carol-whidbey-is
Well-known member
[No message]
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Does anyone have a good Couscous recipe more on the Savory side
- Thread starter carol-whidbey-is
- Start date
Hi Carol - I don't have a recipe per se, but I like to cook the couscous in broth
instead of water.
Sometimes I make a side "sauce" by heating a 50/50 mixture of butter and olive oil, and putting some chopped fresh tomatoes and garlic and a bit of onion in for a quick saute. If I have any fresh herbs I add those as well - basil is really good with this.
After I fluff the cooked couscous in the pot, I pour the sauce over and stir before serving.
If I have a lot of fresh veggies on hand, I'll add those to the sauce while cooking- like yellow squash or zucchini, bell peppers, eggplant - sort of like a ratatouille.
instead of water.
Sometimes I make a side "sauce" by heating a 50/50 mixture of butter and olive oil, and putting some chopped fresh tomatoes and garlic and a bit of onion in for a quick saute. If I have any fresh herbs I add those as well - basil is really good with this.
After I fluff the cooked couscous in the pot, I pour the sauce over and stir before serving.
If I have a lot of fresh veggies on hand, I'll add those to the sauce while cooking- like yellow squash or zucchini, bell peppers, eggplant - sort of like a ratatouille.
Mediterranean Couscous Salad. Added this to my collection this morning. Not sure if it's what
you're looking for, but it sure looks good to me.
http://www.twopeasandtheirpod.com/mediterranean-couscous-salad/
you're looking for, but it sure looks good to me.
http://www.twopeasandtheirpod.com/mediterranean-couscous-salad/
Lamb, Fennel and Fava Bean Tajine
Lamb, Fennel and Fava Bean Tajine
From Middle Eastern Cooking by Suzy Benghiat
•
2T. oil
1 med onion
1/2 lemon
1 1/2 lb. Stewing lamb
salt & pepper to taste
1 t. ground ginger
3-4 tomatoes
2 med heads fennel
1 1/2 lb. Fresh, or 2 Ib frozen fava beans
3 T. chopped cilantro
1 1/2 c. water
1. Choose a flame- proof casserole large enough so that all ingredients only half fill it. Pour in enough oil to coat the base, set over medium heat and grate in the onion. Wash and scrub the lemon, cut into thin slices and add.
2. Cut the lamb into ubes and add to the casserole along with the salt, pepper and ginger. Cook on medium heat, half covered, turning the meat occasionally, for 15 minutes. Skin and chop the tomatoes and add to the casserole. Cook for another 15 minutes, or until the meat is tender.
3. Meanwhile, was the fennel heads, discarding any brown or withered parts. Cut each one into large chunks. Pod the fava beans if fresh; if frozen, leave unthawed. When the meat is tender, add the fennel, beans and cilantro. Add the water or, if using frozen fava beans, add only half the water. Bring back to a boil, lower the heat and simmer until the vegetables are cooked, about 10 minutes. Taste, adjust the seasoning and serve with rice, couscous or pilaf. Don't remove the slices of lemon; they should be tender and delicious.
Artichokes also go well with fava beans. For convenience, add canned artichoke hearts once the fava beans are cooked.
• As I was pressed for time, I cooked all the first 6 ingredients together. (I would never have thought this
would work, but it worked well.)
• Slice lemon thinly.
• I used about 3/4 lb. frozen fava beans. Very convenient.
• Had only one fennel. 2 might be better but not important.
• I used 1 - 28-oz can diced tomatoes. And added no water at all.
• I would try with artichokes as well, next time.
• I used 2+ pounds good quality raw lamb shoulder that I had frozen from 2 previous uses. That included some bones.
• I used very good quality ginger and added another pinch at the end.
Lamb, Fennel and Fava Bean Tajine
From Middle Eastern Cooking by Suzy Benghiat
•
2T. oil
1 med onion
1/2 lemon
1 1/2 lb. Stewing lamb
salt & pepper to taste
1 t. ground ginger
3-4 tomatoes
2 med heads fennel
1 1/2 lb. Fresh, or 2 Ib frozen fava beans
3 T. chopped cilantro
1 1/2 c. water
1. Choose a flame- proof casserole large enough so that all ingredients only half fill it. Pour in enough oil to coat the base, set over medium heat and grate in the onion. Wash and scrub the lemon, cut into thin slices and add.
