CITRUS COUSCOUS CUPS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 24 salad cups
Number Of Ingredients 17
Steps:
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter
- For the pastry cups: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray. Unroll the pie crusts on a lightly floured work surface. Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust. Press the dough into the prepared muffin cups. Bake until light golden, 10 minutes. Cool completely before filling, 15 minutes.
- For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper.
- For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.
- To assemble: Pour the dressing over the salad and toss until coated. Spoon the mixture into the cooled pastry cups and serve.
SEARED TOASTED MACADAMIA NUT MAHI CITRUS AKA-MISO SAUCE
Steps:
- Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot saute pan on both sides.
- For the sauce: Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too.
- Serve the mahi mahi topped with some sauce.
CITRUSY COUSCOUS SALAD WITH BROCCOLI AND FETA
Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, quick, weeknight, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
- In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package's instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
- Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.
HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING
This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
- Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.
Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
SPICY CITRUS COUSCOUS
A flavorful sidedish for fish or chicken. Thai red curry paste can be quite "hot", so adjust amount according to tastes.
Provided by Outta Here
Categories Moroccan
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except couscous, in a medium saucepan.
- Bring to a boil.
- Gradually stir in couscous.
- Remove from heat and cover with lid.
- Let stand 5 minutes.
- Stir with a fork and serve.
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