Northafricancouscouspaella Recipes

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NORTH AFRICAN PAELLA

A twist on the classic Spanish dish. It uses merguez, couscous, and cumin to give a uniquely Middle Eastern/North African flavor.

Provided by 25 Peppers

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h3m

Yield 6

Number Of Ingredients 14



North African Paella image

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
  • Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
  • Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
  • Serve couscous in shallow bowls; ladle stew on top.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.8 g, Cholesterol 76.4 mg, Fat 16.8 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 707.3 mg, Sugar 6.4 g

¼ cup olive oil
1 onion, chopped
1 roasted red pepper, chopped
2 cloves garlic, chopped
3 vine-ripened tomatoes, chopped
1 (8 ounce) salmon fillet, cut into pieces
5 ounces merguez sausage, cut into pieces
6 cups vegetable broth, divided
½ cup white wine
1 teaspoon ground cumin
salt and ground black pepper to taste
12 shrimp, shelled and deveined
12 mussels, cleaned and debearded
2 (5.8 ounce) boxes couscous

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



North African Couscous Paella image

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

1 tablespoon vegetable oil
1/2 cup red bell pepper, chopped
4 scallions, chopped
2 garlic cloves, minced
1 teaspoon coriander, ground
1/2 teaspoon turmeric
1 pinch cayenne
2 cups vegetable stock, hot
225 g prawns, shelled pre-cooked or 250 g tofu, cubed
1 cup peas, fresh or frozen
1 cup couscous
1 tablespoon butter or 1 tablespoon margarine
100 g almonds, flaked and toasted
salt and pepper
parsley, fresh chopped
lemon wedge

NORTH AFRICAN CHICKPEAS

Make and share this North African Chickpeas recipe from Food.com.

Provided by anme7039

Categories     Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16



North African Chickpeas image

Steps:

  • In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry. Cover and sweat over low heat for 5 minutes. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer. Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots. Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
  • Add the chickpeas, raisins, and lemon juice. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot. Add the sliced almonds.

Nutrition Facts : Calories 307.8, Fat 4.7, SaturatedFat 0.4, Sodium 691.3, Carbohydrate 59.2, Fiber 9.9, Sugar 14.3, Protein 9.4

1 medium onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons red wine or 2 tablespoons cooking sherry
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (or to taste)
1 cup water or 1 cup chickpeas, cooking liquid
1/2 teaspoon salt (reduce if chickpea cooking liquid is salted)
2 medium sweet potatoes, peeled and cut into bite-size pieces (1 1/2 pounds)
1/4 cup diced dried apricot
2 cups cooked chickpeas
1/4 cup raisins
2 tablespoons lemon juice
1/4 cup sliced almonds

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



North African Couscous with Tempeh image

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

⅓ cup water
3 tablespoons soy sauce
1 tablespoon honey
1 ½ teaspoons curry powder
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
½ teaspoon liquid smoke flavoring
1 (8 ounce) package three-grain tempeh, cut into bite-size pieces
2 cups vegetable broth
¼ cup olive oil, divided
2 ½ tablespoons curry powder
2 teaspoons salt
1 (10 ounce) box plain couscous
1 onion, chopped
1 (15 ounce) can chickpeas, drained
2 tablespoons water
2 tablespoons dried mint

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



North African Couscous Salad image

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.

1 cup diced carrot
1/4 cup minced dried apricot
1 teaspoon grated fresh gingerroot
1 teaspoon fresh grated lemon, rind of
1 teaspoon fresh orange zest
1 pinch saffron
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 1/2 cups water
1/2 cup diced red bell pepper
1/2 cup English pea (fresh or frozen)
1 cup quick-cooking couscous
1/4 cup pitted and chopped kalamata olive
2 tablespoons toasted pine nuts
1 tablespoon dried currant

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