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
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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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Dinner in 20 Minutes! Chicken Vegetable Couscous. Recipe by Always Yummy!
Take a break from pasta, rice and potato, cook couscous with chicken for your dinner, take chicken breast or thighs fillet or even chicken leftovers. This impressive dish is cooked in minutes – tender and juicy chicken, light but nourishing couscous and chickpea and veggies and dried apricots adding color and aroma.
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✅ Ingredients:
• couscous – 6 oz (1 cup) | 170 g
• chicken breast fillet – 21 oz | 600 g
• carrot – 7 oz | 200 g
• onion – 5 oz | 150 g
• canned chickpea – 12 oz | 350 g
• dried apricot – 3 oz | 100 g
• ½ lemon zest
• ½ lemon juice
• fresh cilantro to taste
• vegetable oil – 4 tbsp
• ground caraway – ½ tsp
• ground cinnamon – ½ tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• water – 2 cups | 500 ml
✅ You will need:
• pan Ø11 in | 28 cm
• 1 cup | 250 ml
• carving board
???? Preparation:
1. Dice the onion finely, cut the carrot into thin round slices, quarter each dried apricot and cut the chicken into small pieces.
2. Heat a pan with 2 tbsp of vegetable oil over high heat, add the chicken and fry for 4-5 minutes until golden crust flipping occasionally.
3. Take the chicken out into a bowl.
4. Add the diced onion and carrot into the pan and fry for 5-6 minutes over medium heat until readiness of the carrot, add 2 tbsp of vegetable oil upon need.
5. Add then the canned chickpea, dried apricots, lemon zest, caraway, cinnamon, black pepper, salt, fried chicken and 2 cups /500 ml of hot water and bring to a boil.
6. Add the couscous, stir, switch the heat off and cover with a lid, leave for 5 minutes until the juice is absorbed, sprinkle with the lemon juice and stir with a fork.
7. Serve the couscous with chicken hot having sprinkled with chopped cilantro.
15 Minutes to Perfectly Cooked Couscous
It takes just 15 minutes and a handful of ingredients. FULL RECIPE????
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???? FIND COUSCOUS HERE:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 cup low-sodium broth or water
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? Kosher Salt
???? 1 cup dry instant couscous (I used this couscous)
TO FLAVOR (OPTIONAL)
???? Pinch of cumin (or spice of your choice)
???? 1 to 2 garlic clove, minced and sauteed in extra virgin olive oil
???? 2 green onions, chopped
???? Fresh herbs to your liking (I used parsley and dill)