2. Cut the lamb into ubes and add to the casserole along with the salt, pepper and ginger. Cook on medium heat, half covered, turning the meat occasionally, for 15 minutes. Skin and chop the tomatoes and add to the casserole. Cook for another 15 minutes, or until the meat is tender.
3. Meanwhile, was the fennel heads, discarding any brown or withered parts. Cut each one into large chunks. Pod the fava beans if fresh; if frozen, leave unthawed. When the meat is tender, add the fennel, beans and cilantro. Add the water or, if using frozen fava beans, add only half the water. Bring back to a boil, lower the heat and simmer until the vegetables are cooked, about 10 minutes. Taste, adjust the seasoning and serve with rice, couscous or pilaf. Don't remove the slices of lemon; they should be tender and delicious.
Artichokes also go well with fava beans. For convenience, add canned artichoke hearts once the fava beans are cooked.
• As I was pressed for time, I cooked all the first 6 ingredients together. (I would never have thought this
would work, but it worked well.)
• Slice lemon thinly.
• I used about 3/4 lb. frozen fava beans. Very convenient.
• Had only one fennel. 2 might be better but not important.
• I used 1 - 28-oz can diced tomatoes. And added no water at all.
• I would try with artichokes as well, next time.
• I used 2+ pounds good quality raw lamb shoulder that I had frozen from 2 previous uses. That included some bones.
• I used very good quality ginger and added another pinch at the end.
Quick Collard Greens with Merguez Sausage and Couscous
Quick Collard Greens with Merguez Sausage and Couscous
Bon Appétit | February 2006 by Michael Lomonaco
A little blanching and sautéing is all it takes to tenderize the collard greens for this easy Moroccan-inspired dish. Yield: Makes 4 to 6 servings
2 pounds collard greens, stemmed
1 1/2 pounds merguez sausage links
1/2 cup water
2 tablespoons olive oil
1 cup chopped onion
1/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup dried currants
1/4 cup chopped fresh cilantro
2 tablespoons unsalted butter
10 ounces plain couscous, cooked according to package directions
Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips.
Place sausages and 1/2 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links.
Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper.
Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages.
Market tip: Merguez sausage is a spicy North African-style blend of lamb and beef.
Quick Collard Greens with Merguez Sausage and Couscous
Bon Appétit | February 2006 by Michael Lomonaco
A little blanching and sautéing is all it takes to tenderize the collard greens for this easy Moroccan-inspired dish. Yield: Makes 4 to 6 servings
2 pounds collard greens, stemmed
1 1/2 pounds merguez sausage links
1/2 cup water
2 tablespoons olive oil
1 cup chopped onion
1/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup dried currants
1/4 cup chopped fresh cilantro
2 tablespoons unsalted butter
10 ounces plain couscous, cooked according to package directions
Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips.
Place sausages and 1/2 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links.
Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper.
Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages.
Market tip: Merguez sausage is a spicy North African-style blend of lamb and beef.
carol-whidbey-is
Well-known member
Thanks
everyone kind of went a little plain as I decided to make curry chicken also so just added broth and spices smileys/smile.gif
everyone kind of went a little plain as I decided to make curry chicken also so just added broth and spices smileys/smile.gif
music-city-missy
Well-known member
No recipes but ideas from a local restaurant that is known for incredible couscous!
Everything on their menu is great - the sandwiches, salads, etc. but honestly they are known for all their couscous dishes.
Couscous
Sicilian
crisp cappicola, roasted red pepper, almonds, basil,
kalamata olives, blue gouda, balsamic reduction
Spalding
roasted almond couscous, sun-dried tomatoes, lemon, sage,
red pepper goat cheese, grilled portabella mushrooms
Mexico City
red chili couscous, grilled chicken, poblano peppers,
cilantro, goat cheese, mango, lime juice
King Kong
sesame couscous with curried shrimp, mint, ginger,
cashews, coriander, avocado
http://sillygoosenashville.com/
Everything on their menu is great - the sandwiches, salads, etc. but honestly they are known for all their couscous dishes.
Couscous
Sicilian
crisp cappicola, roasted red pepper, almonds, basil,
kalamata olives, blue gouda, balsamic reduction
Spalding
roasted almond couscous, sun-dried tomatoes, lemon, sage,
red pepper goat cheese, grilled portabella mushrooms
Mexico City
red chili couscous, grilled chicken, poblano peppers,
cilantro, goat cheese, mango, lime juice
King Kong
sesame couscous with curried shrimp, mint, ginger,
cashews, coriander, avocado
http://sillygoosenashville.com/