Lemony Couscous And Pecan Dressing Recipes

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.

TUSCAN COUSCOUS WITH LEMON BASIL DRESSING

Steps:

• In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
• Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
• In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
• Just before serving, add tomatoes; toss gently. Serve warm.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

LEMONY COUSCOUS AND PECAN DRESSING

Steps:

• Heat the oven to 325 degrees. Spread pecans on a baking pan in one layer and toast until fragrant, about 10 minutes. Let cool and chop coarsely. Turn the oven to 350 degrees.
• Meanwhile, in a large bowl, mix the couscous with 2 1/2 cups boiling water and 1/4 teaspoon sea salt. Cover and let stand 5 minutes. Stir in 3 tablespoons olive oil and fluff with a fork.
• Stir the lemon zest, lemon juice, scallions, garlic, red pepper and remaining teaspoon salt together in a bowl and let stand for 2 minutes. Add the remaining 1/2 cup olive oil.
• Stir the parsley, the nuts and the lemon-and-oil mixture into the couscous until combined.
• Lightly beat the eggs and mix well with the couscous mixture. Spoon into a 2-quart gratin dish and bake for 35 to 40 minutes, until golden brown.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Steps:

• Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
• Set aside to cool.
• Place the couscous, cranberries, and turmeric in a large bowl.
• Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
• Let sit for 10 minutes.
• Remove the cover, then fluff the couscous with a fork.
• Cover again and let sit 5 more minutes.
• Stir in the pecans, peas, scallions, cucumbers, and basil.
• Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
• Pour over the couscous.

LEMONY CUCUMBER COUSCOUS SALAD

Steps:

• Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.