Best Citrus Couscous Cups Recipes

Couscous Patties with Citrus Sauce image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 4

Number Of Ingredients 23

1 cup water
2/3 cup uncooked couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon margarine, butter or spread
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
1 small carrot, shredded (1/3 cup)
2 cloves garlic, finely chopped
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1/3 cup sliced almonds, toasted
1 tablespoon chopped fresh chives
1 egg
1 egg yolk
2 tablespoons vegetable oil
2 teaspoons cornstarch
1 teaspoon sugar
1/8 teaspoon salt
3/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon grated orange peel
2 tablespoons currants or raisins
1 1/2 teaspoons chopped fresh chives

Steps:

Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg

Macadamia Citrus Couscous image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1/4 cup chopped sweet onion
1 garlic clove, minced
1 teaspoon olive oil
1 cup chicken broth
1 cup refrigerated passion fruit juice blend
1/2 cup orange marmalade
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh gingerroot
Dash cayenne pepper
1 package (10 ounces) couscous
1 teaspoon grated orange zest
1/2 cup chopped macadamia nuts
1/2 cup dried cranberries
3 tablespoons minced fresh cilantro
3 green onions, sliced

Steps:

In a large saucepan, saute onion and garlic in oil for 2 minutes or until tender. Add the broth, fruit juice, marmalade, Worcestershire sauce, ginger and cayenne. Bring to a boil; stir in couscous and orange zest. , Cover and remove from the heat; let stand for 10 minutes. Stir in the macadamia nuts, cranberries, cilantro and green onions. Serve warm or chilled.

Nutrition Facts :

Citrus Israeli Couscous image

Provided by dicentra

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 cup israeli couscous
1/2 teaspoon ground cinnamon
salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 1/2 cups water
2 tablespoons chopped flat leaf parsley
1/2 cup toasted pine nuts

Steps:

In a saucepan over medium high, heat oil. Stir in couscous, cinnamon, salt and pepper. Cook, stirring occasionally until lightly browned, 3-4 minutes.
Stir in lime and orange juices and deglaze pan, stirring up all the browned bits on the bottom.
Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until all liquid is absorbed, 10-12 minutes.
Stir in parsley, pine nuts and salt and pepper to taste.

Nutrition Facts : Calories 348.1, Fat 18.6, SaturatedFat 1.8, Sodium 9, Carbohydrate 39, Fiber 3.1, Sugar 2.2, Protein 8.1