Recipes

Couscous With Beef & Saffron

Couscous With Beef & Saffron

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Couscous

Instructions

  • Place the beef, onion, ground spices and cinnamon sticks in the base of a tagine or a large, heavy-based saucepan.
  • Pour in just enough water to cover the meat and bring it to the boil.
  • Reduce the heat, cover and simmer for 1½ hours.
  • Meanwhile, tip the couscous into an ovenproof dish.
  • Stir half a teaspoon salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Add the sultanas, honey and saffron water to the tagine or saucepan, re-cover and cook gently for 15–20 minutes.
  • Season with salt and pepper.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Scatter the butter over the top and cover with a piece of damp greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes until heated through.
  • Serve the couscous with the beef tagine and garnish with parsley.

Notes & Wine Advice

For couscous with beef & ginger,

prepare and cook the couscous following the recipe as for Couscous with beef & saffron. Heat 2 tablespoons smen or ghee in a heavy-based frying pan over a medium heat, stir in 2 finely chopped garlic cloves and 1½ tablespoons peeled and finely chopped fresh root ginger and cook for 3 minutes. Stir in 225 g very finely sliced strips of lean beef and cook for 4–5 minutes, stirring continuously. Toss the beef through the prepared couscous. Season and garnish with a bunch of finely chopped parsley.
————————————————————————————————–
Course; Beef / Main Course / Rice
Cuisine; Arabic / Moroccan

Couscous With Dates & Cardamom

Couscous With Dates & Cardamom

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Tip the couscous into a heatproof bowl.
  • Stir half a teaspoon of salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Melt the smen or ghee in a heavy-based frying pan over a medium heat, stir in the cardamom seeds and cook for 1 minute.
  • Add the dates and cook for 1,5 minutes, then stir in the ras el hanout.
  • Add the couscous and stir well, making sure it is thoroughly mixed and heated through.
  • Season with salt and pepper and toss in most of the coriander.
  • Pile the couscous in a mound on a shallow serving dish, garnish with the remaining coriander and serve with dollops of yogurt.

Notes & Wine Advice

For spicy couscous with sultanas,

follow the recipe as for Couscous with dates & cardamom, replacing the cardamom seeds with 1½ teaspoons cumin seeds and substituting the dates with 4 tablespoons sultanas. Serve the couscous on its own with dollops of yogurt.
————————————————————————————————–
Course; Fruit / Side Dish
Cuisine; Arabic / Moroccan

Cumin Couscous With Roasted Veg

Cumin Couscous With Roasted Veg

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 aubergine cut into bite-sized chunks
  • 2 small courgettes cut into bite-size chunks
  • 1 red pepper and 1 yellow pepper cored, deseeded and cut into bite-size chunks
  • 5 garlic cloves finely sliced
  • 40 g fresh root ginger peeled and cut into thin sticks
  • 100 ml olive oil
  • sea salt and black pepper
  • bunch of coriander coarsely chopped, to garnish
  • 1½ lemons cut into segments, to serve

Cumin couscous

Instructions

  • Place all the vegetables in an ovenproof dish with the garlic and ginger.
  • Pour over the oil, season well with salt and pepper and place in a preheated oven, 200°C Gas Mark 6, for about 40 minutes until the vegetables are tender and nicely browned.
  • Meanwhile, tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Toss in the cumin seeds, scatter over the butter and cover with a piece of damp greaseproof paper.
  • Place in the oven for 15–20 minutes until heated through.
  • Pile the couscous in a mound on a shallow serving dish and spoon the roasted vegetables and cooking juices over and around the couscous.
  • Garnish with the coriander and serve with lemon wedges to squeeze over it.

