Recipe Couscous tfaya

Ingredients:

A chicken
1kg of couscous
2kg onions
200g of raisins
1 liter light poultry background
5 cups of sugar
1 cup of butter rinsed
1 tbsp butter
Oil
1 cinnamon stick
4 cloves
1 cc ginger
1 tsp pepper
1/2 cc cinnamon powder
1 pinch of saffron
Salt

Preparation :

Put the onions cut into strips, cloves, cinnamon stick in a saucepan. Wet one liter of water, salt. Bring to a boil.
Half-bake incorporate raisins, cinnamon powder, butter. Leave to cook until the water evaporates, then add the sugar and caramelize the onions, stirring.
In a couscous pot, put the chicken, add an onion cut into strips, two tablespoons of oil, ginger and saffron, salt and pepper. wet poultry stock and 1 liter of water, bring to a boil.
Prepare the couscous in a large tray, sprinkle slightly with cold salted water and with the palms of the hands, roll the couscous by passing and ironing the hands on the grains in a regular movement.
Pour the couscous into the top of the couscous and place on the boiling pot. Fight the two utensils with a strip of cloth soaked in a paste of flour and water, so that the steam escapes only for the top. After steam escaping, let cook for half an hour.
Remove the couscous, pour it into the tray, crush it, cool it, add cold water, aerate it and water it again until the swollen grains are saturated with water. Let rest.
Repeat the previous operation with the couscous, but this time by adding two tablespoons of oil.
When the steam escapes from the couscous. Leave to cook for 15 minutes, then remove it and place it in a large round dish, coat it with rinsed butter.
Form one in the center of which is placed the chicken, place the caramelized onions and water broth.
Serve immediately with separate stock in a bowl.

Couscous Tfaya Recipe

Ingredients: (for 8 people)

  • A chicken
  • 1kg of couscous
  • 2kg of onions
  • 200g of raisins
  • 1litre of light poultry
  • 5 cents of sugar
  • 1 cup of butter rinsed
  • 1 tbsp butter
  • Oil
  • 1 cinnamon stick
  • 4 cloves
  • 1 cc ginger
  • 1 tsp pepper
  • 1/2 cc cinnamon powder
  • 1 pinch of saffron
  • Salt

Preparation

  • Put the onions cut into strips, cloves, cinnamon stick in a saucepan. Wet one liter of water, salt. Bring to a boil.
  • Halfway cooking the raisins, cinnamon powder, butter. Cook until the water evaporates, then add the sugar and caramelize the onions, stirring.
  • In a pot with couscous, put the chicken, add an onion cut into strips, two tablespoons of oil, ginger and saffron, salt and pepper. Wet poultry stock and 1 liter of water, bring to a boil.
  • Prepare the couscous in a large tray, sprinkle lightly with cold salted water and with the palms of the hands, roll the couscous by passing and ironing the hands on the grains in a regular movement.
  • Pour the couscous into the top of the couscous and place on the boiling pot.Fight the two utensils with a strip of cloth dipped in a paste of flour and water, so that the steam escapes only for the top. After steam escaping, let cook for half an hour.
  • Remove the couscous, pour it into the tray, crush it, cool it, add cold water, aerate it and water it again until the swollen grains are saturated with water.Let rest.
  • Repeat the previous operation with the couscous, but this time by adding two tablespoons of oil.
  • When the steam escapes from the couscous. Let cook for 15 minutes, then remove it and place it in a large round dish, coat it with rinsed butter.
  • Form one in the center of which is placed the chicken, place the caramelized onions and water broth.
  • Serve immediately with separate stock in a bowl.

