African Lamb Couscous From Mauritania Recipes

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AFRICAN LAMB COUSCOUS FROM MAURITANIA



African Lamb Couscous from Mauritania image

You might encounter this type of sweet/savory dish all over north west Africa, where it is as likely to be made with goat or camel meat as with lamb. The vegetables will be whatever is available. Try it over plain couscous or with the fancier version below.

Provided by Olha7397

Categories     Lamb/Sheep

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs lamb, cut into small chunks
2 -3 tablespoons olive oil, a few tablespoons
2 onions, chopped
3 garlic cloves, thinly sliced
3 -4 turnips, peeled and chopped
4 carrots, sliced
3 small potatoes, quartered
1 cup cabbage, coarsely chopped
1 -2 winter squash, peeled and chopped or 1 cup pumpkin, chopped
2 medium tomatoes
2 lbs dry couscous
1 cup dates, pitted and chopped
1/2 cup raisins
8 ounces chickpeas, pre-cooked
1/4 cup butter or 1/4 cup olive oil

Steps:

  • In a large stew pot that has a tight fitting lid, brown the meat by stirring quickly in hot oil or butter. Reduce heat and sauté the onions and garlic until golden. Add vegetables, stirring for 2 to 3 minutes. Cover with about 2 cups water, put the lid on the pot, and simmer until vegetables are tender and meat is cooked. Mix the dates, raisins, and chickpeas into the dry couscous, and steam. Serve by ladling the stew over couscous on individual plates. Serves 6 to 8.
  • COUSCOUS: There are several ways of steaming and softening this form of semolina wheat that is a base for north African stews. The preferred method is to use a couscousier.
  • If you don't have a couscousier here is a method. Get dry couscous grain in an ethnic or gourmet grocery or a natural foods store. Allow 2 oz. per person for a meal.
  • Pour the couscous into a large bowl and cover it with cold Iwater. Stir, and let it sit for about 10 minutes. Then scrape the damp grain out onto a clean absorbent cloth such as a linen dish towel. (If all the water hasn't been soaked up, you should drain it off first.) Leave the grain to swell for 15 minutes. If you prefer, you can leave the grains in the bowl, but as they are more confined, they may not become quite as fluffy.
  • Now you must find a way to steam the couscous. A colander that will sit part way down into a pot, without sinking to the bottom, can become a homemade couscousier. But if your colander, like most, has holes too large to prevent the couscous grains from falling through, you must line it with a clean, porous cloth (cheesecloth) When everything is ready, bring water in the pot to a boil, and steam the couscous, uncovered, for 20 minutes.
  • Now the couscous must swell and steam a second time, but with slight variations. Once again, put it into a bowl or onto the towel. Sprinkle cold water over it-perhaps half a cup for every pound of couscous-and rub grains between your fingers to break up any lumps that have formed. After it has sat for 10 minutes, rub some oil onto your hands and rework the grains with your fingers. (For special occasions, use butter to grease and separate the grains.).
  • Finely, steam the couscous for 25 more minutes, and serve hot.
  • There is nothing complicated about this process, but it does take some time.
  • If it sounds too ambitious, try the packaged, pre-cooked grain that is widely available where couscous is sold and follow the simple directions on the box. True connoisseurs argue, no doubt that you will never know what real couscous tastes like unless you steam your own. The "instant" kind is acceptable though.
  • The Africa News Cookbook.

NORTH AFRICAN LAMB STEW



North African Lamb Stew image

Provided by Food Network

Time 1h55m

Yield 3 quarts finished stew

Number Of Ingredients 20

1/4 cup olive oil
3 pounds lamb shoulder, trimmed of excess fat, cut in 1-inch chunks
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 tablespoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
2 large red onions, peeled and sliced thinly
4 carrots, peeled and diced
2 large leeks, well washed and diced
2 to 3 quarts water
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
3 fresh plum tomatoes, peeled, seeded and finely chopped
3 cups Israeli couscous

Steps:

  • Heat the olive oil in a large casserole over a medium flame. Add the lamb chunks in batches and brown well on all sides. Remove and set aside while you finish the remaining lamb. After all the lamb has been browned return it to the pot. Combine the coriander, cumin, turmeric and cardamom in a bowl and sprinkle the lamb with the spice mix. Brown the spice coated meat over low heat being careful not to burn the spices. Season with the salt and pepper.
  • Add the vegetable to the pot and stir to combine well. Add the water and bring quickly to a boil. Reduce the heat and cook for 1 1/2 hours or until the lamb is fork tender.
  • Combine the fresh herbs in a bowl with the red pepper, lemon juice and tomato. Adjust the seasoning and set aside.
  • Cook the couscous according to package directions.
  • Remove the stew from heat and stir in the fresh herbs and tomato. Serve over couscous.

MOROCCAN COUSCOUS



Moroccan Couscous image

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Provided by BenevolentEmpress

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 19

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

Steps:

  • Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
  • Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g

TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)



Traditional North African Couscous (The Real Way!) image

This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.

Provided by Um Safia

Categories     Stew

Time 2h25m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 22

8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
1 large onion
3 garlic cloves
2 medium carrots
2 medium courgettes (zucchini)
2 large potatoes
1/4 swede or 1/4 turnip
1 parsnip
2 -3 stalks celery (or khorchef)
1 cup chickpeas, drained
2 teaspoons ras el hanout spice mix
salt & pepper
1 pinch dried mint
1/2 tablespoon sunflower oil or 1/2 tablespoon vegetable oil
1 cup of tinned plum tomato, liquidised
1 1/2 liters water
1 large green chili pepper (the Algerian ones) (optional)
500 g medium couscous
1 tablespoon ghee (smen)
1 1/2 tablespoons margarine
1 glass water
olive oil

Steps:

  • Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
  • Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
  • Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
  • Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
  • Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
  • Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
  • When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
  • Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
  • Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
  • Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
  • If you used the chilli, put it on a plate and let people help themselves to it!

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS



Moroccan Lamb Kebabs with Golden Couscous image

Provided by Bruce Aidells

Categories     Lamb     Backyard BBQ     Dinner     Apricot     Summer     Grill     Grill/Barbecue     Couscous     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 14

3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
  • Mound Golden Couscous on platter. Top with skewers and serve.

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