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 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
NORTH AFRICAN MEATBALLS
In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. This recipe is an amalgam of several that I found on my bookshelf, among them one called boulettes tangéroises in an old French cookbook. Since I like things a bit spicier, my boulettes are more like Tunisian ones, in which hot pepper is more assertive.
Provided by David Tanis
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings, about 36 meatballs
Number Of Ingredients 33
Steps:
- Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
- Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
- In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
- With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
- Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
- Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.
NORTH AFRICAN CHICKEN AND COUSCOUS
Make and share this North African Chicken and Couscous recipe from Food.com.
Provided by wicked cook 46
Categories African
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins.
- Remove from heat.
- Cover; let stand 5 minutes. Fluff with a fork.
- Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
- Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well.
- Garnish with green onions, if desired.
Nutrition Facts : Calories 296.1, Fat 5.2, SaturatedFat 0.7, Sodium 205.9, Carbohydrate 56.8, Fiber 3.8, Sugar 18.1, Protein 7.3
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
NORTH AFRICAN COUSCOUS SALAD
Make and share this North African Couscous Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Add the first 14 ingredients to a non-reactive saucepan.
- Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
- Add in the bell pepper and cook for 2 more minutes.
- Take pan off of burner and add in the peas.
- Add in couscous; stir.
- Cover and let sit for 10-15 minutes.
- Add in olives; fluff couscous with a fork to mix.
- Season to taste with salt and pepper.
- Spoon onto individual plates; sprinkle with pine nuts and currants.
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