Cinnamon Scented Couscous Recipes

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CINNAMON ISRAELI COUSCOUS



Cinnamon Israeli Couscous image

Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.

Provided by Lenny

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 35m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 large chopped onion
2 cups Israeli couscous, uncooked
2 ½ cups water
1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
1 tablespoon ground cinnamon
1 teaspoon garam masala
1 bay leaf
1 cup dried cranberries
½ cup chopped broccoli
½ cup chopped almonds
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
  • Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g

CINNAMON SCENTED COUSCOUS



Cinnamon Scented Couscous image

Make and share this Cinnamon Scented Couscous recipe from Food.com.

Provided by Abiner Smoothie

Categories     Moroccan

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup slivered almonds
2 cups water
1 cup diced dates
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon olive oil
1 (10 ounce) package couscous

Steps:

  • Preheat oven to 350.
  • Toast almonds until golden, stirring once (about 10 minutes).
  • Meanwhile, combine water, dates, cardamom, cinnamon, ginger and oil in a medium saucepan.
  • Cover and bring to a boil. Add the couscous, stir and cover before removing from heat.
  • Let it sit for 5 minutes and stir in the almonds.

ORANGE-SCENTED COUSCOUS



Orange-Scented Couscous image

Provided by Amy Finely

Categories     Fruit Juice     Side     Low Fat     Vegetarian     Quick & Easy     High Fiber     Orange     Summer     Healthy     Low Cholesterol     Couscous     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 cups water
5 to 6 tablespoons fresh orange juice, divided
1 tablespoon olive oil
1 teaspoon finely grated orange peel
1 10-ounce box (1 1/2 cups) plain couscous

Steps:

  • Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.

COUSCOUS ROYALE



Couscous Royale image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil
1 onion, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 carrots, cut into 1-inch pieces
2 teaspoons harissa paste
1 teaspoon paprika
1 tablespoon tomato paste
Pinch of saffron
3 tomatoes, cut into 1-inch pieces
6 sprigs flat-leaf parsley
4 sprigs fresh thyme
1 cinnamon stick
2 teaspoons coarse salt
1 teaspoon cracked black peppercorns
2 cups couscous
2 teaspoons olive oil
1 teaspoon coarse salt
1/4 cup golden raisins
1/2 pound green baby patty pan squash, blanched and kept warm
1/2 pound yellow baby patty pan squash, blanched and kept warm
4 small turnips, halved, blanched, and kept warm
3 parsnips, cut into 3-inch pieces, blanched and kept warm
1 pound baby carrots, halved lengthwise, blanched, and kept warm
1 cup pearl onions, blanched and kept warm
Chopped preserved lemon, for serving

Steps:

  • Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
  • Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
  • Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.

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