Time 15m Yield 6 servings. Number Of Ingredients 5 Steps:
Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you’re ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste. Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
Time 35m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds. For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled. In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.
Time 35m Yield 4 Number Of Ingredients 8 Steps:
Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes. Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.
Time 30m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes., In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil. Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered. Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well. Serve either chilled or at room temperature.
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.
Number Of Ingredients 8 Steps:
Place couscous in a large bowl. In a large glass measuring cup, mix together hot stock, curry powder, preserved lemon, shallot, and olive oil. Pour over couscous and add cranberries. Cover and let stand 10 minutes. Uncover and fluff with a fork. Season with salt and pepper; drizzle with additional olive oil, if desired.
Time 55m Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet. Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper. Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes. Bring water to a boil in a saucepan; add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; let cool for 10 minutes more. Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.
