Best 8 Couscous With Orange And Almonds Recipes
Couscous is a versatile North African dish that can be served as a main course or side dish. It's made from small, steamed semolina balls that are often combined with vegetables, meat, or fish. In this recipe, couscous is paired with the vibrant flavors of orange and almonds. The orange adds a sweet and tangy note, while the almonds provide a crunchy texture. This dish is easy to make and can be tailored to your own preferences. For example, you can add additional vegetables, such as carrots, bell peppers, or zucchini. You can also adjust the amount of orange juice and zest to suit your taste.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND ORANGE COUSCOUS
This is a foolproof side dish that is great served with lentils, stew, lamb or beef. Source: Cuisine at Home.
Provided by PaulaG
Categories Healthy
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
- Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
- Enjoy!
Nutrition Facts : Calories 191.8, Fat 6.3, SaturatedFat 2.2, Cholesterol 7.6, Sodium 433.6, Carbohydrate 27, Fiber 2.5, Sugar 0.4, Protein 6.7
PEARL COUSCOUS WITH ORANGE, CRANBERRIES, AND ALMONDS
Oranges and dried cranberries add a sweet-and-tart accent to this simple couscous salad. It turns a basic roast chicken into a special cool-weather dinner.
Provided by Laraine Perri
Categories Side dishes
Yield 4 to 6
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk the oil, juice, zest, 1/4 tsp. salt, and a good grind of pepper.
- Melt the butter in a medium saucepan over medium heat. Add the couscous and cook, stirring, until light golden, about 3 minutes. Add the chicken broth, bring to a boil, reduce to a simmer, cover, and cook until nearly tender, about 8 minutes. Stir in the cranberries, cover, and cook for 1 minute more.
- Toss the couscous, almonds, scallions, and mint with the vinaigrette and serve.
Nutrition Facts : ServingSize 4 to 6, Calories 210 kcal, Fat 70 kcal, SaturatedFat 2 g, TransFat 8 g, Carbohydrate 30 g, Sugar 6 g, Fiber 3 g, Protein 6 g, Cholesterol 5 mg, Sodium 65 mg, UnsaturatedFat 5.5 g
ORANGE AND ALMOND COUSCOUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
- TIDBIT: Slice zested oranges and serve them after dinner.
MANDARIN COUSCOUS SALAD
I help teach a healthy lifestyles program and often share this recipe. Instead of mandarin oranges you can add fresh chopped oranges...or replace the peas with diced cucumber or green pepper. -Debbie Anderson of Hillsdale, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour., In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.
Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Provided by Einat Admony
Categories Side Rosh Hashanah/Yom Kippur Currant Almond Couscous Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
- While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.
ORANGE COUSCOUS
Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'
I love to pick up the orange cranberry couscous at Whole Foods Market but it's a little spendy. So I took the ingredient list from this salad and employed the methods from a similar salad in the "Whole Foods Market Cookbook" and voila!
Provided by Garlic Chick
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
- Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
- Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
- Add the fruit mixture to the couscous and stir together.
- Top with the final teaspoon of olive oil and salt and pepper to taste.
ORANGE-SCENTED COUSCOUS
Provided by Amy Finely
Categories Fruit Juice Side Low Fat Vegetarian Quick & Easy High Fiber Orange Summer Healthy Low Cholesterol Couscous Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.
Tips:
Mise en Place: - Before starting, measure and prepare all ingredients. This will ensure a smooth cooking process. - Use quality ingredients for the best results. Fresh oranges, flavorful almonds, and high-quality couscous are key. Choosing Couscous: - For a light and fluffy texture, opt for Moroccan or Israeli couscous. - If you prefer a more traditional texture, use Lebanese or Middle Eastern couscous. Cooking the Couscous: - Follow the package instructions for cooking the couscous. Generally, it involves boiling water, adding the couscous, and simmering until tender. - Use a fork to fluff the cooked couscous before serving. Flavoring the Couscous: - For a zesty flavor, use freshly squeezed orange juice and zest in the recipe. - Add a touch of sweetness with honey or agave syrup. - Use a combination of herbs and spices, such as cumin, coriander, and paprika, to enhance the flavor. Adding Almonds: - Toast the almonds in a pan or oven to bring out their nutty flavor. - Use slivered or chopped almonds for a crunchy texture. Garnishing: - Fresh herbs, such as cilantro or parsley, add a pop of color and freshness to the dish. - A drizzle of olive oil enhances the flavor and adds a glossy sheen.Conclusion:
This couscous dish, bursting with the vibrant flavors of orange, toasted almonds, and aromatic spices, is a delightful culinary creation. Its versatility makes it perfect for various occasions, whether it's a light lunch, a hearty side dish, or a flavorful vegetarian main course. The combination of textures, from the fluffy couscous to the crunchy almonds and tender vegetables, creates a harmonious eating experience. Experiment with different herbs, spices, and vegetables to customize the dish to your taste preferences. Enjoy this tantalizing and nutritious recipe that brings the vibrant flavors of the Mediterranean to your table!
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