Red Lobster Citrus Couscous Recipes

CITRUS COUSCOUS CUPS

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter
• For the pastry cups: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray. Unroll the pie crusts on a lightly floured work surface. Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust. Press the dough into the prepared muffin cups. Bake until light golden, 10 minutes. Cool completely before filling, 15 minutes.
• For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper.
• For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.
• To assemble: Pour the dressing over the salad and toss until coated. Spoon the mixture into the cooled pastry cups and serve.

RED LOBSTER'S CITRUS COUSCOUS

Steps:

• 1. Place water, salt, sugar, pepper and olive oil in a sauce pan and bring to a boil. 2. Remove from heat and add couscous cover and let stand for about 7 minutes. 3. Fold in oranges, juice, and fresh herbs. 4. Let stand for 2-3 minutes.

CITRUS-CILANTRO COUSCOUS

Steps:

• In a small saucepan, bring water to a boil. Remove from heat, stir in couscous and orange zest. Cover and let stand, 5 minutes. Fluff couscous with a fork, stir in cilantro, and season with salt.

FRAGRANT CITRUS COUSCOUS WITH PORK

Steps:

• Preheat broiler, or prepare top-of-the-stove grill.
• Wash, dry, trim and slice the mushrooms; chop the whole onion.
• Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
• Cut tenderloin into 1/4-inch-thick pieces, and rub each side with 2 teaspoons of the cumin and a sprinkling of the cayenne. Broil or grill until brown on both sides, about 5 minutes.
• Meanwhile, grate lemon and orange rind; chop apricots.
• Follow package directions for making couscous. Add water to onions and mushrooms; bring to boil. Stir in couscous, lemon and orange rind, apricots, remaining cumin and cayenne; cover, and turn off heat.
• Cut cooked pork into bite-size pieces, and stir into couscous.
• Wash, dry and chop parsley and mint; wash, trim and chop tomato. When cosucous is done, add parsley, mint and tomato. Season with salt and serve.

RED SNAPPER WITH CITRUS SALSA

Steps:

• Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
• Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
• Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.

RED LOBSTER CITRUS COUSCOUS

Steps:

• Place water, salt, sugar, pepper and olive oil in a sauce pan and bring to a boil.
• Remove from heat and add couscous cover and let stand for about 7 minutes.
• Fold in oranges, juice, and fresh herbs.
• Let stand for 2-3 minutes.
• Chef's Tip:.
• Try adding raisins or dates for a different flair.
• Serving suggestion:.
• This dish is delightful with seafood or chicken.