Clementine & honey couscous

Vegetarian
Health score
33%
Clementine & honey couscous
20 min.
4
649kcal

Suggestions


Indulge in a vibrant and delicious culinary experience with our Clementine & Honey Couscous, a delightful vegetarian dish that not only pleases the palate but also nourishes the body. Ready in just 20 minutes, this recipe is perfect for a quick lunch, a satisfying dinner, or even a stunning main course for your next gathering.

This beautiful dish brings together the natural sweetness of clementines and the rich, nutty flavor of toasted pistachios, creating a delightful contrast that is as pleasing to the eyes as it is to the taste buds. The addition of honey and a hint of cinnamon complements the clementines perfectly, while the optional splash of orange flower water elevates the flavors to an aromatic experience.

With the fluffy couscous serving as a delectable base, each bite is an explosion of textures and tastes. Topped with juicy raspberries and a generous dollop of reduced-fat Greek-style yogurt, this recipe not only satisfies hunger but also gives you a refreshing lift any time of the day.

Whether you're looking to impress guests at a dinner party or simply delighting in a comforting home-cooked meal, the Clementine & Honey Couscous is sure to be a hit. So grab your ingredients, put on your apron, and let’s create a dish that celebrates the wonderful flavors of fresh produce combined with wholesome grains. Your taste buds will thank you!

Ingredients

  • 100 pistachios 
  • 300 couscous 
  • 0.3 tsp ground cinnamon plus more to serve
  •  3 large clementines seedless ( are best)
  • tsp butter 
  • tbsp runny honey plus more to serve
  • tsp orange-flower water 
  • 300 raspberries fresh
  • 500 greek yogurt greek-style reduced-fat

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • serrated knife

Directions

  1. Heat the oven to 200C/180C fan/gas
  2. Spread the nuts over a baking sheet and toast for 5-8 mins until pale golden. Meanwhile, put the couscous and cinnamon into a large bowl. Finely grate the zest from 2 clementines, then squeeze their juice into a pan with the zest.
  3. Add the butter, honey and 200ml water and bring to the boil.
  4. Pour this over the couscous, cover with cling film, then leave to absorb for 10 mins.
  5. Using a serrated knife, peel, then thinly slice the remaining clementines.
  6. Sprinkle with the orange flower water, if using. Roughly chop the nuts.
  7. Fluff up the couscous with a fork, then mix in most of the nuts.
  8. Serve the couscous in bowls, topped with the clementines and raspberries. Eat with a spoonful of yogurt, an extra sprinkle of cinnamon and squeeze of honey.

Nutrition Facts

Calories649kcal
Protein17.88%
Fat18.97%
Carbs63.15%

Properties

Glycemic Index
71.57
Glycemic Load
52.34
Inflammation Score
-7
Nutrition Score
27.843478399774%

Flavonoids

Cyanidin
36.16mg
Petunidin
0.23mg
Delphinidin
0.99mg
Malvidin
0.1mg
Pelargonidin
0.74mg
Peonidin
0.09mg
Catechin
1.88mg
Epigallocatechin
0.86mg
Epicatechin
2.85mg
Epigallocatechin 3-gallate
0.5mg
Kaempferol
0.05mg
Quercetin
1.15mg

Nutrients percent of daily need

Calories:648.59kcal
32.43%
Fat:14.02g
21.56%
Saturated Fat:2.27g
14.18%
Carbohydrates:105g
35%
Net Carbohydrates:91.18g
33.15%
Sugar:31.53g
35.03%
Cholesterol:8.94mg
2.98%
Sodium:63.45mg
2.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.72g
59.44%
Vitamin C:93.33mg
113.13%
Manganese:1.47mg
73.48%
Fiber:13.82g
55.29%
Phosphorus:473.65mg
47.37%
Vitamin B6:0.74mg
37.13%
Vitamin B1:0.52mg
34.58%
Copper:0.67mg
33.35%
Vitamin B2:0.53mg
31.01%
Magnesium:108.63mg
27.16%
Potassium:938.67mg
26.82%
Calcium:248.71mg
24.87%
Vitamin B3:4.61mg
23.06%
Folate:88.03µg
22.01%
Selenium:14.52µg
20.75%
Vitamin B5:1.96mg
19.55%
Zinc:2.27mg
15.11%
Iron:2.66mg
14.78%
Vitamin B12:0.88µg
14.62%
Vitamin E:1.57mg
10.46%
Vitamin K:5.99µg
5.7%
Vitamin A:165.22IU
3.3%