Orange Cranberry Couscous Like Whole Foods Recipes

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ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'



Orange Cranberry Couscous Like Whole Foods' image

I love to pick up the orange cranberry couscous at Whole Foods Market but it's a little spendy. So I took the ingredient list from this salad and employed the methods from a similar salad in the "Whole Foods Market Cookbook" and voila!

Provided by Garlic Chick

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dried couscous
1 cup orange juice
1 cup water
2 teaspoons olive oil
1 teaspoon salt
2 teaspoons grated fresh ginger
1/2 cup dried sweetened cranberries
1 cup drained canned mandarin oranges, cut up
2 tablespoons toasted slivered almonds
1 teaspoon olive oil
1 tablespoon finely chopped parsley

Steps:

  • In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
  • Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
  • Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
  • Add the fruit mixture to the couscous and stir together.
  • Top with the final teaspoon of olive oil and salt and pepper to taste.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES



Curried Couscous Salad with Dried Sweet Cranberries image

For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

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.

ISRAELI COUSCOUS WITH CRANBERRIES AND PECANS (A LA WHOLE FOODS)



ISRAELI COUSCOUS WITH CRANBERRIES AND PECANS (A LA WHOLE FOODS) image

Categories     Pasta     Side     No-Cook

Yield 4-6 people

Number Of Ingredients 14

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, quartered
2 scallions, minced
Dressing:
3 tbsp canola oil
1.5 tbsp champagne vinegar
1 orange, zest
1/2 orange, juiced
1/2 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried tarragon
Salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

SALMON, CRANBERRY & COUSCOUS PARCELS



Salmon, cranberry & couscous parcels image

Whip up some fruity couscous then place with fish into parchment to be baked in a pouch

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

350g couscous
100g dried cranberries
2 tsp ground cinnamon
½ tsp ground allspice
50g unsalted butter , diced
85g toasted pine nut
small handful mint leaves, roughly chopped
small handful basil leaves , roughly chopped
6 x 140g skinless salmon fillets
25g butter , diced
zest 1 orange , juice of ½
6 tbsp cranberry sauce
zest and juice ½ orange

Steps:

  • Boil the kettle. Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam. Remove the film and fluff with a fork to loosen the couscous grains. Cool, stir in the pine nuts and herbs, then season to taste. Cut 6 squares of baking parchment about 30 x 30cm.
  • Season the salmon fillets, spoon the couscous in mounds in the centre of the parchment squares, then dot with a little butter. Top each with a piece of salmon, scatter with a little orange zest and drizzle with a little juice. Fold the sides of the paper over, then fold up the ends to make a parcel. Tie with string and secure with a bow. Stir together the cranberry sauce, orange zest and juice, then set aside in a serving bowl. The parcels can be chilled for up to 1 day. Be sure to remove them from the fridge 20 mins before cooking.
  • Heat oven to 200C/180C fan/gas 6. Put the parcels on a baking sheet in the middle of the oven and cook for 15 mins, or 20 mins if you prefer your salmon well done. Pop the parcels onto plates and let your guests unwrap their own supper. Serve with Garlic & feta broccoli and the cranberry & orange sauce.

Nutrition Facts : Calories 628 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.23 milligram of sodium

EASY ORANGE COUSCOUS



Easy Orange Couscous image

Make and share this Easy Orange Couscous recipe from Food.com.

Provided by Missy Wombat

Categories     Grains

Time 7m

Yield 2 serving(s)

Number Of Ingredients 6

250 ml orange juice
1/4 teaspoon cinnamon
250 g couscous
40 g sultanas
25 ml olive oil
30 g butter

Steps:

  • Bring orange, cinnamon and oil to the boil.
  • Add the couscous and sultanas.
  • Remove from the heat and leave for 3 minutes with the lid firmly on.
  • Stir in the butter.

CRANBERRY COUSCOUS



Cranberry Couscous image

Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 can (14-1/2 ounces) chicken broth
1 tablespoon butter
1-1/2 cups uncooked couscous
1/4 cup dried cranberries, chopped
3 tablespoons chopped green onions

Steps:

  • Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

ORANGE/LEMON COUSCOUS



Orange/Lemon couscous image

A delicious couscous to accompany the chick-pea and pea tagine

Provided by ingridweyers

Time 5m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • heat water
  • pour on couscous

CRAN-ORANGE COUSCOUS SALAD



Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

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