Libyan Couscous With Chickpea Squash Zucchini And Eggplant Recipes

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

ZUCCHINI STUFFED WITH CHICKPEAS AND ISRAELI COUSCOUS

Steps:

• Preheat oven to 400 degrees. Set a wire rack on a rimmed baking sheet. Pour 1 cup water onto sheet; set aside. Using a small spoon, scoop out pulp from center of each zucchini, leaving a 1/4-inch-thick shell. Transfer pulp to a kitchen towel, and squeeze out excess liquid. Coarsely chop pulp; set aside. Sprinkle zucchini shells with 1 teaspoon salt. Place shells, cut side down, on paper towels to drain.
• Melt butter with oil in a medium saucepan over medium-high heat. Add shallot, ginger, and jalapeno. Cook, stirring, 1 minute. Stir in 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, and saffron. Cook until fragrant, about 30 seconds. Add zucchini pulp and chickpeas; cook, stirring occasionally, 2 minutes.
• Stir in 1 cup water. Bring to a boil. Add couscous, and return to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until liquid has absorbed and couscous is tender, about 9 minutes. Remove from heat, and let stand, covered, 5 minutes. Stir in parsley and cilantro. Season with salt, if desired.
• Wipe zucchini shells to remove any liquid. Lightly season with salt. Mound about 1/4 cup filling into each zucchini shell. Transfer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, 20 to 25 minutes. Serve with sprigs of parsley and cilantro, and lemon wedges.

LIBYAN COUSCOUS

Steps:

• In a frying pan over low heat, heat the oil. Fry the meat in the oil until it changes color with constant stirring.
• Add the onions and stir until wilted, then add the tomato paste, spices, chicken broth, and water, stirring constantly.
• Cover the pot and let it cook for 60 minutes until the meat is tender.
• Add potatoes and carrots, continue cooking for 10 minutes, then add chickpeas and zucchini. Leave the saucepan for an additional 6 minutes.
• In a separate saucepan over high heat, add a small amount of broth and bring to a boil.
• Add the couscous to the broth and cover the saucepan, stirring occasionally.
• Take the saucepan off the heat and set aside to let the couscous cook on steam.
• To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the sauce over everything.

LIBYAN COUSCOUS WITH CHICKPEA, SQUASH, ZUCCHINI, AND EGGPLANT

Steps:

• 1. Soak the chickpeas in water to cover by at least 1 inch, for 8 hours or overnight. This will yield 2 cups of reconstituted chickpeas. 2. Heat 3 Tablespoons of the olive oil in the bottom of a coucousier or stockpot. Add the onions and saute until golden. 3. Drain the chickpeas, add to the onions in the stockpot, and cover with 4 cups of water. Bring to a boil and simmer, covered, for 1 hour. 4. Add the carrots, squash, zucchini, eggplant, celery, cabbage, and potatoes to the stockpot. Then stir in the garlic, tumeric, 1/2 cup of the cilantro, 2 tablespoons of the snipped dill, and salt and freshly ground pepper. Mix well and bring to a boil. 5. Place the couscous in a cheesecloth-lined vegetable steamer or couscousier insert, and with your fingers, gently rub the grains to eliminate lumps. Set the insert in the couscousier or stockpot over the boiling vegetables. Cover, lower the heat and simmer for a half hour or until the vegetables are fork tender. Adjust the seasoning to taste. 6. Pour 1 cup of hot water slowly over the couscous into the pot, mixing it in with our fingers and the remaining 2 Tablespoons of oil, as it is absorbed, again, separating the grains. Continue to steam for another 15 minutes. 7. Transfer the couscous to the center of a large serving dish, and again separate the grains with your fingers to fluff it. Spoon the vegetables around the edge and sprinkle on the remaining 2 Tablespoons each of cilantro and dill