Best 11 Couscous With Cuminseed And Scallion Recipes

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Embark on a culinary journey to discover the tantalizing flavors of couscous with cumin seed and scallion. This delectable dish, brimming with aromatic spices and fresh herbs, offers a harmonious blend of flavors that will transport your taste buds to a realm of culinary delight. Get ready to explore a world of culinary possibilities as we unveil the secrets behind creating the perfect couscous dish that will leave you craving for more.

Let's cook with our recipes!

COUSCOUS WITH SCALLIONS



Couscous with Scallions image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon canola oil
1 1/2 cups fat-free reduced-sodium chicken broth or water
1/2 cup chopped scallions
1 cup plain couscous
2 tablespoons chopped flat-leaf parsley, optional
Salt and freshly ground black pepper

Steps:

  • In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
  • When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.

SCALLION COUSCOUS



Scallion Couscous image

This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

1 cup couscous
3/4 cup boiling water
2 scallions, cut into matchsticks
2 tablespoons olive oil
1 tablespoon fresh lime juice
Coarse salt and ground pepper

Steps:

  • Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 226 g, Fat 7 g, Fiber 2 g, Protein 6 g

COUSCOUS WITH PISTACHIOS AND SCALLIONS



Couscous with Pistachios and Scallions image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 4

2 cups couscous
3/4 cup roasted pistachios, unsalted, coarsely chopped
1/2 cup minced scallions, about 1 bunch, white parts and 1-inch of green
Salt and pepper

Steps:

  • Cook couscous according to package directions. Add pistachios and scallions, fluffing with a fork to combine. Season with salt and pepper.

ISRAELI COUSCOUS WITH CELERY, SCALLIONS AND CRANBERRIES



Israeli Couscous with Celery, Scallions and Cranberries image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 bay leaves
2 cloves garlic, 1 smashed and the other finely chopped
1 blood orange, zested in wide strips
Kosher salt
1 cup Israeli couscous
1/2 cup dried cranberries
1/4 cup champagne vinegar
3 scallions, greens sliced and whites sliced thinly on the bias
2 ribs celery, sliced thinly on the bias
1/2 bunch fresh parsley, finely chopped
Big fat finishing oil

Steps:

  • Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
  • Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
  • Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.

COUSCOUS WITH CUMINSEED AND SCALLION



Couscous with Cuminseed and Scallion image

Categories     Herb     Side     Vegetarian     Vegan     Couscous     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1 tablespoon olive oil
1/4 teaspoon cuminseed
1/4 teaspoon salt
1/2 cup couscous
1/3 cup thinly sliced scallion
3 tablespoons minced fresh parsley leaves

Steps:

  • In a small saucepan combine 3/4 cup water, the oil, the cuminseed, and the salt and bring the mixture to a boil. Stir in the couscous and let the mixture stand, covered, off the heat for 5 minutes. Fluff the mixture with a fork and stir in the scallion, the parsley, and salt and pepper to taste.

SCALLION COUSCOUS



Scallion Couscous image

Make and share this Scallion Couscous recipe from Food.com.

Provided by Heather U.

Categories     Low Cholesterol

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups couscous
2 cups boiling water
1 tablespoon butter
4 large scallions, trimmed and finely sliced
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
  • While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
  • With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.

Nutrition Facts : Calories 240.5, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 218.9, Carbohydrate 46.1, Fiber 3.5, Sugar 0.4, Protein 7.8

COUSCOUS WITH TOMATOES AND SCALLION



Couscous with Tomatoes and Scallion image

This is a terrific, simple and quick side dish. I've also used this recipe to spice up a box the "Near East" brand flavored couscous as well. Simply use the amount of water specified on the box, and add the extra ingredients. It will still be ready in 5 minutes

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup chopped scallion
1/8-1/4 teaspoon cayenne pepper (or to taste)
1/8 teaspoon garlic powder
2/3 cup couscous
1 cup water
1/4 pitted and sliced black olives
1/4 cup fresh parsley
1/2 teaspoon salt, to taste

Steps:

  • Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
  • Bring liquid to a boil.
  • Stir in couscous.
  • Cover pan and remove from heat.
  • Let stand for 5 minutes.
  • Remove lid and fluff couscous with fork.
  • Stir in olives and fresh parsley and serve.

SPICY COUSCOUS WITH ORANGE ZEST AND SCALLIONS



Spicy Couscous with Orange Zest and Scallions image

Wake up your senses with this spicy orange flavored couscous. A perfect accompaniment to chicken or fish.

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 6

2 teaspoons olive oil
1 teaspoon grated orange zest
½ teaspoon chili oil, or more to taste (available in Asian groceries and many supermarkets)
1 (5.8 ounce) package NEAR EAST® Roasted Garlic & Olive Oil Couscous mix
1 scallion, sliced (green part only)
¼ cup dried currants

Steps:

  • In medium saucepan, bring 1-1/4 cups water, olive oil, orange zest and chili oil to a boil.
  • Stir in couscous and contests of Spice Sack.
  • Cover; let stand 5 minutes. Fluff with a fork
  • Stir in scallion and currants.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 34 g, Fat 3.9 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 375.2 mg, Sugar 6.8 g

COUSCOUS WITH PISTACHIOS



Couscous with Pistachios image

Chopped pistachios and sliced scallions flavor this versatile side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 5

1 teaspoon olive oil
1 scallion, white and green parts separated and thinly sliced
Coarse salt and ground pepper
3/4 cup couscous
1/3 cup shelled pistachios, chopped

Steps:

  • In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
  • Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.

QUICK COUSCOUS WITH RAISINS AND CARROTS



Quick Couscous with Raisins and Carrots image

I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.

Provided by Melissa Hamilton

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

¼ cup butter
2 carrots, diced
1 onion, chopped
½ cup chicken broth
1 ½ cups water
1 ½ cups uncooked couscous
¼ cup raisins

Steps:

  • Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
  • Stir in the raisins, and serve hot.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g

COUSCOUS WITH PISTACHIOS, SCALLIONS AND CURRANTS



Couscous With Pistachios, Scallions and Currants image

Make and share this Couscous With Pistachios, Scallions and Currants recipe from Food.com.

Provided by Robin Hanahan

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup currants
1 1/2 cups chicken broth
2 tablespoons butter
1 cup couscous
3 tablespoons lemon juice
2 pinches cinnamon
6 tablespoons olive oil
1/2 cup sliced scallion
1/2 cup pistachios
2 tablespoons parsley

Steps:

  • In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.

Nutrition Facts : Calories 551.2, Fat 33.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 336.6, Carbohydrate 53.5, Fiber 5.4, Sugar 14.1, Protein 11.6

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh vegetables, herbs, and spices, and choose a good quality couscous.
  • Toast the couscous before cooking: This will give it a nutty flavor and help it to absorb the flavors of the other ingredients.
  • Use a flavorful broth: The broth you use to cook the couscous will add a lot of flavor to the dish. Use a vegetable broth, chicken broth, or beef broth, depending on your preference.
  • Add vegetables and herbs: Vegetables and herbs will add color, flavor, and texture to your couscous. Some good options include carrots, celery, onions, garlic, tomatoes, zucchini, and fresh herbs like parsley, cilantro, and mint.
  • Season to taste: Be sure to season your couscous to taste with salt and pepper. You may also want to add other spices, such as cumin, paprika, or turmeric.

Conclusion:

This couscous with cumin seeds and scallions is a delicious and versatile dish that can be served as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. With its nutty flavor, tender texture, and flavorful broth, this couscous is sure to be a hit at your next meal.

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