Lemony Couscous With Spinach Recipes
LEMON INFUSED COUSCOUS PEARLS
Provided by Mila
Number Of Ingredients 7
Steps:
- Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
- Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
- Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
- Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
- Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
- Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
LEMON COUSCOUS RECIPE
This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.
Provided by Jaclyn
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium saucepan over medium-low heat.
- Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
- Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
- Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
- Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.
Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPINACH AND ONION COUSCOUS
Make and share this Spinach and Onion Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 35m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, cook and stir onion and garlic in hot oil until tender.
- Add the broth and spinach; cook and stir frequently until the spinach thaws.
- Bring mixture to a boil and stir occasionally.
- Add in couscous; stir to combine.
- Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
- Add remaining ingredients; stir to combine.
- Serve immediately.
Nutrition Facts : Calories 316.8, Fat 13.4, SaturatedFat 3, Cholesterol 9.4, Sodium 392.1, Carbohydrate 36.9, Fiber 4.2, Sugar 1.6, Protein 13
LEMON SPINACH COUSCOUS
Make and share this Lemon Spinach Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
LEMONY COUSCOUS WITH SPINACH
Spinach provides a simple addition to a no-fuss couscous side dish that's ready in 30 minutes. Perfect if you love Middle Eastern cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g
LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL
Categories Salad Side Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Lemon Spinach Chill Vegan Couscous Dill Boil Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.
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4.5/5 (4)
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- In a large sauté pan, heat olive oil over medium high heat. Add chicken to the pan and sprinkle both sides with pepper. Cook on both sides 2-3 minutes.
- Add chicken broth, water, lemon juice, capers, and caper brine to the pan with the chicken. Cook for an additional 4-5 minutes per side until the internal temperature has reached 165°F and no longer pink on the inside.
- In a large sauce pan, heat olive oil over medium high heat. Add in garlic and onion and stir. Cook 4-5 minutes to allow to become translucent and aromatic.
WARM ASPARAGUS, SPINACH & COUSCOUS SALAD | COOK FOR YOUR LIFE
From cookforyourlife.org
Estimated Reading Time 2 mins
- Toss asparagus in 2 tablespoons of the olive oil and spread in a single layer on the small baking sheet. Season to taste with salt and pepper. Roast uncovered for fifteen minutes, or until tender.
- In a small saucepan, heat the remaining tablespoon olive oil over medium-low heat until it begins to shimmer. Add diced onion and pinch of salt. Cook, stirring often, until soft and translucent.
- Add Israeli couscous to saucepan and stir to coat in oil. Adjust heat to medium-high and cook until couscous begins to darken, about 5 minutes.
LEMON-TAHINI COUSCOUS WITH CHICKEN & VEGETABLES RECIPE ...
From eatingwell.com
5/5 (3)
Total Time 25 mins
- Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.
- Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.
- Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and bell pepper; cook until the mushrooms release their liquid, about 3 minutes.
- Stir in coleslaw mix and spinach; continue cooking, stirring, until the spinach wilts, about 2 minutes. Stir in chicken, the couscous, and the tahini sauce; cook until heated through, 2 to 4 minutes.
LEMONY SHRIMP AND SPINACH RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)
Total Time 33 mins
Servings 4
- Sauté shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.
- Add chicken broth and next 3 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half. Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Serve immediately.
MEDITERRANEAN COUSCOUS SALAD - JESSICA GAVIN
From jessicagavin.com
Estimated Reading Time 5 mins
- Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
- Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
- Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
COUSCOUS WITH SHRIMP AND SPINACH - MAGIC SKILLET
From magicskillet.com
Estimated Reading Time 1 min
- Set turbo oven temperature to 400°F(200°C). Place the couscous into a large bowl and pour over boiling water to cover. Leave to stand, stirring occasionally.
- In a baking dish combine olive oil and onion. Put in preheated turbo oven and cook for 3-5 minutes until browned. Drain the couscous.
- Remove onion mixture from turbo oven. Stir into the softened onion the tomatoes, lemon rind and juice, spinach, liquid stock, pine nuts, shrimp, seasonings, and 1/4 pint (150 ml) boiling water. Stir in couscous, cover turbo oven and cook for 20-25 minutes. Serve couscous with shrimps and spinach immediately.
LEMON FETA COUSCOUS WITH SPINACH - FRUGAL NUTRITION
From frugalnutrition.com
Estimated Reading Time 5 mins
- In a large pot, bring 1.5 cups of water to a boil. Remove from heat and stir in the couscous and spinach. Cover and let sit for 5 minutes.
- Meanwhile, rinse the roasted red peppers (if using jarred in vinegar) and slice. Drain & rinse the chickpeas. Crumble the feta.
- Add remaining ingredients (roasted red peppers, chickpeas, feta, lemon, and optional red pepper flakes) and stir well. Best served warm, but can also be served cold!
LEMONY CHICKEN THIGHS WITH COUSCOUS AND SPINACH SALAD RECIPE
From today.com
4.1/5 (43)
Category Entrées
Author Yasmin Fahr
Total Time 50 mins
- 2. Pat the chicken dry and trim excess fat. On a sheet pan, coat the chicken with 3 tablespoons oil, then season with salt, pepper, cumin, turmeric and oregano. Add the lemon slices and garlic, coating them in the oil on the bottom of the pan. Cook until the chicken juices run clear when pierced with a knife, 30-35 minutes. If the skin isn't as crispy as you'd like, then place under the broiler for 1-2 minutes.
- 3. About 15 minutes after the chicken has been in the oven, in a saucepan over medium heat, toast the couscous until lightly browned and fragrant, stirring occasionally, 3-4 minutes. Add 2 cups of water, 1 teaspoon salt, and cover and adjust the heat to bring it to a boil, then reduce the heat to maintain an active simmer. Cook covered until the couscous is just tender, about 8-10 minutes, until most of the water is absorbed. Add the spinach to the pot, allowing it to wilt, about 1 minute more. Drain excess water in a colander, then run through with olive oil in the sink, stirring to combine. Transfer to a serving bowl and add the olives and lemon zest.
- 4. Place the chicken and half of the lemon slices and garlic (or discard) on a serving plate. Transfer the remaining lemons to the couscous. Add the lemon juice to the existing sheet-pan juices, using a rubber spatula or wooden spoon to scrape up anything on the bottom of the pan. Pour most of the mixture over the couscous, stirring to combine, and drizzle the remaining over the chicken. You want the couscous to be lightly coated with the liquid but not swimming in it.
LEMONY SPINACH COUSCOUS WITH CREAMY BURRATA BY MILLIE ...
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- In a medium saucepan, bring broth (or water), oil, and salt to a boil over high heat. Stir in couscous, cover pan tightly, and remove from heat. Let couscous stand for 5 minutes, then uncover and fluff with a fork.
- Gently stir in spinach, and lemon zest and juice. Stir in burrata, and serve warm, garnished with parsley or chives.
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