Pork Over Couscous With Pistachio Lemon Vinaigrette Recipes

TUNA WITH CITRUS VINAIGRETTE OVER COUSCOUS

Tuna with Citrus Vinaigrette Over Couscous image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Rehydrated couscous for 4 servings
4 individual 1inch thick fresh tuna steaks
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/8 teaspoon dried red flakes
1/3 cup orange juice
2 tablespoons fresh lemon juice
1 teaspoon toasted ground cumin
4 oranges, cut into supremes
Chopped fresh mint
Salt and pepper

Steps:

Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible.
Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes.
Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint.

TUNA WITH CITRUS VINAIGRETTE OVER COUSCOUS

Tuna with Citrus Vinaigrette Over Couscous image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Rehydrated couscous for 4 servings
4 individual 1inch thick fresh tuna steaks
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/8 teaspoon dried red flakes
1/3 cup orange juice
2 tablespoons fresh lemon juice
1 teaspoon toasted ground cumin
4 oranges, cut into supremes
Chopped fresh mint
Salt and pepper

Steps:

Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible.
Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes.
Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint.

PISTACHIO COUSCOUS

Pistachio Couscous image

Categories Herb Side Low/No Sugar Pistachio Couscous Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

1/2 cup shelled natural pistachios
4 1/2 cups water
1 teaspoon salt
2 10-ounce boxes couscous
1/2 cup packed fresh mint leaves
3 tablespoons olive oil
1 teaspoon fresh lemon juice

Steps:

Preheat oven to 350°F.
On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.

LEMON-PISTACHIO ISRAELI COUSCOUS

Lemon-Pistachio Israeli Couscous image

Provided by David Lebovitz

Yield Serves 4 to 6

Number Of Ingredients 9

Ingredients

1 preserved lemon
1/2 cup (30g) chopped fresh flat-leaf parsley
2 tablespoons salted or unsalted butter, at room temperature
1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)
1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole)
3/4 teaspoon sea salt or kosher salt
1/4 teaspoon ground cinnamon
1 1/4 cups (225g) Israeli couscous or another small round pasta
Freshly ground black pepper

Steps:

1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

COUSCOUS WITH PISTACHIOS

Couscous with Pistachios image

Chopped pistachios and sliced scallions flavor this versatile side dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 10m

Number Of Ingredients 5

Ingredients

1 teaspoon olive oil
1 scallion, white and green parts separated and thinly sliced
Coarse salt and ground pepper
3/4 cup couscous
1/3 cup shelled pistachios, chopped

Steps:

In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.

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