Corned Beef And Kale Over Couscous Recipes

Steps:

• -Place In a 5-quart slow cooker the sliced leeks, then the brisket (drained and rinsed, fat side up), then the beer and finally the contents of the seasoning packet (or if no packet, about 2 tbsp peppercorns). -Cook on Low for 6 hours and up to 8 hours (If you're like me you'll be at work and it will cook a little longer). -Place the brisket on a cutting board. Scrape the fatty top layer off with a knife, then slice against the grain into 1 inch slices. Place in a bowl and cover. -Into the slow cooker (it will have some good cooking liquid in it) place the onion, garlic, crushed red pepper and kale. Add more hot water, to barely cover. Cook on High for 45 minutes. Reduce heat to Low and return the beef to the crock. -Cook the couscous according to package directions (I used water for the liquid, butter and no salt---you'll have plenty of that from the stew). -Spoon about a cup of couscous into each bowl, then the stew, with some of the broth. Serve and enjoy!

Steps:

• Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
• Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
• By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
• Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.