Source: www.femmezoom.com

Couscous with grilled shrimps Recipe

For the Couscous :

Couscous

Ingredients

  • 1/4 cup olive oil

  • 1/2 teaspoon dried tarragon

  • 1 clove garlic, halved

  • 2 pounds large shrimp, shelled

  • 2 cups canned low-sodium chicken broth or homemade stock

  • 1 teaspoon salt

  • 1 1/3 cups couscous

  • 2 scallions including green tops, chopped

  • 2 tablespoons lemon juice

  • 1/2 pound tomatoes, diced

  • 1/2 teaspoon fresh-ground black pepper

  • Lemon wedges, for serving

Method

  1. Light the grill. In a small saucepan, combine the oil, tarragon, and garlic. Cook over moderately low heat until the garlic just starts to brown, about 3 minutes.

  2. Remove from the heat, let the oil cool slightly, and then discard the garlic. Thread the shrimp onto metal or wooden skewers and brush with 1 1/2 tablespoons of the tarragon oil.

  3. In a medium saucepan, bring the broth to a boil with 3/4 teaspoon of the salt. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.

  4. In a large glass or stainless-steel bowl, toss the couscous with scallions, lemon juice, tomatoes, and the remaining tarragon oil, 1/4 teaspoon salt, and the pepper.

  5. Meanwhile, grill the shrimp, turning once, until just done, about 5 minutes.

  6. Serve the shrimp skewers on top of the couscous salad.

Source: pulse.com.gh

Couscous Recipe

For the Couscous :

Couscous

INGREDIENTS :

  • Couscous — 2 cups
  • Salt — 1/2 teaspoon
  • Boiling water or stock — 2 cups

METHOD :

  1. Mix the couscous and salt together in a large bowl. Pour the boiling water or stock over liquid all at once into the couscous and stir in well.
  2. Cover the bowl with a tight-fitting lid, plate or with plastic wrap. Set aside for about 10 to 15 minutes to steam.
  3. Remove the cover and fluff the couscous with a fork. Stir in 1 tablespoon of butter or olive oil if you like. Use couscous as a base for North African tagines and stews, or as an accompaniment to hot entrees or cold salads.

Source : www.whats4eats.com

Beef Tagine with Couscous (Moroccan)

Ingredients
  • 600g Stewing Beef
  • 2 Tablespoon Olive Oil
  • 1 Onion, peeled and finely chopped
  • a small bunch of fresh Coriander
  • 400g Chickpeas, soaked overnight and boiled until soft (or use 1 x 400g tin of chickpeas)
  • 400g Tomatoes, chopped
  • 800ml Vegetable Stock
  • 1 small Pumpkin (about 800g), deseeded and cut into 5cm chunks
  • 100g Prunes, stoned and roughly torn (I used Dried Apricots)
  • 2 tablespoons slivered Almonds – toasted
  • Sea Salt and freshly ground Black Pepper
  • 1 level tablespoon Ras El Hanout Spice mix (see Notes section below)
  • 1 level tablespoon ground Cumin
  • 1 level tablespoon ground Cinnamon
  • 1 level tablespoon ground Ginger
  • 1 level tablespoon Sweet Paprika
  • 3 cups of Couscous
  • 3 cups of Water
  • 2 tablespoon of Olive Oil
 
Instructions
Mix all the spice rub ingredients and beef in a bowl and give it a good massage. Cover and chill in the fridge for a few
hours, ideally overnight.
To start cooking, heat olive oil in a tagine or casserole and saute the meat on medium heat for 5 minutes. Add onion
and coriander stalks and fry for another 5 minutes.
Add in the chickpeas and tomatoes, then pour in 400ml of stock. Bring to boil, and reduce to a simmer for 1 hour.
After 1 hour, add your squash, the prunes and the rest of the stock. Gently stir and let it simmer for another 1 hour.
Keep a lookout on it and add some water if it looks too dry.
Once the time is up, check the consistency. If it seems watery, simmer for another 5 to 10 minutes. Season with a
pinch or two of salt.
Garnish with with coriander leaves and toasted almonds, and serve with couscous.

Place couscous in a large bowl. Pour the boiling water and cover with a lid for 10 to 15 minutes, until all the liquid has
been absorbed.
Fluff gently with a fork and add in olive oil.
Put the bowl into a steamer to steam for 10 minutes.

