Lemon Soup With Mint And Couscous Recipes

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PORTUGUESE CHICKEN, LEMON AND MINT SOUP



Portuguese Chicken, Lemon and Mint Soup image

Provided by Emeril Lagasse

Time 2h

Yield 6 servings

Number Of Ingredients 12

2 wide strips lemon zest
4 sprigs mint, plus 1/4 cup chopped mint
1 stalk celery, roughly chopped
1 onion, roughly chopped
3 cloves garlic, crushed
4 sprigs parsley
1/4 teaspoon red pepper flakes, or to taste
4 quarts water or low-sodium chicken broth (or a combination)
1/4 cup white rice
Juice of 1/2 lemon (2 tablespoons) Kosher salt
Cayenne pepper
1 4-to-5-pound chicken, cut into pieces

Steps:

  • Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.
  • Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.
  • When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.

CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT



Citrus-Infused Israeli Couscous with Mint image

Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, finely chopped
1 cup Israeli couscous
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons chopped fresh mint
Salt and freshly ground black pepper

Steps:

  • In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
  • Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.

MOROCCAN LEMON MINT COUSCOUS



Moroccan Lemon Mint Couscous image

This classic Moroccan side dish couscous recipe is given a bit of crunch with some chopped toasted pecans. From Linda Larsen,Your Guide to Busy Cooks, @about.com

Provided by Nana Lee

Categories     Grains

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 ounces instant couscous
2 tablespoons lemon juice (or to taste)
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup finely chopped of fresh mint
1/3 cup chopped pecans, toasted if desired

Steps:

  • Prepare couscous according to package directions.
  • When done, fluff couscous with fork and add remaining ingredients.
  • Stir very gently with a fork and serve.

Nutrition Facts : Calories 212, Fat 11.3, SaturatedFat 1.4, Sodium 198, Carbohydrate 23.8, Fiber 2.3, Sugar 0.4, Protein 4.3

ASPARAGUS, LEMON, AND MINT SOUP



Asparagus, Lemon, and Mint Soup image

This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!

Provided by fromgardentosoupbowl.com

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1 tablespoon olive oil
1 shallot, chopped
1 tablespoon chopped fresh mint
sea salt and freshly ground black pepper to taste
2 cups chicken stock, or more if needed
1 teaspoon lemon zest
1 hard-boiled egg, chopped

Steps:

  • Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
  • Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
  • Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
  • Blend soup using a hand blender or a food processor until smooth.
  • Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g

RED PEPPER, LEMON AND MINT COUSCOUS



Red Pepper, Lemon and Mint Couscous image

This was included as part of a salmon recipe on www.channel4.com. Much as I love salmon, I didn't care for this particular recipe. However, I did love the couscous! This is very good served with chicken. To save preparation time, use the roasted red peppers that come in a jar.

Provided by Irmgard

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 roasted red peppers, diced
350 ml chicken stock
275 g couscous
2 tablespoons extra virgin olive oil
15 g butter
1 lemon (Use all of the zest and the juice from half)
2 tablespoons of fresh mint, chopped

Steps:

  • Bring the chicken stock to a boil in a medium pan.
  • Stir in the couscous, cover and remove from the heat.
  • Leave for 5 minutes, then uncover and fluff up with a fork.
  • Add the oil and butter and stir over low heat until heated through.
  • Then stir in the red peppers, lemon zest and juice, chopped mint and salt and pepper to taste.

Nutrition Facts : Calories 383.5, Fat 11.4, SaturatedFat 3.2, Cholesterol 10.7, Sodium 157.1, Carbohydrate 59.5, Fiber 4.9, Sugar 1.4, Protein 11.5

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

ISRAELI COUSCOUS WITH MINT AND LEMON



Israeli Couscous with Mint and Lemon image

A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

1 1/2 teaspoons coarse salt, plus more for pasta water
8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo)
5 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup fresh mint leaves, thinly sliced
5 scallions, thinly sliced diagonally
1/3 cup golden raisins
3 tablespoons very thinly sliced lemon zest (2 to 3 strips)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
Freshly ground pepper, to taste
1/8 teaspoon red-pepper flakes

Steps:

  • Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
  • Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.

GRILLED MERGUEZ AND ONIONS WITH MINT-LEMON COUSCOUS



Grilled Merguez and Onions With Mint-Lemon Couscous image

In this summery salad, spicy merguez are grilled until seared, then served over a mound of couscous and vegetables that have been seasoned with herbs, cumin and plenty of lemon. Red onions wedges, grilled on one side only, are charred and caramelized in some parts while staying crisp and pungent in others. If you can't get merguez (which are traditional North African sausages made from lamb, beef or a combination of both), you can substitute any other spicy sausages. Choose something with a bite to contrast with the juicy sweetness of fresh tomatoes and cucumbers. Note that those without grill access can easily use the broiler here.

Provided by Melissa Clark

Categories     weekday, grains and rice, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 1/4 cups boiling water
2 cups couscous (regular or whole wheat)
1 1/2 teaspoons salt, plus more as needed
2 lemons
2 teaspoons ground cumin
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more as needed
1/2 cup thinly sliced radishes
1 red onion, peeled and cut into 1 1/2-inch wedges
8 ounces merguez (lamb or beef)
1 cup halved cherry tomatoes
1 cup roughly chopped mint leaves, plus more for garnish
1 cup roughly chopped parsley leaves and stems, plus more for garnish
1/2 cup thinly sliced cucumber
1/4 cup toasted pine nuts or slivered almonds

Steps:

  • Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.
  • Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.
  • Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.
  • Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.
  • Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.
  • When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.
  • To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.

LEMON & CORIANDER COUSCOUS



Lemon & coriander couscous image

Impress your friends with this zesty couscous side salad

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 5

250g couscous
grated zest of a lemon
2 x 20g packs fresh coriander
4 tbsp raisins
4 tbsp toasted pine nuts

Steps:

  • Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
  • Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

Nutrition Facts : Calories 367 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium

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.

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