Lime Couscous With Mint Recipes
MINTED COUSCOUS
This easy, healthy side dish is ready in just 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1 cup water to a boil. Remove from heat. Stir in couscous; season with salt and pepper. Cover and, off heat, let steam in the pan, 5 minutes.
- Add scallions, mint, oil, and lime juice; fluff couscous with a fork.
Nutrition Facts : Calories 203 g, Fat 4 g, Fiber 3 g, Protein 6 g
MINTED COUSCOUS
Steps:
- In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.
LEMON & CORIANDER COUSCOUS
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
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
PEA AND MINT COUSCOUS
Categories Herb Pasta Side Vegetarian Quick & Easy Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 6
Steps:
- In a small saucepan bring water to a boil with salt. Add peas and return water to a boil. Stir in couscous and cover pan. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and stir in mint, lemon juice, and salt and pepper to taste.
MOROCCAN LEMON MINT COUSCOUS
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
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 MINT AND LEMON
This is a very simple recipe, and so very light and flavorful, that everyone can enjoy , the flavor of mint is so light and refreshing in this dish!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 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 for 10 minutes.
- Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.
MINTED MEDITERRANEAN COUSCOUS SALAD
Categories Salad Olive Feta Mint Bell Pepper Summer Couscous Lettuce Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
- Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
- Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.
MINT TEA COUSCOUS
Whip up this quick and easy Moroccan inspired side dish in just 15 minutes - perfect with lamb, chicken or halloumi
Provided by Miriam Nice
Time 15m
Number Of Ingredients 4
Steps:
- Put the mint and lemon zest in a saucepan (reserve some small leaves for later) and cover with 600ml water. Bring to the boil, then add the couscous, cover and take off the heat.
- Leave to stand for 5-10 mins until the couscous has absorbed all the liquid. Remove and discard the lemon zest and cooked mint. Top the couscous with the spring onions and reserved mint leaves, and serve.
Nutrition Facts : Calories 246 calories, Fat 1 grams fat, Carbohydrate 50 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT
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
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.
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