Mint Couscous With Raisins And Almonds Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Place the raisins in a small bowl and add enough boiling water to cover them. Let the raisins sit in the water until they plump and soften, about 5 to 7 minutes. 2 Bring the chicken broth to a boil in a large saucepan and add the olive oil, salt, and pepper. 3 Stir in the couscous, making sure that all of it is wet. Cover and set the saucepan aside in a warm place until the couscous is tender, 15 to 20 minutes. 4 Stir in the raisins, toasted almonds or pine nuts, and parsley. Drizzle the extra-virgin olive oil over the top.

MINT COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• In a saucepan, add water and tea bags, steep for 10 minutes.
• Remove tea bags; add olive oil, salt and combine until mixed.
• In a large bowl, place couscous and cover with mint tea mixture.
• Cover and let stand about 20 minutes.
• Remove cover and fluff with a fork; add raisins, almonds and fresh mint. Toss well before serving.

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

ISRAELI COUSCOUS WITH RAISINS

Steps:

• Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

SWEET AND NUTTY MOROCCAN COUSCOUS

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

COUSCOUS WITH GOLDEN RAISINS

Steps:

• Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.
• Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.

ISRAELI COUSCOUS WITH MINT AND LEMON

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.

COUSCOUS WITH DATES, RAISINS, AND ALMONDS

Steps:

• In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
• In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
• Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.

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.

SPICED COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

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.