Herby Barley Couscous With Chipotle Halloumi Recipes

HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING

Herby couscous with citrus & pomegranate dressing image

This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 5

Ingredients

200g couscous
5 150g pack pomegranate seeds
handful chopped herbs (we used mint and coriander)
juice 1 orange
2 tbsp each white wine vinegar and olive oil

Steps:

Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

HERBY COUSCOUS

Herby Couscous image

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
2 cups pearl couscous
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest and 1/4 cup fresh lemon juice from 1 to 2 lemons

Steps:

In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

BARLEY COUSCOUS WITH SEVEN VEGETABLES

Barley Couscous with Seven Vegetables image

Traditionally, the Berbers first made couscous with barley, and barley couscous is still very popular, especially in the south of Morocco. It is now available in precooked form from some Middle Eastern stores. You can substitute ordinary couscous. You can make the broth with lamb, beef, or veal (preferably shoulder, neck fillet, or knuckle) and with a choice of vegetables. According to local lore, seven is a magic number that brings good luck. Onions, tomatoes, and chili peppers count as flavorings, so you must have seven more vegetables. I have listed eight, so drop one. The number of ingredients makes it seem a scary endeavor, but it is only a matter of throwing things into a pot, and it makes a spectacular one-dish meal for a large party. You will need a very big pot.

Yield serves 10

Number Of Ingredients 25

Ingredients

5 cups barley couscous
5 cups warm water
1 to 2 teaspoons salt
1/4 cup sunflower or vegetable oil
1 stick (1/2 cup) butter
3 pounds meat (see above)
3 large onions
3/4 cup chickpeas, soaked overnight
Black pepper
1/2 teaspoon saffron powder or threads
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pound tomatoes, peeled and quartered
1 pound carrots, peeled and cut into strips
1 pound small turnips, halved
1 small white cabbage, cut in chunks
1 pound new potatoes
2 chili peppers (optional)
Salt
4 stalks celery, halved
1 pound orange pumpkin, cut in 1-inch pieces
1 pound zucchini
1/2 pound young fava beans (shelled weight), or frozen fava beans, defrosted
1/2 cup chopped coriander
1/2 cup chopped flat-leaf parsley

Steps:

Prepare the couscous in a large, round, ovenproof dish as described on page 112, leaving the final heating in the oven to be done 20 to 30 minutes before serving.
Cut the meat into 10 pieces and the onions into quarters, then into thick slices, and put them in a large pan with the drained chickpeas. Cover with about 6 pints of water, bring to the boil, and remove the scum. Add the pepper (no salt is added at this stage since it would stop the chickpeas from softening), saffron, cinnamon, and ginger and simmer, covered, for 1 hour.
Now put in the tomatoes, carrots, turnips, cabbage, potatoes, cut in half or left whole if small, and the whole chilies, if using. Add salt, and cook for 30 minutes, or until the meat is very tender.
Add the celery, pumpkin, zucchini, cut into fat slices or left whole if they are baby ones, fava beans, and herbs. Add more water, if necessary, taste, and adjust the seasoning, and cook 30 minutes more.
About 20 to 30 minutes before the end of the cooking time-when the last vegetables go in-put the couscous into the oven, preheated to 400°F, and heat through until it is steaming hot, taking it out and fluffing it with a fork after about 10 minutes. Before serving, fork the butter, cut into small pieces, into the couscous and fluff up the couscous as it melts in.
To serve, moisten the couscous with a little broth and shape it into a cone with a crater at the top. Arrange some meat in the crater and some vegetables down the sides, then pour a little broth over the mound. Bring the remaining broth, meat, and vegetables to the table in another bowl. Alternatively, bring the couscous to the table in one dish, and the broth with the meat and vegetables in another, and serve them directly into individual bowls or soup plates.
Use 2 chickens cut into pieces instead of the meat.
For a peppery sauce, pass around a bowl with 3 to 4 ladles of the hot broth mixed with 1 tablespoon or more harissa or 2 tablespoons paprika and 1 teaspoon or more chili pepper. Although this was originally a Tunisian and Algerian custom, not Moroccan, the French like it as do some of us now.

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