Best Couscous With Dried Fruit And Pine Nuts Recipes

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SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT



Middle Eastern Couscous with Dried Fruit image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup raisins
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon coriander
1 1/2 cups packaged couscous
2 cups boiling water
3/4 teaspoon salt

Steps:

  • In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

COUSCOUS WITH DRIED CRANBERRIES, PINE NUTS AND FRESH MINT



Couscous With Dried Cranberries, Pine Nuts and Fresh Mint image

I found this recipe @ http://www.cranberries.org courtesy of Spinner Publications, Cranberry Cooking for All Seasons. I'm posting this here for safe keeping. Prep time is added into the cook time. Serve as a delicious side dish with lamb, poultry, or fish.

Provided by SassiFras

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) package couscous
1 (14 ounce) can chicken or 1 (14 ounce) can vegetable broth
1 pinch salt
3 tablespoons walnut, almond or olive oil
1 teaspoon fresh lemon juice
3/4 cup dried cranberries
1/3 cup pine nuts
1/3 cup fresh mint leaves

Steps:

  • Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth. While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned. Wash and finely chop the mint leaves. When the couscous has finished cooking, drain any excess liquid. If more liquid is needed to cook the couscous, add water, a little at a time. Pour the couscous into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients. Serve immediately.

Nutrition Facts : Calories 416.5, Fat 18.3, SaturatedFat 3.1, Cholesterol 30.2, Sodium 60.7, Carbohydrate 46.6, Fiber 3.8, Sugar 0.8, Protein 15.8

COUSCOUS WITH PINE NUTS AND CURRANTS



Couscous with Pine Nuts and Currants image

Provided by Amaryll Schwertner

Categories     Herb     Side     Low Fat     Vegetarian     Quick & Easy     Currant     Dried Fruit     Pine Nut     Cucumber     Chickpea     Healthy     Couscous     Self     San Francisco     California     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1/8 cup sesame seeds
1/8 cup pine nuts
1 tbsp butter
1/4 tsp salt
1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)
1 can (15.5 oz) chickpeas, drained
1 cup peeled, seeded and finely diced cucumber
1/8 cup dried currants plumped in water
1/4 cup fines herbes (or minced mint, cilantro and parsley)
Lemon juice
Red pepper flakes

Steps:

  • Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.

COUSCOUS WITH PINE NUTS



Couscous with Pine Nuts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

CHEAT'S EASY SPICED COUSCOUS WITH FRUIT AND NUTS - IN A JAR!



Cheat's Easy Spiced Couscous With Fruit and Nuts - in a Jar! image

A Brilliant and easy accompaniment to a Fragrant Tagine, Stew or Curry. It's a cheat's recipe as you can pre-mix all the dry ingredients together & store in a jar ready for use at the drop of a hat. Just add hot water or hot stock and voila, a wonderful fruity, spiced couscous! It can be used cold for picnic & buffet salads - cold cuts of meat, such as diced cooked chicken breast can be added too. Also a great veggie main course - just add chargrilled vegetables and mix through - serve with flatbreads, pitta bread & harissa dressing for an extra kick!

Provided by French Tart

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

250 g couscous
1 1/2 tablespoons olive oil or 4 ounces melted butter
4 teaspoons ras el hanout spice mix or 1 teaspoon ground cumin
1 teaspoon ground coriander, Cilantro
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 tablespoon pine nuts, lightly toasted under a grill
6 -8 soft dried apricots, chopped finely
2 tablespoons golden sultana raisins
1 tablespoon dried onion flakes
1 tablespoon garlic granules, NOT salt
300 ml hot vegetable stock, made with salt free cube if possible such as Marigold Swiss Vegetable
1 ounce butter (to garnish)
2 tablespoons chopped fresh coriander, cilantro

Steps:

  • Mix all the dry ingredients together.
  • (The amounts can be doubled or even quadrupled for long term storage of up to 6 -9 months.).
  • When you are ready to prepare the couscous, measure out the correct serving of dry ingredients into a large bowl, preferably the one you will be serving it from. The dry & wet combination is given above in the ingredients.
  • Add the olive oil or butter & mix thoroughly.
  • Add the boiling stock and mix thoroughly - place a clean tea towel over the top of the bowl and leave for 5 minutes.
  • Fluff up the couscous after 5 minutes & add more liquid if needed.
  • Add a knob of butter or a teaspoon of live oil - mix & sprinkle with freshly chopped coriander - cilantro before serving.
  • You could also add more nuts or fruit as a garnish if you wish.
  • This is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut. It will depend on what you will be serving it with!

Nutrition Facts : Calories 402.7, Fat 13, SaturatedFat 4.6, Cholesterol 15.2, Sodium 61.4, Carbohydrate 63, Fiber 5, Sugar 9.3, Protein 9.6

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