Notes & Wine Advice

For cumin & pickled chilli couscous,

soak the couscous following the recipe as for Cumin couscous with roasted veg. Rub 1½ tablespoons olive oil into the grains to separate them. Deseed and finely slice 3 pickled chillies and add them to the coucous with the cumin seeds. Scatter over the butter, cover with a piece of damp greaseproof paper, and place in a preheated oven, 200°C Gas Mark 6, for 15–20 minutes to heat through. Garnish with a small bunch of finely chopped coriander.
————————————————————————————————–
Course; Fruit / Rice / Side Dish
Cuisine; Arabic / Moroccan

Couscous With Apricot Chutney

Couscous With Apricot Chutney

Couverts4
Deel op Facebook Print Recipe

Ingredients

Couscous

Instructions

  • Tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the sunflower oil into the grains until light, airy and any lumps are broken up.
  • Scatter over the butter and cover with a damp piece of greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes until heated through.
  • Meanwhile, make the chutney.
  • Put the apricots, apple, onion, garlic, ginger and sultanas in the base of a tagine or a large, heavy-based saucepan.
  • Add the cinnamon sticks, lemon juice and zest, vinegar and chilli powder, cover and cook gently over a low heat for 15 minutes.
  • Stir the honey and orange blossom water into the apricot and apple mixture and continue to cook for 10–15 minutes until the mixture is thick and fragrant.
  • Season with salt and pepper.
  • Meanwhile, heat the sunflower oil in a heavy-based frying pan over a medium heat.
  • Cut the halloumi into thin strips and and fry for 3 minutes on each side until golden brown.
  • Pile the couscous in a conical mound on a shallow serving dish and use a spoon to create a hollow in the top.
  • Spoon the chutney into the hollow, arrange the haloumi around the couscous and garnish with coriander.
  • Serve on its own or as an accompaniment with grilled meat and poultry.
————————————————————————————————–
Course; Fruit / Side Dish
Cuisine; Arabic / Moroccan
Diets; Vegetarian

Couscous Tfaia

Couscous Tfaia

Couverts4
Deel op Facebook Print Recipe

Ingredients

Couscous

Instructions

  • Tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Scatter over the butter and cover with a damp piece of greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for about 15–20 minutes until heated through.
  • Meanwhile, heat the smen or ghee in the base of a tagine or a heavy-based frying pan over a medium heat, stir in the onions, ginger and cinnamon sticks and cook for 4 minutes to flavour the smen.
  • Add the sultanas or raisins, saffron water and honey, then cover and cook gently for 10 minutes.
  • Season with salt and pepper.
  • Pile the couscous in a conical mound on a shallow serving dish and use a spoon to create a hollow in the top.
  • Spoon the tfaia into the hollow and around the base of the couscous and garnish with the coriander.
  • Serve as an accompaniment with tagines or grilled dishes.

Notes & Wine Advice

For couscous with saffron,

tip the couscous into an ovenproof dish. Combine the measurment water with 1 teaspoon salt and a scant teaspoon of saffron threads. Leave the saffron to soak in the water for 3 minutes, then stir it into the couscous. Cover with a clean tea towel and leave to stand for 10–15 minutes. Follow the recipe as for Couscous tfaia rubbing in the oil and heating the couscous and serve with tagines.
————————————————————————————————–
Course; Side Dish
Cuisine; Arabic / Moroccan

Couscous With Dried Fruit & Nuts

Couscous With Dried Fruit & Nuts

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Tip the couscous into an ovenproof dish.
  • Mix together the measurement water, salt and saffron threads and pour over the couscous, stirring once to make sure the grains are evenly spread.
  • Cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Heat the smen or ghee in a large, heavy-based frying pan over a medium heat, stir in the cumin and coriander seeds and cook for 1,5 minutes to flavour the smen.
  • Add the nuts and cook for a further 1 minute, then add the dried fruit and toss to combine.
  • Add the nuts and fruit to the couscous and toss lightly to mix.
  • Cover with a piece of damp greaseproof paper and place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes.
  • Pile the couscous in a conical mound on a shallow serving dish and sprinkle with the cinnamon and sugar – this is usually done in alternate stripes up and down the mound.
  • Serve on its own or as an accompaniment to grilled and roasted meat and poultry.

