SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
FIG AND COUSCOUS SALAD RECIPE BY TASTY
This hearty fig and couscous salad is a perfect side for holiday dinner or an easy-to-pack lunch. The warm couscous pairs nicely with the fresh fig and white wine vinaigrette. Your friends will rave about this salad.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the shallot and cold water. Set aside while you prepare the dressing .
- Place the garlic cloves on a cutting board and smash with the side of a knife. Sprinkle with the salt. With the blade edge of the knife facing away from you and nearly parallel to the cutting board, begin pressing against the garlic to create a paste with the salt.
- Add the garlic paste, capers, oregano, and white wine vinegar to a medium bowl and whisk to combine. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Drain the shallots, then mix into the dressing.
- Make the salad: Add the couscous to a large bowl. Add 3 tablespoons of the dressing and toss to coat. Gently fold in the figs, apricots, olives, and parsley. Dress with 1-2 more tablespoons of dressing and toss to coat.
- Just before serving, fold in the almonds. Serve with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 7 grams, Protein 10 grams, Sugar 14 grams
COUSCOUS WITH SPICED CHICKPEAS AND FIGS
Make and share this Couscous With Spiced Chickpeas and Figs recipe from Food.com.
Provided by CaliforniaJan
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
- Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
- Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
- Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
- Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
- For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.
CHICKEN WITH SWEET AND SOUR FIG SAUCE
Sweet and tangy. This is a refreshing meal that I serve over couscous.
Provided by Cookin Dude
Categories Sweet and Sour Chicken
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Remove figs from syrup; cut each fig into quarters. Reserve 1/4 cup of syrup.
- Heat water and sugar in a sauce pan over medium-high heat until sugar is dissolved and water begins to simmer. Reduce heat to medium; add white vinegar, red onions, yellow peppers, figs, and syrup. Return to a simmer and cook uncovered for 10 minutes, stirring occasionally.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts, one at a time, until browned and the meat is no longer pink inside, about 4 minutes per side. Remove from pan to a paper towel-lined plate.
- Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.
- Serve chicken breasts topped with the fig sauce.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 53.7 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 2.8 g, Protein 23 g, SaturatedFat 1.6 g, Sodium 52.1 mg, Sugar 45.5 g
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