Wine And Rosemary Couscous Recipes

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ROSEMARY COUSCOUS

Provided by The Hearty Boys

Categories     side-dish

Time 30m

Yield 8 cups

Number Of Ingredients 6



Rosemary Couscous image

Steps:

  • Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

6 tablespoons olive oil
6 rosemary sprigs leaves stripped, plus sprigs for garnish
4 cups Israeli couscous
8 cups chicken stock
2 teaspoons salt
1 teaspoon pepper

WINE AND ROSEMARY COUSCOUS

Originally from North Africa, couscous is tiny pearls of semolina pasta that is ready to eat in minutes. Often used as a base for stews, couscous is easy and versatile. This recipe is a perfect match for our Chicken with Tomato-Vermouth Sauce. Couscous can be found in grocery stores near the pasta or rice.

Provided by Holland House

Categories     Holland House®

Time 15m

Yield 4

Number Of Ingredients 6



Wine and Rosemary Couscous image

Steps:

  • In a 3-quart saucepan, combine all ingredients except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and let stand for 5 minutes. Stir and serve.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 33.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 298.6 mg

1 cup water
⅓ cup Holland House® White Cooking Wine or White Cooking Wine with Lemon
1 tablespoon butter
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
1 cup couscous, regular or whole wheat

LAMB CHOPS WITH ROSEMARY AND PORT WINE SAUCE

I don't remember where I found this recipe, but I have been preparing it for years and never follow a recipe. All measurements are approximate. I generally serve this with a white and wild rice mix, or couscous. It also goes well with hot buttered noodles.

Provided by Skypoodle

Categories     Lamb/Sheep

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10



Lamb Chops With Rosemary and Port Wine Sauce image

Steps:

  • Preheat oven to 200°F.
  • Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
  • Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
  • Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
  • Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
  • Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.

Nutrition Facts : Calories 917.2, Fat 72.5, SaturatedFat 34.1, Cholesterol 182.5, Sodium 625, Carbohydrate 19.4, Fiber 0.4, Sugar 9.3, Protein 17.3

2 lamb chops, round bone shoulder chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary leaf, preferred
2 tablespoons olive oil
2 tablespoons butter
1 cup ruby port
4 ounces heavy cream
cooked couscous or cooked noodles

COUSCOUS WITH CELERY, PARSLEY AND RED-WINE VINEGAR

Provided by Amanda Hesser

Categories     easy, quick, one pot, side dish

Time 15m

Yield A side dish for 4 (or 2, with leftovers)

Number Of Ingredients 8



Couscous With Celery, Parsley and Red-Wine Vinegar image

Steps:

  • In a small saucepan, bring the beef broth to a boil. Place the couscous in a medium serving bowl. Pour the boiling broth over the couscous, cover with a lid or plastic wrap and let stand for 5 minutes.
  • Finely chop the celery and parsley, then scrape them over the couscous. Sprinkle with oil and vinegar, then stir until well mixed. Season to taste with salt and pepper. Let sit 5 minutes, taste and adjust seasoning once more before serving.

Nutrition Facts : @context http, Calories 1241, UnsaturatedFat 50 grams, Carbohydrate 148 grams, Fat 57 grams, Fiber 13 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 2198 milligrams, Sugar 5 grams

2 cups beef broth
1 cup couscous
5 tender inner stalks celery
4 large sprigs parsley, stems removed
1/4 cup safflower oil
2 tablespoons red-wine vinegar
Sea salt
Freshly ground black pepper

LEMON ROSEMARY COUSCOUS

this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats

Provided by leigh ann terry

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



lemon rosemary couscous image

Steps:

  • bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
  • allow to gently boil uncovered for 2 to 3 minutes.
  • add couscous, cover and turn heat off.
  • allow to sit for 5 minutes.
  • remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

1 box of plain near east couscous
3 cloves crushed garlic
1 shallot, finely chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 ounces fresh rosemary, left on the stem
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon, zest of

WINE AND ROSEMARY COUSCOUS

Originally from North Africa, couscous is tiny pearls of semolina pasta that is ready to eat in minutes. Often used as a base for stews, couscous is easy and versatile. This recipe is a perfect match for our Chicken with Tomato-Vermouth Sauce. Couscous can be found in grocery stores near the pasta or rice.

Provided by Holland House

Categories     Holland House®

Time 15m

Yield 4

Number Of Ingredients 6



Wine and Rosemary Couscous image

Steps:

  • In a 3-quart saucepan, combine all ingredients except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and let stand for 5 minutes. Stir and serve.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 33.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 298.6 mg

1 cup water
⅓ cup Holland House® White Cooking Wine or White Cooking Wine with Lemon
1 tablespoon butter
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
1 cup couscous, regular or whole wheat

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