Curried Couscous Recipes Recipe For Meatloaf

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CURRIED COUSCOUS SALAD

Steps:

• Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
• In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
• Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
• Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
• Just before serving, add the dressing to the salad and toss well to coat.

TURKEY COUSCOUS MEATLOAVES

Steps:

• Heat oven to 400 degrees F. Boil broth; stir in couscous. Cover and remove from heat. let stand 5 minutes.
• Transfer couscous to large bowl; fluff with fork. Stir in zucchini, onion, sage, salt and pepper. Add turkey and egg and mix to combine. Shape into 6 loaves, each about 1-1/2 inches thick.
• Place on rimmed baking sheet lined with nonstick foil.
• Mix sugar, mustard and tomato paste. brush most of mixture on loaves. Lay bacon piece diagonally over each loaf. Brush bacon with remaining mustard mixture. Bake 30-35 minmutes. Broil 1 minute to crisp the bacon.

EASY CURRY COUSCOUS

Steps:

• Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

COUSCOUS MEATLOAF CHERMOULA

Steps:

• Add the olive oil to a skillet over medium heat.
• Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
• Transfer mixture to a bowl; set aside.
• Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
• Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
• Keep the remainder of the chermoula in the pan and set aside.
• In another saucepan, add 1 cup beef broth; bring to a boil.
• Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
• Lightly oil a 6-cup ring mold.
• In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
• Mix together using your hands to break up any lumps.
• Spoon mixture into the mold; spread evenly with a spatula.
• Place mold in a larger baking pan (to catch any juices that may boil over).
• Bake at 350 degrees for about 1 hour or until firm.
• Take out of the oven and let the meatloaf rest for 10 minutes.
• Invert onto a serving platter.
• Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
• Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
• Spoon the sauce over the meatloaf and serve any extra on the side.

CURRIED MEAT LOAF

Steps:

• Preheat oven to 350°. Combine first 10 ingredients. Add ground beef; mix well. Pat meat mixture into a 9x5-in. loaf pan. Bake until no pink remains, 60-75 minutes.

CURRIED MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix all ingredients except Vegetable Sauce. Spread evenly in ungreased loaf pan, 9x5x3 inches. Bake uncovered about 1 hour 30 minutes or until no longer pink in center.
• Serve with Vegetable Sauce.

CURRIED COUSCOUS

Steps:

• In a heavy saucpan cook the white part of scallion in the butter over moderately low heat, stirring, for 1 minute, add the curry powder, and cook the mixture, stirring, for 1 minute. Add the broth, bring it to a boil, and stir in the couscous. Remove the pan from the heat, let the couscous stand, covered, for 5 minutes, and stir in the scallion green and salt and pepper to taste.

CURRIED ISRAELI COUSCOUS

Steps:

• Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
• Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

SOUTH AFRICAN CURRIED LAMB MEATLOAF

Steps:

• Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.
• Put oven rack in middle position and preheat oven to 350°F. Butter baking dish.
• Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat. Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice and zest, 1 1/4 teaspoons salt, and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30 minutes.
• While meatloaf bakes, whisk together remaining 2 eggs, reserved milk, and remaining 1/4 teaspoon salt.
• Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf (much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15 minutes more.