Couscous With Fennel And Pinenuts Recipes

COUSCOUS WITH PINE NUTS

Couscous with Pine Nuts image

Provided by Ina Garten

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

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 FENNEL AND PINENUTS

Couscous with Fennel and Pinenuts image

Quick, easy and delicious. Serve it as a side dish or a vegetarian main dish by using vegetable broth.

Categories Side Dish Quick and Easy Quick and Easy

Time 15m

Yield 6

Number Of Ingredients 16

Ingredients

butter
fennel bulb
fennel seeds
chicken broth, low salt
water
couscous
pine nuts
chives
butter
fennel bulb
fennel seeds
chicken broth, low salt
water
couscous
pine nuts
chives

Steps:

Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.

Nutrition Facts :

COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS

Couscous with Pomegranate, Mint and Pine Nuts image

Provided by Food Network

Categories side-dish

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sea salt
1 tablespoon minced fresh mint
1/2 cup diced fennel
1/3 cup toasted pine nuts
1 tablespoon za'atar (optional)
3 cups cooked Israeli couscous (use French if unavailable)
Seeds from 1 pomegranate (substitute dried cranberries)

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

COUSCOUS WITH FENNEL AND PINENUTS

Couscous with Fennel and Pinenuts image

Provided by Joanne Weir

Categories Side Quick & Easy High Fiber Dinner Pine Nut Fennel Healthy Couscous Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons butter
1 large fresh fennel bulb, cut into 1/4-inch cubes (about 2 cups)
1/2 teaspoon fennel seeds, coarsely ground in mortar with pestle or in spice mill
2 cups low-salt chicken broth
1 cup water
2 cups couscous (about 12 ounces)
1/4 cup pine nuts, toasted
3 tablespoons chopped fresh chives

Steps:

Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.

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