Libyan Soup With Couscous Recipes

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KUSKSU (LIBYAN COUSCOUS WITH SPICY BEEF AND VEGETABLES)



Kusksu (Libyan Couscous with Spicy Beef and Vegetables) image

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 1h30m

Yield 4

Number Of Ingredients 26

1 pound stewing beef cut into four pieces
1½ tablespoons oil for frying
1 large onion, halved and cut in half rings
1 tablespoon extra virgin olive oil
3 garlic cloves, finely chopped
2 medium potatoes, peeled and halved
2 carrots, halved
8 ounces pumpkin or yam, cut into four chunks
1 cup cooked garbanzo beans
1 bay leaf
1 teaspoon hot chili powder
2 tablespoons hararat (see recipe below)
⅓ cup tomato purée
½ cup chopped tomatoes
1 tablespoon brown sugar
1½ teaspoon salt
3 cups beef broth
oil for frying
Couscous
Hararat Recipe:
2 cinnamon stick broken into 4 pieces each
4 teaspoon cumin seeds
4 teaspoon coriander seeds
2 red chilies
1 teaspoon allspice berries
Heat a large non-stick frying pan then add the spices. Toast for about 4 minutes, stirring frequently, until the spices become very fragrant. Transfer to a bowl to let cool. Grind in a spice or coffee grinder. Store in an air-tight jar until ready to use.

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



Libyan Couscous image

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

500 grams of couscous
2 lbs. lamb, boiled and diced
2 chicken stock cubes
2 onions, chopped
1 cup of chickpeas, boiled
3 carrots, cut into cubes
2 potatoes, cut into cubes
3 zucchini, cut into cubes
2 tablespoons of tomato paste
3 tablespoons of olive oil
5 cups of water
1/2 teaspoon black pepper
1 teaspoon hot red pepper
1 teaspoon turmeric
Salt, to taste

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



LIBYAN SOUP image

Categories     Soup/Stew     Chicken     Lamb

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onion
1/2 pound boneless lamb shoulder or dark chicken meat, finely chopped
4 medium-size ripe tomatoes, diced
1/2 can (3 ounces) tomato paste
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper or harissa or to taste
1/2 teaspoon saffron thread
Salt and freshly ground black pepper to taste
1/2 cup orzo, fine pearl barley or couscous
1 cup cooked chickpeas, drained (canned are fine)
1 tablespoon finely chopped cilantro leaves
1 tablespoon finely chopped flat-leaf parley
1/2 tablespoon dried mint

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



Libyan Soup image

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

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
1/2 lb boneless lamb shoulder or 1/2 lb dark chicken meat, finely chopped
4 medium ripe tomatoes, diced
0.5 (3 ounce) can tomato paste
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper (to taste) or 1/2 teaspoon harissa (to taste)
1/2 teaspoon saffron thread
salt & freshly ground black pepper
1/2 cup fine pearl barley or 1/2 cup couscous
1 cup cooked chickpeas, drained (canned are fine)
1 tablespoon finely chopped cilantro leaf
1 tablespoon finely chopped flat leaf parsley
1/2 tablespoon dried mint

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



Mediterranean Vegetable Soup with Couscous image

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

2 tablespoons couscous
1 tablespoon mild harissa
1/3 cup very thinly sliced zucchini
1/2 cup chickpeas, drained and rinsed
1/4 cup halved cherry tomatoes
1 tablespoon packed basil leaves, torn if large
Kosher salt

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!)



Traditional North African Couscous (The Real Way!) image

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

8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
1 large onion
3 garlic cloves
2 medium carrots
2 medium courgettes (zucchini)
2 large potatoes
1/4 swede or 1/4 turnip
1 parsnip
2 -3 stalks celery (or khorchef)
1 cup chickpeas, drained
2 teaspoons ras el hanout spice mix
salt & pepper
1 pinch dried mint
1/2 tablespoon sunflower oil or 1/2 tablespoon vegetable oil
1 cup of tinned plum tomato, liquidised
1 1/2 liters water
1 large green chili pepper (the Algerian ones) (optional)
500 g medium couscous
1 tablespoon ghee (smen)
1 1/2 tablespoons margarine
1 glass water
olive oil

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



Moroccan tomato & chickpea soup with couscous image

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

75g couscous
3 tbsp olive oil
750ml low-sodium hot vegetable stock
1 large onion, finely chopped
1 carrot, chopped into small cubes
4 garlic cloves, crushed
half a finger of ginger, peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste, plus extra to serve
400g tin chopped tomato
400g tin chickpea
juice ½ lemon
roughly chopped coriander, to serve

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



Soup For Couscous image

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

1 green bell pepper
1 medium tomato
1 yellow onion
1 large carrot
1 baking potato
1 (15 ounce) can garbanzo beans, drained
2 eggs
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce
½ teaspoon ground turmeric
1 tablespoon chopped fresh cilantro
1 cube vegetable bouillon
8 cups water

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

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