Orange Cranberry Couscous Recipes

CRANBERRY ORANGE PEARL COUSCOUS

Steps:

• Melt butter in a large, heavy bottom skillet over MEDIUM-HIGH heat.Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.Add the raw pumpkin seeds to the couscous. Continue to stir until most of the couscous is golden brown, another 3-4 minutes.
• Immediately add the chicken broth to couscous. Bring the couscous mixture to a simmer.
• Reduce heat to LOW, and simmer for 8-10 minutes, stirring frequently, until most of the liquid is absorbed and the couscous is al dente. (You may need to add a little extra chicken broth; if so, do so sparingly.)Remove from heat.
• Stir in dried cranberries, orange juice, and orange zest. Add red pepper flakes at this time, if desired. Cover and allow to sit for at least 10 minutes.
• Season as needed with salt and pepper. Stir in chopped fresh mint. Garnish with additional fresh mint. Serve warm or cold.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

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.

ORANGE COUSCOUS

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.

CRAN-ORANGE COUSCOUS SALAD

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.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'

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.

ORANGE CRANBERRY SCONES RECIPE BY TASTY

Steps:

• Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
• In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
• In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
• Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
• Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
• Preheat the oven to 400°F (200°C)
• Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
• Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
• Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
• Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
• Enjoy!

ORANGE-CRANBERRY COUSCOUS

Steps:

• Bring broth, juice and seasonings to a boil in a medium saucepan.
• In a small skillet, heat the olive oil and butter, add the onion and saute until onions are almost glassy then add the garlic and finish cooking the onions until transparent. Add contents of skillet (including the oil to the broth mixture).
• When this mixture comes to a boil, turn off heat, pour in couscous and cranberries, stir slightly and cover with lid. Let sit for 15 minutes and then fluff with a fork or spoon. Serve with your choice of chicken or pork.
• CHECK MY DESCRIPTION FOR THE TYPE OF HERBS.