Best 14 Mint Couscous With Raisins And Almonds Recipes

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the carrot, onion and cinnamon and stir to coat. Cook for 3-4 minutes, stirring occasionally, until softened.
• Add the couscous and raisins and stir to combine. Cook, stirring occasionally, for 4-6 minutes to "toast" the couscous. Add the broth and salt and stir. Once bubbling (this happened right away for me), cover the pan with a lid and remove from heat. Let the pan sit, covered, for about 8 minutes until the liquid is fully absorbed. Fluff the couscous with a fork. Add the orange zest, orange juice, almonds, parsley, and black pepper (to taste). Stir together and fluff again before serving.

MOROCCAN COUSCOUS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
• In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
• Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
• With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

EASY, MOROCCAN COUSCOUS RECIPE

Steps:

• Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
• Add broth. Cover the pot and bring to a boil.
• Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
• Stir in raisins, almonds and parsley before serving.

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

MINTED COUSCOUS

Steps:

• In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.

MINT COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• In a saucepan, add water and tea bags, steep for 10 minutes.
• Remove tea bags; add olive oil, salt and combine until mixed.
• In a large bowl, place couscous and cover with mint tea mixture.
• Cover and let stand about 20 minutes.
• Remove cover and fluff with a fork; add raisins, almonds and fresh mint. Toss well before serving.

ISRAELI COUSCOUS WITH RAISINS

Steps:

• Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

CURRIED COUSCOUS WITH ALMONDS AND RAISINS

Steps:

• 1. Toast the almonds: Place single layer of nuts in skillet. Over medium low to medium heat, stirring constantly, toast until golden and fragrant.
• 2. In a saucepan, add the water, butter, raisins, curry powder and salt. Bring to a boil and add couscous. Stir and cover with lid. Remove from heat. After 5 minutes, remove lid and add toasted almonds. Stir until combined. Enjoy!

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Steps:

• Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
• Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

COUSCOUS WITH DATES, RAISINS, AND ALMONDS

Steps:

• In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
• In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
• Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.

SPICED COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

SWEET AND NUTTY MOROCCAN COUSCOUS

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.

MINTED COUSCOUS WITH ROASTED VEGETABLES

Steps:

• Roasted vegetables:.
• Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
• Pre-heat the oven to 220c/425F/gas 7.
• Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
• Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
• Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
• Minted Couscous:.
• Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
• Add the olive oil, lemon juice and zest, and mix them in thoroughly.
• Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.

MOROCCAN COUSCOUS WITH RAISINS

Steps:

• In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
• Stir in couscous; remove from heat.
• Add pine nuts, then cover.
• Let stand 5 minutes.
• Using a fork, fluff couscous and place in a serving bowl.