Cheats Easy Spiced Couscous With Fruit And Nuts In A Jar Recipes

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CHEAT'S EASY SPICED COUSCOUS WITH FRUIT AND NUTS - IN A JAR!



Cheat's Easy Spiced Couscous With Fruit and Nuts - in a Jar! image

A Brilliant and easy accompaniment to a Fragrant Tagine, Stew or Curry. It's a cheat's recipe as you can pre-mix all the dry ingredients together & store in a jar ready for use at the drop of a hat. Just add hot water or hot stock and voila, a wonderful fruity, spiced couscous! It can be used cold for picnic & buffet salads - cold cuts of meat, such as diced cooked chicken breast can be added too. Also a great veggie main course - just add chargrilled vegetables and mix through - serve with flatbreads, pitta bread & harissa dressing for an extra kick!

Provided by French Tart

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

250 g couscous
1 1/2 tablespoons olive oil or 4 ounces melted butter
4 teaspoons ras el hanout spice mix or 1 teaspoon ground cumin
1 teaspoon ground coriander, Cilantro
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 tablespoon pine nuts, lightly toasted under a grill
6 -8 soft dried apricots, chopped finely
2 tablespoons golden sultana raisins
1 tablespoon dried onion flakes
1 tablespoon garlic granules, NOT salt
300 ml hot vegetable stock, made with salt free cube if possible such as Marigold Swiss Vegetable
1 ounce butter (to garnish)
2 tablespoons chopped fresh coriander, cilantro

Steps:

  • Mix all the dry ingredients together.
  • (The amounts can be doubled or even quadrupled for long term storage of up to 6 -9 months.).
  • When you are ready to prepare the couscous, measure out the correct serving of dry ingredients into a large bowl, preferably the one you will be serving it from. The dry & wet combination is given above in the ingredients.
  • Add the olive oil or butter & mix thoroughly.
  • Add the boiling stock and mix thoroughly - place a clean tea towel over the top of the bowl and leave for 5 minutes.
  • Fluff up the couscous after 5 minutes & add more liquid if needed.
  • Add a knob of butter or a teaspoon of live oil - mix & sprinkle with freshly chopped coriander - cilantro before serving.
  • You could also add more nuts or fruit as a garnish if you wish.
  • This is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut. It will depend on what you will be serving it with!

Nutrition Facts : Calories 402.7, Fat 13, SaturatedFat 4.6, Cholesterol 15.2, Sodium 61.4, Carbohydrate 63, Fiber 5, Sugar 9.3, Protein 9.6

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

  • In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
  • Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
  • Transfer the couscous to an airtight container and store in the refrigerator.
  • Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

SPICED COUSCOUS



Spiced Couscous image

Make and share this Spiced Couscous recipe from Food.com.

Provided by evelynathens

Categories     Moroccan

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups chicken stock
1/3 cup currants
1/2 teaspoon salt
1/8 teaspoon allspice
1 cup quick-cooking couscous

Steps:

  • Bring stock, currants, salt and allspice to boil.
  • Add couscous and boil 2 minutes, stirring constantly.
  • Remove from heat, cover and let stand 5 minutes.
  • Fluff with fork and serve.

MOROCCAN SPICED COUSCOUS WITH FRUITS



Moroccan Spiced Couscous With Fruits image

Make and share this Moroccan Spiced Couscous With Fruits recipe from Food.com.

Provided by Elmotoo

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb couscous
1 cup vegetable stock
1 pinch saffron thread
2 ounces dried apricots, roughly chopped
2 ounces dates, pitted and roughly chopped
2 ounces raisins
1 pinch chili powder, preferably Kashmiri chilli powder
2 tablespoons lemon oil or 2 tablespoons olive oil
1 lemon, juice of
14 ounces chickpeas, drained and rinsed
handful fresh mint leaves, roughly chopped
handful fresh coriander leaves, roughly chopped
2 1/2 ounces sliced almonds
salt and pepper

Steps:

