NORTH AFRICAN PAELLA
A twist on the classic Spanish dish. It uses merguez, couscous, and cumin to give a uniquely Middle Eastern/North African flavor.
Provided by 25 Peppers
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h3m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
- Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
- Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
- Serve couscous in shallow bowls; ladle stew on top.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.8 g, Cholesterol 76.4 mg, Fat 16.8 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 707.3 mg, Sugar 6.4 g
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!
NORTH AFRICAN COUSCOUS PAELLA
Make and share this North African Couscous Paella recipe from Food.com.
Provided by CarBroker
Categories African
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
- Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
- Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
- Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.
Nutrition Facts : Calories 474.8, Fat 22.1, SaturatedFat 3.6, Cholesterol 78.5, Sodium 449.1, Carbohydrate 49.2, Fiber 8.4, Sugar 4.9, Protein 21.9
A SOUTHERN NORTH AFRICAN SANDWICH
Provided by Food Network
Time 2h1m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the Kesra: In a small bowl of 1/4 cup warm water, stir in the yeast and sugar. Stir lightly until yeast begins to dissolve. Allow mixture to stand until it begins to bubble, about 10 minutes.
- In a standing mixer bowl, put flour and 1/3 cup of cornmeal. Make a well in the center and add yeast mixture, salt, and melted butter. Knead the bread and gradually add remaining warm water until dough is smooth and elastic.
- Sprinkle baking sheet with olive oil and then dust with cornmeal. Separate the dough into 2 balls of equal size and sprinkle sesame seeds evenly over the loaves and flatten into round circles. Cover the doughs with a clean towel and let rise in warm place until doubled in size, about 1 hour.
- Preheat oven to 425 degrees F. Prick the top of each dough with a fork all over. Bake for 10 minutes.
- Lower heat to 375 degrees and bake an additional 15 to 20 minutes or until crusty and golden brown.
- For the Vegetables: Preheat oven to 375 degrees F.
- Cut the eggplant into 1/4-inch round slices and sprinkle with salt, let sit in colander for 10 minutes until bitter juices are extracted.
- Rinse the slices, and toss with olive oil, salt and pepper. Roast the eggplant slices until they are tender and a little crisp.
- Mix flour and cornmeal and season with spices, to your taste. Coat each tomato slice with mixture and heat butter in heavy skillet (preferably cast iron). Add the tomatoes and cook until golden brown on both sides. Drain on paper towels.
- For the Harissa: Process all the ingredients in a food processor. Season, to taste, and reserve in a small bowl.
- To assemble sandwich, spread 2 slices of Kesra with Harissa spread. Place a layer of eggplant, then tomatoes on bottom slice. Curly lettuce is optional. Top with other slice of bread.
NORTH AFRICAN COUSCOUS WITH TEMPEH
This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.
Provided by afreric
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 59m
Yield 4
Number Of Ingredients 17
Steps:
- Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
- Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
- Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.
- Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.
Nutrition Facts : Calories 650.4 calories, Carbohydrate 90 g, Fat 22.3 g, Fiber 9.5 g, Protein 25.3 g, SaturatedFat 3.5 g, Sodium 2298.4 mg, Sugar 7.4 g
COUS COUS ALLA PANZANELLA
Steps:
- Place the plum tomatoes, olive oil and lemon juice in a large mixing bowl. Add the couscous and mix thoroughly.
- Since there is no cooking involved, it is essential that there's an excessive amount of liquid in the bowl. The liquids will act as a 'cooking agent' for the couscous. The couscous will absorb all the liquids, puff up and become very flavorful.
- Add the red onion, red and yellow peppers, cherry tomatoes, and the basil to the bowl. Mix well. Season with salt and pepper, to taste. Let the mixture sit in the refrigerator for a few hours for all the flavors to amalgamate.
