Lemonpistachiocouscous Recipes

LEMON-PISTACHIO ISRAELI COUSCOUS

Steps:

• 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
• 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

COUSCOUS WITH QUICK PRESERVED LEMON

Steps:

• If the couscous is instant, follow the instructions on the packet.
• For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss in preserved lemon and cilantro. Season with salt and pepper.
• Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side. Turn over and salt the other. Stack on top of themselves and let sit for 20 minutes in a baking dish. Rinse gently with cold water and dice into 1/2-inch pieces.

LEMON & CORIANDER COUSCOUS

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

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.

CHORIZO AND PRESERVED LEMON COUSCOUS

Steps:

• Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes.
• Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel.
• Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.
• Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.

LEMONY COUSCOUS WITH SPINACH

Steps:

• In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in broth. Heat to boiling. Stir in couscous, spinach, lemon peel and pepper. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.

LEMON SPINACH COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• In a shallow pan, heat oil.
• Add spinach, lemon juice, pine nuts, and orange peel.
• Cook until spinach wilts slightly and changes color (about 1 minute).
• Remove from heat.
• Mix spinach mixture with couscous.
• Add freshly ground black pepper to taste.

COUSCOUS WITH PISTACHIOS

Steps:

• In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
• Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.

LEMONY COUSCOUS

Steps:

• Heat the oil in a pan over medium heat.
• Add the onion and cook until just softened, not coloured.
• Add the green pepper and saute until it turns a bright green.
• Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
• Remove from heat.
• Pour over the boiling water and stir again.
• Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
• Add the butter and stir over a very low heat for a further 2-3 minutes.
• Stir through the lemon thyme and serve at once.

PISTACHIO COUSCOUS

Steps:

• Preheat oven to 350°F.
• On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
• In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
• Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.