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How To make Couscous with Pine Nuts and Currants
1/2 lb Fresh mushrooms; sliced
1/4 c Pine nuts
1/2 c Unsalted butter
melted and divided 1 c Onion; chopped
1/2 c Celery; chopped
1/2 c Fresh parsley; chopped
2 Garlic cloves; minced
1/4 c Currants; dried
1/2 ts Each salt and pepper
1/2 ts Herbes de Provence
3 c Canned chicken broth
:
diluted 16 oz Package couscous
Saute mushrooms and pine nuts in 2 tb. melted butter in a small skillet, until mushrooms are tender. Remove from heat; set aside. Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2 tb. butter in a large skillet until tender. Add reserved mushroom mixture, currants and seasonings; stir well. Add chicken broth; bring to a boil. Add couscous, stirring well. Cover, remove from heat, and let stand 10 minutes or until liquid is absorbed. Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber Music Society of the North Shore/Glencoe, IL. In _America's Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 218. ISBN 0-8487-1009-6. Electronic format by Cathy Harned.
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Radicchio, Blue Cheese and Pine Nut Salad
A simple starter or an easy lunch doesn't get much better than this wonderful combination of radicchio, blue cheese and pine nuts with honey mustard dressing.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes herb rice with scallions and saffron. This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish.
Check out the recipe here:
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Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit
Jewelled Couscous with Orange Blossom Water & Chicken Tagine
Chef's Choice - HBC Trading Australia
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[Ingredients] Servings: (See below)
[Ingredients]
Jewelled Couscous:
- 1 cup Chef’s Choice Israeli Couscous
- 1 cup Chef’s Choice French Original Gourmet Couscous
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp Chef’s Choice Himalayan Pink Salt crystals
- ½ tsp ground white pepper
- 1 tbsp olive oil
- ½ bunch fresh parsley
- ½ bunch fresh coriander
- 1 bunch fresh mint
- 1 cup almonds (or pinenuts)
- 1 cup dried cranberries (or currants)
- ¼ cup olive oil, extra
- 1 tbsp Chef’s Choice Orange Blossom water
Chicken Tagine:
- 1kg chicken thigh fillets, cut into sixths
- 4 tbsp extra virgin olive oil
- 4 garlic cloves
- 3cm knob ginger, peeled and finely grated
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp turmeric
- 1 lemon
- 1 cup dates (pitted or not)
- 1 cup green Sicilian olives
- 2 tbsp orange blossom water
- 1 bunch fresh coriander, chopped roughly
[Directions for Jewelled Couscous with Orange Blossom Water]
Place couscous, cumin, turmeric, salt and pepper in mixing bowl and pour over 1 cup boiling water and olive oil. Mix quickly with a fork, cover with cling wrap and set aside for about 20 minutes to sit and absorb water.
Meanwhile, place Israeli couscous and 1 ½ cups water in a small saucepan and bring to the boil with the lid off. Place lid on saucepan, reduce heat to lowest setting and simmer for 14 mins. Turn heat off and set aside.
Roughly chop fresh herbs and almonds. Uncover both couscous’ and fluff both with a fork, then add the Israeli couscous to the plain and toss to combine. Add all other ingredients and fold through. Drizzle with extra olive oil and orange blossom water and fold again. Taste and season with extra salt and pepper to taste.
[Directions for Chicken Tagine with Orange Blossom Water]
Preheat oven to 180°C.
Cut lemon lengthways into quarters then slice finely.
Heat oil in a heavy based baking dish with lid and add chicken. Brown in batches until all chicken pieces are sealed.
Place all ingredients except the orange blossom water and coriander, into the baking dish with lid and stir to combine. Put the lid on the baking dish and place in preheated oven, bake for 1 hour.
Take the baking dish out of the oven and remove lid. Add orange blossom water, stir through. Scatter chopped coriander and serve with couscous and salad.
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Fresh Couscous Salad with Mint and Currants
Servings: 10- ½ cup portions
Ingredients
2 cups couscous
2 cups water
1-teaspoon salt
1 -tablespoon olive oil
1-cup currants
1/3- cup fresh lemon juice
1/3- cup extra virgin olive oil
½ cup fresh chopped mint
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley for garnish
Directions
1. In a medium saucepan, bring the water, ½ tsp. salt, and olive oil just to a boil. Stir in the couscous, cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork and put into a medium size bowl. Set aside to cool completely.
2. Once your couscous is at room temperature, you then add the currants, lemon juice, extra virgin olive oil, chopped fresh mint, 1/2 tsp. of salt and black pepper. Mix all the ingredients together.
3. Place the couscous into your favorite bowl and garnish it with some fresh chopped parsley. Enjoy! ☺
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An Easy delicious salad that you can make in no time!