Couscous Pilaf With Shallots Garlic And Almonds Recipes

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COUSCOUS WITH PINE NUTS

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9



Couscous with Pine Nuts image

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

COUSCOUS PILAF WITH SHALLOTS, GARLIC AND ALMONDS

Couscus is a super-quick side dish. For only a few minutes of extra effort you will get a much better flavor. This came from Marcus Walser in Cook's Illustrated. It was recipe of the week in The Week magazine. This is so good you may never make couscous any other way.

Provided by Kumquat the Cats fr

Categories     Grains

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 12



Couscous Pilaf With Shallots, Garlic and Almonds image

Steps:

  • Heat butter in saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 minutes.
  • Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Mix in water, broth and salt; stir briefly to combine; then cover and remove pan from heat.
  • Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice and zest. Season to taste and serve.

3 tablespoons unsalted butter (I use less)
2 cups couscous
3 shallots, thinly sliced
1 garlic clove, minced
1 cup water
1 cup vegetable broth (low-sodium)
1 teaspoon table salt
3/4 cup sliced almonds, toasted (I use a bit less)
1/4 cup parsley, fresh minced
2 teaspoons lemon juice
1/2 teaspoon lemon zest, finely grated
ground black pepper, to taste

COUSCOUS PILAF

Looking for a couscous recipe? Then check out this pilaf packed with mushroom, bell pepper and nuts - a side or main dish that can be made ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 2

Number Of Ingredients 11



Couscous Pilaf image

Steps:

  • Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
  • Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
  • Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
  • Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 15 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

3/4 cup uncooked couscous
1 cup chicken broth
1 tablespoon butter or margarine
3 ounces fresh mushrooms, chopped (1/2 cup)
1/4 cup chopped cashews or pecans
1/3 cup chopped green bell pepper
1 medium tomato, chopped (2/3 cup)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon garlic salt
2 green onions, chopped

SCALLOPS WITH ALMONDS

Categories     Nut     Shellfish     Appetizer     Tree Nut     Almond     Seafood     Scallop     Winter     Gourmet     Sugar Conscious     Peanut Free     Soy Free

Yield Serves 2 (first course)

Number Of Ingredients 9



Scallops with Almonds image

Steps:

  • Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
  • Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.

2 teaspoons minced onion
1 tablespoon unsalted butter
1 tablespoon brandy
1/2 cup heavy cream
3 tablespoons slivered almonds
1 teaspoon minced fresh flat-leaf parsley
1/2 teaspoon Worcestershire sauce
1/4 pound sea scallops (2 or 3), tough muscle removed from side of each if necessary and scallops sliced into 1/8-inch-thick rounds
Fine sea salt

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

Provided by TawandaY

Categories     Rice Pilaf

Time 24m

Yield 4

Number Of Ingredients 6



Couscous Pilaf with Almonds, Coconut, and Cranberries image

Steps:

  • Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
  • Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

EASY COUSCOUS PILAF

Carrot, celery, and onion infuse this couscous with loads of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 7



Easy Couscous Pilaf image

Steps:

  • In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
  • Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 3 g, Fiber 2 g, Protein 6 g

1 tablespoon olive oil
1 small carrot
1 small celery stalk
1 small onion
Coarse salt and pepper
1 cup water
1 cup couscous

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

Provided by Tawanda.Y

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 24m

Yield 4

Number Of Ingredients 6



Couscous Pilaf with Almonds, Coconut, and Cranberries image

Steps:

  • Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
  • Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

VEGETABLE COUSCOUS PILAF

This Moroccan-style pilaf is loaded with vegetables and gets its complex flavors from cumin, almonds, caraway, and the multihued melange that comes from the tricolored couscous. We are always looking for something to take the place of rice and this seemed like a perfect candidate. This pilaf looks pretty too, with vibrant earth tones of a spice bazaar. Loosley based on F&W's - recipe by Grace Parisi, One Pot, Great Meal form the March 2008 edition.

Provided by Manami

Categories     Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17



Vegetable Couscous Pilaf image

Steps:

  • In a large, deep skillet, heat the olive oil.
  • Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
  • Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
  • Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
  • Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
  • Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
  • Stir in the stock and apricots and season with salt and pepper.
  • Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
  • Fluff with a fork, stir in the almonds and cilantro and serve.
  • Serve with plain yogurt & a citrusy Sauvignon Blanc.

Nutrition Facts : Calories 544.5, Fat 23.6, SaturatedFat 2.8, Sodium 30.5, Carbohydrate 72, Fiber 8.5, Sugar 13.9, Protein 14.4

1/4 cup extra virgin olive oil (less if possible)
1 medium carrot, thinly sliced
1 medium parsnip, thinly sliced
1 medium yellow squash, cut into 3/4-inch pieces
1 medium zucchini, cut into 3/4-inch pieces
1 medium onion, finely diced
1 garlic clove, minced
salt & freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon caraway seed
1 1/2 cups tri-colored couscous or 1 1/2 cups regular couscous
2 1/4 cups low sodium vegetable broth
1/2 cup diced dried apricot
1/2 cup salted roasted almonds, coarsely chopped
1/4 cup chopped cilantro
plain yogurt, for serving

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