MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS
Provided by Bruce Aidells
Categories Lamb Backyard BBQ Dinner Apricot Summer Grill Grill/Barbecue Couscous Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
- Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
- Mound Golden Couscous on platter. Top with skewers and serve.
GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS
Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices
Provided by Cassie Best
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
- Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
- Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
- Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS
Categories Onion Side Quick & Easy High Fiber Raisin Pine Nut Summer Couscous Boil Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.
MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS
Provided by Andrea Albin
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
- Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
- While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
- Serve patties on couscous.
COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS
Categories Pasta Side Vegetarian Quick & Easy High Fiber Raisin Chickpea Healthy Couscous Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.
GOLDEN COUSCOUS
Provided by Bruce Aidells
Categories Onion Side Quick & Easy Almond Summer Couscous Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Melt butter in heavy large saucepan over medium heat. Add onions; sauté until tender and light golden, about 8 minutes. Add turmeric and cumin; stir 1 minute. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.
COUSCOUS WITH GOLDEN RAISINS
Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from "Martha Stewart's Dinner at Home."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.
- Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.
GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
- Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
- When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
- Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.
GOLDEN SEASONED COUSCOUS
Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :)
Provided by Kittencalrecipezazz
Categories Grains
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring the broth to a boil; cover with a lid to keep hot; set aside.
- In a large skillet melt the butter with oil over medium-high heat.
- Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
- Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
- Add in couscous and stir until coated with the onion mixture.
- Mix in the hot broth and currants; cover with a lid.
- Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
- Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.
GOLDEN COUSCOUS
The "golden" comes from the turmeric as well as the corn and yellow bell peppers! This can be served warm as a side or at room temp as a salad.
Provided by breezermom
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute the yellow bell pepper and onion in 1 tbsp olive oil in a large skillet until the vegetables are tender. Add the corn, and saute 4 minutes. Stir in the salt and pepper; remove from the heat, and set the yellow bell pepper mixture aside.
- Bring the chicken broth to a boil in a large saucepan over medium heat. Stir in the remaining 2 tbsp olive oil, couscous, turmeric, and cumin. Remove from the heat, and cover. Let stand for 5 minutes or until the liquid is absorbed.
- Gently stir in the reserved yellow bell pepper mixture.
- Serve hot as a side, or at room temperature as a salad.
Nutrition Facts : Calories 247.4, Fat 8.2, SaturatedFat 1.2, Sodium 394.4, Carbohydrate 37.9, Fiber 3.8, Sugar 2.9, Protein 7.4
GOLDEN COUSCOUS
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat one tablespooon of the oil in a skillet, add the pepper and onion and saute over medium heat until golden. Stir in the corn and cook briefly for a few minutes. Season to taste with salt and pepper and set side.
- Bring the chicken stock to a boil in a saucepan, stir in the turmeric and cumin and add 2 tablespoons of olive oil. Stir in the couscous, remove from heat, cover and let stand for 5 minutes.
- Fluff the couscous with a fork and fold in the pepper and corn mixture. Fluff again and serve warm or at room temperature.
COUSCOUS WITH CHICKEN, WALNUTS& GOLDEN RAISINS
Make and share this Couscous With Chicken, Walnuts& Golden Raisins recipe from Food.com.
Provided by Boizscareme
Categories Chicken Thigh & Leg
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Chop up the garlic; mince the scallions. Dice up the chicken into ½" cubes.
- Heat up the olive oil in a skillet; add the garlic and sauté for a minute or two, till the garlic starts to smell good and yummy.
- Add the chicken and give it a stir to coat thoroughly in oil. Add the turmeric and salt, plus a few generous dashes of cinnamon and pepper.
- Cook the chicken over medium-high heat. When the outside has mostly turned opaque, add the pine nuts. Continue cooking until the chicken is just cooked through -- do your best not to overcook!
- While the chicken is cooking, bring the broth to a boil in a small pot. Stir in the couscous and raisins/currants, add 1/8 tsp salt plus a few dashes of ground pepper. Cover and remove from heat; let sit for five minutes. Stir in 1 tablespoons olive oil and the minced scallions with a fork, then continue using the fork to fluff the couscous.
