How To make Dried Cherry Couscous
1 pk Couscous (10 oz size)*
1/3 c Olive oil
1 lg Carrot, diced fine
1 ea Red Bell Pepper/Dice Fine
1 ea Yellow Bell Pepper/Dice Fine
1 ea Green Bell Pepper/Dice Fine
1 bn Fresh chives, or
1 c Chopped green onions, for
-garnish 1/2 lb Dried cherries**
Prepare the couscous according to package directions, substituting chicken broth or stock for the water. In the olive oil, saute the carrots, peppers and chives for about 3 minutes. Toss with the cooked couscous, dried cherries, salt and pepper. Be careful not to over mix. Keep warm and arrange on the same platter as the cooked turkey. ** If dried cherries are not available, raisins can be substituted.
How To make Dried Cherry Couscous's Videos
Cheerful Cherry Citrus Couscous
This Cheerful Cherry Citrus Couscous is full of fruity, citrus flavor! It's simple and fun to make! This dessert features couscous which cooks in only 6 minutes!! There are numerous ways to garnish this dessert, so feel free to be creative! You can even garnish to match your party or holiday theme!
Ingredients:
1/2 Teaspoon - Oil (used to toast almonds)
1/2 Cup - Almonds (sliced)
3 Cups - Water
1/4 Cup - Dried Cherries
1/4 cup - Dried Cranberries
1 + 3/4 Cup - Couscous (dry couscous)
1/4 Cup - Oil
1/3 Cup - Sugar
Juice of 1 Tangerine (about 1/8 cup)
Tips:
-I used a 10 oz. package of Plain Couscous, which contained 1 and 3/4 cup of couscous. The couscous package will be labeled durum wheat semolina.
-Be sure to use a pan with a tight-fitting lid, so that the couscous will be cooked properly.
-The couscous can be stored in an airtight container in the refrigerator. I suggest warming the couscous before serving.
Optional Ingredients/Ideas:
Almonds: Instead, you could use walnuts, pecans, or any other kind of nut. The taste will vary depending on what kind of nut you use.
Dried Cherries: Instead, you could use fresh cherries.
Oil: I used canola oil, but you could use olive oil or another kind of oil. I suggest using a light-tasting oil so that the flavor of the oil does not overpower the other flavors.
Sugar: I used cane sugar, but you could use another kind of sweetener. The flavor will vary depending on what kind of sweetener you use.
Tangerine: Instead, you could use fresh orange juice. For a stronger citrus flavor, you could use 1/2 cup (or more) of the tangerine or orange juice.
I hope that you'll try this simple recipe and let me know how it goes - feel free to leave a comment! I look forward to hearing from you! : )
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Cherry-Drizzled Pork Chops and Tomato Couscous Salad
A cherry on top isn’t just for sundaes; we’re using the fruit to dress savory pork chops in this recipe. You’ll be making a pan sauce that features both dried cherries and cherry jam for double the fruity fun. Make sure to get a little of it on the couscous salad—that sweetness is the perfect complement to the tartness of the lemon and tomatoes that get mixed in.
Recipe:
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Spiced Chicken with Cherry Couscous | Waitrose & Partners
Silvana Franco makes a healthy spiced chicken dish with a beautiful fruity couscous.
For the full recipe |
To visit our website | waitrose.co.uk
Mixed Greens With Dried Cherries & Brie : Brie Recipes
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Mixed greens with dried cherries and brie are a delicious, organic start to nearly any meal. Make mixed greens with dried cherries and brie with help from a food host and private chef in Los Angeles in this free video clip.
Expert: Mariko Amekodommo
Filmmaker: James Tucker
Series Description: Brie is a very versatile treat in that it can often be used either as an appetizer or as a dessert. Get the lowdown on various brie recipes with help from a food host and private chef in Los Angeles in this free video series.
#NutFruitRecipe | Couscous with sweet potato, figs, pistachios and pine nuts
View the full recipe here:
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Jewelled Couscous recipe
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Ingredients ????
- 300g Cous cous
- 1 large red onion (chopped)
- 1 medium white/brown onion
- 1 pomegranate(deseeded)
- 60g raisins
- 60g sultanas
-120g dried Apricots
- 60g dried cherries
- 60g dried blueberries
- handful mixed peppers (diced)
- 50g peas
- handful of cherry tomatoes
- sprigs of fresh thyme/rosemary/bay leaf
- 500ml vegetables stock
- optional spices (1 scotch bonnet pepper, 2 cloves garlic, a small knob of ginger)
- pinch salt/pepper to taste(optional)
- 1tbsp vegetable oil/olive oil
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