COUSCOUS PINE NUTS RECIPES

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HOUSTON'S COUSCOUS SALAD RECIPE - SKINNYTASTE



Houston's Couscous Salad Recipe - Skinnytaste image

This EASY and fresh couscous is so easy and tasty, and it goes with just about everything. You can serve it with fish, chicken, beef, lamb, or pork, or you can serve it as a meat-free and light main dish.

Provided by Gina

Categories     Salad

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 13

1 ½ cups reduced sodium chicken or vegetable broth
1 cup dry whole wheat couscous (Lundberg brown rice couscous for GF)
¾ cup roughly chopped radishes
2 scallions (chopped)
3 tablespoons chopped fresh Italian parsley
½ cup raisins
12 grape tomatoes (halved )
1/3 cup sliced almonds 
3 tablespoons chopped fresh mint 
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon Kosher salt
Freshly ground black pepper (to taste)

Steps:

  • In a small saucepan, bring chicken broth to a simmer.
  • Add the couscous and cook gently until the broth is absorbed, approximately 3 minutes.
  • Remove from heat, fluff with a fork and transfer to large bowl.
  • To the bowl, add the radishes, scallions, parsley, raisins, tomatoes, almonds, mint, lemon juice and olive oil and toss to coat.
  • Season with salt and pepper, gently toss again, taste and adjust the flavorings and seasonings as desired, and serve. 

Nutrition Facts : ServingSize 2 /3 cup, Calories 213 kcal, CarbohydrateContent 35 g, ProteinContent 7 g, FatContent 6.5 g, SaturatedFatContent 0.5 g, SodiumContent 218 mg, FiberContent 4.5 g, SugarContent 11 g

MOROCCAN COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK



Moroccan Couscous Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6 to 8 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
  • Add the pignoli nuts and currants to the couscous, stir and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Nutrition Facts : Calories 275, FatContent 13 grams, SaturatedFatContent 4 grams, CholesterolContent 18 milligrams, SodiumContent 268 milligrams, CarbohydrateContent 33 grams, FiberContent 2 grams, ProteinContent 8 grams, SugarContent 3 grams

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