Recipes

Couscous Tfaia

Couscous Tfaia

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons smen or gheehttps://recipecollector.eu/recipes/ghee/
  • 3 onions finely sliced
  • 50 g fresh root ginger peeled and chopped
  • 4 cinnamon sticks
  • 2 tablespoons sultanas or golden raisins
  • 1 teaspoon saffron threads soaked in 4 tablespoons warm water
  • 1½ tablespoons honey
  • sea salt and black pepper
  • small bunch of coriander finely chopped, to garnish

Couscous

  • 350 g couscous
  • 1 teaspoon sea salt
  • 400 ml warm water
  • 2 tablespoons sunflower oil
  • 25 g butter cut into small pieces

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

  • 500 g couscous
  • 600 ml warm water
  • 1 teaspoon salt
  • pinch of saffron threads
  • 3 tablespoons sunflower oil
  • 2 tablespoons smen or ghee
  • 1½ teaspoons cumin seeds
  • 1½ teaspoons coriander seeds
  • 2 tablespoons flaked almonds
  • 2 tablespoons shelled pistachios
  • 1 tablespoon pine nuts
  • 120 g ready-to-eat dried apricots, roughly chopped
  • 120 g ready-to-eat prunes roughly chopped
  • 2 tablespoons currants or raisins
  • 2 teaspoons ground cinnamon
  • 1 tablespoon icing sugar

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

  • 1.2 litres vegetable or chicken stock
  • 6 garlic cloves peeled and smashed
  • 2 rosemary sprigs
  • 2 bay leaves
  • 8 peppercorns
  • 2 onions cut into quarters
  • 2 carrots peeled and sliced lengthways
  • 1 sweet potato peeled and cut into long, thick strips
  • 1 courgette halved, deseeded and cut into long, thick strips
  • 2 celery stalks cut into 3 pieces
  • 2 leeks cut into 4 pieces
  • 3 to matoes quartered
  • 2 teaspoons honey
  • 1½ teaspoons harissa paste
  • sea salt and pepper

Couscous

  • 500 g couscous
  • 1 teaspoon sea salt
  • 600 ml warm water
  • 2 tablespoons sunflower oil
  • 25 g butter cut into small pieces

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

  • 350 g couscous
  • ½ teaspoon salt
  • 400 ml warm water
  • 2 tablespoons olive oil
  • 15 g butter cut into small pieces

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

  • 350 g couscous
  • 2 tablespoons butter or ghee
  • 1 teaspoon ground cinnamon
  • 1 teaspoon icing sugar optional
  • salt and pepper

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

Orange, Date & Chilli Salad

Orange, Date & Chilli Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 34 ripe sweet oranges
  • 150 g ready-to-eat soft pitted dates finely sliced
  • 2,5 tablespoons orange blossom water
  • 1 red chilli deseeded and finely sliced
  • finely sliced rind of ½ preserved lemon

Instructions

  • Remove the peel and pith from the oranges with a sharp knife.
  • Place the oranges on a plate to catch the juice and thinly slice into circles or half moons, removing any seeds.
  • Place the oranges and juice in a shallow bowl.
  • Scatter over the dates, then pour over the orange blossom water.
  • Cover and leave to stand for 15 minutes to let the flavours mingle and the dates soften.
  • Sprinkle over the chilli and preserved lemon rind and gently toss together.

Notes & Wine Advice

For orange, radish & chilli salad, using a sharp knife, remove the peel and pith from 3 oranges. Holding the oranges over a bowl to catch the juice, cut down between the membranes and remove the segments. Cut each segment in half, remove any seeds and place in the bowl. Dry-fry 2 teaspoons fennel seeds in a small, heavy-based frying pan over a medium heat for 3 minutes until they emit a nutty aroma, then scatter over the oranges. Add 6–8 sliced small red radishes, 1 tablespoon pitted and sliced green olives and 2 deseeded and sliced green chillies. Mix together 2 tablespoons olive oil, 1 tablespoon orange blossom water and 1 teaspoon runny honey and pour over the salad. Season, toss together lightly and serve scattered with 1 tablespoon finely chopped parsley.
————————————————————————————————–
Course; Fruit / Salad
Cuisine; Arabic / Moroccan

Broad Beans With Mint & Lemon

Broad Beans With Mint & Lemon

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 750 g fresh or frozen broad beans podded
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • finely chopped rind of 1 preserved lemon

Instructions

  • bunch of mint, finely shredded
  • sea salt and black pepper
  • Fill a large saucepan with water and bring it to the boil.
  • Add the broad beans, return to the boil and cook for 4 minutes until tender.
  • Drain the beans, refresh under cold running water and transfer to a bowl.
  • Add the olive oil, lemon juice, most of the preserved lemon rind and mint to the bowl with the broad beans.
  • Toss well and season with salt and pepper.
  • Garnish with the remaining preserved lemon rind and mint.
  • Serve as a side salad to accompany tagines.

