Embark on a culinary journey with a delightful blend of flavors in our spicy citrus couscous recipe. This tantalizing dish combines the zesty freshness of citrus with a vibrant kick of spice, creating a harmonious balance that will entice your taste buds. With its vibrant colors and aromatic scent, this couscous dish is a feast for the senses. Whether you're cooking for a special occasion or seeking a flavorful weeknight meal, our spicy citrus couscous recipe is sure to become a favorite in your kitchen.
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CITRUS COUSCOUS CUPS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 24 salad cups
Number Of Ingredients 17
Steps:
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter
- For the pastry cups: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray. Unroll the pie crusts on a lightly floured work surface. Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust. Press the dough into the prepared muffin cups. Bake until light golden, 10 minutes. Cool completely before filling, 15 minutes.
- For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper.
- For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.
- To assemble: Pour the dressing over the salad and toss until coated. Spoon the mixture into the cooled pastry cups and serve.
SPICY & CITRUSY COUSCOUS SALAD
When I make this for picnics, I prepare it the night before, refrigerate it, and serve it cool the next day.
Provided by Stu Stein
Categories Side dishes
Yield Yields about 5 cups.
Number Of Ingredients 15
Steps:
- In a medium saucepan, bring the broth or water, paprika, saffron (if using), harissa or hot sauce, 1/2 tsp. salt, and a pinch of white pepper to a boil over medium heat. Cover and reduce the heat to low to keep the broth at a simmer. Taste and adjust the seasonings. Meanwhile, heat 1/4 cup of the olive oil in a large sauté pan over medium heat. When the oil is hot, add the onion and red pepper and cook until the vegetables are soft but not browned, 8 to 10 min. Add the couscous and stir to coat the grains with oil. Remove the pan from heat. Add the simmering liquid to the couscous and stir to evenly distribute the liquid. Cover the pan and let it sit until all the liquid is absorbed and the couscous is tender, 5 to 7 min. Remove the lid and fluff the couscous with a fork. Set aside to cool for 15 min.
- Whisk the remaining 3 Tbs. olive oil with the orange zest, orange juice, and 1/2 tsp. salt. Toss with the couscous. Let cool completely and then transfer to an airtight container or a bowl covered with plastic wrap and refrigerate. Put the scallions, almonds, dried currants, and parsley in a separate container and refrigerate.
- Just before heading to the picnic, stir the scallions, almonds, currants, and parsley into the couscous. Taste and adjust the seasonings as needed.
Nutrition Facts : ServingSize six as a side dish., Calories 346 kcal, Fat 189 kcal, SaturatedFat 3 g, TransFat 21 g, Carbohydrate 34 g, Fiber 4 g, Protein 6 g, Sodium 308 mg, UnsaturatedFat 18 g
SPICY CITRUS COUSCOUS
A flavorful sidedish for fish or chicken. Thai red curry paste can be quite "hot", so adjust amount according to tastes.
Provided by Outta Here
Categories Moroccan
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except couscous, in a medium saucepan.
- Bring to a boil.
- Gradually stir in couscous.
- Remove from heat and cover with lid.
- Let stand 5 minutes.
- Stir with a fork and serve.
SPICY COUSCOUS
Steps:
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
FRAGRANT CITRUS COUSCOUS WITH PORK
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Preheat broiler, or prepare top-of-the-stove grill.
- Wash, dry, trim and slice the mushrooms; chop the whole onion.
- Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
- Cut tenderloin into 1/4-inch-thick pieces, and rub each side with 2 teaspoons of the cumin and a sprinkling of the cayenne. Broil or grill until brown on both sides, about 5 minutes.
- Meanwhile, grate lemon and orange rind; chop apricots.
- Follow package directions for making couscous. Add water to onions and mushrooms; bring to boil. Stir in couscous, lemon and orange rind, apricots, remaining cumin and cayenne; cover, and turn off heat.
- Cut cooked pork into bite-size pieces, and stir into couscous.
- Wash, dry and chop parsley and mint; wash, trim and chop tomato. When cosucous is done, add parsley, mint and tomato. Season with salt and serve.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 14 grams, TransFat 0 grams
SPICY CITRUS CHICKEN CUBES
This is a recipe for spicy citrus chicken that I picked up at a Sam's Club demonstration. It is VERY delicious. The original recipe did not have the juice of one orange, but I love the added flavor (sometimes the citrus spices aren't enough). Also, I suggest kicking up the hot sauce to a full cup for added flavor! (Do NOT use a Louisiana style hot sauce, only Frank's Red Hot or similar, like Krystals)
Provided by youngandhungry
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut 2 lbs. chicken breast into cubes.
- Mix 3 tablespoons citrus grill spice, salt and pepper to taste and sprinkle on chicken.
- Add 1/4 cup olive oil to hot saute pan and brown chicken on all sides.
- Mix 3/4 (or 1) cup hot sauce, 3/4 cup water, and 1.5 Tbsp ranch mix together and add to pan.
- Reduce heat and let simmer 8-10 minutes until sauce is desired consistency and chicken is cooked.
- Add juice of one orange anytime during simmering, the later the more fruity it'll be.
Nutrition Facts : Calories 524.1, Fat 34.7, SaturatedFat 7.9, Cholesterol 145.3, Sodium 1262.4, Carbohydrate 3, Fiber 0.2, Sugar 2.3, Protein 47.7
SPICY CITRUS SKIRT STEAK
You don't need a meat thermometer to grill a great skirt steak: When cooked over high heat, the inside will be medium rare once the steak is bronzed on the outside. For seasoning, counter the cut's big buttery flavor with something salty, spicy or fresh. In this recipe, the grilled steak rests in a tart sauce of tangerine, soy sauce, ginger and vinegar that is reminiscent of ponzu, with hints of citrusy bitterness similar to the dried tangerine peel used in Sichuan and Hunan cooking. Here, that bittersweet edge comes from charring the fruit and peel. Serve with rice or a grilled green vegetable like Chinese broccoli or asparagus.
Provided by Ali Slagle
Categories dinner, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
- While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
- When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
- As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.
Tips:
- Use fresh, flavorful ingredients: The quality of your ingredients will greatly impact the taste of your dish. Look for fresh, ripe citrus fruits, tender couscous, and aromatic spices.
- Don't be afraid to experiment with different spices: This recipe is a great starting point, but feel free to adjust the spices to your liking. Try adding a pinch of cumin, coriander, or cardamom for a more complex flavor.
- Make sure the couscous is cooked properly: Couscous should be light and fluffy, not mushy or sticky. Follow the package instructions carefully and use a fork to fluff the couscous after it's cooked.
- Let the flavors meld: After you've mixed all the ingredients together, let the dish sit for a few minutes before serving. This will allow the flavors to meld and develop.
- Serve with your favorite toppings: This dish is delicious on its own, but you can also serve it with a variety of toppings, such as grilled chicken, roasted vegetables, or a dollop of yogurt.
Conclusion:
Spicy Citrus Couscous is a flavorful, refreshing dish that's perfect for a quick and easy weeknight meal. It's also a great option for potlucks and picnics. With its zesty citrus flavors and aromatic spices, this dish is sure to please everyone at the table. This recipe is a great way to use up leftover citrus fruits. If you have any lemons, limes, or oranges that are starting to look a little sad, simply zest and juice them and use them in this dish. You can also use a variety of different spices to customize the flavor of the couscous. Try adding a pinch of cumin, coriander, or cardamom for a more complex flavor. No matter how you choose to make it, Spicy Citrus Couscous is a delicious and easy dish that's sure to become a favorite in your home.
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