Golden Couscous Recipes

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GOLDEN COUSCOUS



Golden Couscous image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 large yellow pepper, seeded and diced
1 medium onion, finely chopped
Kernels from 4 ears of fresh yellow corn
Salt and freshly ground black pepper
1 1/2 cups chicken stock
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 cup instant couscous

Steps:

  • Heat one tablespooon of the oil in a skillet, add the pepper and onion and saute over medium heat until golden. Stir in the corn and cook briefly for a few minutes. Season to taste with salt and pepper and set side.
  • Bring the chicken stock to a boil in a saucepan, stir in the turmeric and cumin and add 2 tablespoons of olive oil. Stir in the couscous, remove from heat, cover and let stand for 5 minutes.
  • Fluff the couscous with a fork and fold in the pepper and corn mixture. Fluff again and serve warm or at room temperature.

GOLDEN COUSCOUS



Golden Couscous image

The "golden" comes from the turmeric as well as the corn and yellow bell peppers! This can be served warm as a side or at room temp as a salad.

Provided by breezermom

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 large yellow bell pepper, diced
1 medium sweet onion, finely chopped
3 tablespoons extra virgin olive oil, divided
2 1/4 cups fresh corn, cut whole kernel
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
1 cup couscous, uncooked
2 teaspoons ground turmeric
1 teaspoon ground cumin

Steps:

  • Saute the yellow bell pepper and onion in 1 tbsp olive oil in a large skillet until the vegetables are tender. Add the corn, and saute 4 minutes. Stir in the salt and pepper; remove from the heat, and set the yellow bell pepper mixture aside.
  • Bring the chicken broth to a boil in a large saucepan over medium heat. Stir in the remaining 2 tbsp olive oil, couscous, turmeric, and cumin. Remove from the heat, and cover. Let stand for 5 minutes or until the liquid is absorbed.
  • Gently stir in the reserved yellow bell pepper mixture.
  • Serve hot as a side, or at room temperature as a salad.

Nutrition Facts : Calories 247.4, Fat 8.2, SaturatedFat 1.2, Sodium 394.4, Carbohydrate 37.9, Fiber 3.8, Sugar 2.9, Protein 7.4

GOLDEN SEASONED COUSCOUS



Golden Seasoned Couscous image

Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :)

Provided by Kittencalrecipezazz

Categories     Grains

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons butter
3 tablespoons olive oil or 3 tablespoons vegetable oil
3 medium onions, finely chopped (or use 2 large onion)
1 teaspoon brown sugar
1 tablespoon fresh minced garlic (optional)
1 pinch cayenne pepper
3 teaspoons turmeric
2 teaspoons cumin
1 -2 teaspoon fresh ground black pepper
3 cups couscous
6 cups hot low sodium chicken broth
3/4 cup currants
1/2 cup slivered almonds
seasoning salt (to taste) or white salt (to taste)

Steps:

  • Bring the broth to a boil; cover with a lid to keep hot; set aside.
  • In a large skillet melt the butter with oil over medium-high heat.
  • Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
  • Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
  • Add in couscous and stir until coated with the onion mixture.
  • Mix in the hot broth and currants; cover with a lid.
  • Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
  • Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

  • Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
  • Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

GOLDEN COUSCOUS



Golden Couscous image

Provided by Bruce Aidells

Categories     Onion     Side     Quick & Easy     Almond     Summer     Couscous     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

6 cups low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups chopped onions
2 teaspoons ground turmeric
1 teaspoon ground cumin
3 cups couscous (about 1 pound)
2/3 cup slivered almonds, toasted

Steps:

  • Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Melt butter in heavy large saucepan over medium heat. Add onions; sauté until tender and light golden, about 8 minutes. Add turmeric and cumin; stir 1 minute. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS



Moroccan Lamb Kebabs with Golden Couscous image

Provided by Bruce Aidells

Categories     Lamb     Backyard BBQ     Dinner     Apricot     Summer     Grill     Grill/Barbecue     Couscous     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 14

3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
  • Mound Golden Couscous on platter. Top with skewers and serve.

GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS



Golden couscous with apricots & crispy onions image

Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices

Provided by Cassie Best

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 12

500g couscous
1 vegetable stock cube
2 tsp turmeric
1 tsp ground cinnamon
100g dried apricot , chopped
3 red onions , thinly sliced
1 tsp caster sugar
about 500ml vegetable or sunflower oil
zest and juice 1 lemon
2 tbsp olive oil
small bunch coriander , chopped
small handful mint , chopped, a few leaves reserved

Steps:

  • Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
  • Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
  • Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
  • Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

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