How To make Christmas Eve Couscous
VEGETABLE STEW:
2 oz Oil
1 lb Onions, sliced
1 lb Carrots, sliced
1 1/2 lb Acorn squash
peeled, seeded & diced 1 ts Ground ginger
1/2 ts Powdered cinnamon
1/2 ts Turmeric
1/4 ts Ground white pepper, or more
1 1/2 pt Water or vegetable stock
1 lb Courgettes
:
trimmed and sliced 1 lb Frozen broad beans
Salt 1 ea Squeeze lemon juice
1 ds Sugar
Chopped fresh coriander FOR THE GRAIN:
1 lb Couscous
1 ts Salt
2 oz Butter
FOR THE EXtrAS:
1 tb Harissa sauce
15 oz Canned chick peas, drained
1 tb Olive oil
1 ts Cumin seeds
6 oz Raisins
4 oz Pine nuts
8 oz Soy yogurt
A dusting of paprika First make the stew. Melt the butter in a large saucepan. Add the onions and fry for 5 minutes, then add the carrots, squash and spices. Cook for a further 10 minutes, with a lid on, stirring from time to time until all are buttery and spicy. Add the water or stock and simmer for 10-15 minutes, or until the vegetables are just becoming tender. Add the courgettes and broad beans, and cook for a further 5 minutes or so. Season with salt, lemon juice, and a little sugar if necessary. (This is best made in advance and reheated, as the flavours improve -- it is particularly good after freezing.) Now make the grain. This is an unusual way to cook couscous, but I find it gives the best results. Put the couscous into a baking tin and add 1 pint of water; immediately drain this off and return the couscous to the tin. Leave it for 20 minutes, separating the grains with your fingers after 10 minutes, or more times if you're passing. Put the couscous into a sieve or steamer lined with a blue J-cloth. Set over a pan of simmering water (it doesn't have to be the stew) for 20 minutes. Tip the couscous back into the baking tin and pour over 5 fl oz cold water with the salt dissolved in it. Sift the grains with your fingers and leave for 15 minutes, then put back into the lined steamer and heat as above for a further 20 minutes. Sift with your fingers into a serving bowl and stir in the butter. Set aside while you put together the extras. To assemble and serve, take a ladleful of liquid from the stew and add it to the harissa to make a thick paste. Put this into a small bowl. Drain the chick peas. In a small pan, heat the oil and add the cumin seeds, stirring for a moment or two, then add the chick peas and stir until heated through. Put into a second small bowl. Cover the raising with boiling water, leave for 10 minutes or longer to plump, then drain and put into a third small bowl. Put the pine nuts into a fourth bowl -- they can be lightly toasted if you like. Finally, put the yogurt into a fifth bowl and dust the top with some paprika. To serve, ladle the stew over the couscous and garnish with chopped fresh coriander.
How To make Christmas Eve Couscous's Videos
Christmas Salad with Pesto & Couscous
A festive Christmas salad recipe brought to you by @RaleysFamilyOfStores private label program. This pesto salad is packed with veggies and gorgonzola cheese. Plus it's as tasty as it is fun to look at!
???? PRINTABLE ????
???? INGREDIENTS ????
1 Raley’s private label romaine heart
1 ½ cups cooked pearl couscous
1 cup basil pesto
12 ounces cherry tomatoes, halved
¾ pound cucumbers, peeled & halved
2 Raley’s private label celery ribs, diced
1 orange bell pepper, cubed
½ cup chopped red onion
4 ounces Raley’s private label crumbled gorgonzola cheese
½ teaspoon Raley’s Mediterranean sea salt
Raley’s private label olive oil
???? INSTRUCTIONS ????
Carefully remove the leaves from the romaine heart. Press the leaves down such that they will lay flat. They probably will crack doing so.
Starting at the top of a serving tray or board, using the smaller romaine leaves first, lay out the romaine leaves to build a Christmas tree. They don’t have to lay entirely flat as the weight of the pesto salad will hold them in place. Lay the larger leaves at the bottom and a few smaller ones near the tree’s trunk, which is made from the romaine stem, cut in half lengthwise.
To best store cucumbers, don’t put them in the fridge. It’s too cold for them. They are better stored on the counter and will last much longer this way. Celery should be refrigerated but not wrapped in plastic. Wrap it in tinfoil and it will keep for weeks. Any ribs that soften can be revived quickly in an ice water bath.
Add the 1 ½ cups cooked pearl couscous to a mixing bowl with the 1 cup of basil pesto and mix to combine.
You may want to reserve a bit of each item to “decorate” your tree once the salad is prepared. Add the 12 ounces of cherry tomatoes, ¾ pound cucumbers, 2 diced celery ribs, 1 cubed bell pepper, ½ cup chopped red onion. 4 ounces gorgonzola cheese, and ½ teaspoon sea salt. Fold to combine.
Raley’s private label items (Raley’s, Raley’s Purely Made, and Nob Hill Trading Co.) make it easy to save time and money cooking and to eat healthy. That’s pretty darn cool! Get holiday-ready and your pantry stocked by ordering online for same-day pickup or delivery at raleys.com.
Add olive oil as needed to fully mix the salad. Store-bought pestos can vary in viscosity and you want to coat all ingredients evenly.
Olive oil keeps for about a year or so if stored properly. Keep it in a cool dark place, especially away from your oven and the stovetop.
Carefully spoon the pesto salad on top of the romaine Christmas tree. Decorate with any remaining items.
Serve and enjoy!
????️ LET’S CONNECT ????️
???? HASHTAGS ????
#holidayrecipes #saladrecipe #recipevideo
Great Depression Cooking - Couscous
Clara's Official Website: welcometoclaraskitchen.com
94 year old cook, author and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.
Couscous was Clara's father, Giuseppe Bonfani's, absolute favorite recipe. Clara recreates the recipe that Giuseppe's sister brought all the way back from Africa via Tunis, Tunisia.
The recipe can also be found in Clara's new book Clara's Kitchen, available everywhere.
Nigella's Christmas Kitchen ???? Episode 5 - BBC Series 2008 (Complete episode)
This video is the property of the BBC.
12 Days of Christmas with Belling - Bejewelled Couscous
One of the many advantages of your Belling oven is the ability to multitask when you unleash the full potential of multi-cavity cooking - join our countdown to Christmas, as we reveal daily one of the 12 dishes we have cooked all at once in a Belling 90cm Richmond range cooker.
Day 7 - Recipe for a festive, flavourful Bejewelled Couscous. Visit for this and more.
Moroccan COUSCOUS recipe | How to make
My recipes:
Moroccan Couscous Quick Easy recipe How to make. Perfect with meat or fish.
How to make a simple easy to make homemade couscous recipe. It’s perfect with meat or fish or on its own. Keep it in the fridge and it’s great to have for lunch! It’s simple and quick to prepare and in this easy to follow video recipe I demonstrate simple step by step instructions throughout. All the ingredients are shown at the beginning of the video. I hope you enjoy!
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Nigella’s Christmas Breakfast Strata
Prep: 20 mins - Cook: 50 mins - Serves 6.
Take Christmas morning into the strata-sphere with Nigella Lawson’s gooey and more-ish Christmas breakfast bake that’s full of cheesy custard (and tasty at any time of year). Created exclusively for Ocado, this strata, a bready, eggy, savoury bake, uses frozen spinach, sweet red peppers, fresh salad onions and snowy mozzarella.
Get the recipe, and all the ingredients you need, at