Lamb shanks with giant couscous salad

Lamb shanks with giant couscous salad

Lamb shanks

Ingrédients:

1/2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground coriander

50g olive oil

1 tsp ras-el-hanout (Moroccan ground spice mix)

20g sherry vinegar

5 g dijon mustard

1 tsp spice mix (above)

2 lamb shanks

2 springs rosemary

700g lamb stock (original recipe calls for 1.5kg)

200g giant couscous

1 onion, finely diced

1 1/2 tsp spice mix (above)

1/2 tbsp ras-el-hanout

salt

olive oil

5g parsley leaves, roughly chopped

1 sprig mint, roughly chopped

1 sprig basil leaves, roughly chopped

1 pomegranate, deseeded.

Method:

 

For spice mix, mix the ground spices together thoroughly.

For vinaigrette, gently heat 10g olive oil in a small saucepan with the ras-el-hanout for 3-4 mins. Remove from heat

and whisk in remaining olive oil, sherry vinegar, mustard and 1 tsp of spice mix. Set aside

For the lamb, Heston recommends cooking the lamb with 1kg of stock for 4 hours in the oven at 100C which takes

wayyyy too much time. I cooked the lamb shanks in 500g stock and cooked in a pressure cooker for 40 mins. Allow to

cool at room temperature. When cool, shred meat and set aside. NOTE: Do NOT be tempted to shred the meat when

it is still hot, this dries out the meat and makes it stringy.

Reduce stock to 200g over high heat or if you’re short for time like me, measure out 200g of the stock and cheat by

adding a stock cube and use the remaining  stock (slightly less than 300g) to cook your couscous later. Remove from

heat and put in the rosemary sprigs to infuse for 10 mins. Strain and discard rosemary.

Add reduced stock to shredded lamb and sprinkle with ras el hanout and 1 tsp of spice mix.

Saute onions with a bit of olive oil until tender (7-10 mins), sprinkle with 1/2 tsp spice mix and season with a bit of

salt.

Coat the bottom of saucepan with a thin layer olive oil, add giant couscous and saute over medium heat until the

grains are golden (about 7-10 mins.) stirring constantly. Then add 500g lamb stock and bring to a boil. Cook for 6-7

minutes until al-dente then drain. Mix couscous with vinaigrette

To serve, mix couscous, lamb, sauteed onions and most of pomegranate seeds and chopped herbs (save some for

garnishing each plate). Season with salt and pepper to taste. Plate and sprinkle on remaining pomegranate seeds and

herbs.

 

Source:  beammeupbiscotti.wordpress.com

Moroccan vegetables with couscous Recipe

For the couscous Recipe 

couscous Recipe

Ingredients

  • 1/2teaspoon saffron
  • 1teaspoon cumin
  • 1teaspoon ground ginger
  • 1teaspoon salt
  • 1/2teaspoon turmeric
  • 1/2teaspoon cinnamon
  • 1/2teaspoon cardamom
  • 1/2teaspoon coriander
  • 1/2teaspoon nutmeg
  • 1/2teaspoon ground black pepper
To finish the dish:

  • 1tablespoon olive oil
  • 1small onion, diced
  • 2garlic cloves, chopped
  • 4carrots, peeled and sliced
  • 1potato, peeled and sliced
  • 128-ounce can whole San Marzano tomatoes with their juice, chopped
  • 1zucchini, sliced
  • 115-ounce can chick peas
  • 1cup couscous

Method

  1. Mix the spices in a small bowl with a whisk. Heat a large skilled over medium heat and add the spices. Toast them just until they are fragrant, probably less than a minute. Pour the spices back into a bowl and set them aside.
  2. Add the oil to the skillet turn the heat up to medium high. Add the onion and saute until it softens, about 7 minutes.
  3. Add the garlic, carrots, and potato and saute for a couple of minutes. Stir in the tomatoes with their juices and the spice mixture. Bring the mixture to a simmer and cook until the potatoes and carrots soften, about 20 minutes.
  4. Add the zucchini and chick peas and heat until the zucchini has cooked and the beans have heated through, about 5 minutes.
  5. When the vegetables have finished cooking, taste them and add more salt and pepper if you like. Heap the couscous in the middle of a large shallow bowl. Spoon the vegetable mixture over the top.

Source: www.bbc.co.uk

Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous

For the Couscous 

Image result for Couscous

INGREDIENTS

Sauce

  • 1C dehydrated or sundried tomatoes (not in oil)
  • 2t olive oil
  • 1/2t cumin
  • 1/2t turmeric
  • 1/2t sea salt
  • 1/4t cinnamon
  • 1t liquid sweetener
  • Juice of half a lemon

Vegetables

  • 1 courgette/zucchini, cut into rounds
  • 1/2 carrot, cut into rounds
  • 1/2C sprouted chickpeas
  • 1T dried cranberries
  • 2 dates, chopped

Cauliflower Couscous

  • 1 1/2C cauliflower
  • 1T orange zest
  • Juice of half an orange
  • 1t turmeric
  • 1/2t cumin
  • 1/2t cinnamon
  • 1/2t dried parsley
  • 2t liquid sweetener
  • 1T dried cranberries
  • 1T walnuts
  • Pinch of salt
  • Pinch of chili flakes (optional if you want it spicy)

PREPARATION

  1. Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please.
  2. Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavors mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them.
  3.  After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don’t have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened.

Cauliflower Coucous

  1. Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley.
  2. Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!

Source: www.onegreenplanet.org

Couscous and Roasted Vegetable Salad

Ingredients

  • 20 ml olive oil
  • 150 g cherry tomatoes
  • 150 g butternut, cubed
  • 120 g baby marrows,
  • diced 1 green pepper,
  • cut into strips 4
  • sprigs thyme 2
  • cups water 1
  • Knorr Vegetable Stock Pot
  • 275 g couscous
  • 100 g mozzarella cheese,
  • cut into chunks 200 g mixed salad leaves
  • 10 ml Knorr Light Fren
  • Method

1. On a baking tray,

toss together the oil,

tomatoes, butternut,

baby marrow,

green pepper and thyme

. 2. Roast in a preheated 180°C oven for 40

– 45 minutes or until the vegetables are cooked.

3. Boil the water and dissolve the vegetable stock pot into it.

4. In a bowl, pour the boiling water over the couscous and allow to stand until all the liquid has been absorbed.

5. Arrange the couscous in the bottom of a serving dish,

dot with chunks of mozzarella

a layer of cooled, roasted

vegetables and lastly the salad leaves.

6. Drizzle with salad dressing and serve

 

Source: www.unilever.com

 

How to Make Nigerian Style couscous

Ingredients::: 
• 500g Couscous
• 1½  Cup chicken stock
•2 tbsp. Butter/margarine
Preparation/Directions:::
Step 1: Melt the butter/ margarine in a medium sized pot then pour over the chicken stock and heat till it boils. This takes about 5 mins
Step 2: Remove the chicken stock from the heat, add the couscous. Cover and set aside for five minutes until the couscous absorbs the whole chicken stock and swells.
Step 3: Return to the heat and cook gently for about 3 mins while fluffing continuously with a fork to separate the grains
Step 4: Turn off the burner and serve with a very light tomato stew  (This means you’d have to add more water or stock when preparing the tomato stew) garnished with stir fried runner beans, carrot & green pepper.

How to prepare Couscous with grilled shrimps

Ingredients

  • 1/4 cup olive oil

  • 1/2 teaspoon dried tarragon

  • 1 clove garlic, halved

  • 2 pounds large shrimp, shelled

  • 2 cups canned low-sodium chicken broth or homemade stock

  • 1 teaspoon salt

  • 1 1/3 cups couscous

  • 2 scallions including green tops, chopped

  • 2 tablespoons lemon juice

  • 1/2 pound tomatoes, diced

  • 1/2 teaspoon fresh-ground black pepper

  • Lemon wedges, for serving

Method

  1. Light the grill. In a small saucepan, combine the oil, tarragon, and garlic. Cook over moderately low heat until the garlic just starts to brown, about 3 minutes.