Notes & Wine Advice

For broad bean dip with preserved lemon, bring a large saucepan of water to the boil, add 750 g podded fresh broad beans, return to the boil and cook for 4 minutes until tender. Drain the beans and refresh under cold running water, then remove the larger beans from their tough skins (the smaller beans don’t need to be skinned). Using a mortar and pestle, pound the broad beans with 3 peeled garlic cloves to form a smooth paste. Stir in 1 teaspoon ground cumin and 1 teaspoon ground coriander. Gradually beat in 2½ tablespoons olive oil and the juice of half a lemon. Season to taste with salt and pepper. Spoon the dip into a serving bowl, drizzle a little extra olive oil over the top and garnish with the finely chopped rind of ½ preserved lemon. Serve with toasted flat breads.
————————————————————————————————–
Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan

Pink Grapefruit & Fennel Salad

Pink Grapefruit & Fennel Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 fennel bulb
  • 1 tablespoon olive oil
  • juice of ½ lemon
  • 1 scant teaspoon cumin seeds crushed
  • 2 pink grapefruit
  • 1 scant teaspoon salt
  • 2,5 spring onions finely sliced
  • 1 tablespoon black olives pitted

Instructions

  • Cut the base off the fennel and remove the outer layers.
  • Cut in half lengthways and in half horizontally, then finely slice with the grain.
  • Place in a bowl and toss with the oil, lemon juice and cumin seeds.
  • Leave to marinate for 20 minutes.
  • Meanwhile, using a sharp knife, remove the peel and pith from the grapefruit.
  • Holding the grapefruit over a bowl to catch the juice, cut down between the membranes and remove the segments.
  • Cut each segment in half, place in the bowl and sprinkle with the salt.
  • Leave to stand for 5 minutes to draw out the sweet juices.
  • Add the fennel to the grapefruit and mix in the spring onions.
  • Serve topped with the olives.

Notes & Wine Advice

For orange, fennel & apple salad,

prepare 2 fennel bulbs as for Pink grapefruit & fennel salad. Place in a bowl and toss with the juice of 1 lemon. Add 2 cored and finely sliced crispy red or green apples and toss to coat well in the lemon juice. Using a sharp knife, remove the peel and pith from 1 orange. Holding the orange over the salad bowl to catch the juice, cut down between the membranes and remove the segments, then add to the bowl. Dry-fry 1½ tablespoons shelled pistachio nuts in a small, heavy-based frying pan over a medium heat for 1,5 minutes until they begin to colour and emit a nutty aroma. Using a pestle and mortar, pound the pistachios, 1 garlic clove and a small handful of mint leaves to a coarse paste. Mix with 1½ tablespoons olive oil, then drizzle over the salad. Season and toss well.
————————————————————————————————–
Course; Fruit / Salad
Cuisine; Arabic / Moroccan

Carrots With Cumin & Herbs

Carrots With Cumin & Herbs

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 teaspoons cumin seeds
  • 500 g carrots peeled and cut into thick, bite-sized sticks
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 2 garlic cloves crushed
  • 1½ teaspoons runny honey
  • small bunch of coriander finely chopped
  • small bunch of mint finely chopped
  • sea salt and black pepper

Instructions

  • Dry-fry the cumin seeds in a small, heavy-based frying pan over a medium heat for about 2 minutes, shaking constantly, until they emit a nutty aroma.
  • Transfer to a bowl and leave to cool.
  • Cook the carrots in a steamer for 10–12 minutes until tender.
  • Refresh under cold running water, then drain.
  • Place the carrots in a bowl and toss with the olive oil, lemon juice, garlic, roasted cumin seeds and honey.
  • Season to taste, then stir in the coriander and mint.
  • Serve as a side dish to accompany tagines.

Notes & Wine Advice

For carrot salad with orange blossom water & cumin,

peel and grate 500 g carrots and transfer to a bowl. Mix together the juice of 1 lemon with 2 tablespoons orange blossom water, half a teaspoon ground cumin and 1 teaspoon honey. Pour the dressing over the carrots, toss to mix well and season with salt and pepper. Serve the salad with tagines.
————————————————————————————————–
Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan