Couscous Saladwith Basil And Pine Nuts 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 SALAD/WITH BASIL AND PINE NUTS

I think I found this (or a similar one) in a Canadian LIving Magazine. It is a very light salad and wonderful in the summer. We enjoy it for lunch with some yoghurt on top or part of a buffet table. Hope it is enjoyed by someone else out there. Letting it sit overnight in the fridge improves flavor.

Provided by waynejohn1234

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15



Couscous Salad/With Basil and Pine Nuts image

Steps:

  • Place couscous in large bowl.
  • Pour boiling broth over top and allow to stand, covered, for 5 minutes.
  • Fluff with a fork.
  • Cool to room temperature.
  • Add onions, red pepper, zucchini, apricots and raisins.
  • Whisk together oil, vinegar, orange juice, rind, garlic and salt.
  • Pour over top.
  • Toss well.
  • Add basil and nuts just before serving.

Nutrition Facts : Calories 418.7, Fat 20.6, SaturatedFat 2.6, Cholesterol 1.8, Sodium 390.7, Carbohydrate 50.9, Fiber 4.8, Sugar 10.7, Protein 10

1 cup chicken stock
1 cup couscous
4 green onions, chopped
1 red pepper, diced
1 zucchini, diced
1/4 cup apricot, chopped
1/4 cup golden raisin
1/4 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh orange juice
1 teaspoon grated orange rind
1 garlic clove, crushed (or to taste)
1/2 teaspoon salt
1/4 cup fresh basil
1/4 cup pine nuts, toasted

10-MINUTE COUSCOUS SALAD

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Provided by Good Food team

Categories     Lunch, Main course

Time 10m

Number Of Ingredients 8



10-minute couscous salad image

Steps:

  • Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2tbsp pesto
2tbsp pine nuts

COUSCOUS WITH PINE NUTS AND MINT

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9



Couscous With Pine Nuts and Mint image

Steps:

  • Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

COUSCOUS SALAD

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12



Couscous Salad image

Steps:

  • In a saucepan, bring the chicken stock to a boil.
  • Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.
  • In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS

Categories     Fruit     Nut     Olive     Pepper     Side     Vegetarian     Low Cal     Pine Nut     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 13



Couscous Salad with Peppers, Olives, and Pine Nuts image

Steps:

  • In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
  • In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
  • To roast peppers:
  • Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

2 cups water
1/3 cup currants or raisins
3/4 teaspoon salt
4 tablespoons olive oil (preferably extra-virgin)
1 1/2 cups couscous
2 large garlic cloves, minced
1 small onion, chopped fine
2 tablespoons red-wine vinegar
3 red bell peppers, roasted (procedure follows) and chopped
a 3-ounce jar small pimiento-stuffed green olives (1/2 cup packed), drained and sliced thin
2 tablespoons drained capers
1/2 cup pine nuts, toasted lightly
1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 10m

Number Of Ingredients 8



Couscous with pine nuts, coriander & raisins image

Steps:

  • Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
  • Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

250g couscous
400ml hot vegetable stock
75g 2 ½ oz pine nuts
50g dried apricots , chopped
bunch coriander leaves
4-5 tbsp raisins
zest and juice 1 lemon
5 tbsp olive oil

COUSCOUS SALAD WITH CURRANTS, PINE NUTS, AND CELERY

This couscous salad is just right for a late summer barbecue.

Categories     Gourmet     Couscous     Celery     Salad     Side

Yield 6 servings

Number Of Ingredients 13



Couscous Salad with Currants, Pine Nuts, and Celery image

Steps:

  • In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
  • Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
  • Do Ahead
  • The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.

3 tablespoons unsalted butter
1/8 teaspoon powdered saffron
1 1/2 cups chicken stock or canned chicken broth
1 1/2 cups couscous
1 1/2 cups diced celery
2/3 cup dried currants, plumped in hot water for 15 minutes and drained
1/3 cup thinly sliced scallions
1/3 cup pine nuts, toasted lightly
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
1/4 teaspoon cinnamon
1/2 cup olive oil
Kosher salt, freshly ground pepper

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