British Heart Foundation - Spring lamb and apricot couscous recipe
Find out how to make this tender and healthy lamb and apricot couscous dish with the British Heart Foundation.
Lamb Stew & Couscous// Easy & Delicious Ramadan Recipe
Lamb stew & Couscous
Lamb Stew Ingredients
* Lamb Leg (bone in)
* Thinly sliced white onions
* Coriander powder
* Curry powder
* Cumin powder
* Chili powder
* Tomato paste
* Minced garlic
* Chicken bouillon or salt
* Hot water
* Chopped potatoes
* Chopped carrots
* Chopped Tomatoes
* Chopped zucchini
* Finely chopped cilantro
Lamb Stew Method
1. Heat a pot on medium
2. Add oil & onions
3. Fry onions until brown
4. Add spices, tomato paste, & a little bit of hot water (don’t add salt or bouillon)
5. Mix well (should be a paste consistency) & cook for 1-2 minutes
6. Next add lamb & garlic
7. Mix well & coat the paste really well with the lamb
8. Add salt or chicken bouillon to the meat
9. Mix again & pour in hot water
10. Cover with water up to a little more then half way of the meat
11. Bring to a simmer & taste for salt (add as needed)
12. Cover & cook on low heat for 1.5 hours (flip halfway)
13. Once meat is cooked through add in the potatoes, zucchini, carrots, & tomatoes
14. Cover & cook until the veggies are cooked through
15. Once veggies are cooked through top with cilantro
16. Enjoy!
Couscous Ingredients
* 1 1/2 cups of water or broth (I used vegetable broth, low sodium)
* Garlic powder
* Black pepper
* Onion powder
* Salt or chicken bouillon
* 1 cup couscous (makes 2-3 servings)
* 1 whole Lemon juice
* Chopped green onions
Couscous Method
1. Heat sauce pan on medium-high
2. Pour in broth or water
3. Next add spices (if using broth don’t add too much salt or bouillon because broths can be salty)
4. Mix well & let it come to a boil
5. Add couscous & mix again
6. Cover & remove from heat
7. Let couscous sit & away from heat till it soaks up all the liquid (6-7 minutes)
8. Once liquid is all soaked up squeeze in lemon juice & add green onions
9. Fluff with a fork
10. Enjoy!
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Couscous /Moroccan Couscous With Lamb And Vegetables And Caramelised Onion /
#couscous #moroccanrecipes #moroccancuisine #couscousandvegitables
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couscous moroccan couscous with lamb and vegetables and caramelised onion
ingredients.....
750 gm mutton
4 spoon oil
little whole garam masala
3 pes onion
3 pes tomato
salt to tast
1 spoon turmeric powder
1 spoon cumin powder
1 spoon Coriander powder
1 spoon paprika powder
carrot kusa Red pumpkin
cabbage Big chilli chickpeas
250 gm couscous
1 pes white onion
50 gm raisin
pinch cardamon powder
pinch cinamon powder
50 gm suger
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Lamb Mechoui and Morrocan Couscous Royal - Eid Recipe
English
MECHOUI:
Lamb shoulder and Mouton ribs
*Mix the black pepper, salt and maggie cube(any stock seasoning),
*Then add 3 table spoon of butter and rub on the lamb meat
*Set in a baking tray, cover with cooking aluminium foil and put it in the oven.
* Leave in for 25 minutes on low heat 150 degrees
*Blend half a bunch of thyme, mint leaves, parsley, spring-onions, 1 bunch of garlic, one bulb of garlic and 1 red onion.
*Rub the blended seasoning all over the lamb, add a cup of water on the oven tray then put it back in the oven. Maintain the same heat 150 degrees
*keep adding water on the sides of the baking tray, until the lamb is soft and well cook then serve.
MORROCAN COUSCOUS:
- 1kg of couscous
- 3 cups(250ml) of boiling hot water
- 3 tablespoon of butter
*Mix together with couscous
* Cling film and put aside
*Little amount of olive oil in a pan and stir fry the prawns
*Add tumeric powder (4 table spoon)
* Stir with the prawns for 2 minutes
*Then add one diced red onions,two bell peppers, (colour of your choice)and the remaining thyme mint and parsley.