More about "northafricancouscouspaella recipes"
NORTH AFRICAN COUSCOUS DINNER RECIPE | EAT SMARTER USA
From eatsmarter.com
NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS
From wildideabuffalo.com
PERFECT COUSCOUS - ONCE UPON A CHEF
From onceuponachef.com
10 BEST AFRICAN COUSCOUS RECIPES - YUMMLY
From yummly.com
NORTH AFRICAN COUSCOUS SOUP - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
17 DELICIOUS AND AUTHENTIC WEST AFRICAN RECIPES TO TRY
From lovepeaceandtinyfeet.com
COUSCOUS: A NORTH AFRICAN STAPLE | MY JEWISH LEARNING
From myjewishlearning.com
NORTH AFRICAN COUS-COUS PAELLA - COERT VONK
From coertvonk.com
4/5 (2)Category Main CoursesServings 2Total Time 20 mins
- Heat oil in a 2 qt. saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute. Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
- Uncover the pan, and using a fork, fluff up the couscous and break up any lumps. Add salt and pepper to tasted. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.
SEAFOOD COUSCOUS PAELLA RECIPE | EATINGWELL
From eatingwell.com
NORTH AFRICAN CARROT SOUP WITH CHERMOULA | FEASTING AT HOME
From feastingathome.com
NORTH AFRICAN WARM COUSCOUS SALAD - GOLD&GREEN
From goldandgreenfoods.com
NIGERIAN STYLE COUSCOUS - SISI JEMIMAH
From sisijemimah.com
EASY COUSCOUS PASTA RECIPE - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
BLACK PAELLA RECIPE (ARROZ NEGRO) - SPANISH SABORES
From spanishsabores.com
SEAFOOD PAELLA - IMMACULATE BITES
From africanbites.com
NORTH AFRICAN SPICY SHAKSHUKA - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
45+ AFRICAN RECIPES YOU NEED TO TRY - CHEF LOLA'S …
From cheflolaskitchen.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A FORK
From spainonafork.com
SPANISH PAELLA RECIPES | AUTHENTIC PAELLA RECIPES | BASCO
From bascofinefoods.com
OUR 28 BEST NORTH AFRICAN RECIPES FOR TERRIFIC TAGINES AND …
From saveur.com
SHRIMP COUSCOUS PAELLA {ONE DISH MEAL} - THE DINNER-MOM
From dinner-mom.com
NORTH AFRICAN CABBAGE SALAD - CHATELAINE
From chatelaine.com
NORTH-AFRICAN COUSCOUS RECIPE - DROPBEARS.COM
From dropbears.com
SARDINIAN COUSCOUS WITH CLAMS RECIPE | NIGELLA LAWSON | COOKING …
From cookingchanneltv.com
CAAKIRI - AFRICAN COUSCOUS PUDDING - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
32 CRAVE-WORTHY RECIPES WITH COUSCOUS | TASTE OF HOME
From tasteofhome.com
NORTH AFRICAN COUSCOUS SALAD - GOLD&GREEN
From goldandgreenfoods.com
PASCALE'S KITCHEN: TRADITIONAL NORTH-AFRICAN COUSCOUS
From jpost.com
10 BEST AFRICAN COUSCOUS RECIPES | YUMMLY
From yummly.co.uk
NORTH AFRICAN SOUP RECIPE - TOM KERRIDGE
From tomkerridge.com
MOROCCAN COUSCOUS (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
BEST NORTH AFRICAN CHICKEN COUSCOUS RECIPE - HOW TO MAKE NORTH …
From 177milkstreet.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - YOUTUBE
From youtube.com
SPANISH SEAFOOD PAELLA - THE SPANISH RADISH
From thespanishradish.com
FEAST ON THIS DELICIOUS TRADITIONAL SPANISH SEAFOOD PAELLA
From thesouthafrican.com
NORTH AFRICAN COUSCOUS PAELLA - BIGOVEN.COM
From bigoven.com
SPICY NORTH AFRICAN COUSCOUS - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
NORTH AFRICAN CHICKEN AND COUSCOUS RECIPE | MYRECIPES
From myrecipes.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