Couscous With Garbanzo Beans and Golden Raisins Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous With Garbanzo Beans and Golden Raisins recipe. Enjoy tasty cooking recipes and learn how to make Couscous With Garbanzo Beans and Golden Raisins.

Prep Time: 20 mins
Total Time: 31 mins

Ingredients:

2 cups water
1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup golden raisin
salt and pepper

Directions:

1 Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
2 Squeeze 2 TBsp juice from lemon.
3 Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
4 Bring to boil, simmer 1 minute.
5 Remove from heat.
6 Stir in couscous.
7 Cover and let stand about 5 minutes, until water almost absorbed.
8 Mix in garbanzo beans, golden raisins, and reserved lemon peel.
9 Cover and let stand 5 minutes longer.
10 Fluff couscous with fork.
11 Season to taste with salt and pepper.
12 Transfer to bowl and serve.

More Couscous Recipes:

Roasted pumpkin couscous
Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous

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Roasted pumpkin couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted pumpkin couscous recipe. Enjoy cooking tasty food and learn how to make Roasted pumpkin couscous.

Try this Roasted pumpkin couscous recipe for a tasty side dish idea

Ingredients (serves 4)

750g butternut pumpkin, peeled, cut into 2cm pieces
1 medium red onion, halved, cut into wedges
1 tablespoon olive oil
2 teaspoons Moroccan seasoning
1 cup couscous
1 chicken stock cube
1 cup boiling water
2 x 125g cans chickpeas, drained, rinsed
1/4 cup toasted pine nuts
1/4 cup roughly chopped fresh coriander leaves

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin and onion in a bowl. Add oil and seasoning. Toss to coat. Arrange mixture, in a single layer, on prepared tray. Bake for 20 minutes or until pumpkin is golden and tender.

2. Meanwhile, place couscous in a heatproof bowl. Add crumbled stock cube and boiling water. Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add pumpkin mixture, chickpeas, pine nuts and coriander. Toss gently to combine. Serve.

Notes
Serve with pan-fried white fish or lamb cutlets.

Source
Super Food Ideas - July 2009, Page 34
Recipe by Kim Coverdale

More Couscous Recipes:

Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous
Moroccan meatballs with herb couscous

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Moroccan-style couscous with roast beef - How to make Moroccan-style couscous with roast beef

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-style couscous with roast beef Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan-style couscous with roast beef. 

Sweet currants, zesty lemon and fresh herbs - so much flavour for so little effort!

Preparation Time 15 minutes

Ingredients (serves 4)

380g (2 cups) couscous
20g butter, chopped
500ml (2 cups) boiling water
8 slices rare roast beef
1/4 cup chopped fresh continental parsley
1/4 cup shredded fresh mint
80g (1/2 cup) currants
1 small red onion, finely chopped
80ml (1/3 cup) fresh lemon juice
1 tbs finely grated lemon rind
1 garlic clove, crushed

Method

1. Place the couscous and butter in a heatproof bowl. Add the boiling water. Stir until the butter melts. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate grains.

2. Meanwhile, cut the roast beef crossways into thick strips.

3. Add the beef, parsley, mint, currants, onion, lemon juice, lemon rind and garlic to the couscous. Season with salt and pepper and toss until well combined. Divide among serving bowls to serve.

Notes
Variation: Swap beef for 400g can chickpeas, rinsed, drained. Top with 100g feta, crumbled.
You'll find the rare roast beef in the deli section at the supermarket.

Source
Good Taste - January 2009, Page 32
Recipe by Emma Braz 

More Couscous Recipes...
Roast vegetable couscous recipe 
Moroccan honey chicken with couscous recipe 
Moroccan spiced mince with couscous 
Chicken with Orange Couscous 
Moroccan Chicken and Couscous 
Traditional Moroccan Couscous with Chicken

Save and share Moroccan-style couscous with roast beef recipe

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Roast vegetable couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable couscous Recipe. Enjoy Moroccan Food  and learn how to make Roast vegetable couscous.


Cooking Time 30 minutes

Ingredients (serves 4)

1 red capsicum, halved, deseeded, thinly sliced
1 green zucchini, halved crossways, cut lengthways into thin strips
1 brown onion, halved, cut into wedges
1 tbs olive oil
190g (1 cup) couscous
435ml (1 3/4 cups) boiling water
2 tbs fresh continental parsley leaves
Salt
Moroccan lamb steaks, to serve

Method

1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the capsicum, zucchini and onion on the tray. Drizzle with oil and toss to coat. Bake on top shelf of preheated oven for 20 minutes or until golden brown.

2. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the capsicum mixture and parsley and stir to combine. Taste and season with salt. Serve immediately with Moroccan lamb steaks.

Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton 

Vegetable Couscous with Moroccan Pesto - Couscous with seven vegetables - Moroccan spiced mince with couscous 

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Herbed couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Herbed couscous recipe. Enjoy tasty Middle Eastern food and learn how to make Herbed couscous.   

Ingredients (serves 6)

500g couscous
1/2 cup chopped herbs (mint, parsley)
1 tsp sumac*
1 tbs olive oil

Method

1. Place the couscous in a bowl and cover with boiling water. Cover with a tea towel and stand for 5 minutes, then fluff with a fork, stir in herbs, sumac and oil, and season to taste with salt and pepper.

Notes

* A lemony spice from Middle Eastern food shops and supermarkets.
 
Source
delicious. - November 2005, Page 96
Recipe by Valli Little

Herbed Garden Couscous Recipe - Couscous Varieties - Sweet couscous with fresh pomegranates

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Moroccan honey chicken with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan honey chicken with couscous recipe. Enjoy tasty Moroccan food and learn how to make Moroccan honey chicken with couscous.

Honey, apricots, couscous and sprinkles of spices make this meal magic in minutes.

Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs honey
1 tbs warm water
1 tbs Moroccan spice mix
600g single chicken breast fillets, halved horizontally
Olive oil spray
190g (1 cup) couscous
250ml (1 cup) boiling water
40g (1/4 cup) slivered almonds
2 tbs toasted pine nuts
85g (1/2 cup) dried apricots, finely chopped
Coriander leaves, to serve

Method

1. Combine honey, water and spice mix in a bowl. Add chicken and toss to combine.

2. Preheat a chargrill on high. Spray lightly with olive oil spray. Add the chicken and cook for 3 minutes each side or until cooked through.

3. Meanwhile, place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the slivered almonds, pine nuts and apricot.

4. Divide the couscous among serving dishes. Top with the chicken and coriander. Serve immediately.

Source
Good Taste - March 2008, Page 33
Recipe by Alison Adams

Moroccan Couscous with chicken - Brick Chicken with Apricot Couscous RecipeMoroccan Couscous with Chicken and Prunes

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Brick Chicken with Apricot Couscous Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Brick Chicken with Apricot Couscous recipe. Enjoy tasty Middle Eastern food and learn how to make Brick Chicken with Apricot Couscous.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows

Directions

Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Mint Yogurt Dressing:

1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper

While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

Apricot Couscous:

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Yield: 4 to 6 servings

Recipe courtesy Tyler Florence

Apricot Couscous - Baked lamb & apricot couscous recipe - Sweet & spicy apricot chicken

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Vegetable Couscous with Moroccan Pesto Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable Couscous with Moroccan Pesto  Recipe. Enjoy tasty Middle Eastern food and learn how to make Vegetable Couscous with Moroccan Pesto.

Cook Time: 30 min
Level: Easy
Yield: 4 servings

Ingredients

For the Pesto:

1 cup fresh cilantro (leaves and some stems)
1/2 cup fresh parsley (stems reserved for couscous)
2 tablespoons whole almonds
1/2 clove garlic
1/4 cup extra-virgin olive oil
Kosher salt

For the Couscous:

4 tablespoons unsalted butter
Kosher salt
1 onion, cut into 8 wedges
1 cinnamon stick
1 14-ounce can peeled tomatoes, halved
2 small carrots, cut into chunks
1 zucchini and/or 1 bunch Swiss chard, chopped
1/3 cup raisins
Freshly ground pepper
1 1/2 cups whole-wheat couscous

Directions

Make the pesto: Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.

Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.

Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.

Per serving: Calories 525; Fat 29 g (Saturated 9 g); Cholesterol 30 mg; Sodium 1,364 mg; Carbohydrate 60 g; Fiber 11 g; Protein 11 g

Recipe courtesy Food Network Magazine
 

Couscous with Seven Vegetables - Vegetable Biryani Recipe - Vegetable Tagine with Chickpeas & RaisinsRecipe

 

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Moroccan lamb meatballs with harissa & couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try easy  Moroccan lamb meatballs with harissa & couscous recipe . Enjoy tasty Middle Eastern food and learn how to make easy Moroccan lamb meatballs with harissa & couscous.

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Serves 4
Prep 35 mins
Cook 20 mins plus chilling
Freezable (Only the meatballs can be frozen)

Ingredients

2 tsp cumin seeds
2 tbsp coriander seeds
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve

FOR THE COUSCOUS

300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

Method

1. Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.

2. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.

3. Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Try

Homemade harissa
Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.

Nutrition per serving:
651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, sugar 2g, salt 0.84 g

Recipe from Good Food magazine, September 2009.

Moroccan meatballs with herb couscous recipe - Lamb meatballs with Lebanese rice - Meatball Stew (Dawood Basha)

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Moroccan meatballs with herb couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan meatballs with herb couscous recipe . Enjoy tasty Middle Eastern food and learn how to make Moroccan meatballs with herb couscous. 

