Vegetarian     Quick & Easy     Low Cal     Lemon     Vegan     Thyme     Couscous     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

3/4 cup water
1/4 teaspoon freshly grated lemon zest
a rounded 1/4 teaspoon dried thyme
1/2 cup couscous
1/4 cup packed freshly parsley leaves, minced
1 tablespoon olive oil
fresh lemon juice to taste

Steps:

  • In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.

LEMON ROSEMARY COUSCOUS



Lemon Rosemary Couscous image

A refreshing and light side dish. Perfect for any meal. It's just something I made up once, but it turned out wonderful.

Provided by HomemadeChef

Categories     Lemon

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup couscous
1 cup water
2 tablespoons extra virgin olive oil (or butter)
1 tablespoon rosemary
1/3 cup lemon juice (fresh)
salt, to taste
pepper, to taste

Steps:

  • Add all ingredients except cous cous to a sauce pan.
  • Bring to boil, stirring occassionally.
  • Allow to boil for 3 minutes.
  • Stir in cous cous and remove from heat.
  • Cover and let sit until tender, fluff with fork occassionally.
  • Serve with a lemon slice and enjoy.

Nutrition Facts : Calories 151.5, Fat 4.7, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 23.3, Fiber 1.5, Sugar 0.3, Protein 3.7

ROSEMARY CHICKEN COUSCOUS SALAD



Rosemary Chicken Couscous Salad image

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

Provided by Shayna

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 cups chicken broth
1 (10 ounce) box couscous
¾ cup olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
¼ cup chopped fresh rosemary leaves
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup chopped English cucumber
½ cup chopped sun-dried tomatoes
½ cup chopped pitted kalamata olives
½ cup crumbled feta cheese
⅓ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Steps:

  • Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
  • Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
  • Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g

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