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
PISTACHIO, GARLIC AND MINT COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve.
- Add the EVOO and garlic to the pot and stir 1 to 2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.
LEMON & PISTACHIO COUSCOUS
Lemon and Pistachio Couscous is delicious with fish and chicken or lamb and quick to prepare. What more could you ask for?
Provided by Kate in Katoomba
Categories African
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the couscous in a bowl and add the boiling stock.
- Leave for 5 minutes until couscous has softened and liquid is absorbed.
- Stir in melted butter, raisins, lemon rind and nuts.
- Season to taste.
Nutrition Facts : Calories 861.5, Fat 28.7, SaturatedFat 10, Cholesterol 34.7, Sodium 109.5, Carbohydrate 130.7, Fiber 10.9, Sugar 21.6, Protein 23.6
LEMON COUSCOUS
This recipe goes with fish entrees, has a delicious lemon zip and is easy to make! From Cooking Light.
Provided by CaliforniaJan
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.
PISTACHIO COUSCOUS
Categories Herb Side Low/No Sugar Pistachio Couscous Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
- In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
- Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.
COUSCOUS WITH PISTACHIOS
Chopped pistachios and sliced scallions flavor this versatile side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 5
Steps:
- In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
- Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.
LEMON SPINACH COUSCOUS
Make and share this Lemon Spinach Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
LEMON-PISTACHIO ISRAELI COUSCOUS
Provided by David Lebovitz
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
- 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
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