  2. Remove from the heat, let the oil cool slightly, and then discard the garlic. Thread the shrimp onto metal or wooden skewers and brush with 1 1/2 tablespoons of the tarragon oil.

  3. In a medium saucepan, bring the broth to a boil with 3/4 teaspoon of the salt. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.

  4. In a large glass or stainless-steel bowl, toss the couscous with scallions, lemon juice, tomatoes, and the remaining tarragon oil, 1/4 teaspoon salt, and the pepper.

  5. Meanwhile, grill the shrimp, turning once, until just done, about 5 minutes.

  6. Serve the shrimp skewers on top of the couscous salad.

Source: african-recipes.com

How to prepare chicken & couscous one-pot

Ingredients

  • 8 skin on, bone-in chicken thighs

  • 2 tsp turmeric

  • 2 tbsp sunflower oil

  • 2 onion, finely sliced

  • 3 garlic cloves, sliced

  • 500ml chicken stock (from a cube is fine)

  • large handful whole green olives

  • zest and juice 1 lemon

  • 250g couscous

  • small bunch flat-leaf parsley, chopped

Method

  1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid.

  2. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan.

  3. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer.

  4. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

  5. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat.

  6. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through.

  7. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Source: pulse.com.gh

Spinach salad with couscous cakes

Ingredients:

  • Juice and zest of 1 lemon, divided
  • 1/2 cup vegetable oil, divided
  • 3/4 cup couscous
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup Italian parsley, chopped
  • 1/2 cup chickpeas, drained and rinsed
  • 3 eggs, lightly beaten
  • Salt and pepper to taste
  • 8 ounces baby spinach
  • 1 (12 ounce) jar marinated artichoke hearts
  • 1 pound cherry tomatoes, halved
  • 1 or 2 ounces feta cheese, crumbled

Directions:

  1. For the dressing, whisk together the lemon juice, a quarter cup of olive oil, and a pinch each of salt and pepper in a small bowl and set aside.
  2. Make the couscous according to the package directions.
  3. Place the garlic, parsley, chickpeas, remaining olive oil and one-half teaspoon of salt into a food processor and pulse until finely chopped and well combined.
  4. When the couscous is ready, fluff with a fork. Whisk the chickpea mixture, eggs and lemon zest into the couscous until well combined. Press the couscous mixture into a one-quarter-cup measuring cup and invert the cup to release the couscous cake onto a plate. Repeat with the remaining couscous mixture until 10 cakes are made.
  5. Heat two tablespoons of vegetable oil in a large skillet over medium-high heat. Add the couscous cakes and cook, flipping once, until crisp and golden brown on both sides, about four minutes. Transfer the cakes to a towel-lined plate and repeat with the remaining couscous cakes.
  6. Toss the spinach, artichoke hearts and tomatoes with half the dressing in a large bowl. Portion the salad onto four plates. Top each plate with two or three couscous cakes, sprinkle with feta and drizzle the remaining dressing on top. Serve immediately.

Source: www.sheknows.com

Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous [Vegan]

INGREDIENTS

Sauce

  • 1C dehydrated or sundried tomatoes (not in oil)
  • 2t olive oil
  • 1/2t cumin
  • 1/2t turmeric
  • 1/2t sea salt
  • 1/4t cinnamon
  • 1t liquid sweetener
  • Juice of half a lemon

Vegetables

  • 1 courgette/zucchini, cut into rounds
  • 1/2 carrot, cut into rounds
  • 1/2C sprouted chickpeas
  • 1T dried cranberries
  • 2 dates, chopped

Cauliflower Couscous

  • 1 1/2C cauliflower
  • 1T orange zest
  • Juice of half an orange
  • 1t turmeric
  • 1/2t cumin
  • 1/2t cinnamon
  • 1/2t dried parsley
  • 2t liquid sweetener
  • 1T dried cranberries
  • 1T walnuts
  • Pinch of salt
  • Pinch of chili flakes (optional if you want it spicy)

PREPARATION

  1. Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please.
  2. Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavors mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them.
  3.  After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don’t have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened.

