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 Salad Recipe (High Protein & Healthy)
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Tasty Chicken Couscous Recipe | Healthy Lunch Recipes | How To Cook Chicken Couscous | Easy Couscous
How To Cook Chicken with Couscous
____Ingredients Used____
---- STEP 1-----
- Couscous 3 cups
- Water 3.5 cups
- Salt 1/2 tsp
- Oil 3 tbs
-----STEP 2-----
- Boneless Chicken 2.5 cups
- Oil 1/2 cup
- Onion 1 cup
- Garlic Powder/Paste 2 tsp
- Ginger Powder/Paste 2 tsp
- Salt 1 tbsp
- Red Chilli Powder 2 tsp
- Turmeric Powder 1 tsp
- Roasted Cumin Powder 1.5 tsp
- Coriander Powder 1 tsp
- Poppy Seeds & Mace Powder 2 tsp
- Nutmeg 1/4 tsp
- Warm water 1/4 cup
- Tomato 1 cup
- Frozen Green Peas 1 cup
- Green Chillies 5-6 chopped
- Garam Masala 1.5 tsp
- Lemon juice 2 tbsp
- Sugar 1 tsp (optional)
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Couscous in 10 minutes!
How to make a fluffy couscous in 10 minutes!
WRITTEN RECIPE:
INGREDIENTS:
Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked
Boiling water (same volume as the couscous - 500 ml)
Olive oil (2 tablespoons)
Salt (1/4 teaspoon)
Tasty Turkish Couscous | Kerryann Dunlop
Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
Subscribe to Kerryann's own channel here:
Links from the video:
Kerryann's Sticky Toffee Pudding |
Kerryann's Cookbook |
For more nutrition info, click here:
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Authentic Moroccan Couscous with Chicken and 6 Vegetables How to Make it Perfectly
Are you ready to experience the unparalleled flavor of authentic Moroccan couscous? In this video, we show you how to make the perfect couscous with chicken and 6 vegetables - onions, tomatoes, carrots, turnips, zucchini, and pumpkin. This dish is not only delicious, but it's also good for your health, packed with nutritious vegetables and flavorful spices like chickpeas, coriander, and cumin. Follow our step-by-step instructions and you'll be serving up this mouthwatering couscous in no time. Trust us, the unique taste of this dish will have you coming back for more. Give it a try and discover why Moroccan couscous is a beloved classic!
#moroccancouscous #authenticmoroccancouscous #chickenandvegetablecouscous #healthycouscous #legumecouscous #spicedcouscous #deliciouscouscous #cuminandcoriander #moroccancuisine
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️