Easy Lemon, Beet, and Pine Nut Couscous

Easy Lemon, Beet, and Butternut Squash Couscous
Did you know you could cook Couscous in a rice cooker? Couscous is a coarsely ground pasta made from semolina - a type of wheat. Use it as a delicious substitution to rice. This recipe includes beets and butternut squash to create a colorful and flavorful side dish.
Recipe type: Lunch, Dinner
Cuisine: More Favorite Recipes
Serves: 6-8
  • finely chopped onion 1 cup
  • finely diced raw beets (about 3 medium beets) 2 cups
  • pine cuts ½ cup
  • butternut squash (about 8 oz.) 6 tablespoons
  • cous cous 2 cups
  • chicken stock 2 cups
  • salt 2 teaspoons
  • lemon zest 1 teaspoon
  • lemon juice 1 tablespoon
  1. In a large sauté pan melt butter on moderate heat. Once bubbling, sauté onions and beets until soft, about 3 minutes.
  2. Add pine nuts and sauté for 2 more minutes.
  3. Place cous cous inside IMUSA rice cooker and add entire beet mixture with the butter.
  4. Add chicken stock, salt, lemon zest, and lemon juice, and mix with the included rice scoop until well combined.
  5. Cover IMUSA rice cooker and plug it in. Press down on the “Cook” switch and allow to cook until switch flips back up automatically (about 5-7minutes).
  6. Mix and fluff up cous cous with a fork and leave on “warm” until you’re ready to serve.
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Saffron Jasmine Rice with Raisins and Almonds

Saffron Jasmine Rice with Raisins and Almonds
Jasmine rice is a fragrant long-grain variety of rice that has a nutty aroma - paired with saffron, raisins, and almonds - this recipe has the perfect balance of savory and sweet!
Recipe type: Side dish, Lunch, Dinner
Cuisine: Fusion
  • chicken stock 3 cups
  • butter 1 tablespoon
  • saffron threads, 2 pinches ¼ teaspoon
  • jasmine or basmati rice 1½ cups
  • ground pepper ½ teaspoon
  • olive oil 3 tablespoons
  • salt 1 tablespoon
  • ground black pepper ½ teaspoon
  • cloves of garlic 2
  • shallot 1
  • sweet onion, like Vidalia 1
  • bay leaf 1
  • golden raisins ½ cup
  • Rice wine vinegar 2 tablespoons
  • low sodium soy sauté 2 tablespoons
  • flat leaf parsley ¼ cup
  • almonds ¾ cup
  1. Heat the olive oil in an IMUSA sauté pan over medium heat and sauté the garlic, onion, and shallot until translucent 4 to 5 minutes.
  2. Add the bay leaf and paprika stir and set aside.
  3. In an IMUSA Rice cooker. Add the rice, stock, ½ of the parsley, ½ of the almonds, the raisins, the onion mixture, the soy sauce, vinegar, black pepper and saffron threads.
  4. Press "cook" on the rice cooker. Once the rice cooker indicator changes to warm (about 20 to 25 min.), fluff with a fork, taste and correct seasoning if necessary and serve with fresh parsley and extra toasted almonds on top.
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