Golden Seasoned Couscous Recipes

SEASONED COUSCOUS

Steps:

• In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.

GOLDEN COUSCOUS

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.

GOLDEN SEASONED COUSCOUS

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.

GOLDEN COUSCOUS

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.

GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS

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.

GOLDEN 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.

SEASONED COUSCOUS

Steps:

• In a sauce pan, combine first 8 ingredients; bring to a boil.
• Remove from heat; stir in couscous.
• Cover and let stand for 5 minues or until the liquid is absorbed. Fluff with fork.

SPICED GOLDEN COUSCOUS

Steps:

• In a saucepan, stir the cumin over moderately high heat until toasted. Add the water, salt, turmeric, red pepper and saffron and bring to a boil.
• Stir in the couscous. Cook, stirring, until the couscous absorbs the water visible on top.
• Remove from the heat, cover and let stand until all the liquid is absorbed, about 15 minutes. Fluff with a fork and serve.