Almond Citrus Couscous Recipes

COUSCOUS WITH CRANBERRIES AND ALMONDS

Steps:

• In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
• Stir in the sliced almonds and continue to cook for a few minutes. The almonds will toast and start to brown as well.
• Add the couscous cranberries. This will toast the couscous which add to the flavour and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
• Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give is a quick stir and put the cover on the pan.
• Remove from the heat and let stand for 5 minutes. After the 5 minutes, fluff the couscous with a fork.

SWEET ALMOND MILK COUSCOUS

Steps:

• Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
• Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
• Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.

CITRUS COUSCOUS CUPS

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.

ORANGE AND ALMOND COUSCOUS

Steps:

• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
• TIDBIT: Slice zested oranges and serve them after dinner.