Time 14m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes. Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes. Transfer the couscous to an airtight container and store in the refrigerator. Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
Yield 8 Number Of Ingredients 8 Steps:
Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.
Time 10m Number Of Ingredients 8 Steps:
Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
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.
Time 10m Yield 4 sides, 4 serving(s) Number Of Ingredients 8 Steps:
Wisk olive oil, orange juice, cider vinegar, shallot, salt and pepper. Combine with couscous, fruit and almonds. ENJOY!
Time 25m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Place couscous in a large bowl and pour boiling water over the top. Let it soak for 10 minutes for the grains to swell, then fluff it with a fork. Add the tomato, chickpeas, and feta to the couscous. In a small bowl, combine the yogurt, lemon juice, mint, and salt and pepper. Pour the yogurt mixture over the couscous and mix well to combine. Eat it as is or chill it in the refrigerator for a real Summer treat. It’s even better when the flavors combine for at least an hour.
Yield Makes about 8 cups Number Of Ingredients 11 Steps:
Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside. Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more. Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.
Time 20m Yield 8 servings Number Of Ingredients 9 Steps:
Bring water and 1/4 cup dressing to boil in small saucepan. Stir in couscous; cover. Remove from heat. Let stand 5 min. Fluff with fork. Place couscous in large bowl. Add chicken, oranges, grapes and apples; mix lightly. Mix mayo and remaining dressing until blended. Add to couscous mixture; toss to coat. Serve on lettuce leaves.
More about “couscous fruit salad recipes”
Time 40m Yield 12 servings. Number Of Ingredients 18 Steps:
Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.
