Couscous Royale Recipes

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COUSCOUS ROYALE



Couscous Royale image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil
1 onion, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 carrots, cut into 1-inch pieces
2 teaspoons harissa paste
1 teaspoon paprika
1 tablespoon tomato paste
Pinch of saffron
3 tomatoes, cut into 1-inch pieces
6 sprigs flat-leaf parsley
4 sprigs fresh thyme
1 cinnamon stick
2 teaspoons coarse salt
1 teaspoon cracked black peppercorns
2 cups couscous
2 teaspoons olive oil
1 teaspoon coarse salt
1/4 cup golden raisins
1/2 pound green baby patty pan squash, blanched and kept warm
1/2 pound yellow baby patty pan squash, blanched and kept warm
4 small turnips, halved, blanched, and kept warm
3 parsnips, cut into 3-inch pieces, blanched and kept warm
1 pound baby carrots, halved lengthwise, blanched, and kept warm
1 cup pearl onions, blanched and kept warm
Chopped preserved lemon, for serving

Steps:

  • Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
  • Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
  • Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.

COUSCOUS ROYALE



Couscous Royale image

Impress your friends with this classic Middle Eastern dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!

Provided by SKIDMORA

Categories     World Cuisine Recipes     African

Time 1h30m

Yield 6

Number Of Ingredients 23

1 tablespoon olive oil
2 pounds small chicken thighs
12 ounces Merguez or spicy Italian sausage
1 tablespoon minced garlic
2 onions, minced
2 carrots, peeled and cut into 1/2-inch rounds
½ stalk celery, cut into 1/2 inch pieces
1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
½ green bell pepper, cut into 1/4 inch strips
½ red bell pepper, cut into 1/4 inch strips
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can garbanzo beans
2 cups chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon turmeric
1 teaspoon cayenne pepper
¼ teaspoon harissa, or to taste
1 bay leaf
2 zucchini, halved lengthwise and sliced into 1-inch pieces
2 tablespoons extra virgin olive oil
2 cups couscous
2 cups chicken stock
½ cup plain yogurt

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
  • Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
  • While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
  • Serve chicken stew over the couscous with a dollop of yogurt.

Nutrition Facts : Calories 933.3 calories, Carbohydrate 80.4 g, Cholesterol 168.9 mg, Fat 39 g, Fiber 10.8 g, Protein 62.2 g, SaturatedFat 11.1 g, Sodium 599.8 mg, Sugar 11.6 g

COUSCOUS ROYALE



Couscous Royale image

This is a stunning presentation for adventurous dining. Completely vegetarian and a North-African style dish that is bursting with flavors. Posted for ZWT3 and adapted from Parragon Press.

Provided by Amayzng30

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

3 carrots
3 zucchini
12 ounces butternut squash (or pumpkin)
5 cups vegetable stock
2 cinnamon sticks, broken in half
2 teaspoons cumin
2 teaspoons ground coriander
1 pinch saffron
2 tablespoons olive oil
1 lemon, juice and zest of
2 tablespoons honey
2 1/2 cups cooked couscous
1/4 cup butter, softened
1 cup raisins
cilantro, to garnish

Steps:

  • Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
  • Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
  • PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
  • Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
  • Reheat the cooked couscous and add the butter.
  • To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.

Nutrition Facts : Calories 335.5, Fat 13.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 106.5, Carbohydrate 54, Fiber 5.2, Sugar 25.5, Protein 5.6

COUSCOUS ROYALE



COUSCOUS ROYALE image

Categories     Chicken     Dinner

Yield 6

Number Of Ingredients 23

1 T olive Oil
2 Lbs small chicken thighs
12 oz Merguez or spicy Italian sausage
1 T minced garlic
2 onions minced
2 carrots, peeled and cut into 1/2 inch rounds
1/2 stalk celery, cut into 1/2 inch pieces
1 rutababa, parnip or turnip-peeled and cut into 1 inch cubes
1/2 green bell pepper, cut into 1/4 inch strips
1/2 red bell pepper, cut into 1/4 inch strips
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can garbanzo beans
2 cups chicken stock
2 t chopped fresh thyme
1 t turmeric
1 teaspoon cayenne pepper
1/4 t harissa or to taste
1 bay leaf
2 zuchini, halved lenthwise and sliced into 1 inch pieces
2 T extra virgin olive oil
2 cups couscous
2 cups chicken stock
1/2 cup plain yogurt

Steps:

  • Directions Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside. Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot. Serve chicken stew over the couscous with a dollop of yogurt.

