Lemony Couscous With Dried Cranberries And Pine Nuts Recipes

COUSCOUS WITH DRIED CRANBERRIES, PINE NUTS AND FRESH MINT

Steps:

• Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth. While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned. Wash and finely chop the mint leaves. When the couscous has finished cooking, drain any excess liquid. If more liquid is needed to cook the couscous, add water, a little at a time. Pour the couscous into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients. Serve immediately.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

LEMONY COUSCOUS WITH DRIED CRANBERRIES AND PINE NUTS

Steps:

• In a small saucepan, combine the broth, lemon juice and lemon zest. Bring to a boil. Add the olive oil, couscous, pine nuts, cranberries, and sea salt. Stir, cover, and remove from heat. Let stand 7-8 minutes. Add chopped fresh parsley (if using), fluff with a fork and serve.

COUSCOUS WITH PINE NUTS

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

LEMON COUSCOUS

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.

ISRAELI COUSCOUS AND CRANBERRY SALAD

Steps:

• Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
• Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
• Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
• Drain in a colander, but do not rinse. Leave to cool.
• Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
• Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
• Spritz with lemon juice and adjust with salt to taste.

CRANBERRY-NUT COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes., Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until serving.

COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS

Steps:

• Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Steps:

• Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
• Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.