Sweet couscous with fresh pomegranates

The Lebanese Recipes Kitchen (The home of Middle Eastern Recipes) invites you to try Sweet couscous with fresh pomegranates. Enjoy cooking Middle Eastern desserts and learn how to make Sweet couscous with fresh pomegranates.

This unusual dessert is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.
  
Ingredients

Seeds from 2 very large pomegranates
2 tbsp orange juice
1 tbsp orange flower water
Pinch freshly ground pepper
Pinch ground dried orange peel (optional)
1/4 cup, plus 1 tbsp caster sugar
1 cup fine-grain couscous
1 cup boiling water
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter, melted
Pinch ground cinnamon
2 tbsp peeled, crushed pistachios
Icing sugar

Method

Combine pomegranate seeds with orange juice, orange flower water, pepper, dried orange peel and 1/4 cup caster sugar. Mix well, cover and refrigerate for at least two hours.

Place couscous in a fine sieve and rinse under cold running water. Tip into bowl. Let stand for a minute or two, break up any clumps. Cover couscous with boiling water and steam, covered, until water is absorbed. Stir in olive oil.

Add remaining tablespoon of caster sugar and fluff couscous using fork or whisk and cover loosely with damp towel and cool a little.

Add butter and pomegranate seed mixture and fluff couscous again. Place in mound on serving plate, sprinkle with cinnamon and crushed pistachios and dust with icing sugar.

Serves 6-8

Chef: Steve Manfredi Photo: Mark Chew Source: The Sydney Morning Herald Tuesday May 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Lunch

apricot couscous - couscous salad - mediterranean couscous salad

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Tabbouleh-Style Couscous with Veggie Burgers Recipe

Enjoy Lebanese/Middle Easter recipes and learn how to make great Tabbouleh-Style Couscous with Veggie Burgers.

This dish combines the taste of the Mediterranean with the great burger flavor of Morningstar Farms® Grillers® Original.

Ingredients

4 Morningstar Farms® Grillers® Original
1 1/3 cup(s) vegetable broth
2 clove(s) garlic, minced
1 cup(s) quick-cooking couscous
1 1/2 cup(s) chopped tomatoes
2/3 cup(s) sliced green onions
1/4 cup(s) slivered fresh basil
3 tablespoon(s) lemon juice
2 tablespoon(s) chopped fresh mint
4 teaspoon(s) olive oil
1/4 teaspoon(s) pepper
1/3 cup(s) reduced-fat feta cheese

Directions

1. Cook Morningstar Farms® Grillers® Original burgers according to package directions.
2. Meanwhile, in medium saucepan bring broth and garlic to boiling. Stir in couscous. Remove from heat. Let stand, covered, about 5 minutes or until liquid is absorbed.
3. In large bowl combine couscous mixture, tomatoes, onions, basil, lemon juice, mint, oil, and pepper. Spoon onto 4 serving plates. Top each with warm burger. Sprinkle with feta cheese.

From morningstarfarms.com

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Moroccan Couscous with Chicken and Prunes Recipe

The Lebanese Recipes site invites you to try tasty Moroccan Couscous with Chicken and Prunes. Learn how to make the best Moroccan Couscous with Chicken and Prunes. This recipe consists of chicken, onion, garlic, parsley, mint, cardamon, saffron, olive oil, lemon juice, tomatoes, cinnamon, Orange zest, chickpeas, Prunes, and black olives.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients
1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation:

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.
4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
5. Stir in prunes and olives and simmer for another 5 minutes.
6. Remove cinnamon sticks and serve with couscous.

Moroccan Chicken and Couscous - Lebanese Couscous - couscous with seven vegetables

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Moroccan Chicken and Couscous recipe - How to Make Moroccan Chicken and Couscous

Tasty recipe for Moroccan Chicken and Couscous. Distinguished dish from the Moroccan kitchen. Learn how to cook the Moroccan way and try a wonderful chicken and couscous dish, easy and quick! This couscous recipe consists of olive oil, skinless chicken thighs, chicken broth, diced tomatoes with garlic and onion, fresh butternut squash, raisins, cumin, cinnamon, smoked paprika, couscous, and peas. This dish is widely used in Middle Eastern countries and has become popular in American dishes. So delicious!

Yield: 5 servings

Ingredients
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 pkg (about 1 lb) cubed fresh butternut squash
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas

Preparation

1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Lemon and feta couscous salad - baked lamb & apricot couscous - pepper stuffed with couscous

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