Best Couscous With Roast Pumpkin Raisins And Almonds Recipes

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the carrot, onion and cinnamon and stir to coat. Cook for 3-4 minutes, stirring occasionally, until softened.
• Add the couscous and raisins and stir to combine. Cook, stirring occasionally, for 4-6 minutes to "toast" the couscous. Add the broth and salt and stir. Once bubbling (this happened right away for me), cover the pan with a lid and remove from heat. Let the pan sit, covered, for about 8 minutes until the liquid is fully absorbed. Fluff the couscous with a fork. Add the orange zest, orange juice, almonds, parsley, and black pepper (to taste). Stir together and fluff again before serving.

MOROCCAN COUSCOUS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
• In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
• Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
• With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

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

SPICED COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

SWEET AND NUTTY MOROCCAN COUSCOUS

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.

COUSCOUS WITH ROAST PUMPKIN, RAISINS AND ALMONDS

Steps:

• Preheat oven to 200 degrees Celsius Cut pumpkin into 2 cm cubes and place in an oven pan.
• Drizzle with a little olive oil, season with salt and pepper and toss well.
• Roast for 30 minutes, tossing once during cooking, until pumpkin is tender and golden.
• Meanwhile heat 2 - 3 tblsps olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5 - 10 minutes, until soften but not coloured. Add stock and bring to boil.
• Stir in couscous, then remove pan from heat, cover and leave to steam for 10 minutes to soften.
• Remove covering and fluff up couscous with a fork.
• Season well with salt and pepper to taste.
• Combine couscous with raisins, toasted almonds, corriander and hot pumpkin and toss well.
• Enjoy.