Scallion Couscous Recipes

Steps:

• In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
• When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.

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.

Steps:

• Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.

Steps:

• Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
• While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
• With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.

Steps:

• Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
• Rub the couscous between your palms until all the grains are coated with oil.
• Heat the stock in a small saucepan until just begins to boil.
• Remove stock from heat and add the saffron, stirring to blend.
• Add half the stock to the couscous.
• Keep the remaining stock warm over low heat.
• Stir and fluff the couscous with a fork.
• Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
• Add the remaining stock to the couscous.
• Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
• Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
• Season the couscous with salt and pepper to taste and stir in the scallions just before serving.

Steps:

• Cook couscous according to package directions. Add pistachios and scallions, fluffing with a fork to combine. Season with salt and pepper.

Steps:

• Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
• Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
• Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

Steps:

• In a medium saucepan, bring 1 cup salted water to a boil. Remove from heat, stir in couscous, coriander, and scallions. Cover; let stand until liquid is absorbed, about 5 minutes. Add oil, season with pepper, and fluff with a fork to combine.

Steps:

• In a small saucepan combine 3/4 cup water, the oil, the cuminseed, and the salt and bring the mixture to a boil. Stir in the couscous and let the mixture stand, covered, off the heat for 5 minutes. Fluff the mixture with a fork and stir in the scallion, the parsley, and salt and pepper to taste.

Steps:

• In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.

Steps:

• Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
• Bring liquid to a boil.
• Stir in couscous.
• Cover pan and remove from heat.
• Let stand for 5 minutes.
• Remove lid and fluff couscous with fork.
• Stir in olives and fresh parsley and serve.

Steps:

• In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper. Pack the mixture into two 3/4-cup timbales and unmold the timbales onto 2 plates.