Spicy Citrus Couscous Recipes

SPICY CITRUS COUSCOUS

Steps:

• Place all ingredients, except couscous, in a medium saucepan.
• Bring to a boil.
• Gradually stir in couscous.
• Remove from heat and cover with lid.
• Let stand 5 minutes.
• Stir with a fork and serve.

SPICY COUSCOUS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F.
• Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.

CITRUS ISRAELI COUSCOUS

Steps:

• In a saucepan over medium high, heat oil. Stir in couscous, cinnamon, salt and pepper. Cook, stirring occasionally until lightly browned, 3-4 minutes.
• Stir in lime and orange juices and deglaze pan, stirring up all the browned bits on the bottom.
• Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until all liquid is absorbed, 10-12 minutes.
• Stir in parsley, pine nuts and salt and pepper to taste.

COUSCOUS WITH MOROCCAN SPICES

Steps:

• Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
• Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
• Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
• Simmer the sauce for 10 minutes.
• Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
• If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
• To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
• Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
• Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
• (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

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.

TUNISIAN COUSCOUS

Steps:

• Saute onion and olive oil in a saucepan over medium heat.
• Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
• Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
• To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
• Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.

SPICED COUSCOUS

Steps:

• Toast and chop cashews or pistachios.
• Melt 1/4 c butter in medium saucepan over low heat.
• Add spices and cook 2 minutes, stirring occasionally.
• Add stock and currants.
• Can be prepared 4 hours ahead, bring to boil.
• Mix in couscous and 2 tbsps.
• butter.
• Cover and remove from heat.
• Let stand 5 minutes.
• Fluff with fork; season with salt.
• Transfer couscous to bowl, add nuts and toss well.

SPICY COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.