LEMON & PARSLEY TABBOULEH
Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix
Provided by Good Food team
Categories Dinner, Main course
Time 16m
Number Of Ingredients 14
Steps:
- Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
- If you've used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
- To make with goat's cheese, mix the crumbled goat's cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
- To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.21 milligram of sodium
COUSCOUS-PARSLEY SALAD WITH PRESERVED LEMON
Provided by Food Network
Time 1h15m
Yield 8 appetizer servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
- To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.
- Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months.
- Yield: 1 quart
PARSLEY COUSCOUS
Steps:
- In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper. Add the boiling water and immediately stir then cover tightly with plastic film. Make sure it is completely sealed. Let stand 30 minutes then with the back of a fork, fluff;
- Prepare an ice bath. In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green. Immediately plunge in an ice bath. Squeeze parsley dry and place in a blender. Turn on blender and slowly pour the oil in. Season and check. Let run for 3 to 5 minutes until the cup gets a little warm.
- PLATING Mold the couscous using an o-ring or ramekin. Place whole squab on top. Spoon vegetables around bird and drizzle some parsley oil.
- Wine Recommendation: Olmos Reward, Frankland Estate, Austral
CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
- Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
More about "lemon and parsley couscous recipes"
LEMON INFUSED ISRAELI COUSCOUS RECIPE - GIRL AND THE …
From girlandthekitchen.com
5/5 (11)
- Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
- Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
- Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
COUSCOUS WITH LEMON AND PARSLEY - GO COOK YUMMY
From gocookyummy.com
Ratings 1Category Quick Recipes, Side DishCuisine FrenchTotal Time 15 mins
- Add salt and Pepper to your taste. At this step, you can also add other dried spices that your family prefers to eat.
- Add two tablespoons of extra virgin olive oil. If you want, you can replace the olive oil with two tablespoons of butter.
LEMON COUSCOUS RECIPE - COOKING CLASSY
From cookingclassy.com
5/5 (17)Total Time 10 minsCategory Side DishCalories 234 per serving
- Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
- Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
- Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
LEMON & PARSLEY COUSCOUS SALAD - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
OUR FAVORITE LEMON HERB COUSCOUS SALAD - INSPIRED TASTE
From inspiredtaste.net
HOW TO COOK COUSCOUS RECIPE - LOVE AND LEMONS
From loveandlemons.com
GARLIC LEMON COUSCOUS - INSPIRED CUISINE
From inspiredcuisine.ca
SIMPLE WHOLE WHEAT LEMON PARSLEY COUSCOUS - CHEFTINI
From cheftini.com
FLUFFY MEDITERRANEAN COUSCOUS | RECIPES | KITCHENAID UK
From kitchenaid.co.uk
“TABBOULEH-STYLE” COUSCOUS SALAD - PRESSREADER
From pressreader.com
LEMON ISRAELI PEARL COUSCOUS RECIPE - COOKED BY JULIE
From cookedbyjulie.com
NIGEL SLATER’S RECIPES FOR AUBERGINE, LEMON AND PARSLEY COUSCOUS, …
From theguardian.com
“TABBOULEH-STYLE” COUSCOUS SALAD - TIMES COLONIST (2023-05-04)
From digitaltimescolonist.pressreader.com
DJAJ M'QUALLI (CHICKEN, OLIVE AND LEMON TAGINE)
From washingtonpost.com
COUSCOUS SALAD WITH SMOKED TROUT AND PEPPERONCINI RECIPE
From washingtonpost.com
LEMON, OLIVE AND PARSLEY COUSCOUS - TASTE.COM.AU
From taste.com.au
ROASTED SALMON WITH MOROCCAN BBQ SAUCE, COUSCOUS AND …
From rachaelrayshow.com
LEMON AND PARSLEY COUSCOUS RECIPE | SCHWARTZ
From schwartz.co.uk
COUSCOUS SALAD WITH MINTED CUCUMBER, TOMATO AND BELL PEPPER
From teladoc.com
MEDITERRANEAN COUSCOUS SALAD - RECIPE RUNNER
From reciperunner.com
EASY COUSCOUS – A COUPLE COOKS
From acouplecooks.com
LEMON AND PARSLEY COUSCOUS | RECIPES.COM.AU
From recipes.com.au
SLOW COOKER HARISSA BEAN AND COUSCOUS STEW RECIPE
From cooking.nytimes.com
PERFECT PEARL COUSCOUS RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CRISPY PASTA WITH CHICKPEAS, LEMON AND PARSLEY | CHRISTOPHER …
From rachaelrayshow.com
COUSCOUS-PARSLEY SALAD RECIPE | MYRECIPES
From myrecipes.com
EASY GROUND BEEF RECIPES TO MAKE FOR DINNER TONIGHT - REAL SIMPLE
From realsimple.com
LEMON ISRAELI COUSCOUS – LEITE'S CULINARIA
From leitesculinaria.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #grains #pasta-rice-and-grains
You'll also love