*Stir fry for 10 minutes then add water (small bowl)
*leave it boil for 3mins add maggie or stock seasoning then pour the couscous you made earlier on.
*Mix it through gently, cover the cooking pan and leave on the stove for 5-10 minutes.
Onion gravy:
- One red onion
- Pickled onion
*Mix with the gravy from the mechoui and stir fry for 5-8 minutes.
Francais
MECHOUI:
Epaule d'agneau et côtes de mouton
* Mélangez le poivre noir, le sel et le cube de maggie (tout assaisonnement courant),
* Ajoutez ensuite 3 cuillères à soupe de beurre et frottez sur la viande d'agneau
* Placez dans une plaque à pâtisserie, couvrez de papier d'aluminium de cuisson et mettez au four.
* Laisser agir 25 minutes à feu doux 150 degrés
* Mélangez un demi-bouquet de thym, des feuilles de menthe, du persil, des oignons nouveaux, un bouquet d'ail, un bulbe d'ail et un oignon rouge.
* Frottez l'assaisonnement mélangé sur l'agneau, ajoutez une tasse d'eau sur la plaque puis remettez-le au four. Maintenir la même chaleur 150 degrés
* continuez à ajouter de l'eau sur les côtés de la plaque jusqu'à ce que l'agneau soit ramolli et bien cuit, puis servez.
COUSCOUS MORROCAN:
- 1kg de couscous
- 3 tasses (250 ml) d'eau bouillante
- 3 cuillères à soupe de beurre
* Mélanger avec du couscous
* Film collant et mis de côté
* Une petite quantité d'huile d'olive dans une casserole et faites sauter les crevettes
* Ajouter la poudre de curcuma (4 cuillères à soupe)
* Remuer avec les crevettes pendant 2 minutes
* Ajoutez ensuite un oignon rouge coupé en dés, deux poivrons (couleur de votre choix) et le reste de thym, menthe et persil.
* Faites sauter pendant 10 minutes puis ajoutez de l'eau (petit bol)
* Laisser bouillir pendant 3 minutes, ajouter l'assaisonnement maggie ou le bouillon, puis verser le couscous que vous avez préparé plus tôt.
* Mélangez doucement, couvrez la casserole et laissez sur la cuisinière pendant 5 à 10 minutes.
Jus d'oignon:
- un oignon rouge
- Oignons marinés
* Mélanger avec la sauce du méchoui et faire sauter pendant 5-8 minutes.
Music: Mehdi Mozayine- Beddala
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Moroccan lamb with couscous recipe - Waitrose
- Learn how to cook lovely warming tomato and harissa lamb with couscous.
Ingredients:
350g essential Waitrose Lamb Neck Fillet, thinly sliced
2 tsp harissa paste
1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, sliced
800g can essential Waitrose Chopped Tomatoes
50g pitted black olives, sliced
250g essential Waitrose Couscous 400ml hot lamb stock Green beans, to serve
Method:
1 Mix the lamb and harissa together and season. Heat the oil in a large saucepan and fry the lamb and onion for 5 minutes. Add the tomatoes and olives, half-cover and simmer gently for 30 minutes, stirring occasionally.
2 Meanwhile, place the couscous in a large bowl, pour over the hot stock, cover and leave for 5 minutes. Separate the grains with a fork and serve with the lamb and some cooked green beans.
For more recipes from Waitrose visit the Waitrose website at
Jacques Pépin's Couscous with Harissa and Lamb | KQED
In this episode of Today's Gourmet, Jacques Pépin makes a wonderful menu inspired by North African flavors. The star of the show is couscous with harissa and lamb and an abundance of vegetables. This recipe is more time-consuming than others, but the end result is worth it. He also makes a cured salmon gravlax, and recommends a strong wine with dinner along with an assortment of fresh and dried fruit for dessert. Happy Cooking!
In This Episode:
00:00 How to make couscous with leg of lamb
3:42 How to make harissa
6:22 How to cook couscous
10:34 How to season and cure salmon gravlax
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 17, 1992. North Africa recipes
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #africanrecipes #couscous #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.