Best 7 Minted Couscous Recipes

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.

MINTED MEDITERRANEAN COUSCOUS SALAD

Steps:

• Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
• Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
• Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.

MINTED APRICOT COUSCOUS

Steps:

• In a 3-quart saucepan bring water, oil, honey, and cumin to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Seed cucumber and cut into 1/4-inch dice. Pit apricots and cut into 1/4-inch dice. Fluff couscous with a fork and stir in cucumber, apricots, mint, lemon juice, and salt and pepper to taste. Serve warm or chilled.

LAMB WITH COUSCOUS AND MINTED FRUIT CHUTNEY

Steps:

• Mix oil, garlic and rosemary in 8x8x2-inch glass baking dish. Add lamb; turn to coat. Cover; refrigerate at least 2 hours and up to 4 hours, turning occasionally.
• Mix water, cherries, apricots and cranberries in heavy medium saucepan. Bring to boil. Reduce heat and simmer until water is absorbed and fruits are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in mint and vinegar. Season to taste with salt and pepper. Cool chutney slightly.
• Prepare couscous according to package instructions.
• Preheat broiler. Season lamb with salt and pepper. Transfer lamb to broiler pan. Broil to desired doneness, about 6 minutes per side for medium-rare.
• Transfer lamb to plates. Top with chutney. Spoon couscous alongside.

SWEET PEPPERS STUFFED WITH LAMB AND MINTED COUSCOUS

Steps:

• Preheat the oven to 350 degrees.
• Remove the stems from the peppers with a paring knife. Remove the seeds, leaving the vegetables whole. Set aside.
• Place the couscous in a very fine mesh strainer and rinse with cold running water. Rub the couscous between your hands to separate the grains. Spread the couscous in a shallow pan and let it rest for 15 minutes until plumped. Run your fingers through it to keep it from being clumpy.
• Place one cup of the broth, the salt and turmeric in a pot and bring to a boil. Add the couscous and stir. Strain off excess liquid, if any, reserve and return the couscous to the shallow pan to cool quickly.
• Meanwhile, in a small saute pan, heat one tablespoon of the olive oil over medium heat. Add the garlic and brown slightly. Add the ground lamb and pepper and stir over high heat until the meat is slightly undercooked, about two to three minutes. Remove from the heat and let cool.
• In a mixing bowl, combine the couscous, lamb, chopped mint and egg and mix well. Taste the mixture and add salt and pepper if desired. Stuff the mixture tightly into the peppers, being careful not to break them.
• Lightly coat a medium-sized skillet with four tablespoons of olive oil. Place over a high flame and add the peppers. Cook until slightly browned. Measure the reserved broth and, if necessary, add more broth to bring the total to one cup. Add this to the peppers. Cover and finish cooking in a preheated oven for 20 minutes, or until the peppers are tender.
• Serve hot, cold or at room temperature.

MINTED COUSCOUS

Steps:

• In a small saucepan, bring 1 cup water to a boil. Remove from heat. Stir in couscous; season with salt and pepper. Cover and, off heat, let steam in the pan, 5 minutes.
• Add scallions, mint, oil, and lime juice; fluff couscous with a fork.

LEMON-GARLIC LAMB CHOPS WITH MINTED COUSCOUS

Steps:

• Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet. Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes. While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes. Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops. nutrition information (per serving): Calories (kcal): 580; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 7; Protein (g): 48; Monounsaturated Fat (g): 16; Carbohydrates (g): 31; Polyunsaturated Fat (g): 2.5; Sodium (mg): 770; Cholesterol (mg): 135; Fiber (g): 3;