KUSKSU (LIBYAN COUSCOUS WITH SPICY BEEF AND VEGETABLES)
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 1h30m
Yield 4
Number Of Ingredients 26
Steps:
- Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
- Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
- Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
- To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.
FAVA BEANS COUSCOUS KUSKUS BIL FUL
Make and share this Fava Beans Couscous Kuskus Bil Ful recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Onions
Time 1h10m
Yield 4 bowls
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan.
- Saute onions in it for 5 minutes.
- Stir in garlic, corriander and hot pepper.
- Saute for 5 more minutes.
- Add the remaining ingredients, except couscous and cheese.
- Bring to a boil.
- Cover and cook on medium heat for 20 minutes.
- Stir in couscous and cook for 10 more minutes.
- Add more water if necessary.
- Serve hot.
- Note: Cheese can be added to taste by each diner.
Nutrition Facts : Calories 595.7, Fat 20.7, SaturatedFat 3.3, Cholesterol 7.2, Sodium 1652.4, Carbohydrate 80.6, Fiber 11.3, Sugar 12.1, Protein 23.1
TALHA'S FAVOURITE COUSCOUS (TA'AM BIL JILBANA & FOUL)
This is a family recipe for steamed couscous with peas & broad (fava) beans. We eat it by itself or with a little buttermilk poured over it. It is easy to make - don't be put off by steaming, you will get a lighter fluffier couscous. But you can also just follow the directions on the pack if you don't want it the traditional way.....
Provided by Um Safia
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour the couscous into a large bowl, add the salt & oil. Sprinkle 1/2 cup water over & mix with hands. When water is absorbed, transfer to the couscousier or steamer.
- Steam for 15 minutes. Tip couscous into a large bowl & 'open' by sprinkling a little cold water over the couscous & rubbing between your hands - use no more than 1/4 cup.
- Return to the couscousier & steam again for 15 minutes. Repeat the previous step.
- Whilst the couscous is steaming for the final time, boil the peas & broad beans in a pan of salted water until tender. Finely chop the garlic & add to the pan. Cook for a further minute then drain carefully.
- Do this a third time then pour the couscous into a very large bowl. Open again using a little water, then rib in the margarine & the ghee. Add the peas, broad beans & garlic to the couscous & mix well. Taste & add more salt if desired.
Nutrition Facts : Calories 511.4, Fat 5.3, SaturatedFat 1.9, Cholesterol 5.5, Sodium 586.7, Carbohydrate 96.3, Fiber 7.7, Sugar 1, Protein 17.5
FUUL (SOMALI-STYLE FAVA BEAN STEW)
Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as ful medames or foul mudammas. This comforting stew is served in a variety of ways: slow-simmered whole beans topped with juicy tomatoes and olive oil, or simply crushed and spritzed with lemon juice. This recipe is for Somali-style fuul, which consists of smashed fava beans and receives its intoxicating smell from the xawaash mix. Fuul is eaten for breakfast alongside eggs and fresh anjero, and is perfect for suhoor or iftar.
Provided by Ifrah F. Ahmed
Categories dinner, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
- Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
- While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
- Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
- Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
- Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.
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