Best Citrus Cilantro Couscous Recipes

COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE

Couscous With Fresh Cilantro and Lemon Juice image

This easy and simple couscous is a perfect side for a tagine. if you don't like the flavor of cilantro, try using fresh mint or parsley. For added flavor use broth for the water.

Provided by Outta Here

Categories Moroccan

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon turmeric
1 2/3 cups water
1 teaspoon lemon zest, finely grated
1/2 teaspoon coarse salt
1 1/2 cups couscous
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lemon juice
salt and pepper, to taste

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.

CRAN-ORANGE COUSCOUS SALAD

Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

CITRUSY COUSCOUS SALAD WITH BROCCOLI AND FETA

Citrusy Couscous Salad With Broccoli and Feta image

Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.

Provided by Yasmin Fahr

Categories dinner, easy, lunch, quick, weeknight, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip)
1 lime, juiced (about 1 tablespoon)
2 teaspoons honey
1/2 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
2 scallions, thinly sliced
1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
1 1/2 cups pearl couscous
1 medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total)
1/2 cup crumbled feta
1/4 cup unsalted, dry roasted pistachios, roughly chopped
1/4 packed cup fresh mint, basil or parsley, finely chopped
Freshly cracked black pepper

Steps:

To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package's instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

CITRUS-CILANTRO COUSCOUS

Citrus-Cilantro Couscous image

This side pairs well with Braised Chicken with Butternut Squash and Cranberries or sauteed shrimp.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 5

Ingredients

1 1/2 cups water
1 1/2 cups couscous
2 tablespoons finely grated orange zest
1/4 cup chopped fresh cilantro
Coarse salt

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.

Nutrition Facts : Calories 247 g, Fiber 4 g, Protein 8 g