Citrus And Cinnamon Couscous Recipes

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EPCOT'S MOROCCAN PAVILION'S COUSCOUS SALAD



Epcot's Moroccan Pavilion's Couscous Salad image

Make and share this Epcot's Moroccan Pavilion's Couscous Salad recipe from Food.com.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

olive oil, for sauteing
1/2 red onion, chopped
1 teaspoon chopped garlic
1/2 red sweet bell pepper, chopped
1/2 green bell pepper, chopped
1/2 chopped zucchini
salt & freshly ground black pepper
nutmeg
cinnamon
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces couscous, cooked
2 tablespoons parsley, minced
2 cups tangerines or 2 cups mandarin orange segments
mint sprig (to garnish)

Steps:

  • In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
  • Season with salt, pepper, nutmeg and cinnamon.
  • Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
  • Toss vegetable mixture with couscous and pan juices.
  • Add parsley and gently fold in citrus segments.
  • Mound mixture onto a serving platter and garnish with mint.

CITRUS ISRAELI COUSCOUS



Citrus Israeli Couscous image

Make and share this Citrus Israeli Couscous recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 cup israeli couscous
1/2 teaspoon ground cinnamon
salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 1/2 cups water
2 tablespoons chopped flat leaf parsley
1/2 cup toasted pine nuts

Steps:

  • In a saucepan over medium high, heat oil. Stir in couscous, cinnamon, salt and pepper. Cook, stirring occasionally until lightly browned, 3-4 minutes.
  • Stir in lime and orange juices and deglaze pan, stirring up all the browned bits on the bottom.
  • Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until all liquid is absorbed, 10-12 minutes.
  • Stir in parsley, pine nuts and salt and pepper to taste.

Nutrition Facts : Calories 348.1, Fat 18.6, SaturatedFat 1.8, Sodium 9, Carbohydrate 39, Fiber 3.1, Sugar 2.2, Protein 8.1

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

CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT



Citrus-Infused Israeli Couscous with Mint image

Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, finely chopped
1 cup Israeli couscous
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons chopped fresh mint
Salt and freshly ground black pepper

Steps:

  • In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
  • Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.

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