Couscous With Cranberries Pecans And Mandarins Recipes

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CRANBERRY ORANGE ISRAELI COUSCOUS



Cranberry Orange Israeli Couscous image

You'll love this easy to make, delicious cranberry orange Israeli couscous and pecan salad, topped with a wonderful homemade orange herb vinaigrette!

Provided by JB @ The Grateful Girl Cooks!

Categories     Salad/Side Dish

Time 15m

Number Of Ingredients 12

2 cups Israeli couscous (uncooked)
1¼ cups chopped pecans (, lightly toasted)
1¼ cups dried cranberries
3 scallions (green onions) (, chopped (white and green parts))
3 Tablespoons vegetable oil ((or canola/grapeseed))
1½ Tablespoons white wine vinegar ((or champagne vinegar))
1 orange (juice and zest)
1 Tablespoon honey
1/2 teaspoon turmeric
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
salt and pepper, to taste

Steps:

  • Place the chopped pecans (or walnuts) in a dry skillet on medium heat. Cook, stirring occasionally, until you can begin to smell them. Keep an eye on the nuts while they toast, so you don't burn them! This step usually only takes 3-4 minutes (to save time, toast pecans while couscous is cooking). Remove the pecans from the skillet, set aside and let them cool.
  • Bring a large pot of water to a boil. Add couscous, and let it cook for 8 minutes, stirring occasionally. Once finished cooking, pour couscous into a colander; let it drain. Place couscous into a large bowl. Add the green onions and cranberries.
  • Mix together the ingredients for the orange herb vinaigrette in a small container. I used a measuring cup, and simply blended the vinaigrette with a fork, until fully combined. Once combined, pour dressing over warm couscous, green onions and cranberries. Add the dressing while the couscous is still warm, because it will absorb more of the dressing. Stir, to blend the salad.
  • Add the chopped pecans or walnuts, and stir to combine. Once all ingredients for couscous are blended, cover the salad, and let it chill in the refrigerator. This salad is at it's very best, flavor-wise, after it has time to chill, and the flavors have developed. When ready to serve, give it a quick stir (to "fluff it up"), then enjoy this amazing tasting side dish or salad!

Nutrition Facts : ServingSize 1 (1/10th of total), Calories 320 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Sodium 4 mg, Fiber 4 g, Sugar 13 g

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS



Couscous Salad with Dried Cranberries and Pecans image

Make and share this Couscous Salad with Dried Cranberries and Pecans recipe from Food.com.

Provided by Mirj2338

Categories     Grains

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup shelled pecans
1 1/2 cups couscous
1 cup dried cranberries
1/2 teaspoon turmeric
2 cups boiling water
1 cup thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled,seeded,and diced
1/4 cup shredded fresh basil
1 lemon, zest of
1/3 cup lemon juice
3 cloves garlic, minced
1/2 teaspoon salt
fresh ground black pepper
1/3 cup olive oil

Steps:

  • Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
  • Set aside to cool.
  • Place the couscous, cranberries, and turmeric in a large bowl.
  • Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
  • Let sit for 10 minutes.
  • Remove the cover, then fluff the couscous with a fork.
  • Cover again and let sit 5 more minutes.
  • Stir in the pecans, peas, scallions, cucumbers, and basil.
  • Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
  • Pour over the couscous.

Nutrition Facts : Calories 664.1, Fat 38.5, SaturatedFat 4.3, Sodium 343.4, Carbohydrate 70.3, Fiber 9.8, Sugar 7.1, Protein 14.1

ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'



Orange Cranberry Couscous Like Whole Foods' image

I love to pick up the orange cranberry couscous at Whole Foods Market but it's a little spendy. So I took the ingredient list from this salad and employed the methods from a similar salad in the "Whole Foods Market Cookbook" and voila!

Provided by Garlic Chick

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dried couscous
1 cup orange juice
1 cup water
2 teaspoons olive oil
1 teaspoon salt
2 teaspoons grated fresh ginger
1/2 cup dried sweetened cranberries
1 cup drained canned mandarin oranges, cut up
2 tablespoons toasted slivered almonds
1 teaspoon olive oil
1 tablespoon finely chopped parsley

Steps:

  • In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
  • Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
  • Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
  • Add the fruit mixture to the couscous and stir together.
  • Top with the final teaspoon of olive oil and salt and pepper to taste.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS



Couscous Salad With Dried Cranberries and Pecans image

This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.

Provided by Mark Bittman

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried

Steps:

  • Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
  • Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
  • Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams

CRANBERRY COUSCOUS SALAD



Cranberry Couscous Salad image

I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Provided by flower7

Categories     Berries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous
1/4-1/3 cup vegetable oil
2 tablespoons rice vinegar
1/3-1/2 cup sliced almonds, toasted
1/3 cup chopped green onion
2 tablespoons chopped of fresh mint

Steps:

  • Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
  • Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
  • Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
  • Serve either chilled or at room temperature.

Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2

CRAN-ORANGE COUSCOUS SALAD



Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

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