Best Pine Nut And Preserved Lemon Couscous Recipes

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COUSCOUS WITH PRESERVED LEMONS



Couscous with preserved lemons image

This zesty Moroccan side dish of couscous with preserved lemons will add instant flavour to any meal. Serving with grilled lamb chops or fried halloumi to transform this side into an easy dinner.

Provided by delicious. magazine

Categories     Cauliflower recipes

Time 20m

Yield Serves 6

Number Of Ingredients 8

400ml chicken or vegetable stock
400g can chickpeas, drained and rinsed
300g couscous
Zest and juice of a lemon
Glug of extra-virgin olive oil
2 preserved lemons, quartered
75g toasted pine nuts
Handful of chopped fresh parsley

Steps:

  • Put the stock and chickpeas into a pan. Simmer for 2 minutes.
  • Put the couscous in a large dish, then pour over the stock and chickpeas. Stir, cover with cling film and set aside for 5 minutes. Uncover and fluff with a fork.
  • Add the lemon zest and juice, extra-virgin olive oil, lemons, pine nuts and parsley. Season.

Nutrition Facts : Calories 299kcals, Fat 14g (1.2g saturated), Protein 7.8g, Carbohydrate 31g (1.1g sugars), Fiber 2.9g

MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS



Moroccan Seasoned Chicken With Pine Nut Couscous image

Make and share this Moroccan Seasoned Chicken With Pine Nut Couscous recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon sweet paprika
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 lbs chicken, cut into 2 inch pieces
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, crushed
2 lemons (1 thinly sliced, the other juiced)
salt & freshly ground black pepper
2 1/2 cups chicken stock
1 cup large green olives
1 tablespoon butter
1 1/2 cups couscous
1/4 cup pine nuts, toasted
1 cup fresh parsley

Steps:

  • In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
  • In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
  • Add onion, garlic and lemon slices; season with salt and pepper.
  • Cook, stirring frequently, until the onion is softened, about 6 minutes.
  • Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
  • Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
  • Fluff couscous with a fork and stir in pine nuts.
  • Serve the chicken and sauce over the couscous and sprinkle with parsley.

Nutrition Facts : Calories 558.6, Fat 29.7, SaturatedFat 7, Cholesterol 77.1, Sodium 584, Carbohydrate 48.2, Fiber 6.5, Sugar 3.2, Protein 27.7

LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

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.

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