Pistachio Currant Couscous Recipes
COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS
From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!
Provided by CaliforniaJan
Categories Grains
Time 25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
Nutrition Facts : Calories 112.7, Fat 7, SaturatedFat 0.9, Sodium 367.3, Carbohydrate 12.3, Fiber 1.9, Sugar 9.5, Protein 2.2
COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS
Steps:
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
PISTACHIO COUSCOUS
Categories Herb Side Low/No Sugar Pistachio Couscous Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
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.
COUSCOUS TIMBALES WITH PISTACHIOS, SCALLIONS, AND CURRANTS
Categories Side Quick & Easy Currant Dried Fruit Pistachio Healthy Couscous Gourmet Peanut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper. Pack the mixture into two 3/4-cup timbales and unmold the timbales onto 2 plates.
ORANGE PISTACHIO COUSCOUS
Surprisingly, this couscous recipe has its origins in Italy. I was in Sicily, deep in the land of linguini, when out came couscous as part of our meal. "Couscous?" I thought. "That's Moroccan, not Italian." Well, it turns out that every invading army passing through Sicily left a bit of its cuisine behind. And couscous, despite the exotic name, is actually a tiny, beadlike pasta. I love it because it's easy to prepare-no huge pots of boiling water necessary, just a little steam or hot broth and, in 10 minutes, voila! It's also so soft and delicious in the mouth, like a gentle massage. Pistachios are my secret ingredient here. Most people think of them as something you only see at a ballgame or in ice cream, but their buttery texture, great vitamin content, and wonderful pale green coloring make them a great choice anytime. I love to put a dollop of Sweet and Savory Yogurt (page 189) on top of this dish. This recipe works beautifully with a drizzle of Moroccan Pesto (page 186).
Yield serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F.
- Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned. Let cool.
- Meanwhile, combine the couscous and boiling broth in a bowl, cover tightly with plastic wrap, and let sit for about 5 minutes, until the liquid is absorbed. Add the cumin, coriander, salt, and pepper and stir and fluff with a fork. Spread the couscous on a sheet pan, rake with a fork, and let cool to room temperature.
- Combine the couscous, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins, and pistachios and mix well, then do a FASS check. You may need to add a pinch or two of salt, a squeeze of lemon, or a dash of olive oil to balance the flavors.
- Make this a meal in a bowl by adding 1 cup of cooked chickpeas when you stir everything together.
- This dish benefits from being made ahead of time. The flavor deepens as it sits.
- Store in an airtight container in the refrigerator for 4 days.
- (per serving)
- Calories: 265
- Total Fat: 10.3g (1.3g saturated, 5.9g monounsaturated)
- Carbohydrates: 40g
- Protein: 7g
- Fiber: 6g
- Sodium: 435mg
COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS
Categories Fruit Nut Side Quick & Easy Low Cal High Fiber Dinner Lunch Apricot Tree Nut Pistachio Healthy Couscous Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Combine water, oil and salt in medium saucepan; bring to boil. Combine couscous, apricots and spices in large bowl. Add boiling liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover; fluff with fork. Cool. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix nuts, green onions and basil into couscous. Season with salt and pepper.
COUSCOUS WITH PISTACHIOS, SCALLIONS AND CURRANTS
Make and share this Couscous With Pistachios, Scallions and Currants recipe from Food.com.
Provided by Robin Hanahan
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.
Nutrition Facts : Calories 551.2, Fat 33.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 336.6, Carbohydrate 53.5, Fiber 5.4, Sugar 14.1, Protein 11.6
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