ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Provided by Mary Cadogan
Categories Side dish
Time 10m
Yield Serves 10, as a side
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
COUSCOUS WITH HARISSA AND BASIL PESTO
A spicy variant on classic basil pesto with red vegetables. Good as a side with grilled fish or a vegan main.
Provided by wildbluesun
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the couscous into a bowl, pour vegetable stock over it, cover and set aside.
- In a food processor, whizz up the basil, pine nuts, and harissa paste - adjust the quantity of harissa to taste. Slowly add olive oil, blending after each addition, until the pesto has reached the consistency you want.
- Slice the cherry tomatoe and deseed and dice the peppers. Fork the pesto through the couscous and mix in the vegetables.
BASIL PESTO COUSCOUS
A bright, fresh flavor to a traditional dish. If you like pasta, you'll like quick, easy-to-make couscous.
Provided by Kat2355
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a blender, blend all topping ingredients except the parmesan.
- (Alternately, use a ready made basil pesto).
- Cook blended mixture (pesto) in a pan until warm/hot.
- Mix the warm topping mix with couscous.
- Toss with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 230.1, Fat 6.8, SaturatedFat 1.7, Cholesterol 4.7, Sodium 51.4, Carbohydrate 34.6, Fiber 2.7, Sugar 0.1, Protein 7.1
VEGETABLE COUSCOUS WITH HARISSA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 35
Steps:
- Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking. Add mushrooms and cook, stirring until softened and just beginning to brown. Remove from heat and set aside.
- Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking. Add next seven ingredients. Stir in 1 tablespoon Ras El Hanout. Cook, covered over medium heat until partially cooked, about 10 minutes. Stir in 3 cups of vegetable stock.
- Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes. During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas. Season with salt and pepper to taste. Cover to keep warm.
- Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste. Let stand for 20 minutes, then separate the grains with your fingers.
- Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook over medium heat to steam and heat through.
- To serve, mound couscous in the center of platter and surround with the vegetables. Garnish with mint leaves.
- Mix together thoroughly.
- In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan often to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months.
SPEEDY CHICKPEA COUSCOUS WITH PESTO
Provided by Maria Speck
Categories Side Legume Chickpea Couscous Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- 1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes.
- 2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 table-spoons basil, and serve right away.
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.)
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.
Provided by English_Rose
Categories Grains
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
More about "couscous with harissa and basil pesto recipes"
MOROCCAN COUSCOUS WITH HARISSA AND CHICK PEAS
From waitrose.com
HARISSA-SPICED VEGETABLE COUSCOUS | TESCO REAL FOOD
From realfood.tesco.com
HOMEMADE BASIL PESTO COUSCOUS BACKPACKING DINNER …
From amandaoutside.com
ISRAELI COUSCOUS RECIPE WITH PESTO AND SPRING VEGETABLES
From thevintagemixer.com
COUSCOUS PESTO SALAD | BASIL PESTO SALAD | HOW TO COOK …
From reshkitchen.com
PESTO COUSCOUS - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
PESTO COUSCOUS SALAD WITH MOZZARELLA AND TOMATOES
From nerdswithknives.com
HARISSA-SPICED ISRAELI COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 533 per servingServings 4
- 2a. For the tempeh, add 1 1/4 cups water to marinade. Arrange the tempeh in one layer in a large non-stick skillet. Pour marinade over tempeh. Bring to a simmer over high heat. Cover; simmer 15 minutes or until most of the liquid is absorbed. Set aside; keep warm.
- 2b. To use shrimp: Transfer marinade to a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes. Remove shrimp from bag, and discard marinade. Place shrimp on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until done. Set aside; keep warm.
- For the couscous, melt butter in a small saucepan over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Add the couscous; sauté 2 minutes, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer, covered, for 12 minutes or until couscous is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
PESTO COUSCOUS | 10-MINUTE SIDE DISH - PIPER COOKS
From pipercooks.com
Ratings 4Category Side DishCuisine Italian InspiredTotal Time 7 mins
VEGETABLE PESTO COUSCOUS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
10 BEST PESTO COUSCOUS RECIPES | YUMMLY
From yummly.com
PEARL COUSCOUS SALAD WITH BASIL PESTO - PISTACHIODOUGHNUT
From pistachiodoughnut.com
PEARL COUSCOUS WITH PISTACHIO PESTO | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
ISRAELI COUSCOUS WITH BASIL PESTO - THERE'S ALWAYS PIZZA
From theresalwayspizza.com
NIGEL SLATER’S RECIPES FOR CHICKEN COUSCOUS SALAD, AND FOR …
From theguardian.com
COUSCOUS & ROASTED VEGETABLES, CHICKEN SAUSAGE, & HARISSA RECIPE
From myrecipes.com
ONE PAN HARISSA SALMON AND COUSCOUS - CAFE HAILEE
From cafehailee.com
CRISPY PORK BELLY WITH BAKED COUSCOUS AND A MOROCCAN HARISSA
From thebigtastybite.com
EASY VEGETABLE COUSCOUS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
PESTO COUSCOUS SALAD RECIPE - EASY RECIPE - EASY DINNER - BLOOM
From bebraveandbloom.com
COUSCOUS WITH HARISSA AND BASIL PESTO | PESTO, BASIL PESTO, HARISSA
From pinterest.co.uk
PEARL COUSCOUS SALAD WITH HARISSA CAULIFLOWER - SIMON JOHNSON
From simonjohnson.com
HAZELNUT PESTO CAPRESE COUSCOUS - CALIGIRL COOKING
From caligirlcooking.com
ISRAELI COUSCOUS W/ SPINACH PESTO & HEIRLOOM TOMATOES
From atastymess.com
ROASTED VEGETABLE COUSCOUS WITH GOATS CHEESE & HARISSA
From corriesrabbitfood.com
ONE POT COUSCOUS WITH HARISSA - BIGOVEN.COM
From bigoven.com
HARISSA SALMON WITH HERBY COUSCOUS - EASY PEASY FOODIE
From easypeasyfoodie.com
COUSCOUS WITH SPRING VEGETABLES AND HARISSA SAUCE RECIPE
From foodnewsnews.com
SLOW-COOKED LAMB WITH HARISSA AND PRESERVED LEMON | PESTO …
From pesto.co.za
HARISSA ROASTED VEGETABLES WITH COUSCOUS - CAROLINE'S COOKING
From carolinescooking.com
COUSCOUS WITH HARISSA AND PRESERVED LEMON | KOWALSKI'S MARKETS
From kowalskis.com
PESTO COUSCOUS - BOSH!
From bosh.tv
HALLOUMI, PEACH, HARISSA AND COUSCOUS SALAD - LINSFOOD
From linsfood.com
HARISSA ROASTED CAULIFLOWER COUSCOUS - LAST INGREDIENT
From lastingredient.com
GRILLED PESTO CHICKEN COUSCOUS BOWLS - SKINNYTASTE
From skinnytaste.com
HARISSA COUSCOUS WITH FENNEL | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
COUSCOUS RECIPE | HARISSA RECIPE - SPICESINC.COM
From spicesinc.com
TOASTED COUSCOUS WITH ASPARAGUS PESTO - EAT LIKE NO ONE ELSE
From eatlikenoone.com
HEALTHY ONE-PAN COUSCOUS WITH GARLIC, TOMATO AND BASIL
From homemademastery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love