Best Lemon Date Couscous Recipes

LEMON DATE COUSCOUS

Lemon Date Couscous image

Couscous is a great way to deliver bold flavors, and it cooks so quickly. This makes a wonderful accompaniment to all sorts of main dishes. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 cup uncooked couscous
1/2 cup fresh baby spinach
1/2 cup shredded carrots
1/4 cup chopped dates
2 tablespoons sliced almonds
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
Thinly sliced green onions

Steps:

Cook couscous according to package directions., Meanwhile, in a small bowl, combine the spinach, carrots, dates, almonds, lemon juice, zest, salt and lemon pepper. Stir in couscous. Garnish with green onions.

Nutrition Facts : Calories 179 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

SAUCY MOROCCAN CHICKEN AND LEMON WITH DATE COUSCOUS

Saucy Moroccan Chicken and Lemon with Date Couscous image

Braise chicken thighs with cinnamon, coriander and seared lemon slices, and serve them over a bed of couscous with dates.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 lemon, cut into 1/4-inch thick rounds (ends and seeds discarded)
2 teaspoons sugar
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups couscous
1/4 cup chopped pitted dates or golden raisins
1/2 cup loosely packed chopped fresh cilantro
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
8 small boneless, skinless chicken thighs (about 2 pounds total)
3 tablespoons tomato paste
One 15-ounce can chickpeas, rinsed and drained

Steps:

Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes.
Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm.
Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken.
Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.