MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES
Steps:
- Gather the ingredients.
- Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
- Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
- Gather the ingredients.
- While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
- Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
- Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
- Pour the couscous back into the large bowl and break it apart.
- When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
- Gather the ingredients.
- Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
- Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
- If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
- Gather the ingredients.
- Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
- Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
- Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
- When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
- Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
- To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.
Nutrition Facts : Calories 563 kcal, Carbohydrate 70 g, Cholesterol 24 mg, Fiber 12 g, Protein 15 g, SaturatedFat 5 g, Sodium 3020 mg, Sugar 14 g, Fat 27 g, ServingSize Generously serves 6 adults, UnsaturatedFat 0 g
COUSCOUS WITH SEVEN VEGETABLES
This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says "It's good luck to have 7 vegetables in a CousCous Dish". Hmmm....maybe coriander is the 7th veggie? So I guess this will be a lucky recipe, enjoy! ;) Use vegetable stock to make this a vegetarian dish.
Provided by Leslie
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
- Add onion, carrots, turnips, red pepper, peas and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander.
SEVEN-VEGETABLE COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
- For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
- To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
- table.
BERBER COUSCOUS WITH SEVEN VEGETABLES
Steps:
- Put the couscous in a wide oven dish so that the grains are not squashed on top of each other. Gradually add the warm salted water, stirring all the time so that it is absorbed evenly. Keep fluffing up the grain with a fork and breaking up any lumps (as the grains stick together). After about 10-15 minutes, when the grain is plump and tender, mix in the vegetable oil and rub the grain between your hands above the bowl, to air it and break up any lumps. Put the meats in a large pan with the onions and the drained chickpeas. If you are using canned ones, leave them out now and put them in towards the end of the cooking. Cover with about 3 quarts water, add the oil, pepper and saffron, and simmer, covered, for 1 hour. Add salt, the tomatoes, carrots and turnips, and cook for 1/2 hour more, or until the meats are very tender. Add the remaining ingredients except the harissa and more water--you need to have plenty of broth--and cook a further 1/2 hour. Make a hot, peppery sauce to accompany. Take 3 ladles of broth from the stew and stir in the harissa or 2 tablespoons paprika and 1 teaspoon ground chili pepper, or more to taste--enough to make it very strong and fiery. Put the couscous, uncovered, in a preheated 400 degree F. oven and heat through for 15-20 minutes, until very hot. To serve, pile the couscous onto a large round dish. Add butter or more oil and work it into the grain as it melts. Shape it into a mound with a pit or crater at the top. Arrange the meat at the top and the vegetables down the sides, and pour a little broth all over. Serve the broth in a separate bowl. Pass the broth and the hot, peppery sauce round for people to help themselves. A French way of serving is to present the couscous separately, and the meat and vegetables with the broth in a large bowl.
BARLEY COUSCOUS WITH SEVEN VEGETABLES
Traditionally, the Berbers first made couscous with barley, and barley couscous is still very popular, especially in the south of Morocco. It is now available in precooked form from some Middle Eastern stores. You can substitute ordinary couscous. You can make the broth with lamb, beef, or veal (preferably shoulder, neck fillet, or knuckle) and with a choice of vegetables. According to local lore, seven is a magic number that brings good luck. Onions, tomatoes, and chili peppers count as flavorings, so you must have seven more vegetables. I have listed eight, so drop one. The number of ingredients makes it seem a scary endeavor, but it is only a matter of throwing things into a pot, and it makes a spectacular one-dish meal for a large party. You will need a very big pot.
Yield serves 10
Number Of Ingredients 25
Steps:
- Prepare the couscous in a large, round, ovenproof dish as described on page 112, leaving the final heating in the oven to be done 20 to 30 minutes before serving.
- Cut the meat into 10 pieces and the onions into quarters, then into thick slices, and put them in a large pan with the drained chickpeas. Cover with about 6 pints of water, bring to the boil, and remove the scum. Add the pepper (no salt is added at this stage since it would stop the chickpeas from softening), saffron, cinnamon, and ginger and simmer, covered, for 1 hour.
- Now put in the tomatoes, carrots, turnips, cabbage, potatoes, cut in half or left whole if small, and the whole chilies, if using. Add salt, and cook for 30 minutes, or until the meat is very tender.
