Best 8 Golden Couscous Recipes

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Tantalize your taste buds with our Golden Couscous, a delightful dish that combines the nutty flavor of couscous with the vibrant colors and flavors of fresh vegetables. This versatile dish can be served as a main course or a side dish, and it's sure to impress with its vibrant presentation and delicious taste. Our collection of recipes offers a variety of options to suit different preferences and dietary needs, including a classic Golden Couscous recipe, a vegan Golden Couscous with Roasted Vegetables, and a gluten-free Golden Couscous with Grilled Chicken.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS



Moroccan Lamb Kebabs with Golden Couscous image

Provided by Bruce Aidells

Categories     Lamb     Backyard BBQ     Dinner     Apricot     Summer     Grill     Grill/Barbecue     Couscous     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 14

3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
  • Mound Golden Couscous on platter. Top with skewers and serve.

COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS



Couscous with Golden Raisins, Pine Nuts, and Green Onions image

Categories     Onion     Side     Quick & Easy     High Fiber     Raisin     Pine Nut     Summer     Couscous     Boil     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 ounces)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted

Steps:

  • Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS



Merguez Lamb Patties with Golden Raisin Couscous image

Provided by Andrea Albin

Yield Makes 4 servings

Number Of Ingredients 16

1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon
Equipment:
Equipment: an electric coffee/spice grinder
Accompaniment: harissa or hot sauce

Steps:

  • Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
  • Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
  • While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
  • Serve patties on couscous.

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS



Couscous with Garbanzo Beans and Golden Raisins image

Categories     Pasta     Side     Vegetarian     Quick & Easy     High Fiber     Raisin     Chickpea     Healthy     Couscous     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6

1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup golden raisins

Steps:

  • Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

GOLDEN COUSCOUS



Golden Couscous image

Provided by Bruce Aidells

Categories     Onion     Side     Quick & Easy     Almond     Summer     Couscous     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

6 cups low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups chopped onions
2 teaspoons ground turmeric
1 teaspoon ground cumin
3 cups couscous (about 1 pound)
2/3 cup slivered almonds, toasted

Steps:

  • Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Melt butter in heavy large saucepan over medium heat. Add onions; sauté until tender and light golden, about 8 minutes. Add turmeric and cumin; stir 1 minute. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.

GOLDEN SEASONED COUSCOUS



Golden Seasoned Couscous image

Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :)

Provided by Kittencalrecipezazz

Categories     Grains

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons butter
3 tablespoons olive oil or 3 tablespoons vegetable oil
3 medium onions, finely chopped (or use 2 large onion)
1 teaspoon brown sugar
1 tablespoon fresh minced garlic (optional)
1 pinch cayenne pepper
3 teaspoons turmeric
2 teaspoons cumin
1 -2 teaspoon fresh ground black pepper
3 cups couscous
6 cups hot low sodium chicken broth
3/4 cup currants
1/2 cup slivered almonds
seasoning salt (to taste) or white salt (to taste)

Steps:

  • Bring the broth to a boil; cover with a lid to keep hot; set aside.
  • In a large skillet melt the butter with oil over medium-high heat.
  • Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
  • Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
  • Add in couscous and stir until coated with the onion mixture.
  • Mix in the hot broth and currants; cover with a lid.
  • Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
  • Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.

GOLDEN COUSCOUS



Golden Couscous image

The "golden" comes from the turmeric as well as the corn and yellow bell peppers! This can be served warm as a side or at room temp as a salad.

Provided by breezermom

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 large yellow bell pepper, diced
1 medium sweet onion, finely chopped
3 tablespoons extra virgin olive oil, divided
2 1/4 cups fresh corn, cut whole kernel
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
1 cup couscous, uncooked
2 teaspoons ground turmeric
1 teaspoon ground cumin

Steps:

  • Saute the yellow bell pepper and onion in 1 tbsp olive oil in a large skillet until the vegetables are tender. Add the corn, and saute 4 minutes. Stir in the salt and pepper; remove from the heat, and set the yellow bell pepper mixture aside.
  • Bring the chicken broth to a boil in a large saucepan over medium heat. Stir in the remaining 2 tbsp olive oil, couscous, turmeric, and cumin. Remove from the heat, and cover. Let stand for 5 minutes or until the liquid is absorbed.
  • Gently stir in the reserved yellow bell pepper mixture.
  • Serve hot as a side, or at room temperature as a salad.

Nutrition Facts : Calories 247.4, Fat 8.2, SaturatedFat 1.2, Sodium 394.4, Carbohydrate 37.9, Fiber 3.8, Sugar 2.9, Protein 7.4

GOLDEN COUSCOUS



Golden Couscous image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 large yellow pepper, seeded and diced
1 medium onion, finely chopped
Kernels from 4 ears of fresh yellow corn
Salt and freshly ground black pepper
1 1/2 cups chicken stock
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 cup instant couscous

Steps:

  • Heat one tablespooon of the oil in a skillet, add the pepper and onion and saute over medium heat until golden. Stir in the corn and cook briefly for a few minutes. Season to taste with salt and pepper and set side.
  • Bring the chicken stock to a boil in a saucepan, stir in the turmeric and cumin and add 2 tablespoons of olive oil. Stir in the couscous, remove from heat, cover and let stand for 5 minutes.
  • Fluff the couscous with a fork and fold in the pepper and corn mixture. Fluff again and serve warm or at room temperature.

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh vegetables, flavorful spices, and a good quality olive oil.
  • Toast the couscous before cooking: This will give the couscous a nutty flavor and help it to cook evenly.
  • Use a vegetable broth instead of water: This will add more flavor to the couscous.
  • Let the couscous rest before serving: This will allow the couscous to absorb all of the flavors.
  • Garnish with fresh herbs: This will add a pop of color and flavor to the dish.

Conclusion:

Golden couscous is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover vegetables and it is also a good source of fiber and protein. With its vibrant color and delicious flavor, golden couscous is sure to be a hit at your next meal.

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