COUSCOUS WITH VEGETABLES AND LAMB
Provided by Florence Fabricant
Categories dinner, project, main course
Time 3h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the lamb, onion, ginger and turmeric in the bottom of a couscoussier or a large pot that can be fitted with a steamer. Add the butter or oil, season with salt and pepper and cook over medium heat about 5 minutes, stirring from time to time.
- Add 12 cups water, the tomatoes, saffron, cinnamon sticks and cayenne pepper. Bring to a simmer and cook, covered, for an hour.
- While the lamb mixture is cooking, place the couscous in a bowl. Gradually stir in 4 cups water, then drain. Spread the moistened couscous in a large flat pan or dish with sides. Allow the moist couscous to sit 10 to 15 minutes, then break up any lumps with a fork or your fingers.
- Remove the lid from the couscoussier or pot and place the perforated section or the steamer on top. Take a length of cheesecloth or other cloth, moisten it and fit it tightly around the seam between the two parts of the pot, to prevent steam from escaping. Spoon half the couscous into the top section and when the steam starts rising through it, add the remaining couscous. Steam, uncovered, for 15 minutes.
- Remove the top of the couscoussier and replace the cover on the bottom pot. Dump the steamed couscous back into the flat pan. Allow it to cool a few minutes, then gradually sprinkle it with a cup of cold water and season it with about 1/2 teaspoon salt, or to taste. Using your fingers, gently work the couscous to break up any lumps. Spread it evenly and allow it dry for up to an hour.
- Add the turnips, carrots and raisins to the pot. Tie the parsley and coriander together, and add them. Simmer, covered, for 45 minutes.
- After about 2 hours' cooking, the lamb should be tender. Cut the zucchini in half crosswise and cut each piece in half lengthwise. Add the zucchini to the pot, and follow with the pumpkin. Drain the chick peas, and add them. Check the seasonings in the pot. If necessary, add a little more water, enough to keep the ingredients covered with liquid.
- Replace the steamer top on the pot and wrap it again with the cloth. Rake the couscous once more, then return half of it to the steamer. When the steam begins to rise, add the remaining couscous. Steam, uncovered, 15 minutes. The couscous should be light, fluffy and tender.
- To serve, spoon half the couscous onto a large round platter. Make a well in the center. With a slotted spoon remove the pieces of lamb from the pot and pile them in the center. Top them with some of the vegetables. Mound the rest of the couscous over these ingredients. Then, place the remaining vegetables around the couscous and on top of it. Discard the parsley and coriander.
- Reheat the broth briefly, and spoon it into 1 or 2 bowls. Serve the couscous with the broth on the side and, if desired, hot pepper sauce.
COUSCOUS A LA ME!
At 9 weeks pregnant with full-on morning sickness and food aversion, I was craving something with black beans, chicken and tomatoes, but couscous sounded good too. After a search online, nothing popped up so I created this. Turned out pretty good. Enjoy! Next time I'm going to add cream cheese and mix it in. I bet it'll be even better.
Provided by Sabrina
Categories Chicken Breasts with Pasta
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.
- Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.
Nutrition Facts : Calories 584.4 calories, Carbohydrate 70 g, Cholesterol 66.1 mg, Fat 15.1 g, Fiber 12.1 g, Protein 36.5 g, SaturatedFat 4.9 g, Sodium 934.8 mg, Sugar 7.5 g
COUSCOUS A LA ME!
At 9 weeks pregnant with full-on morning sickness and food aversion, I was craving something with black beans, chicken and tomatoes, but couscous sounded good too. After a search online, nothing popped up so I created this. Turned out pretty good. Enjoy! Next time I'm going to add cream cheese and mix it in. I bet it'll be even better.
Provided by Sabrina
Categories Chicken Breasts with Pasta
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.
- Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.
Nutrition Facts : Calories 584.4 calories, Carbohydrate 70 g, Cholesterol 66.1 mg, Fat 15.1 g, Fiber 12.1 g, Protein 36.5 g, SaturatedFat 4.9 g, Sodium 934.8 mg, Sugar 7.5 g
CHICKEN AND COUSCOUS A LA MOROCCO
50 years age, Uncle Sam's Air force sent me on a 4 year paid holiday to Europe and North Africa. I spent several months at Sidi Slimane, Morocco where I found this dish. It is not only delicious, its quick and easy.In hot weather I cook a lot on the patio using my propane camp stove. Why heat up the house just to pay the electric company to run the air conditioner.
Provided by Pierre Dance
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium size pan, one that has a lid, over a medium high burner.
- Add oil.
- Add onion, garlic, bell pepper, celery, and chicken, saute (stir fry) 6-7 minutes.
- Add all other ingredients except the couscous, cover, bring to a slow boil for 10 minutes.
- Add couscous slowly as you stir. Mix well.
- Replace lid, remove from heat, let stand for 7 minutes.
- Fluff with a fork and serve.
Nutrition Facts : Calories 494.4, Fat 15.1, SaturatedFat 2.5, Cholesterol 59.1, Sodium 479.8, Carbohydrate 62.4, Fiber 7.5, Sugar 2.1, Protein 26.2
COUSCOUS A LA ME!
At 9 weeks pregnant with full-on morning sickness and food aversion, I was craving something with black beans, chicken and tomatoes, but couscous sounded good too. After a search online, nothing popped up so I created this. Turned out pretty good. Enjoy! Next time I'm going to add cream cheese and mix it in. I bet it'll be even better.
Provided by Sabrina
Categories Chicken Breasts with Pasta
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.
- Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.
Nutrition Facts : Calories 584.4 calories, Carbohydrate 70 g, Cholesterol 66.1 mg, Fat 15.1 g, Fiber 12.1 g, Protein 36.5 g, SaturatedFat 4.9 g, Sodium 934.8 mg, Sugar 7.5 g
COUSCOUS A LA ME!
At 9 weeks pregnant with full-on morning sickness and food aversion, I was craving something with black beans, chicken and tomatoes, but couscous sounded good too. After a search online, nothing popped up so I created this. Turned out pretty good. Enjoy! Next time I'm going to add cream cheese and mix it in. I bet it'll be even better.
Provided by Sabrina
Categories Chicken Breasts with Pasta
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.
- Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.
Nutrition Facts : Calories 584.4 calories, Carbohydrate 70 g, Cholesterol 66.1 mg, Fat 15.1 g, Fiber 12.1 g, Protein 36.5 g, SaturatedFat 4.9 g, Sodium 934.8 mg, Sugar 7.5 g
COUSCOUS A LA ME!
At 9 weeks pregnant with full-on morning sickness and food aversion, I was craving something with black beans, chicken and tomatoes, but couscous sounded good too. After a search online, nothing popped up so I created this. Turned out pretty good. Enjoy! Next time I'm going to add cream cheese and mix it in. I bet it'll be even better.
Provided by Sabrina
Categories Chicken Breasts with Pasta
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.
- Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.
Nutrition Facts : Calories 584.4 calories, Carbohydrate 70 g, Cholesterol 66.1 mg, Fat 15.1 g, Fiber 12.1 g, Protein 36.5 g, SaturatedFat 4.9 g, Sodium 934.8 mg, Sugar 7.5 g
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