Couscous With Spinach And Pine Nuts Recipes

Steps:

• Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork.
• Preheat oven to 375.
• Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender.
• Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently.
• Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper.
• Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture.
• Cover dish with foil and bake at 375 for 25 minutes.

Steps:

• Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork.
• Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently. Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper.
• Spread half the couscous mixture into a 12 by 7 by 2-inch baking dish or other shallow (2 1/2 quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes, or until hot and bubbly.

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.

Steps:

• In a large saucepan, heat oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add couscous; cook and stir 2-3 minutes or until couscous is lightly browned., Add water, salt, cinnamon, curry powder, cumin and coriander; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until liquid is absorbed and couscous is tender. Stir in currants, cilantro, mint and lemon zest; let stand 5 minutes Fluff with a fork. Sprinkle with toasted pine nuts. If desired, serve with lemon wedges.

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
• Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

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.

Steps:

• Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• In a shallow pan, heat oil.
• Add spinach, lemon juice, pine nuts, and orange peel.
• Cook until spinach wilts slightly and changes color (about 1 minute).
• Remove from heat.
• Mix spinach mixture with couscous.
• Add freshly ground black pepper to taste.