Carrot Date Walnut Couscous Recipes

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CARROT AND ALMOND COUSCOUS

Provided by Danny Boome

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15



Carrot and Almond Couscous image

Steps:

  • Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
  • Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
  • Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

1 cup couscous
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
2 cups vegetable stock
2 tablespoons roughly chopped parsley leaves
4 tablespoons roughly chopped cilantro leaves
1 large carrot, grated
1/2 cup roughly chopped dried apricots
1 1/2 cups slivered almonds
2 tablespoons olive oil
1 lemon, zest grated and juiced
1 orange, zested and juiced
Salt and freshly ground black pepper

CARROT DATE WALNUT COUSCOUS

This is surprisingly filling, and very quick and easy to prepare. I enjoy it when I don't have much time, and need to make something for just one person to eat. It's very healthy too!

Provided by Elise and family

Categories     Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 8



Carrot Date Walnut Couscous image

Steps:

  • Cook carrots in pot of boiling water (cooking in the water preserves more nutrients than steaming) until just firm (about 5 minutes).
  • Prepare couscous by adding equal amount of boiling water to couscous in a bowl, and covering for 5-8 minutes.
  • Once cooked, fluff couscous and add olive oil.
  • Drain carrot water and butter carrots while still in the pot. Mix to cover carrots thoroughly with butter. (Fat helps to digest the nutrients in the carrots.).
  • Pile carrots, dates and wanuts on top of couscous.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 786, Fat 18.7, SaturatedFat 2.5, Cholesterol 2.5, Sodium 176.5, Carbohydrate 134.8, Fiber 15.1, Sugar 19.8, Protein 22.2

3 -4 large carrots, julienne
2 dates, chopped
3 tablespoons walnuts, chopped
3/4 cup couscous
3/4 cup boiling water
1/4 teaspoon butter
1/2 teaspoon olive oil
salt and pepper, to taste

SWEET COUSCOUS WITH NUTS AND DATES

Categories     Nut     Breakfast     Dessert     Bake     High Fiber     Low Sodium     Dried Fruit     Date     Healthy     Couscous     Bon Appétit     Vegetarian     Pescatarian     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8



Sweet Couscous with Nuts and Dates image

Steps:

  • Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous. Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can be prepared 4 hours ahead. Let stand at room temperature.)
  • Preheat oven to 350°F. Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve, passing hot milk and additional sugar separately.

2 2/3 cups couscous (about 1 pound)
2 2/3 cups water
1/2 cup sugar
1/4 cup vegetable oil
1 1/2 cups chopped toasted mixed nuts (such as walnuts, blanched almonds, hazelnuts, pistachios and pine nuts)
1 8-ounce box pitted dates, cut into pieces
2 cups milk, hot
Additional sugar

CARROT AND RAISIN COUSCOUS

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Carrot and Raisin Couscous image

Steps:

  • Bring 1 1/2 cups water to a boil with 2 shredded carrots, 1/4 cup golden raisins, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt and a pinch each of cinnamon and pepper. Pour over 1 cup whole-wheat couscous; cover and let sit, 5 minutes. Fluff and stir in chopped parsley.

COUSCOUS WITH CARROT AND CILANTRO

This herbed couscous dish is ready to go in 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 5



Couscous with Carrot and Cilantro image

Steps:

  • In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, and carrot; cover pan, and remove from heat. Let stand 5 minutes.
  • Fluff couscous with a fork. Gently stir in cilantro and oil; season with salt and pepper.

Nutrition Facts : Calories 200 g, Fat 4 g, Fiber 2 g, Protein 6 g

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh cilantro leaves, chopped
1 tablespoon olive oil

CARROT AND WALNUT CAKE

A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate.

Provided by Murooj Ibraheem

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 14

Number Of Ingredients 13



Carrot and Walnut Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • Sift the flour, baking soda, and baking powder together and set aside.
  • Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
  • Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 36.8 g, Cholesterol 81.1 mg, Fat 24 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 237.9 mg, Sugar 14.3 g

3 cups all-purpose flour
1 cup vegetable oil
1 ½ cups confectioners' sugar
1 cup chopped walnuts
1 cup grated carrots
1 cup milk
6 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

MOROCCAN CHICKPEAS WITH CARROT AND DATES

This is based on a chicken recipe from Australian Good Taste magazine but I made it veggo. I have successfully used Chinese red dates in this recipe. The ginger can make it a little spicy if it is very fresh, if required serve with a little good quality yoghurt.

Provided by Chickee

Categories     Stew

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 18



Moroccan Chickpeas With Carrot and Dates image

Steps:

  • Preheat oven to 180°C.
  • Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl. (You can also toast these in the microwave if preferred).
  • Heat oil in a deep frypan or wok over medium heat. Add the onion, garlic and carrot, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat and toast the spices.
  • Add the stock and tomatoes. Bring to the boil. Add the chickpeas and dates. Simmer until the sauce thickens to desired consistency and carrots are cooked, about 10-15 minutes.
  • Roll up the spinach leaves and slice finely, and add to the tagine, allowing it to wilt. Stir in the honey and lemon juice/citric acid. Season with salt and pepper as required.
  • Divide the tagine among the serving dishes (on cous cous if desired). Sprinkle with almonds and cinnamon. Top with coriander to serve.

Nutrition Facts : Calories 435.2, Fat 10.6, SaturatedFat 1.2, Cholesterol 1.4, Sodium 927, Carbohydrate 76.6, Fiber 13.9, Sugar 25.3, Protein 14.2

1/2 cup sliced almonds
3 teaspoons olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
2 large carrots, cut into short sticks
3 teaspoons ground cumin
3 teaspoons ground ginger
1 1/2 teaspoons ground turmeric
1 cup chicken stock
2 (400 g) cans diced tomatoes
2 (400 g) cans chickpeas
1/2 cup dried pitted dates
50 g baby spinach leaves
1 tablespoon honey
3 teaspoons lemon juice or 1/2 teaspoon citric acid
fresh coriander sprig, to serve
ground cinnamon, to serve
couscous, to serve

COUSCOUS WITH DATES

Categories     Side     Vegetarian     Quick & Easy     Ramadan     Date     Vegan     Couscous     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 serving

Number Of Ingredients 7



Couscous with Dates image

Steps:

  • Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
  • Fluff couscous with a fork and stir in scallion greens.

1/3 cup water
2 teaspoons olive oil
1/2 teaspoon finely grated fresh orange zest
1/8 teaspoon salt
1/4 cup couscous
1 tablespoon finely chopped dried pitted dates
1 tablespoon finely chopped scallion greens

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