MORNING COUSCOUS WITH ORANGES AND DATES
This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.
Provided by Martha Rose Shulman
Categories breakfast, easy, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.
- Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.
- Shortly before serving, steam the couscous in one of two ways. Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts. Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.
- With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.
- Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 0 grams, Carbohydrate 55 grams, Fat 0 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 28 grams
COUSCOUS WITH ORANGE AND ALMONDS
Steps:
- Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
- Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
- Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.
LEMON DATE COUSCOUS
Couscous is a great way to deliver bold flavors, and it cooks so quickly. This makes a wonderful accompaniment to all sorts of main dishes. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook couscous according to package directions., Meanwhile, in a small bowl, combine the spinach, carrots, dates, almonds, lemon juice, zest, salt and lemon pepper. Stir in couscous. Garnish with green onions.
Nutrition Facts : Calories 179 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
BREAKFAST COUSCOUS WITH ORANGE AND DATES RECIPE
This satisfyingly delicious sweet couscous breakfast bowl is the perfect way to start the day or to enjoy as an afternoon pick-me-up. Fold in dates and top with Greek yogurt, almonds, juice and more.
Provided by RiceSelect
Categories Breakfast
Time 20m
Number Of Ingredients 13
Steps:
- Prepare couscous according to package directions.
- Slice off top and bottom of 1 orange; stand on one of the cut ends. Slice off outer peel following natural curve of fruit, removing as much of the bitter white pith as possible. Working over a bowl to catch juices and using the membranes as a guide, cut each segment free from its membrane, letting it fall into the bowl. Repeat with remaining orange.
- Stir together couscous, honey, butter, orange flower water, vanilla, orange zest, cinnamon and cardamom. Fold in dates.
- Divide among 4 bowls. Top with orange segments and drizzle with any accumulated orange juice. Garnish with dollop of yogurt, pomegranate seeds and almonds.
Nutrition Facts :
COUSCOUS WITH DRIED DATES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve.
COUSCOUS WITH DATES, RAISINS, AND ALMONDS
This is a slightly sweet recipe of middle eastern origin. You can add more sugar if you like, but for those wanting to cut down on sugar and fat, this is a great way to indulge in a bit of sweet with an ethnic flair.
Provided by Linda Lola
Categories Dessert
Time 15m
Yield 1 platter, 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 451.7, Fat 10.4, SaturatedFat 3, Cholesterol 10.2, Sodium 171.4, Carbohydrate 83.4, Fiber 6, Sugar 40.1, Protein 9.6
ORANGE COUSCOUS
Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SWEET ORANGE COUSCOUS WITH APRICOT AND DATES
Make and share this Sweet Orange Couscous With Apricot and Dates recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 40m
Yield 1 Batch
Number Of Ingredients 13
Steps:
- Combine 2 cups water, sugar, and honey in a medium saucepan. Bring to a boil. Stir in apricots, rind, lemon juice, cinnamon, and cardamom, if desired. Reduce heat, and simmer 25 minutes. Cool. Remove apricots with a slotted spoon; set aside. Strain syrup through a sieve into a large bowl; discard solids. Add orange juice and dates to syrup; cover and chill.
- Bring 1 cup water to a boil in pan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool completely. Spoon 1/2 cup couscous into each of 4 bowls. Arrange 8 apricot halves over couscous; sprinkle with 1 1/2 teaspoons mint. Spoon 1/2 cup syrup over each serving.
Nutrition Facts : Calories 1032.9, Fat 1.5, SaturatedFat 0.2, Sodium 339.6, Carbohydrate 251.8, Fiber 15.6, Sugar 168, Protein 16.5
COUSCOUS WITH DATES
Categories Side Vegetarian Quick & Easy Ramadan Date Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
- Fluff couscous with a fork and stir in scallion greens.
MORNING COUSCOUS WITH ORANGES AND DATES
Steps:
- 1. Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes. 2. Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate. 3. Shortly before serving, steam the couscous in one of two ways. Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts. Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl. 4. With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes. 5. Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.
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