How To make Couscous
2/3 c Dried chickpeas
3 tb Olive oil
2 lb Lean, boneless lamb shoulder
1/2 c Chopped white onions
5 c Boiling water
3 tb Fresh lemon juice
1/2 c Ripe tomatoes
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
1 Bay leaf
2 ts Crushed dried mint
1 ts (scant) salt (or to taste)
1/4 ts Freshly ground black pepper
4 Medium-sized carrots
3 sm Turnips
2 c Couscous
3 sm Zucchini
2 Italian sweet peppers
1. Soak the chickpeas overnight in four times their volume of water in a
noncorrisble bowl. 2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.
3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary)
on all sides over moderate heat. Transfer the meat to a warm platter. 4. Reduce the temperature to low and saute the onions for 2 minutes,
stirring frequently. 5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg,
bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture vfor 20 minutes.
6. Drain the chickpeas and stir them into the lamb mixture. Simmer the
ingredients, covered, for 45 minutes. 7. Begin this step 5 minutes before step 6 is completed. Peel the carrots
and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes. 8. Begin this step as soon as the carrots and turnips start simmering in
step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10 minutes. 9. Pour the couscous into a sieve, discarding the water. Return the
couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat. 10. Slice the zucchini into 3-inch cuves and the peppers into 1/4
inch-thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes. 11. It should be time to turn off the heat under the simmering couscous
pellets as soon as the zucchini-and-pepper mixture starts simmering in step 10. Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then
pour off any remaining liquid. 12. Mound the couscous pellets in the center of a warm, large serving
platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound. Serves 6 to 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer,
Cooking Echo, 7/92
How To make Couscous's Videos
COUSCOUS RECIPE - If You Don't Like CousCous WATCH THIS!
#CousCousRecipe #CousCous #SisiYemmie
CousCous is unfamiliar to many and to some who have tried it, may not be a favourite. This video will show you how to make AMAZING DELICIOUS COUSCOUS, it is a Game Changer! CousCous is a North African dish and this recipe is created for to cater for Nigerian Palates - it is perfect as a main meal or a side dish.
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How To Cook Couscous 2 Ways (+ delicious couscous recipes)
Once you learn how to cook couscous, you'll open up to a whole new world of easy, delicious and super quick recipes. Here are two methods that are super easy. It takes only 10 minutes! Plus I show you two delicious couscous recipes you can make with your delicious grain.
Printable instructions:
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)
Easy Moroccan-inspired chicken couscous dinner
Never have boring chicken again! This Moroccan-inspired chicken couscous features baked chicken thighs in warm, tantalizing Moroccan spices, vegetables, and fluffy couscous. FULL RECIPE ????
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???? RAS EL HANOUT:
???? SPANISH OLIVE OIL:
INGREDIENTS:
???? ⅓ cup extra virgin olive oil (
???? 1 tablespoon red wine vinegar
???? 4 tablespoons tomato paste
???? 4 cloves garlic (minced)
???? 2 teaspoon Ras el Hanout
???? 1 teaspoon ground cinnamon (divided)
???? ¾ teaspoon ground ginger
???? 6 to 8 chicken thighs (boneless, skinless)
???? kosher salt and black pepper
???? 3 carrots (cut into 1-inch pieces)
???? 2 celery ribs (cut into 1-inch pieces)
???? 1 red onion (large, halved and cut into ½-inch thick slices)
???? handful of raisins (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:14 Prepping the mixture
1:46 Prepping the chicken
2:49 Prepping the vegetables
3:55 Prepping to bake the chicken & vegetables
4:38 Prepping the couscous
6:32 Adding the finishing touches
6:47 Ready to serve
Pearl Couscous Salad
I love a salad that can be eaten with a spoon.
GREAT ONE to take to gatherings. Something different, easy to make, never fails to impress.
PRINT RECIPE:
Delicious Couscous Recipe| How to Make the Perfect Couscous!
INGREDIENTS:
4 Chiken thigh
500g couscous
Shrimps
1 big carrot
2 big Spring onions or 5 scallions
1 green pepper
1 redbell pepper
1 Scotch bonnet pepper
1 tsp curry powder
1/2 tsp thym
1 tsp nutmeg
1/2 black pepper
1 tsp ginger and garlic paste
1/4 olive oil
1 tbsp chicken seasoning
salt to your taste
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