COUSCOUS ROYALE



Couscous Royale image

Impress your friends with this classic Middle Eastern dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!

Provided by SKIDMORA

Categories     African Recipes

Time 1h30m

Yield 6

Number Of Ingredients 23

1 tablespoon olive oil
2 pounds small chicken thighs
12 ounces Merguez or spicy Italian sausage
1 tablespoon minced garlic
2 onions, minced
2 carrots, peeled and cut into 1/2-inch rounds
½ stalk celery, cut into 1/2 inch pieces
1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
½ green bell pepper, cut into 1/4 inch strips
½ red bell pepper, cut into 1/4 inch strips
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can garbanzo beans
2 cups chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon turmeric
1 teaspoon cayenne pepper
¼ teaspoon harissa, or to taste
1 bay leaf
2 zucchini, halved lengthwise and sliced into 1-inch pieces
2 tablespoons extra virgin olive oil
2 cups couscous
2 cups chicken stock
½ cup plain yogurt

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
  • Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
  • While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
  • Serve chicken stew over the couscous with a dollop of yogurt.

Nutrition Facts : Calories 933.3 calories, Carbohydrate 80.4 g, Cholesterol 168.9 mg, Fat 39 g, Fiber 10.8 g, Protein 62.2 g, SaturatedFat 11.1 g, Sodium 599.8 mg, Sugar 11.6 g

MOROCCAN COUSCOUS ROYAL



Moroccan Couscous Royal image

This is one of my family's favorite dishes. It also is extremely popular in France. Great stew for a cold winter dinner party. The aromas of the spices will make your guests hungry.

Provided by TOAST Catering

Categories     Stew

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 25

2 lbs lamb shoulder, cubed
1 lb meatballs
6 chicken drumsticks
6 merguez lamb sausages (Moroccan lamb sausage)
2 tablespoons tomato paste
1 onion
4 garlic cloves
3 zucchini, sliced 1 inch
6 carrots, sliced 1 inch
4 turnips, diced 1 inch
1 lb garbanzo beans
Italian parsley
10 cups water
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 white onions
1/4 cup raisins
1/4 cup honey

Steps:

  • Brown the lamb cubes in oil. Remove from pan. Brown in same oil chicken drumsticks for few minutes. Remove from pan. Sauté sliced onions and garlic, add ras el-hanout spice mix and stir for 2 minutes. Add lamb, tomato paste and cover with water. Season with salt and pepper and bring to boil. Reduce the heat to low and simmer. After 60 minutes, add carrots and turnips. After 30 minutes, add chicken, meatballs and garbanzo beans and zucchinis, chopped parsley and cook for an other 30 minutes.
  • Cook the couscous according to the package directions. Serve the stew with a side of couscous and onion jam (recipe follows).
  • Onion Jam: Sauté 4 sliced onions on low heat for 20 minutes until caramelized, add raisins and honey. Season with salt.

Nutrition Facts : Calories 586.9, Fat 30.3, SaturatedFat 12, Cholesterol 126.1, Sodium 696.7, Carbohydrate 44.9, Fiber 7.4, Sugar 20.5, Protein 35.2

ORIGINAL MOROCCAN COUSCOUS



Original Moroccan Couscous image

An amazing Morrocan masterpiece

Provided by chef102

Time 15m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Heat olive oil in a pan, when sizzling add shallots and garlic. When the shallots darken add in your water and stock mixture. Fry for another 2 mins.
  • Pour in couscous and stir well . Keep stirring so the couscous won't stick to the pan. Season with a pinch of salt and paparika
  • Simmer the mixture for a further ten minutes. Allow the couscous to cool before serving

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