  • Preheat oven to 400F/200C/400°F Put the couscous in an ovenproof dish. Mix the stock, saffron, apricots, dates and raisins in a saucepan and bring to the boil. Pour the hot stock and fruit over the couscous. Add just enough boiling water to cover the grains, but do not flood them. Set aside for 15 minutes.
  • Fluff up the couscous with a fork and season it with salt, pepper and chili powder to taste. Drizzle the lemon or olive oil and lemon juice over and add the chickpeas. Mix the ingredients well, then cover the dish.
  • Bake the couscous for 15 minutes. Fluff up the grains, stir in the mint and coriander and return the couscous to the oven for a further 5 minutes. Meanwhile, dry fry the almonds in a heavy based frying pan over a moderate heat, turning or stirring frequently for 5 minutes until they are golden. Scatter almonds over the couscous and serve immediately.

Nutrition Facts : Calories 775.3, Fat 11.1, SaturatedFat 1, Sodium 337.4, Carbohydrate 147.8, Fiber 15.6, Sugar 27.1, Protein 24.7

COUSCOUS WITH MOROCCAN SPICES



Couscous With Moroccan Spices image

A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.

Provided by pattikay in L.A.

Categories     Moroccan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
1 teaspoon cumin seed, lightly toasted and ground
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 cups light vegetable broth
3 small tomatoes, peeled and pureed
1/3 cup dried currant
1 -2 tablespoon lemon juice (lime may be used instead)
2 cups vegetable broth
1 1/2 cups water
1 tablespoon butter
1/2 teaspoon salt
2 cups couscous

Steps:

  • Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
  • Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
  • Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
  • Simmer the sauce for 10 minutes.
  • Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
  • If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
  • To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
  • Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
  • Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
  • (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

SPICED COUSCOUS



Spiced Couscous image

Make and share this Spiced Couscous recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/4 teaspoon cinnamon, ground
1/4 teaspoon cardamom, ground
1/8 teaspoon clove, ground
2 1/4 cups chicken stock
1/2 cup currants
1 1/2 cups couscous
2 tablespoons butter
1/2 teaspoon salt
1/4 cup cashews or 1/4 cup pistachios

Steps:

  • Toast and chop cashews or pistachios.
  • Melt 1/4 c butter in medium saucepan over low heat.
  • Add spices and cook 2 minutes, stirring occasionally.
  • Add stock and currants.
  • Can be prepared 4 hours ahead, bring to boil.
  • Mix in couscous and 2 tbsps.
  • butter.
  • Cover and remove from heat.
  • Let stand 5 minutes.
  • Fluff with fork; season with salt.
  • Transfer couscous to bowl, add nuts and toss well.

EASY PINEAPPLE COUSCOUS



Easy Pineapple Couscous image

Couscous side dish that is easy to make and kid friendly. It goes great with any seafood dish and would be excellent served with Teryaki Chicken. I served with Grilled Tuna Steaks and steamed green beans. Use leftovers as a healthy mid-day snack :-)

Provided by BFit4U

Categories     Pineapple

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup couscous, dry
1 cup chicken broth
1 cup diced red pepper
1 cup pineapple tidbits
1/4 cup pineapple juice
1 tablespoon olive oil
1 tablespoon spicy brown mustard
salt
pepper
1 tablespoon dried parsley

Steps:

  • Bring chicken broth (or water) to boil in medium saucepan.
  • Add dry couscous to boiling liquid, stir just to coat couscous, remove from the heat and cover with lid.
  • Let sit for 5 minutes.
  • While couscous is setting; mix well with whisk the pineapple juice, olive oil and Spicy Brown Mustard (can use Dijon or Whole Grain), salt/pepper to taste. Set "dressing" aside.
  • Remove lid from saucepan and fluff couscous with fork.
  • Add pineapple tidbits, diced red pepper, "dressing" and parsley to couscous and mix well.
  • Enjoy!

Nutrition Facts : Calories 241.2, Fat 4.3, SaturatedFat 0.7, Sodium 240.1, Carbohydrate 43.1, Fiber 3.7, Sugar 6.9, Protein 7.6

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