Orange Nut Couscous Recipes

COUSCOUS WITH ORANGE AND ALMONDS

Couscous with Orange and Almonds image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups instant couscous
2 cups boiling water
1 teaspoon salt, plus more for seasoning
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/2 medium onion, thinly sliced
1 orange, peeled, segmented and diced
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 head radicchio, shredded
Freshly ground black pepper
Toasted slivered almonds

Steps:

Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

ORANGE AND ALMOND COUSCOUS

Orange and Almond Couscous image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
TIDBIT: Slice zested oranges and serve them after dinner.

SWEET ORANGE COUSCOUS WITH APRICOT AND DATES

Sweet Orange Couscous With Apricot and Dates image

Make and share this Sweet Orange Couscous With Apricot and Dates recipe from Food.com.

Provided by Ambervim

Categories Dessert

Time 40m

Yield 1 Batch

Number Of Ingredients 13

Ingredients

3 cups water, divided
3 tablespoons sugar
3 tablespoons honey
32 dried apricot halves (about 5 1/2 ounces)
2 1/2 teaspoons grated orange rind
1 teaspoon fresh lemon juice
1 (3 inch) cinnamon sticks
1 cardamom pod (optional)
1/3 cup fresh orange juice
2 tablespoons chopped pitted dates
1/2 cup uncooked couscous
1/8 teaspoon salt
2 tablespoons chopped of fresh mint

Steps:

Combine 2 cups water, sugar, and honey in a medium saucepan. Bring to a boil. Stir in apricots, rind, lemon juice, cinnamon, and cardamom, if desired. Reduce heat, and simmer 25 minutes. Cool. Remove apricots with a slotted spoon; set aside. Strain syrup through a sieve into a large bowl; discard solids. Add orange juice and dates to syrup; cover and chill.
Bring 1 cup water to a boil in pan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool completely. Spoon 1/2 cup couscous into each of 4 bowls. Arrange 8 apricot halves over couscous; sprinkle with 1 1/2 teaspoons mint. Spoon 1/2 cup syrup over each serving.

Nutrition Facts : Calories 1032.9, Fat 1.5, SaturatedFat 0.2, Sodium 339.6, Carbohydrate 251.8, Fiber 15.6, Sugar 168, Protein 16.5

CRAN-ORANGE COUSCOUS SALAD

Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

EASY ORANGE COUSCOUS

Easy Orange Couscous image

Make and share this Easy Orange Couscous recipe from Food.com.

Provided by Missy Wombat

Categories Grains

Time 7m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

250 ml orange juice
1/4 teaspoon cinnamon
250 g couscous
40 g sultanas
25 ml olive oil
30 g butter

Steps:

Bring orange, cinnamon and oil to the boil.
Add the couscous and sultanas.
Remove from the heat and leave for 3 minutes with the lid firmly on.
Stir in the butter.

ORANGE-SCENTED COUSCOUS

Orange-Scented Couscous image

Provided by Amy Finely

Categories Fruit Juice Side Low Fat Vegetarian Quick & Easy High Fiber Orange Summer Healthy Low Cholesterol Couscous Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 cups water
5 to 6 tablespoons fresh orange juice, divided
1 tablespoon olive oil
1 teaspoon finely grated orange peel
1 10-ounce box (1 1/2 cups) plain couscous

Steps:

Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.

ORANGE-NUT COUSCOUS

Orange-Nut Couscous image

Make and share this Orange-Nut Couscous recipe from Food.com.

Provided by AZPARZYCH

Categories Moroccan

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon oil
1 cup almonds, coarsely chopped
1 onion, chopped
1/2 green pepper, chopped
2 cups orange juice
2 cinnamon sticks
5 cloves, whole
1/4 teaspoon turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups couscous
1/4 cup raisins
1/2 cup green onion, chopped

Steps:

Heat oil in a large skillet and cook almonds until lightly toasted.
Add onions and green pepper; cook until soft.
Add orange juice, cinnamon sticks, cloves, and spices and bring to a boil Quickly stir in couscous and raisins, then cover and turn off heat.
Let stand 5 minutes, or until liquid is absorbed completely.
Fluff with a fork before serving.
Sprinkle each portion with the green onions.

Nutrition Facts : Calories 441.8, Fat 14.9, SaturatedFat 1.3, Sodium 184.6, Carbohydrate 65.9, Fiber 6.5, Sugar 12.9, Protein 13.4

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