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
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
Saffron Couscous Recipe with Capers & Roasted Peppers
EPISODE #191 - Saffron Couscous Recipe with Capers & Roasted Peppers
FULL RECIPE HERE:
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One-Pot Moroccan Couscous With Chickpeas (15-Minute Recipe)
15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. It's quick, healthy, and packed with protein. Oil-free option.
Jacques Pépin's Vegetable Couscous is a Healthy Start to the New Year | Cooking at Home | KQED
If your New Year resolution included healthy eating, Jacques Pepin's vegetable couscous recipe will help get you started on the right foot. Vegetable broth is an easy substitute for the chicken stock if you'd like a vegan version of this recipe. Or add an egg and cheese to get a little extra protein.
What you'll need:
1 tbsp butter, 1 tbsp olive oil, 1/2 cup onion, 2 - 3 mushrooms, 1 tomato, 2 cups spinach, 1 cup couscous, 3/4 cup chicken stock, salt. Optional: 1 egg, gruyere cheese, hot sauce, herbs
Jacques Pépin Cooking At Home: Vegetable Couscous Recipe
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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How To Make Couscous
To cook couscous, bring the liquid, olive oil or butter, and salt, if desired, to a boil in a medium saucepan.
Gradually stir in the couscous.
Remove the pan from the heat, cover with the lid, and let stand 5 minutes.
Before serving or using in a recipe, fluff the couscous with a fork.
An Excellent Couscous Recipe:
Find more Recipes:
The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
EPISODE #503 - How to Make Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
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