Lemony Couscous With Mint Dill And Feta Recipes

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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

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS RECIPE - (4.1/5)



Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots Recipe - (4.1/5) image

Provided by DreiFromBK

Number Of Ingredients 14

1/3 cup red wine vinegar
2 tablespoons sugar
Salt and pepper
2 shallots, sliced thin
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
1 recipe Simple Israeli Couscous, cooled
4 ounces baby arugula, roughly chopped, about 4 cups
1 cup fresh mint leaves, torn
1/2 cup frozen peas, thawed
1/2 cup shelled pistachios, toasted and chopped
3 ounces feta cheese, crumbled, about 3/4 cup

Steps:

  • For efficiency, let the shallots pickle while you prepare the remaining ingredients. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until half the grains are golden brown. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Turn off heat and let stand, still covered for 3 minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad if desired. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!

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