Cauliflower Coucous

  1. Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley.
  2. Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!

Source: www.onegreenplanet.org

Slow cooker north african couscous [vegan]

INGREDIENTS

FOR THE VEGETABLES:

  • 2 cloves garlic, finely chopped
  • 1 cauliflower, cut into florets
  • 2 carrots, peeled and cut into large chunks
  • 4 New Red, Yellow Fin or Yukon Gold potatoes, peeled and quartered
  • 1 white onion, quartered
  • 1 15.5-ounce can chickpeas, drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon hot sauce
  • 4 cups water
  • 1 tablespoon coconut oil
  • 1 tablespoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • paprika for garnish
  • scallions for garnish

FOR THE COUSCOUS:

  • 1 cup plain couscous
  • 1 tablespoon vegan butter
  • 1 1/2 cup vegetable broth
  • sea salt

PREPARATION

FOR THE VEGETABLES:

  1. Mix the vegetables ingredients, except for the garnishes, in the slow cooker.
  2. Turn on low for 8 hours.

FOR THE COUSCOUS:

  1. Place the couscous in a heat proof bowl that will hold at least 3 cups.
  2. Right before you are ready to serve, Heat the vegan butter and broth to a boil.
  3. Pour over the couscous.
  4. In about 5 minutes all of the liquid will be absorbed.
  5. Serve the couscous and spoon the slow cooker veggies on top.
  6. Sprinkle with paprika and scallion if you wish.
  7. Place the extra liquid from the crock-pot in a bowl just in case someone wants more.
  8. This dish does not freeze well because of the potatoes but it will keep in the fridge for four days.
  9. The flavors meld nicely too.
  10. The color of the couscous will become the color of your broth. Mine was homemade and a darker color but there are also some very pretty lighter vegetable broths.

Source: www.onegreenplanet.org

Goat Meat in Vegie Sauce & Couscous

INGREDIENTS

  • 500g of Couscous
  • Half a kilo of Goat meat
  • Groundnut oil
  • Spinach (green leaf)
  • 6 long carrots
  • 8 balls of fresh tomatoes
  • 4 fresh peppers
  • 4 chili peppers
  • 1 large ball of onion
  • A handful of ground crayfish
  • 2 cucumbers(for dressing)
  • Knorr cubes
  • Salt to taste
  • 2 tablespoonful (scoop) of butter

PREPARATION METHOD

  • Boil one third(1/3) liter of water, add salt and a tablespoonful of oil. Remove from heat and add 500g of couscous. Allow to stand until all the water is absorbed (approximately 3-5 mins).
  • Allow Couscous to simmer on low heat while you stir with a fork to separate grains. Add few knobs of butter and bring down from heat when water is completely dried. (Couscous is ready to be served)Wash your goat meat and put in a clean pot. Add your sliced onion, salt, curry powder, Knorr cubes, bay leaf and a little water to enable your meat cook to your desired taste. When meat is cooked,bring down from heat and set aside.
  • Wash your spinach,slice and set aside.
  • Wash your tomatoes, pepper, onion, carrots and nicely slice into small fine pieces.
  • Place your dry pot on the cooker,add your groundnut oil and allow to heat for 2 mins.
  • Add your sliced pepper, carrot, tomatoes, onions and stir. Allow to cook to on low heat for for 3 mins. Add your goat meat, a pinch of salt, curry powder, ground crayfish & Knorr Cubes.
  • Stir gently and allow to simmer for 2 mins or more.
  • Add your sliced spinach and stir to allow all ingredients and vegetable mix together. Bring down from heat and its ready to be served.
  • Your Couscous is ready to be served with the sauce. You can gently slice your washed cucumber and use as a dressing for your meal.
  • Also take note: Couscous is made from DURUM wheat and its highly nutritious. Its a meal good for those with High Blood Pressure and diabetics.