If you usually serve meatballs with spaghetti, try this summery Moroccan version with couscous for a casual dinner party.

Easy
Serves 4
Ready in 1 hour

Ingredients

500g lean minced lamb
1 red onion , grated
2 garlic cloves , crushed
2cm chunk root ginger , grated
a pinch dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon
olive oil
2 x 400g tins plum tomatoes
200ml chicken stock
½ bunch coriander , chopped

HERB COUSCOUS

200g couscous
50g butter
350ml chicken stock , boiling
½ bunch coriander , chopped
½ bunch parsley , chopped

Method

1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).
2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through and serve with meatballs.

Nutrition per serving

544 kcalories, protein 30.2g, carbohydrate 36.7g, fat 31.7 g, saturated fat 15.2g, fibre 2g, salt 1.67 g

Recipe from olive magazine, July 2009. 

Meatball Stew (Dawood Basha) - Lamb meatballs with Lebanese rice - Meatball Sandwiches Recipe

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Couscous 'N' Garlic Shrimp Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous 'N' Garlic Shrimp Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Couscous 'N' Garlic Shrimp.  

Couscous, a tender grain similar to rice, is a great side for any meaty main dish. In this recipe, it's flavored by tasty sauteed shrimp, garlic, spinach, and a touch of zesty lemon juice to create a blend of flavors you and your family will love. Top serving bowls off with olives, parsley, and shredded Parmesan cheese.

Ingredients

24 fresh or frozen large shrimp (about 1 lb.)
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. Old Bay seasoning or celery salt
1 5.6-oz. pkg. toasted pine nut-flavored couscous mix
1-1/4 cups chicken broth
1 8-oz. jar oil-packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 6-oz. pkg. fresh baby spinach
12 pitted olives, halved
1 Tbsp. snipped fresh parsley (optional)
Shredded Parmesan cheese

Directions

1. Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp; pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay seasoning. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.

2. Prepare couscous according to package directions using the 1-1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turn opaque. Pour half of the butter mixture over shrimp. To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley (if desired), and Parmesan. Makes 4 to 6 servings

recipe source BHG.com

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Herbed Garden Couscous Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Herbed Garden Couscous Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Herbed Garden Couscous. 

A garden of fresh vegetables and herbs are featured in this tasty couscous recipe that could be served as a side dish for a dinnertime meal or on its own as a light lunch. Tomatoes, cucumbers, sweet peppers, chives, mint, and oregano are some of the good things included in this dish. Top the couscous with crumbled feta cheese and coarsely chopped walnuts for extra flavor and texture.

Ingredients

1 cup whole wheat or plain couscous
2 cups cherry tomatoes, halved
1 medium cucumber, coarsely chopped
1 medium green sweet pepper, coarsely chopped
1/2 cup snipped fresh chives
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh mint
1/4 cup snipped fresh oregano
1/3 cup balsamic vinegar
1/3 cup olive oil
2 tsp. sugar
1/2 cup crumbled feta cheese
1/2 cup coarsely chopped walnuts, toasted

Directions

1. Cook couscous according to package directions. Fluff with a fork.

2. Meanwhile, in large bowl combine tomatoes, cucumber, sweet pepper, chives, parsley, mint, and oregano. Fold in couscous.

3. In a small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours. To serve, top with feta cheese and walnuts. Makes 12 side-dish servings.

recipe source BHG.com

Curried Couscous Salad with Dried Sweet Cranberries - Mediterranean Couscous Salad - Where to buy Couscous

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Chicken with Orange Couscous Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Chicken with Orange Couscous Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Chicken with Orange Couscous.

If you have not tried couscous, here is your chance! A staple of northern Africa, couscous is a wonderful, versatile pasta that goes well when paired with vegetables or meats, but can also be eaten alone with butter. This slow cooker recipe makes a juicy, tasty chicken which is served with a flavorful orange, plum, and anise sauce.


Ingredients

    3/4 cup plum sauce
    1/3 cup orange juice
    1/4 cup orange marmalade
    2 tablespoons quick-cooking tapioca
    1/4 teaspoon anise seeds, crushed
    2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs
    2-1/4 cups water
    1 tablespoon orange marmalade
    1 10-ounce package quick-cooking couscous
    1/4 teaspoon salt
    Orange peel strips and orange slices (optional)

Directions

1. For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.

2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.

3. In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.

recipe source BHG.com

Moroccan Chicken and Couscous - Moroccan Couscous with Chicken and Prunes Recipe - Sweet couscous with fresh pomegranates

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Curried Couscous Salad with Dried Sweet Cranberries

The Lebanese Recipes Kitchen (The home of Middle Eastern/Lebanese Food Recipes) invites you to try Curried Couscous Salad with Dried Sweet Cranberries recipe. Enjoy easy and delicious Middle Eastern recipes and learn how to make Curried Couscous Salad with Dried Sweet Cranberries.

