Couscous With Dried Cranberries Pine Nuts And Fresh Mint Recipes

COUSCOUS WITH CURRY, CRANBERRIES AND TOASTED PINE NUTS

Steps:

• In a non-stick skillet, lightly toast pine nuts until golden brown, set aside.
• In a bowl or pot with lid, put couscous, cranberries, curry, salt, pepper, olive oil and lemon juice. Pour boiling water over top and give it a stir, then cover for about 5 minutes.
• Uncover dish and fluff with a fork. Add green onions, cilantro and pine nuts and mix. Serve immediately. Enjoy!

COUSCOUS WITH PINE NUTS

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

COUSCOUS WITH DRIED CRANBERRIES, PINE NUTS AND FRESH MINT

Steps:

• Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth. While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned. Wash and finely chop the mint leaves. When the couscous has finished cooking, drain any excess liquid. If more liquid is needed to cook the couscous, add water, a little at a time. Pour the couscous into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients. Serve immediately.

COUSCOUS SALAD WITH CRANBERRIES AND PINE NUTS

Steps:

• Bring the water to a boil. Stir in the salt, butter, and couscous. Remove from the heat, cover, and let stand 5 minutes. Fluff the couscous with a fork and add the pine nuts, cranberries, cinnamon, salt and pepper. In another bowl, stir together the orange juice, orange zest, and yogurt. Gently incorporate the liquid mixture into the couscous, and toss. Serve the couscous at room temperature in small bowls, plates, or dessert cups. If you wish, garnish with confectioner's sugar and mint leaves before serving.

LEMONY COUSCOUS WITH DRIED CRANBERRIES AND PINE NUTS

Steps:

• In a small saucepan, combine the broth, lemon juice and lemon zest. Bring to a boil. Add the olive oil, couscous, pine nuts, cranberries, and sea salt. Stir, cover, and remove from heat. Let stand 7-8 minutes. Add chopped fresh parsley (if using), fluff with a fork and serve.

COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS

Steps:

• In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom