Lemon Rosemary Couscous Recipes

LEMON COUSCOUS WITH BROCCOLI

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

WINE AND ROSEMARY COUSCOUS

Steps:

• In a 3-quart saucepan, combine all ingredients except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and let stand for 5 minutes. Stir and serve.

SKILLET CHICKEN WITH COUSCOUS

Steps:

• Preheat the oven to 400° F.
• In a small bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle generously over chicken thighs.
• Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat. Transfer seasoned chicken to the cast iron. Cook until the chicken is golden brown and releases easily from the skillet, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
• To the same skillet, add remaining olive oil, garlic and couscous, and cook until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the pan, and bring the mixture to a boil.
• Add the chicken back to the skillet, and garnish with lemon slices and rosemary, if desired. Place the skillet in the oven. Bake until the chicken is cooked through, about 15 minutes.
• Serve the chicken with the couscous with fresh herbs and lemon slices, if desired.

LEMON ROSEMARY COUSCOUS

Steps:

• bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
• allow to gently boil uncovered for 2 to 3 minutes.
• add couscous, cover and turn heat off.
• allow to sit for 5 minutes.
• remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS

Steps:

• Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups

ROSEMARY COUSCOUS

Steps:

• Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS

Steps:

• In small heavy saucepan cook shallot in butter over moderately low heat, stirring until soft. Add water and bring to boil. Stir in couscous, zest and rosemary and cover. Remove from heat and let stand 5 minutes. Fluff with fork and stir in walnuts, lemon juice and salt and pepper to taste.

LEMON ROSEMARY COUSCOUS

Steps:

• Add all ingredients except cous cous to a sauce pan.
• Bring to boil, stirring occassionally.
• Allow to boil for 3 minutes.
• Stir in cous cous and remove from heat.
• Cover and let sit until tender, fluff with fork occassionally.
• Serve with a lemon slice and enjoy.