Best 5 Lemony Couscous With Toasted Nuts Recipes
Indulge in the tantalizing flavors of Lemony Couscous with Toasted Nuts, a vibrant and refreshing dish that effortlessly combines the zesty brightness of lemon with the nutty crunch of toasted almonds and pistachios. Discover a symphony of textures and flavors as tender couscous pearls mingle with crisp vegetables, aromatic herbs, and a delightful lemon-tahini dressing. Whether you're looking for a vibrant side dish to accompany grilled meats or a satisfying vegetarian main course, this flavorful couscous salad, along with the accompanying recipes for Lemony Quinoa Salad and Lemony Brown Rice Salad, offers a delightful culinary experience that promises to tantalize your taste buds.
**Recipes Included:**
* Lemony Couscous with Toasted Nuts: A harmonious blend of couscous, fresh vegetables, herbs, and a zesty lemon-tahini dressing, topped with toasted almonds and pistachios for an added layer of texture and flavor.
* Lemony Quinoa Salad: Experience the nutty goodness of quinoa combined with crisp vegetables, tangy lemon, fresh herbs, and a creamy lemon-tahini dressing. This salad offers a delightful balance of flavors and textures, making it a perfect accompaniment to grilled dishes or a standalone vegetarian meal.
* Lemony Brown Rice Salad: Savor the earthy flavors of brown rice complemented by a medley of colorful vegetables, aromatic herbs, and a zesty lemon-tahini dressing. This wholesome salad is a delightful choice for those seeking a gluten-free and fiber-rich option, perfect for lunch, dinner, or a light and refreshing side dish.
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
LEMON-PISTACHIO ISRAELI COUSCOUS
Provided by David Lebovitz
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
- 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
LEMON AND PARSLEY COUSCOUS
Make and share this Lemon and Parsley Couscous recipe from Food.com.
Provided by Sonya01
Categories Grains
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the water and stock powder in a saucepan and bring to the boil.
- Remove from the heat.
- Stir in the couscous using a fork, then cover the pan and stand for 2 minutes.
- Add the butter, parsley and lemon rind.
- Stir with a fork until well combined and serve.
Nutrition Facts : Calories 214.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 47.5, Carbohydrate 33.7, Fiber 2.3, Protein 5.6
LEMONY ISRAELI COUSCOUS WITH ASPARAGUS
I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.
Provided by Diana Moutsopoulos
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
- Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
- Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g
Tips:
- Choose high-quality ingredients: Use fresh vegetables, aromatic herbs, and flavorful spices to elevate the dish. Look for plump and juicy tomatoes, crisp cucumbers, and fragrant parsley and mint.
- Toast the nuts: Toasting nuts enhances their flavor and adds a delightful crunch to the salad. You can toast them in a pan over medium heat or in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Use a flavorful dressing: The dressing is the key to a delicious salad. Make sure to use a good quality olive oil and vinegar, and add some fresh lemon juice, Dijon mustard, and honey for a balanced flavor profile.
- Let the salad rest: After assembling the salad, let it rest for a few minutes before serving. This allows the flavors to meld and develop, resulting in a more harmonious dish.
Conclusion:
This lemony couscous salad is packed with vibrant flavors and textures that make it a refreshing and satisfying meal. With its tangy dressing, tender couscous, crisp vegetables, and toasted nuts, this salad is sure to become a favorite for both vegetarians and meat-eaters alike. Serve it as a light lunch or dinner, or as a side dish to grilled meats or fish. Experiment with different variations of the recipe by adding your favorite vegetables, herbs, and nuts to create a salad that suits your taste preferences.
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