- Stir in the chicken and pine nut mixture, and fluff some more. You can serve it hot if you like, but the dish is also good at room temperature.
Nutrition Facts : Calories 796, Fat 30.5, SaturatedFat 4.2, Cholesterol 57.3, Sodium 697.5, Carbohydrate 100.9, Fiber 7.5, Sugar 22.6, Protein 32.2
CURRIED COUSCOUS WITH TURKEY, CHICKPEAS AND GOLDEN RAISINS
Yield 8
Number Of Ingredients 12
Steps:
- Heat half of the oil in a large nonstick skillet or saute pan over medium-high heat. Once the oil shimmers, add the onion and a pinch of salt; stir to coat, then reduce the heat to medium. Cook, stirring occasionally, for about 4 minutes, so the onion softens. Stir in the curry powder and cook for 2 to 3 minutes, then add the raisins, turkey, chickpeas and 1/4 cup of the broth; mix well and cook for 5 to 8 minutes, until heated through. Transfer to a large mixing bowl. Meanwhile, prepare the couscous according to the package directions, except you'll use the remaining cup of broth instead of water. When the couscous is ready, fluff with a fork as directed, then add to the onion-turkey mixture, along with lemon juice, cilantro and the remaining 2 tablespoons of oil. Taste, and season with salt and pepper; start with 1/8 teaspoon of each and incorporate, adding in the same increment and tasting as you go. The dish is well seasoned when the flavors become bright. Serve warm or at room temperature.
COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS
Searched ALL 497 recipes, but did not find THIS one !! It came from a very old Bon Appetit, and the addition of cinnamon, lemon peel, and golden raisins give a Mediteranean flair. It is quick, easy, and makes a different side, if you are tired of potatoes and/or rice.
Provided by NurseJaney
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
- Squeeze 2 TBsp juice from lemon.
- Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
- Bring to boil, simmer 1 minute.
- Remove from heat.
- Stir in couscous.
- Cover and let stand about 5 minutes, until water almost absorbed.
- Mix in garbanzo beans, golden raisins, and reserved lemon peel.
- Cover and let stand 5 minutes longer.
- Fluff couscous with fork.
- Season to taste with salt and pepper.
- Transfer to bowl and serve.
Nutrition Facts : Calories 348.9, Fat 1.6, SaturatedFat 0.2, Sodium 328.3, Carbohydrate 73.6, Fiber 8.2, Sugar 11.1, Protein 11.6
FLUFFY FLAVORFUL COUSCOUS WITH ASPARAGUS AND GOLDEN RAISINS
Tender-crisp carrots, soft asparagus and sweet-tart golden raisins decorate this Fluffy Couscous and fill your mouth with flavor! This healthy 15-minute side dish will make busy weeknights a breeze.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a 2.5 quart saucepan or larger, combine chicken broth, shredded carrots, asparagus, peppers, olive oil, lemon juice, salt, coriander, cumin, and pepper; set over medium-high heat and bring to a boil.
- Remove from heat and stir in couscous and raisins.
- Cover and let stand 5 minutes.
- Fluff with a fork.
- Garnish with parsley and serve.
COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS
Searched ALL 497 recipes, but did not find THIS one !! It came from a very old Bon Appetit, and the addition of cinnamon, lemon peel, and golden raisins give a Mediteranean flair. It is quick, easy, and makes a different side, if you are tired of potatoes and/or rice.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
- Squeeze 2 TBsp juice from lemon.
- Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
- Bring to boil, simmer 1 minute.
- Remove from heat.
- Stir in couscous.
- Cover and let stand about 5 minutes, until water almost absorbed.
- Mix in garbanzo beans, golden raisins, and reserved lemon peel.
- Cover and let stand 5 minutes longer.
- Fluff couscous with fork.
- Season to taste with salt and pepper.
- Transfer to bowl and serve.
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