Source: www.knorr.ng

Crispy Cod & Spiced Couscous

Ingredients

Crispy Cod & Spiced Couscous  with Acorn Squash & Rainbow Chard  ingredients

Instructions

Prepare the ingredients:

1Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash into ½-inch-thick pieces. Using a peeler, remove the lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the ginger. Thinly slice the chard leaves and stems, keeping them separate. Pick the mint off the stems; discard the stems.

Roast the squash:

2Roast the squash:

Place the squash on a sheet pan; drizzle with olive oil and season with salt, pepper and half the ras el hanout. Toss to thoroughly coat. Arrange the seasoned squash in a single, even layer. Roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork.

Cook the couscous:

3Cook the couscous:

While the squash roasts, in a large pot, heat 1 cup of water to boiling on high. Once boiling, stir in the couscous and remaining ras el hanout; season with salt and pepper. Cover and remove from heat. Let stand 5 to 7 minutes, or until the water has been absorbed. Stir in the lemon zest and the juice of 2 lemon wedges; season with salt and pepper to taste.

Cook the vegetables & finish the couscous:

4Cook the vegetables & finish the couscous:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chard stems and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chard leaves, raisins and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the chard leaves have wilted. Stir in the juice of the remaining lemon wedges; transfer to the pot of cooked couscous. Stir to thoroughly combine. Set aside in a warm place. Wipe out the pan.

Coat & cook the cod:

5Coat & cook the cod:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the chickpea flour (tapping off any excess). In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes, or until browned and cooked through. Remove from heat.

Plate your dish:

6Plate your dish:

Divide the roasted squash and finished couscous between 2 plates. Top with the cooked cod fillets. Garnish with the mint (roughly chopping just before adding). Enjoy!

Source: www.blueapron.com

Moroccan Beef With Honey Spice Couscous

INGREDIENTS

DIRECTIONS

  1. Marinade:.
  2. Combine vinegar and seasonings, stir well.
  3. Add honey and oil, stirring until blended.
  4. Remove 1/3 cup marinade; set aside for preparing couscous.
  5. Slice steak diagonally into thin slices.
  6. Place steak in marinade, turning to coat.
  7. Marinate in refrigerator 1 hour or up to overnight.
  8. Remove steak from marinade, discarding marinade.
  9. Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
  10. Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
  11. While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
  12. Bring to a boil over high heat.
  13. Stir in couscous, cover, and remove from heat.
  14. Let stand for 5 minutes, then fluff with a fork and serve with steak.

Source: www.food.com

Nigerian Style Couscous

Ingredients
  • 1.5 cups Couscous
  • 1.5 Cups chicken or beef stock *
  • 2 table spoons olive oil
  • 2 cups freshly chopped vegetables (Onion, tomatoes, red & green peppers, mushrooms and spring onions)
  • ½ teaspoon red or black pepper
  • ½ teaspoon salt
  • ½ cube magi
  • ½ teaspoon pepper flakes *optional
Instructions
  1. Bring chicken stock to a rolling boil, add in couscous and cover tightly. Remove from heat and set aside for 5-6mins
  2. Add olive oil to a large pan and heat slightly. Add in the chopped vegetables, pepper, salt and magi. Toss and leave to cook for 3mins
  3. Lightly fluff the cooked couscous with a fork, add into the vegetable mix. Combine
  4. Add in the pepper flakes if using. Taste and adjust for seasoning.
  5. CousCous is ready to serve.

Source: www.9jafoodie.com

Algerian Couscous

INGREDIENTS

DIRECTIONS

  1. Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
  2. Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
  3. Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
  4. Add tomatoes and green beans, cover, and simmer 30 minutes.
  5. Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
  6. Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.
  7. Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
  8. Add artichokes and chickpeas to the stew snd heat through.
  9. To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.

Source: www.food.com