Notes & Wine Advice

For pan-fried couscous with nuts,

follow the recipe as for Couscous with dried fruit & nuts soaking and rubbing the oil into the couscous and for frying the nuts and dried fruit. Add the couscous to the frying pan and stir well, making sure it is thoroughly mixed and heated through. Garnish with a small bunch of finely chopped parsley or coriander.
————————————————————————————————–
Course; Fruit / Nuts / Side Dish
Cuisine; Arabic / Moroccan

Couscous With Seven Vegetables

Couscous With Seven Vegetables

Couverts6
Deel op Facebook Print Recipe

Ingredients

Couscous

Instructions

  • Tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to loosen the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Scatter over the butter and cover with a piece of damp greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes.
  • Meanwhile, bring the stock to the boil in a heavy-based saucepan.
  • Stir in the garlic, rosemary, bay leaves, peppercorns and 1 teaspoon salt, then add onions, carrots and sweet potato, reduce the heat and cook gently for 4–5 minutes.
  • Add the courgette, celery and leeks and continue to cook gently for 10 minutes, then stir in the tomatoes, honey and harissa paste and cook gently for a further 5 minutes.
  • Season to taste.
  • Pile the couscous in a mound on a shallow serving dish.
  • Using a slotted spoon, lift the vegetables out of the stock and place them around the couscous.
  • Pour the stock into individual bowls and serve with the vegetables and couscous.

Notes & Wine Advice

For couscous with steamed vegetables,

prepare and cook the couscous as for Couscous with seven vegetables. Steam the vegetables until tender. Arrange them around the hot couscous. Combine 2 tablespoons olive oil with the juice of 1 lemon, 1 teaspoon harissa paste and 1 tablespoon finely chopped coriander and drizzle the dressing over the couscous and vegetables.
————————————————————————————————–
Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan
Diets; Vegetarian

Couscous With Fennel & Courgette

Couscous With Fennel & Courgette

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1½ teaspoons aniseed seeds
  • grated rind of 1 orange
  • 2 fennel bulbs trimmed and cut into quarters
  • juice of 2 oranges
  • 1 courgette halved and sliced lengthways
  • 15 g butter
  • 1 tablespoon runny honey
  • 1 tablespoon orange blossom water
  • salt and pepper
  • ½ orange thinly sliced, to garnish

Couscous

Instructions

  • Tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10 minutes.
  • Using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Scatter over the butter and cover with a piece of damp greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for about 10–15 minutes until heated through.
  • Meanwhile, heat the oil in the base of a tagine or a heavy-based frying pan over a medium heat, stir in the aniseed and orange rind and cook for 1,5 minutes until fragrant.
  • Add the fennel and toss to coat well, then pour in the orange juice.
  • Cover and cook gently for 4 minutes.
  • Add the courgette and butter, season and drizzle over the honey.
  • Re-cover and cook for a further 4 minutes until the vegetables are very tender.
  • Remove the lid and bubble up any liquid for 4 minutes until slightly caramelized, then pour over the orange blossom water.
  • Pile the couscous on a shallow serving dish and spoon over the fennel and courgettes.
  • Drizzle over the caramelized juice and garnish with the orange slices.
————————————————————————————————–
Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan

Quick Cinnamon Couscous

Quick Cinnamon Couscous

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Tip the couscous into a heatproof bowl and just cover with boiling water.
  • Cover with clingfilm and leave to stand for 5 minutes, then fluff up with a fork.
  • Melt the butter or ghee in a large frying pan over a medium heat, add the couscous, stirring well to separate the grains, and season with salt and pepper.
  • Spoon the couscous into a pyramid on a serving dish and dust with the cinnamon and icing sugar, if using.
  • Serve hot as a side dish.

Notes & Wine Advice

For buttered almond & cinnamon couscous,

tip 350 g couscous into a bowl. Stir ½ teaspoon salt into 400 ml warm water, pour over the couscous and mix well. Cover with a clean tea towel and leave to stand for about 10 minutes. Melt 2 tablespoons butter or ghee in a heavy-based frying pan over a medium heat, stir in 2 tablespoons flaked almonds and cook for 3 minutes until golden brown. Add the couscous and toss well. Serve hot as a side dish, dusted with a little ground cinnamon.
————————————————————————————————–
Course; Rice / Side Dish
Cuisine; Arabic / Moroccan