Lemon And Cilantro Couscous Recipes

Steps:

• If the couscous is instant, follow the instructions on the packet.
• For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss in preserved lemon and cilantro. Season with salt and pepper.
• Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side. Turn over and salt the other. Stack on top of themselves and let sit for 20 minutes in a baking dish. Rinse gently with cold water and dice into 1/2-inch pieces.

Steps:

• Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• Add water, lemon zest, and coarse salt; bring to boil.
• Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.
• Serve.

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.

Steps:

• 1. Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• 2. Add broth, lemon zest, and coarse salt; bring to boil.
• 3. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• 4. Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.

Steps:

• In a large bowl, combine couscous and oil; toss to coat grains. In a medium saucepan, bring 1 3/4 cups water to a boil; remove from heat. Add 1/2 teaspoon coarse salt, 1/8 teaspoon pepper, and couscous; stir. Cover; let stand until couscous has absorbed water, 5 minutes. Add cilantro; fluff couscous with a fork. Serve immediately, with cilantro sprigs if desired.

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Steps:

• Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
• Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.