Tomato Ginger Couscous Recipes

TOMATO-GINGER COUSCOUS

Steps:

• Puree 2 tomatoes, 2 tablespoons each tomato paste and water, 1 tablespoon red wine vinegar, a 2-inch piece of peeled ginger, 1 garlic clove, 3/4 teaspoon kosher salt and 1/4 teaspoon ground turmeric. Heat 2 tablespoons olive oil in a skillet over medium heat; add the puree and cook, stirring, until thickened to a paste, 12 minutes. Add 1 cup water and bring to a simmer. Remove from the heat and stir in 1 cup couscous; cover and let sit 10 minutes. Fluff with a fork, season with salt and top with chopped cilantro.

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

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.

COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA

Steps:

• In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
• Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
• Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
• In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
• Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.

SALMON WITH TOMATO-GOAT CHEESE COUSCOUS

Steps:

• Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm., In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

COUSCOUS WITH TOMATOES, OKRA AND CHICKPEAS

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 1 minute and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Add the chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
• Meanwhile, trim the stems off the okra and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra and rinse thoroughly. Set aside.
• After 1 1/2 hours, season the chickpeas with salt to taste and add the harissa, tomato paste, red pepper and okra. Bring back to a simmer and simmer 30 to 45 minutes, or until okra and beans are tender. Remove a cup of broth to use for flavoring the couscous. Stir in the chopped fresh herbs and simmer another few minutes. Taste and adjust salt. The stew should be spicy and flavorful.
• Reconstitute and steam the couscous (see recipe). Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

COUSCOUS WITH TOMATO AND GARLIC

Steps:

• In small pot, melt the butter and saute the garlic until fragrant.
• Add stock and bring to a boil.
• Add couscous and stir.
• Take off the heat and let stand 10 minutes.
• Fluff with fork and then combine with the tomato along with the pine nuts. Season with salt and pepper to taste.

COUSCOUS WITH TOMATOES

Steps:

• Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
• Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
• Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.

COUSCOUS CHICKPEA SALAD WITH GINGER LIME DRESSING

Steps:

• Bring water to boil in a medium pot.
• Meanwhile, peel and seed the cucumber.
• Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
• Meanwhile, chop the cucumber, tomato, and onion.
• Fluff couscous and add vegetables and mint.
• Drain and rinse the chickpeas and add to couscous.
• In a large bowl whisk together the lime juice, olive oil, and seasonings.
• Add the couscous mixture and toss to coat with dressing.
• Refrigerate 1 hour before serving.
• Drain and rinse the chickpeas and add to couscous.

GARLIC AND GINGER COUSCOUS

Steps:

• Heat oil in a small saucepan over medium-high heat. Saute garlic and ginger in hot oil until fragrant, about 1 minute.
• Pour chicken broth into garlic mixture and bring to a boil; remove from heat and stir in couscous. Cover the saucepan with a lid and let stand until broth is completely absorbed, 5 to 7 minutes. Fluff couscous with a fork.