Cook Time: 5 min  Level: Easy  Yield: 4 servings

Ingredients

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Directions

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Mediterranean Couscous Salad - couscous salad - Lemon and feta couscous salad

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Sweet couscous with fresh pomegranates

The Lebanese Recipes Kitchen (The home of Middle Eastern Recipes) invites you to try Sweet couscous with fresh pomegranates. Enjoy cooking Middle Eastern desserts and learn how to make Sweet couscous with fresh pomegranates.

This unusual dessert is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.
  
Ingredients

Seeds from 2 very large pomegranates
2 tbsp orange juice
1 tbsp orange flower water
Pinch freshly ground pepper
Pinch ground dried orange peel (optional)
1/4 cup, plus 1 tbsp caster sugar
1 cup fine-grain couscous
1 cup boiling water
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter, melted
Pinch ground cinnamon
2 tbsp peeled, crushed pistachios
Icing sugar

Method

Combine pomegranate seeds with orange juice, orange flower water, pepper, dried orange peel and 1/4 cup caster sugar. Mix well, cover and refrigerate for at least two hours.

Place couscous in a fine sieve and rinse under cold running water. Tip into bowl. Let stand for a minute or two, break up any clumps. Cover couscous with boiling water and steam, covered, until water is absorbed. Stir in olive oil.

Add remaining tablespoon of caster sugar and fluff couscous using fork or whisk and cover loosely with damp towel and cool a little.

Add butter and pomegranate seed mixture and fluff couscous again. Place in mound on serving plate, sprinkle with cinnamon and crushed pistachios and dust with icing sugar.

Serves 6-8

Chef: Steve Manfredi Photo: Mark Chew Source: The Sydney Morning Herald Tuesday May 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Lunch

apricot couscous - couscous salad - mediterranean couscous salad

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Tabbouleh-Style Couscous with Veggie Burgers Recipe

Enjoy Lebanese/Middle Easter recipes and learn how to make great Tabbouleh-Style Couscous with Veggie Burgers.

This dish combines the taste of the Mediterranean with the great burger flavor of Morningstar Farms® Grillers® Original.

Ingredients

4 Morningstar Farms® Grillers® Original
1 1/3 cup(s) vegetable broth
2 clove(s) garlic, minced
1 cup(s) quick-cooking couscous
1 1/2 cup(s) chopped tomatoes
2/3 cup(s) sliced green onions
1/4 cup(s) slivered fresh basil
3 tablespoon(s) lemon juice
2 tablespoon(s) chopped fresh mint
4 teaspoon(s) olive oil
1/4 teaspoon(s) pepper
1/3 cup(s) reduced-fat feta cheese

Directions

1. Cook Morningstar Farms® Grillers® Original burgers according to package directions.
2. Meanwhile, in medium saucepan bring broth and garlic to boiling. Stir in couscous. Remove from heat. Let stand, covered, about 5 minutes or until liquid is absorbed.
3. In large bowl combine couscous mixture, tomatoes, onions, basil, lemon juice, mint, oil, and pepper. Spoon onto 4 serving plates. Top each with warm burger. Sprinkle with feta cheese.

From morningstarfarms.com

Tabbouleh with Tuna - Chicken tabbouleh - Layered houmous, tabbouleh & feta picnic bowl

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Moroccan Couscous with Chicken and Prunes Recipe

The Lebanese Recipes site invites you to try tasty Moroccan Couscous with Chicken and Prunes. Learn how to make the best Moroccan Couscous with Chicken and Prunes. This recipe consists of chicken, onion, garlic, parsley, mint, cardamon, saffron, olive oil, lemon juice, tomatoes, cinnamon, Orange zest, chickpeas, Prunes, and black olives.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients
1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation:

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.
4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
5. Stir in prunes and olives and simmer for another 5 minutes.
6. Remove cinnamon sticks and serve with couscous.

Moroccan Chicken and Couscous - Lebanese Couscous - couscous with seven vegetables

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Moroccan Chicken and Couscous recipe - How to Make Moroccan Chicken and Couscous

Tasty recipe for Moroccan Chicken and Couscous. Distinguished dish from the Moroccan kitchen. Learn how to cook the Moroccan way and try a wonderful chicken and couscous dish, easy and quick! This couscous recipe consists of olive oil, skinless chicken thighs, chicken broth, diced tomatoes with garlic and onion, fresh butternut squash, raisins, cumin, cinnamon, smoked paprika, couscous, and peas. This dish is widely used in Middle Eastern countries and has become popular in American dishes. So delicious!

Yield: 5 servings

Ingredients
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 pkg (about 1 lb) cubed fresh butternut squash
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas

Preparation

1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Lemon and feta couscous salad - baked lamb & apricot couscous - pepper stuffed with couscous

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