Apple And Mint Couscous Recipes
APPLE AND MINT COUSCOUS
Recently, I began eating couscous and I like to try different recipes. I saw this one in the magazine of Ricardo. ETA : I made it on September 5, 2011. I omitted the peas. I used a Paula Red apple. It's so yummy. Great blend of flavors.
Provided by Boomette
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, lightly soften the veggies (DO NOT ADD apples, mint and butter) in oil. Add stock and bring to boil. Add salt and pepper. Remove from the heat and add couscous. Cover and let stand 5 minutes. Fluff with a fork.
- Add apples, mint and butter. Adjust seasonning.
PISTACHIO, GARLIC AND MINT COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve.
- Add the EVOO and garlic to the pot and stir 1 to 2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.
MINTED COUSCOUS
Steps:
- In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.
ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
ISRAELI COUSCOUS WITH MINT AND LEMON
A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.
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