Christmas Couscous Recipes

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PARTY POUSSINS WITH FESTIVE COUSCOUS



Party Poussins with Festive Couscous image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 20

6 poussins
4 tablespoons chili oil or regular olive oil
1 tablespoon salt
Pinch sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 lemon
1 small garlic bulb
1 pound 2 ounces (500 grams) couscous
2 3/4 ounces (75 grams) golden sultanas
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1 pint 9 fluid ounces (800 ml) freshly boiled water
Salt
Freshly ground black pepper
1 pomegranate
Small handful fresh cilantro leaves (coriander), chopped

Steps:

  • For the poussins, preheat the oven to 400 degrees F (200 degrees C).
  • Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated.
  • Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins. Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces. Place the pieces around and in between the poussins.
  • Separate the garlic bulb into cloves and place the pieces around and in between the poussins. Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through. Remove the poussins from the oven and then let them rest for 10 minutes in their tin.
  • Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
  • Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top.
  • To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.

CHRISTMAS COUSCOUS SALAD



Christmas Couscous Salad image

This interesting and different salad was published in the Daily Mail, from Prue Leith's column. It says: serve as part of a buffet on Boxing Day with cold meats or with grilled goat's cheese for a simple first course. You can also soak the dried fruits in the dressing while you prepare the couscous, if you want to. I've put down 10 minutes for the couscous to cook, because I haven't got a packet for instructions. But I know it's not long ...

Provided by Sherrie-pie

Categories     Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

250 g couscous
chicken broth or turkey broth
1/2 juice and lemon, zest of
85 g dried cranberries or 85 g cherries
85 g dried apricots, chopped
85 g dates, chopped
55 g walnuts or 55 g brazil nuts, chopped
4 tablespoons parsley, freshly chopped
2 oranges, peeled and segmented
salt & freshly ground black pepper
6 tablespoons olive oil
2 tablespoons balsamic vinegar

Steps:

  • Make the dressing by mixing the oil and vinegar together. Season with salt and pepper.
  • Cook the couscous, according to the manufacturer;s instructions, using chicken stock in place of water.
  • When the couscous is ready, mix in the remaining ingredients. Stir in the dressing and season to taste.

Nutrition Facts : Calories 332, Fat 15, SaturatedFat 1.9, Sodium 6.9, Carbohydrate 45.7, Fiber 5, Sugar 16.7, Protein 6.1

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