Best 4 Couscous With Orange And Almonds Recipes
Tantalize your taste buds with a culinary journey to the vibrant flavors of the Mediterranean with our couscous with orange and almonds dish. This delectable recipe combines the nutty flavor of couscous with the bright citrus notes of orange and the crunchy texture of almonds, creating a harmonious blend of flavors and textures.
For those seeking a vegetarian delight, our vegetable couscous recipe offers a symphony of colorful vegetables, each contributing its unique flavor and texture. From the earthy sweetness of roasted butternut squash and red peppers to the refreshing crunch of cucumber and red onion, this dish is a celebration of nature's bounty.
If you're craving a taste of the sea, our seafood couscous recipe takes you on a culinary adventure with succulent shrimp and tender calamari, bathed in a flavorful broth infused with saffron and aromatic spices. The briny sweetness of the seafood pairs perfectly with the fluffy couscous, creating a delightful harmony of flavors.
And for those who prefer a meaty feast, our lamb and couscous recipe promises a hearty and satisfying meal. Tender lamb pieces are slow-cooked until fall-apart tender, enveloped in a rich and flavorful sauce. Served atop a bed of fluffy couscous, this dish is sure to tantalize your taste buds and leave you craving more.
ORANGE COUSCOUS
Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
ALMOND ORANGE COUSCOUS
This is a foolproof side dish that is great served with lentils, stew, lamb or beef. Source: Cuisine at Home.
Provided by PaulaG
Categories Healthy
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
- Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
- Enjoy!
Nutrition Facts : Calories 191.8, Fat 6.3, SaturatedFat 2.2, Cholesterol 7.6, Sodium 433.6, Carbohydrate 27, Fiber 2.5, Sugar 0.4, Protein 6.7
ORANGE AND ALMOND COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
COUSCOUS WITH GINGER, ORANGE, ALMOND & HERBS
Posted for the World Tour 2005 event. The source of the adapted recipe is an article in Fine Cooking.
Provided by PanNan
Categories Australian
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large saucepan with a tight lid. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 minutes. Stir in the garlic and ginger and cook for 2 more minutes. Add the orange juice and simmer until the liquid has nearly evaporated, about 10 minutes, stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil.
- Remove from the heat, add the butter, couscous, and salt. Stir, and cover. Let stand for 15 minutes. Fluff the couscous with a fork. Stir in the almonds, herbs, and orange zest. Season with salt and pepper, if desired.
Nutrition Facts : Calories 441.1, Fat 16.9, SaturatedFat 3.4, Cholesterol 7.6, Sodium 617.6, Carbohydrate 61.1, Fiber 5.4, Sugar 6.4, Protein 11.8
Tips:
- For a richer flavor, use vegetable broth instead of water.
- Add a pinch of saffron to the couscous for a vibrant color and earthy flavor.
- If you don't have orange zest, you can use lemon zest instead.
- Toast the almonds in a dry skillet over medium heat until golden brown and fragrant.
- Serve the couscous warm or at room temperature.
Conclusion:
This couscous with orange and almonds is a delicious and easy-to-make side dish that is perfect for any occasion. The bright and citrusy flavor of the oranges pairs perfectly with the nutty flavor of the almonds, and the couscous provides a light and fluffy base. This dish is also very versatile and can be served warm or at room temperature, making it a great option for potlucks and picnics.
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