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.
LIBYAN COUSCOUS
Couscous is the national dish of Libya. It is a famous dish in the Maghreb and North Africa, and the method of preparing it differs from one country to another. In Libya, the way it is prepared is also different, as it is prepared with vegetables, meat and onions and cooked on steam. The couscous meal in Libya is considered a folk heritage that is passed down from one generation to the next, so it preserves its distinctive flavor to this day.
Provided by baidoone
Categories Holiday Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts :
LIBYAN SOUP
Steps:
- 1. Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to simmer and cook for 45 minutes. 2. Add orzo (or other grain) and chickpeas and cook 15 minutes until grain is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, thn serve.
LIBYAN SOUP
Make and share this Libyan Soup recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to a simmer and cook for 45 minutes.
- Add orzo and chickpeas and cook 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, then serve.
Nutrition Facts : Calories 279.9, Fat 13.6, SaturatedFat 4.3, Cholesterol 27.2, Sodium 206.4, Carbohydrate 28.7, Fiber 4.4, Sugar 5.1, Protein 11.7
MEDITERRANEAN VEGETABLE SOUP WITH COUSCOUS
Harissa, a North African chili paste, gives this easy lunchtime soup the perfect amount of heat. Prep the ingredients at home, then add water and microwave at the office.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
- When you're ready to eat, fill the container almost to the top with water, seal, shake, removethe lid, and microwave for 2 minutes.
- Season with salt, reseal, gently swirl, and enjoy.
TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.
Provided by Um Safia
Categories Stew
Time 2h25m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
- Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
- When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
- Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
- Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
- Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
- If you used the chilli, put it on a plate and let people help themselves to it!
MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS
This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 13
Steps:
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium
SOUP FOR COUSCOUS
Meat-free vegetable broth for serving over couscous, also good on its own. Eggs can be added according to the number of people being served.
Provided by Tania Covo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 3
Number Of Ingredients 15
Steps:
- Chop all the vegetables into medium chunks.
- Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
- Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.
- Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 43.8 g, Cholesterol 124 mg, Fat 18.3 g, Fiber 8.4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 1151.6 mg, Sugar 6 g
More about "libyan soup with couscous recipes"
10 BEST CHICKEN COUSCOUS SOUP RECIPES | YUMMLY
From yummly.com
TUNISIAN COUSCOUS - TRADITIONAL TUNISIAN RECIPE | 196 …
From 196flavors.com
LIBYAN COUSCOUS - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
Cuisine LibyanCategory Main CourseServings 4
LIBYAN LAMB COUSCOUS | MAGGI
From maggiarabia.com
VEGAN CHICKEN COUSCOUS SOUP - THIS SAVORY VEGAN
From thissavoryvegan.com
VEGETABLE SOUP WITH ISRAELI COUSCOUS - DINNERSSWERVED.COM
From dinnersswerved.com
AUTHENTIC MARAK COUSCOUS (COUSCOUS SOUP) - JAMIE GELLER
From jamiegeller.com
LIBYAN COUSCOUS - LARA ABDULHADI
From larahadi.com
10 MOST POPULAR LIBYAN DISHES - TASTEATLAS
From tasteatlas.com
23 OUTSTANDING LIBYAN FOODS YOU NEED TO TRY IN 2023 - LACADEMIE
From lacademie.com
QUICK LIBYAN SOUP RECIPE - MARISSA'S RECIPES & IDEAS
From marissa.co
COUSCOUS SOUP (FLAVORFUL TOMATO BROTH) - POSH JOURNAL
From poshjournal.com
LIBYAN FOOD: 11 MUST-TRY TRADITIONAL DISHES OF LIBYA
From travelfoodatlas.com
LIBYA: COUSCOUS SOUP - HADAR AVIRAM
From hadaraviram.com
LIBYAN COUSCOUS WITH LAMB AND ONION CHICKPEA SAUCE
From aramcoexpats.com
LIBYAN LAMB SOUP - SHARBA - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
IN LIBYA, FOR STARTERS, IT'S THE SOUP - THE NEW YORK TIMES
From nytimes.com
LIBYAN SOUP WITH COUSCOUS 1 - MASTERCOOK
From mastercook.com
DELIA SMITH'S LIBYAN SOUP WITH COUSCOUS RECIPE - YOUTUBE
From youtube.com
LIBYAN SOUP WITH COUSCOUS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
32 CRAVE-WORTHY RECIPES WITH COUSCOUS | TASTE OF HOME
From tasteofhome.com
MOROCCAN COUSCOUS SOUP RECIPE - BBC FOOD
From bbc.co.uk
VEGETABLE SOUP WITH ISRAELI COUSCOUS | LIZZY LOVES FOOD
From lizzylovesfood.com
LIBYAN FOOD RECIPES TRADITIONAL
From tfrecipes.com
RECIPE: LIBYAN CLASSIC COUSCOUS STEP BY STEP WITH PICTURES
From handy.recipes
RECIPE: LIBYAN COUSCOUS STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
COUSCOUS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST VEGETABLE COUSCOUS SOUP RECIPES | YUMMLY
From yummly.com
LIBYAN SOUP WITH COUSCOUS | RECIPE | RECIPES, HEARTY SOUP RECIPES ...
From pinterest.co.uk
ISRAELI COUSCOUS AND KALE STEW - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
DELIA SMITH'S LIBYAN SOUP WITH COUSCOUS RECIPE | EPERSIANFOOD
From epersianfood.com
TOP 5 MOST DELICIOUS DELIA SMITH SOUP RECIPES
From soupedup.wixsite.com
LIBYAN LAMB COUSCOUS RECIPE | NESTLé FAMILY ME
From nestle-family.com
VEGETABLE SOUP WITH COUSCOUS RECIPE (MOROCCAN STYLE) - YOUTUBE
From youtube.com
COLD-FIGHTING COUSCOUS CHICKEN SOUP - SOUPADDICT
From soupaddict.com
COUSCOUS | COUSCOUS RECIPES, LIBYAN FOOD, MOROCCAN CUISINE
From pinterest.com
VEGETABLE SOUP WITH COUSCOUS RECIPE (MOROCCAN STYLE)
From richanddelish.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