Harissa Couscous From Morocco Recipes

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HARISSA COUSCOUS

This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish

Provided by Mary Cadogan

Categories     Side dish

Time 10m

Yield Serves 10, as a side

Number Of Ingredients 8



Harissa couscous image

Steps:

  • Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
  • Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium

400g couscous
bunch of spring onions , finely sliced
3 tbsp roughly chopped mint
250g halved cherry tomato
400ml hot vegetable stock
1 tsp harissa paste
3 tbsp olive oil
Juice of one lemon

MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Provided by John Torode

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 13



Moroccan lamb meatballs with harissa & couscous image

Steps:

  • Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
  • Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
  • Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium

2 tsp cumin seeds
2 tbsp coriander seed
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve
300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

HARISSA COUSCOUS

This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.

Provided by English_Rose

Categories     Grains

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8



Harissa Couscous image

Steps:

  • Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
  • Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

14 ounces couscous
6 -8 scallions, finely sliced
3 tablespoons mint, roughly chopped
9 ounces cherry tomatoes, halved
1 3/4 cups vegetable stock, hot
1 teaspoon harissa
3 tablespoons olive oil
1 lemon, juice

MOROCCAN HARISSA

Make and share this Moroccan Harissa recipe from Food.com.

Provided by Tisme

Categories     Moroccan

Time 15m

Yield 4 cups

Number Of Ingredients 8



Moroccan Harissa image

Steps:

  • Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
  • Mix with the coriander (cilantro), cumin and salt until well combined.
  • Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.

Nutrition Facts : Calories 90, Fat 1.5, SaturatedFat 0.1, Sodium 601.3, Carbohydrate 18, Fiber 4, Sugar 10.2, Protein 3.8

500 g small hot red chilies, stalks & seeds removed
2 large red capsicums, roasted, peeled & seeds removed (bell peppers)
1 preserved lemon
3 garlic cloves, peeled
1/2 bunch coriander, chopped (cilantro)
2 tablespoons ground cumin
1 teaspoon salt
olive oil, to cover

HARISSA COUSCOUS FROM MOROCCO

This recipe has been placed here for play in ZWT9 - Morocco. This recipe is from : website bbc.goodfoods.com - from Good Food magazine, December 2008. This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish.

Provided by Baby Kato

Categories     < 15 Mins

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8



Harissa Couscous from Morocco image

Steps:

  • Tip couscous into a heatproof bowl.
  • Add spring onions, mint and cherry tomatoes.
  • Mix hot vegetable stock with harissa and pour over couscous.
  • Stir and cover with a plate, leave for 5 mins, then pour over olive oil and lemon juice and stir through.

Nutrition Facts : Calories 196.2, Fat 4.4, SaturatedFat 0.6, Sodium 7.2, Carbohydrate 33.2, Fiber 2.7, Sugar 1.2, Protein 5.6

400 g couscous
3 spring onions, finely sliced
3 tablespoons of fresh mint, roughly chopped
250 g cherry tomatoes, halved
400 ml hot vegetable stock
1 teaspoon harissa
3 tablespoons olive oil
1 lemon, juice of

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