Best 9 Couscous With Fennel And Pinenuts Recipes

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In the realm of enticing culinary creations, few dishes capture the essence of Mediterranean flavors quite like couscous with fennel and pine nuts. Immerse yourself in a symphony of textures and tastes as you embark on a culinary journey to discover the best recipe for this delectable dish. From selecting the freshest ingredients to mastering the art of perfect couscous preparation, this article will guide you through the steps to create a truly unforgettable meal. Experience the vibrant notes of fennel, the nutty crunch of pine nuts, and the fluffy lightness of couscous, all harmoniously blended in a dish that promises to tantalize your taste buds.

Let's cook with our recipes!

COUSCOUS WITH FENNEL AND PINENUTS



Couscous with Fennel and Pinenuts image

Quick, easy and delicious. Serve it as a side dish or a vegetarian main dish by using vegetable broth.

Categories     Side Dish     Quick and Easy     Quick and Easy

Time 15m

Yield 6

Number Of Ingredients 16

butter
fennel bulb
fennel seeds
chicken broth, low salt
water
couscous
pine nuts
chives
butter
fennel bulb
fennel seeds
chicken broth, low salt
water
couscous
pine nuts
chives

Steps:

  • Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.

Nutrition Facts :

COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS



Couscous with Pomegranate, Mint and Pine Nuts image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sea salt
1 tablespoon minced fresh mint
1/2 cup diced fennel
1/3 cup toasted pine nuts
1 tablespoon za'atar (optional)
3 cups cooked Israeli couscous (use French if unavailable)
Seeds from 1 pomegranate (substitute dried cranberries)

Steps:

  • In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom

COUSCOUS WITH FENNEL AND PINENUTS



Couscous with Fennel and Pinenuts image

Provided by Joanne Weir

Categories     Side     Quick & Easy     High Fiber     Dinner     Pine Nut     Fennel     Healthy     Couscous     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 tablespoons butter
1 large fresh fennel bulb, cut into 1/4-inch cubes (about 2 cups)
1/2 teaspoon fennel seeds, coarsely ground in mortar with pestle or in spice mill
2 cups low-salt chicken broth
1 cup water
2 cups couscous (about 12 ounces)
1/4 cup pine nuts, toasted
3 tablespoons chopped fresh chives

Steps:

  • Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.

COUSCOUS WITH PINE NUTS AND MINT



Couscous With Pine Nuts and Mint image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

Steps:

  • Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

SPICED PEARL COUSCOUS WITH PINE NUTS



Spiced Pearl Couscous with Pine Nuts image

This side dish is great for entertaining, as you can prepare the topping ahead of time, and the couscous only takes only minutes. Try adding 1 cup drained and rinsed garbanzo beans to boost the protein! -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons olive oil
1-3/4 cups finely chopped sweet onion
1-1/2 cups uncooked pearl (Israeli) couscous
1-3/4 cups water
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup minced fresh cilantro
2 tablespoons finely chopped mint leaves
1/3 cup dried currants
2 teaspoons grated lemon zest
1/3 cup pine nuts, toasted
Lemon wedges, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add couscous; cook and stir 2-3 minutes or until couscous is lightly browned., Add water, salt, cinnamon, curry powder, cumin and coriander; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until liquid is absorbed and couscous is tender. Stir in currants, cilantro, mint and lemon zest; let stand 5 minutes Fluff with a fork. Sprinkle with toasted pine nuts. If desired, serve with lemon wedges.

Nutrition Facts :

COUSCOUS WITH PINE NUTS (BAREFOOT CONTESSA)



Couscous With Pine Nuts (Barefoot Contessa) image

I saw Ina Gartner, the Barefoot Contessa, preparing this dish during the "Friends of Friends" episode of her show.

Provided by Northwestgal

Categories     Grains

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons unsalted butter
3/4 cup chopped shallot (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currant
2 tablespoons chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 572.6, Fat 25.7, SaturatedFat 8.8, Cholesterol 35.9, Sodium 489.2, Carbohydrate 70.8, Fiber 4.6, Sugar 9.5, Protein 16.4

COUSCOUS WITH PINE NUTS AND CURRANTS



Couscous with Pine Nuts and Currants image

Provided by Amaryll Schwertner

Categories     Herb     Side     Low Fat     Vegetarian     Quick & Easy     Currant     Dried Fruit     Pine Nut     Cucumber     Chickpea     Healthy     Couscous     Self     San Francisco     California     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1/8 cup sesame seeds
1/8 cup pine nuts
1 tbsp butter
1/4 tsp salt
1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)
1 can (15.5 oz) chickpeas, drained
1 cup peeled, seeded and finely diced cucumber
1/8 cup dried currants plumped in water
1/4 cup fines herbes (or minced mint, cilantro and parsley)
Lemon juice
Red pepper flakes

Steps:

  • Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.

CHICKEN BREASTS WITH FENNEL, CARROTS, AND COUSCOUS



Chicken Breasts with Fennel, Carrots, and Couscous image

Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 12

4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)
1 1/2 teaspoons paprika
Coarse salt and ground pepper
2 tablespoons canola oil
1 fennel bulb, trimmed, cored, and thinly sliced
3 large carrots, peeled and thinly sliced
1 teaspoon ground cumin
2/3 cup dried apricots, chopped
1/2 cup oil-cured pitted black olives, halved
1/2 cup orange juice
1/2 cup reduced-sodium chicken broth
2 cups cooked couscous

Steps:

  • Rub chicken with 1/2 teaspoon paprika; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
  • Reduce heat to medium. Add 1 tablespoon oil, fennel, and carrots. Cook, stirring occasionally, until tender-crisp and lightly browned, 5 to 7 minutes. Add 1 teaspoon paprika and cumin; season with salt and pepper. Cook, stirring, until spices are fragrant, about 1 minute.
  • To skillet, add reserved chicken along with any accumulated juices, apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is opaque throughout, about 12 to 15 minutes. Serve with couscous.

COUSCOUS WITH SPINACH AND PINE NUTS



Couscous With Spinach and Pine Nuts image

Our version of comfort food! If you prefer stronger flavors, add more garlic or try a stronger-tasting cheese.

Provided by KLHquilts

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup dry couscous (try whole wheat)
1 1/2 cups boiling water
1/2 teaspoon salt
1/4 cup olive oil
3 -6 garlic cloves, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1/2 cup minced fresh basil
1/3 cup pine nuts
5 cups loosely packed fresh spinach
1 cup grated muenster cheese (try reduced fat)
1/2-1 teaspoon cracked black pepper

Steps:

  • Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork.
  • Preheat oven to 375.
  • Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender.
  • Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently.
  • Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper.
  • Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture.
  • Cover dish with foil and bake at 375 for 25 minutes.

Tips:

  • To get the most flavor out of the fennel, use a combination of the bulb and the fronds.
  • If you don't have any pine nuts on hand, you can substitute another type of nut, such as almonds or walnuts.
  • To make the couscous even more flavorful, try toasting it in a dry skillet before cooking it.
  • If you like your couscous with a bit of a kick, add a pinch of cayenne pepper or paprika.
  • Serve the couscous with a side of yogurt or tzatziki sauce for a complete meal.

Conclusion:

This couscous dish is a delicious and healthy way to enjoy a Mediterranean-inspired meal. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a light lunch or a hearty dinner, this couscous recipe is sure to please.

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