Carrot Date Walnut Couscous Recipes

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LEMON DATE COUSCOUS



Lemon Date Couscous image

Couscous is a great way to deliver bold flavors, and it cooks so quickly. This makes a wonderful accompaniment to all sorts of main dishes. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup uncooked couscous
1/2 cup fresh baby spinach
1/2 cup shredded carrots
1/4 cup chopped dates
2 tablespoons sliced almonds
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
Thinly sliced green onions

Steps:

  • Cook couscous according to package directions., Meanwhile, in a small bowl, combine the spinach, carrots, dates, almonds, lemon juice, zest, salt and lemon pepper. Stir in couscous. Garnish with green onions.

Nutrition Facts : Calories 179 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CARROT, DATE AND WALNUT LOAF



Carrot, date and walnut loaf image

Jazz up your morning tea with and make this delicious carrot, date & walnut loaf using our easy, how-to guide.

Provided by Coles

Categories     dessert,snack

Number Of Ingredients 15

1 cup (140g) dried dates, coarsely chopped
1/2 cup (125ml) boiling water
1/2 teaspoon bicarbonate of soda
2 coles brand australian free range eggs
1/2 cup (125ml) vegetable oil
2 cups (300g) self-raising flour
1 cup (220g) brown sugar
1 1/2 cups coarsely grated carrot (about 3 large carrots)
1/2 cup (50g) coarsely chopped walnuts
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
250g cream cheese, softened
50g butter
1/2 cup (80g) icing sugar mixture
red, yellow & green liquid food colouring

Steps:

  • Preheat oven to 180C. Grease and line the base and sides of a 10cm x 20cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.
  • Combine the date, water and bicarbonate of soda in a medium heatproof bowl. Set aside for 10 mins to soak. Add the eggs and oil and whisk to combine.
  • Combine the flour, sugar, carrot, walnut, cinnamon and nutmeg in a bowl. Stir in the date mixture. Spoon into the prepared pan and smooth the surface. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack to cool completely.
  • Use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Add icing sugar. Beat until well combined. Reserve 1/4 cup of the icing. Spread remaining icing over top of cake.
  • Divide reserved icing between 2 bowls. Add red and yellow colouring to 1 portion to make orange icing. Tint remaining icing portion with green colouring. Place the orange icing in a piping bag fitted with a 2mm nozzle. Pipe 1cm-long carrot shapes on top of cake. Place the green icing in a clean piping bag fitted with a 2mm nozzle. Pipe onto cake to make the carrot tops.
  • Cut into slices to serve.

CARROT AND ALMOND COUSCOUS



Carrot and Almond Couscous image

Provided by Danny Boome

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup couscous
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
2 cups vegetable stock
2 tablespoons roughly chopped parsley leaves
4 tablespoons roughly chopped cilantro leaves
1 large carrot, grated
1/2 cup roughly chopped dried apricots
1 1/2 cups slivered almonds
2 tablespoons olive oil
1 lemon, zest grated and juiced
1 orange, zested and juiced
Salt and freshly ground black pepper

Steps:

  • Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
  • Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
  • Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

COUSCOUS WITH CARROTS AND RAISINS



Couscous with Carrots and Raisins image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 cups, 4 to 6 servings

Number Of Ingredients 9

3 medium carrots, peeled and thinly sliced (about 1/4-inch thick) (1 1/4 cups)
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 1/2 cups water
2/3 cup golden raisins
1 1/2 cups couscous

Steps:

  • Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
  • When ready to serve, fluff the couscous with a fork.

CARROT DATE WALNUT COUSCOUS



Carrot Date Walnut Couscous image

This is surprisingly filling, and very quick and easy to prepare. I enjoy it when I don't have much time, and need to make something for just one person to eat. It's very healthy too!

Provided by Elise and family

Categories     Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 8

3 -4 large carrots, julienne
2 dates, chopped
3 tablespoons walnuts, chopped
3/4 cup couscous
3/4 cup boiling water
1/4 teaspoon butter
1/2 teaspoon olive oil
salt and pepper, to taste

Steps:

  • Cook carrots in pot of boiling water (cooking in the water preserves more nutrients than steaming) until just firm (about 5 minutes).
  • Prepare couscous by adding equal amount of boiling water to couscous in a bowl, and covering for 5-8 minutes.
  • Once cooked, fluff couscous and add olive oil.
  • Drain carrot water and butter carrots while still in the pot. Mix to cover carrots thoroughly with butter. (Fat helps to digest the nutrients in the carrots.).
  • Pile carrots, dates and wanuts on top of couscous.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 786, Fat 18.7, SaturatedFat 2.5, Cholesterol 2.5, Sodium 176.5, Carbohydrate 134.8, Fiber 15.1, Sugar 19.8, Protein 22.2

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