Sweet Orange Couscous With Apricot And Dates Recipes

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SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

  • In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
  • Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
  • Transfer the couscous to an airtight container and store in the refrigerator.
  • Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

COUSCOUS WITH DATES



Couscous with Dates image

Categories     Side     Vegetarian     Quick & Easy     Ramadan     Date     Vegan     Couscous     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 serving

Number Of Ingredients 7

1/3 cup water
2 teaspoons olive oil
1/2 teaspoon finely grated fresh orange zest
1/8 teaspoon salt
1/4 cup couscous
1 tablespoon finely chopped dried pitted dates
1 tablespoon finely chopped scallion greens

Steps:

  • Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
  • Fluff couscous with a fork and stir in scallion greens.

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

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

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