Joy Of Cooking Couscous Recipes

Steps:

• Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
• Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.

Steps:

• Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
• For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
• Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
• To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

Steps:

• 2 lb. lamb OR 1 lb. lamb, 1/2 lb. beef, 1/2 chicken (cut into good-sized chunks) Olive oil and sear meat, then add: 2 cups turnips 1 1/2 cups sliced carrots 3/4 cup chopped onions 1/4 tsp. black pepper 1/2 Tbsp. salt 1/4 tsp. saffron 1/2 tsp. turmeric 1/4 tsp. ginger 2-3 cups stock, to cover Bring this mixture to a boil, reduce the heat, and simmer 40 minutes. Then add: 2 c. sliced zucchini or yellow squash 2 quartered tomatoes or 1/2 c. tomato paste 1 small cabbage, quartered 1 stalk fennel, quartered 3 or 4 minced sweet peppers 1/4 to 1/2 c. raisins 1/4 c. chopped parsley Simmer 1 hour 20 minutes longer. Remove one cupful of the stew liquid and "inflame" it with: 1/4 tsp. cayenne, or red or chili pepper 1/4 tsp. ginger