- Add the celery, pumpkin, zucchini, cut into fat slices or left whole if they are baby ones, fava beans, and herbs. Add more water, if necessary, taste, and adjust the seasoning, and cook 30 minutes more.
- About 20 to 30 minutes before the end of the cooking time-when the last vegetables go in-put the couscous into the oven, preheated to 400°F, and heat through until it is steaming hot, taking it out and fluffing it with a fork after about 10 minutes. Before serving, fork the butter, cut into small pieces, into the couscous and fluff up the couscous as it melts in.
- To serve, moisten the couscous with a little broth and shape it into a cone with a crater at the top. Arrange some meat in the crater and some vegetables down the sides, then pour a little broth over the mound. Bring the remaining broth, meat, and vegetables to the table in another bowl. Alternatively, bring the couscous to the table in one dish, and the broth with the meat and vegetables in another, and serve them directly into individual bowls or soup plates.
- Use 2 chickens cut into pieces instead of the meat.
- For a peppery sauce, pass around a bowl with 3 to 4 ladles of the hot broth mixed with 1 tablespoon or more harissa or 2 tablespoons paprika and 1 teaspoon or more chili pepper. Although this was originally a Tunisian and Algerian custom, not Moroccan, the French like it as do some of us now.
SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA
Steps:
- To make the couscous:
- Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
- Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
- To make the harissa
- Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)
SEVEN VEGETABLE COUSCOUS
Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.
Provided by Tara Parker-Pope
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
- For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
- Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
- To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 6 grams, TransFat 0 grams
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
MINTED COUSCOUS WITH ROASTED VEGETABLES
Couscous, traditional Berber food, is one of North Africas' great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal. This is a family favourite, my youngest DD in particular is a couscous addict! (Preparation time does not include 3 - 4 hours marinating time) From Linda McCartneys World of vegetarian Cooking
Provided by Karen Elizabeth
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Roasted vegetables:.
- Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
- Pre-heat the oven to 220c/425F/gas 7.
- Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
- Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
- Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
- Minted Couscous:.
- Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
- Add the olive oil, lemon juice and zest, and mix them in thoroughly.
- Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.
Nutrition Facts : Calories 716.8, Fat 43.6, SaturatedFat 6.1, Sodium 177.1, Carbohydrate 74.2, Fiber 11.9, Sugar 8.8, Protein 13.3
More about "berber couscous with seven vegetables recipes"
SEVEN-VEGETABLE COUSCOUS RECIPE - DAR LIQAMA | FOOD
From foodandwine.com
Servings 6Total Time 2 hrs 15 mins
- In a large enameled cast-iron casserole, melt the butter. Add the tomatoes, lamb, onion, cumin and 1 teaspoon each of salt and pepper and cook over moderate heat, stirring occasionally, until the onion is softened, about 10 minutes. Stir in the 1 tablespoon of harissa and 4 cups of water and bring to a simmer. Cover and gently simmer over low heat until the lamb is almost tender, about 45 minutes.
- Meanwhile, in a large bowl, toss the couscous with the vegetable oil. Stir in 6 cups of the water. Drain the couscous in a fine sieve and return it to the bowl, fluffing it with your hands to remove any lumps. Cover the couscous with plastic wrap.
- Add the carrots, turnips and cabbage to the casserole. Set a large bamboo steamer, lined with cheesecloth, over the casserole and bring the stew to a brisk simmer over moderate heat. Spread 1/2 cup of the couscous in the steamer and steam for 5 minutes. Gradually sprinkle the remaining couscous on top, mounding it slightly, and steam it over the stew for 20 minutes.
- Scrape the couscous into a large, shallow bowl and sprinkle on the remaining 3/4 cup of water and 1 teaspoon of salt. Fluff the couscous with a wooden spoon and let cool for 10 minutes, stirring occasionally with your hands to remove any lumps.
MOROCCAN COUSCOUS WITH SEVEN VEGETABLES - TASTE OF …
From tasteofmaroc.com
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- Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)
- Brown the meat or chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.
- Drizzle 1/4 cup of oil over the couscous. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps. Add 1 cup of water and work it into the couscous in the same way--tossing and rubbing the couscous until all is well blended and there are no clumps.
- Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)
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