Best Cilantro Couscous Recipes

CILANTRO COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• Add water, lemon zest, and coarse salt; bring to boil.
• Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.
• Serve.

CURRIED COUSCOUS WITH ROASTED VEGETABLES, PEACH CHUTNEY, AND CILANTRO YOGURT

Steps:

• For yogurt:
• Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)
• For vegetables:
• Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to bowl and cool.
• Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.
• For couscous:
• Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; sauté until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.
• Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains. Mix in cashews and currants and cool completely. Mix in eggplant, zucchini, and bell pepper pieces. Season salad to taste with salt and pepper.
• Mound salad on large platter; garnish with reserved bell pepper slices. Serve with cilantro yogurt and chutney.

COUSCOUS WITH CARROT AND CILANTRO

Steps:

• In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, and carrot; cover pan, and remove from heat. Let stand 5 minutes.
• Fluff couscous with a fork. Gently stir in cilantro and oil; season with salt and pepper.

GRILLED CILANTRO-LIME SCALLOPS WITH ZUCCHINI AND COUSCOUS

Steps:

• Preheat a grill or grill pan to medium-high.
• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Add the couscous and cook, stirring a few times, until starting to turn golden brown, about 3 minutes. Add the red bell pepper and broth and bring to a boil. Reduce the heat and simmer, covered, until the couscous is softened, and the liquid has been absorbed, 12 to 15 minutes.
• Meanwhile, combine the cilantro, lime juice, garlic, Aleppo pepper, 1 teaspoon salt, a few grinds of black pepper and the remaining 2/3 cup olive oil to a food processor and process until smooth and vibrant green. Reserve 1/3 cup and pour the rest into a large bowl.
• Add the zucchini and the yellow squash to the bowl and toss to coat with the sauce. Thread 7 to 8 pieces, alternating between zucchini and yellow squash, onto each of 4 skewers, threading them so the slices will lay flat on the grill. Season with 1/4 teaspoon salt. Add the scallops to the bowl and toss with the marinade. Set aside while you grill the vegetables.
• Grill the vegetables until grill marks appear on the underside and the vegetables begin to soften, 6 to 7 minutes. Flip and grill until the vegetables are cooked through, 6 to 7 minutes longer.
• Meanwhile, thread 4 scallops each onto 4 skewers so that the scallops lay flat. Season with 1/4 teaspoon salt. Grill until caramelized on one side, about 3 minutes. Flip and cook until the scallops are just firm to touch and opaque in the center, 2 to 3 minutes.
• Stir 3 tablespoons of the reserved cilantro-lime sauce into the couscous and spoon the couscous onto a platter. Place the vegetable and scallop skewers on top and garnish with lime zest and Aleppo pepper. Serve with the remaining cilantro-lime sauce on the side.

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over mediumhigh heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.

COUSCOUS WITH CILANTRO

Steps:

• In a large bowl, combine couscous and oil; toss to coat grains. In a medium saucepan, bring 1 3/4 cups water to a boil; remove from heat. Add 1/2 teaspoon coarse salt, 1/8 teaspoon pepper, and couscous; stir. Cover; let stand until couscous has absorbed water, 5 minutes. Add cilantro; fluff couscous with a fork. Serve immediately, with cilantro sprigs if desired.

LEMON AND CILANTRO COUSCOUS

Steps:

• 1. Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
• 2. Add broth, lemon zest, and coarse salt; bring to boil.
• 3. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
• 4. Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.

CARROT AND CILANTRO COUSCOUS

Steps:

• In a bowl, mix couscous, carrots and peas. Add boiling water, cover and let rest for 5 minutes or until veggies are tender but still crunchy and water is absorbed. With a fork, fluff the couscous.
• In a small bowl, with a whisk, mix lemon juice, oil, salt, fresh cilantro and ground coriander. Add this mixture to the couscous and mix delicately. Serve warm or at room temperature.

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
• Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
• Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
• Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

COUSCOUS WITH CILANTRO

Steps:

• In a large bowl, combine couscous and oil, tossing to coat grains.
• In a medium saucepan, bring water to boil.
• Remove from heat and add salt, pepper and couscous and stir to combine.
• Cover and let stand until couscous has absorbed water, about 5 minutes.
• Add cilantro and fluff with fork.
• Serve immediately.

CITRUS-CILANTRO COUSCOUS

Steps:

• In a small saucepan, bring water to a boil. Remove from heat, stir in couscous and orange zest. Cover and let stand, 5 minutes. Fluff couscous with a fork, stir in cilantro, and season with salt.

TAMARIND GLAZED SALMON & CILANTRO COUSCOUS

Steps:

• For Glaze: In a bowl, dilute the tamarind paste in 2 T. hot water Add remaining ingredients and mix thoroughly. For Fish: Combine oil, pepper, cilantro and scallions Marinate salmon for 1 hour Grill fish while basting with tamarind glaze Be careful not to burn the fish since the glaze has sugar that easily carmelizes Cilanto Couscous: Follow directions on couscous box After taking couscous off heat, add cilantro and lime juice Plate fish on side of couscous and garnish with extra finely chopped cilantro and cilantro.

CILANTRO COUSCOUS

Steps:

• Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
• Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.
• nutrition information
• (Per serving)
• Calories: 79
• Total fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 87mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 1g
• Protein: 3g
• Calcium: 22mg
• Potassium: 144mg
• dietary exchanges
• 1/2 starch
• 1 vegetable
• 1 fat

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Steps:

• Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.