Balsamic Orange Couscous Recipes
CRANBERRY ORANGE ISRAELI COUSCOUS
You'll love this easy to make, delicious cranberry orange Israeli couscous and pecan salad, topped with a wonderful homemade orange herb vinaigrette!
Provided by JB @ The Grateful Girl Cooks!
Categories Salad/Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Place the chopped pecans (or walnuts) in a dry skillet on medium heat. Cook, stirring occasionally, until you can begin to smell them. Keep an eye on the nuts while they toast, so you don't burn them! This step usually only takes 3-4 minutes (to save time, toast pecans while couscous is cooking). Remove the pecans from the skillet, set aside and let them cool.
- Bring a large pot of water to a boil. Add couscous, and let it cook for 8 minutes, stirring occasionally. Once finished cooking, pour couscous into a colander; let it drain. Place couscous into a large bowl. Add the green onions and cranberries.
- Mix together the ingredients for the orange herb vinaigrette in a small container. I used a measuring cup, and simply blended the vinaigrette with a fork, until fully combined. Once combined, pour dressing over warm couscous, green onions and cranberries. Add the dressing while the couscous is still warm, because it will absorb more of the dressing. Stir, to blend the salad.
- Add the chopped pecans or walnuts, and stir to combine. Once all ingredients for couscous are blended, cover the salad, and let it chill in the refrigerator. This salad is at it's very best, flavor-wise, after it has time to chill, and the flavors have developed. When ready to serve, give it a quick stir (to "fluff it up"), then enjoy this amazing tasting side dish or salad!
Nutrition Facts : ServingSize 1 (1/10th of total), Calories 320 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Sodium 4 mg, Fiber 4 g, Sugar 13 g
BALSAMIC COUSCOUS
This is a recipe I developed when I couldn't find one that was exactly what I wanted. This is a good side dish recipe for many different menus. It's also very versatile. You can add any different kind of veggies along with the onion (celery, peas, zucchini, carrots, tomatoes, corn). I use tri-color couscous in this recipe, but any kind will work.
Provided by Kendra
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
- Stir in chicken broth and bring to a boil.
- Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
- Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.
Nutrition Facts : Calories 116, Fat 2.6, SaturatedFat 0.4, Sodium 130, Carbohydrate 18.9, Fiber 1.4, Sugar 0.9, Protein 3.8
ORANGE-BALSAMIC DRESSING
Categories Citrus Quick & Easy Salad Dressing Vinegar Orange Winter Bon Appétit
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in bowl. Gradually mix in oil.
CRAN-ORANGE COUSCOUS SALAD
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.
Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.
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