LEMON PEARL COUSCOUS WITH DATES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the couscous and cook, stirring, until toasted, 3 to 5 minutes. Add the chicken broth, bay leaves, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring. Reduce the heat to low; cover and cook until the liquid is absorbed and the couscous is tender, about 10 minutes. Discard the bay leaves.
- Add the dates, scallions, parsley, dill and lemon zest to the pot and stir; season with salt and pepper. Transfer to a serving bowl. Drizzle with olive oil and top with pomegranate seeds.
LEMONY COUSCOUS AND PECAN DRESSING
Provided by Melissa Clark
Categories side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Spread pecans on a baking pan in one layer and toast until fragrant, about 10 minutes. Let cool and chop coarsely. Turn the oven to 350 degrees.
- Meanwhile, in a large bowl, mix the couscous with 2 1/2 cups boiling water and 1/4 teaspoon sea salt. Cover and let stand 5 minutes. Stir in 3 tablespoons olive oil and fluff with a fork.
- Stir the lemon zest, lemon juice, scallions, garlic, red pepper and remaining teaspoon salt together in a bowl and let stand for 2 minutes. Add the remaining 1/2 cup olive oil.
- Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.
- Lightly beat the eggs and mix well with the couscous mixture. Spoon into a 2-quart gratin dish and bake for 35 to 40 minutes, until golden brown.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 26 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 246 milligrams, Sugar 1 gram, TransFat 0 grams
TUSCAN COUSCOUS WITH LEMON BASIL DRESSING
Dinner ready in 20 minutes! Enjoy this lemon- basil dressed Italian pasta salad recipe made using couscous, vegetables and Progresso® cannellini beans.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 15
Steps:
- In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
- Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
- In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
- Just before serving, add tomatoes; toss gently. Serve warm.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 1 g, TransFat 0 g
LEMON DILL COUSCOUS
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
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
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
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
LEMONY COUSCOUS
Inspired by Sackville Girl's recipe for Lemon Couscous, but different enough to post another recipe. I've allowed for standing time in the cooking time. Omit the butter and add additonal oil for a vegan dish.
Provided by JustJanS
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan over medium heat.
- Add the onion and cook until just softened, not coloured.
- Add the green pepper and saute until it turns a bright green.
- Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
- Remove from heat.
- Pour over the boiling water and stir again.
- Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
- Add the butter and stir over a very low heat for a further 2-3 minutes.
- Stir through the lemon thyme and serve at once.
LEMON COUSCOUS WITH PEAS AND CARROTS
Categories Vegetable Side Lemon Pea Carrot Spring Couscous Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring broth and 1/4 cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel and butter; stir until melted and smooth. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Season with salt and pepper; serve.
LEMONY COUSCOUS WITH SPINACH
Spinach provides a simple addition to a no-fuss couscous side dish that's ready in 30 minutes. Perfect if you love Middle Eastern cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in broth. Heat to boiling. Stir in couscous, spinach, lemon peel and pepper. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g
COUSCOUS WITH HERBS AND LEMON
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
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.
LEMON THYME COUSCOUS
I love this as a simple side dish to so many things. You could also use it as a base for a salad, and add some roasted vegetables to round it out.
Provided by Sackville
Categories Potluck
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the couscous in a heatproof dish.
- Add the thyme, bouillon powder, most of the lemon zest and juice.
- Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
- Fluff with a fork and stir in the parsley and olive oil.
- Season to taste, garnish with the remaining lemon zest and serve.
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