Best Alis Coo Coo For Coconut Relish Recipes

COUSCOUS WITH RAISINS AND ALMONDS

Couscous with Raisins and Almonds image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 package instant couscous
1/4 cup raisins
1/4 cup toasted slivered almonds

Steps:

Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

COCONUT RELISH

Coconut Relish image

Provided by Julie Sahni

Categories Condiment/Spread Blender Fruit Mustard Quick & Easy Yogurt Diwali Coconut Hot Pepper Seed

Yield Makes 1 1/3 cup

Number Of Ingredients 8

Ingredients

1 cup packed fresh grated coconut
1/2 cup plain yogurt
2 tablespoons finely chopped fresh coriander (cilantro) leaves (optional)
2 green chilies (or 1/4 small green bell pepper plus 1/4 teaspoon dried ground red pepper)
1/2 teaspoon Kosher salt
2 tablespoons hot water
4 tablespoons usli ghee (see tips, below), or oil (preferably sesame)
1 teaspoon black mustard seeds

Steps:

1. Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl.
2. Heat the ghee or oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree. Mix thoroughly, check for salt, and serve.
Note: This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving.

ALI'S COO COO FOR COCONUT RELISH

Ali's Coo Coo for Coconut Relish image

My husband and I enjoyed Puka Dogs with coconut relish while in Kauai, Hawaii. This is my attempt to replicate. It is yummy on hot dogs, brats, or Italian sausage. If you can't find coconut syrup, use simple syrup.

Provided by Alicat

Categories Relishes

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

1 (8 ounce) package sweetened shredded coconut
1 jalapeno pepper, seeded
1 tablespoon Dijon mustard, or more to taste
3 tablespoons mayonnaise, or more to taste
¼ cup coconut flavored syrup
¼ cup water

Steps:

Blend the coconut, jalapeno pepper, Dijon mustard, mayonnaise, coconut flavored syrup, and water in a blender until liquefied; pour into a saucepan and bring to a boil. Cook the coconut mixture at a gentle boil for 10 minutes. Remove from heat and set aside to cool before serving as a condiment for hot dogs.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 14.7 g, Cholesterol 1.3 mg, Fat 8 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 5.4 g, Sodium 106.5 mg, Sugar 10.1 g

ROASTED GARLIC AND OLIVE OIL COUSCOUS

Roasted Garlic and Olive Oil Couscous image

Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.

Provided by Kat2355

Categories Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon black pepper, freshly ground

Steps:

Bring water to a boil.
Add couscous, butter and salt.
Remove from heat and let stand 5 minutes.
Topping: In a shallow pan, heat oil.
Cook garlic until it begins to brown.
Add rest of spices, cook for 30 second and remove from heat.
(Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
Mix topping with couscous, serve immediately.