BEST MOROCCAN STYLE COUSCOUS RECIPE | Halal Chef
BEST MOROCCAN COUSCOUS RECIPE | MOROCCAN COUSCOUS | Halal Chef
Try this epic Moroccan style couscous recipe. Serve it with Chicken or Lamb.
Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.
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Servings: 5
►Ingredients for the Couscous
3 tbsp. sunflower oil
1 tbsp. sultanas
10 - 12 prunes
1 cup couscous
1 and half cup water
1/2 tsp. black-pepper
1/2 tsp. salt
1 tsp. ras el hanout spice
12 - 15 olives, use good quality ones
2 tsp. tabasco
ENJOY!!!
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Couscous | Moroccan Couscous with Lamb and Vegetables | How To Make Lamb Couscous with Vegetables
@cookingwithalia
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Lamb Couscous
Let the Lamb Couscous dish be the hero of the iftar menu
Watch the full video for the Lamb Couscousrecipe from Nestle Professiona
#Nestle #NeslteProfessional #Ramadan #Iftar #Recipe!
اجعل طبق الكسكسي باللحم هو بطل قائمة الإفطار
شاهد الفيديو كاملاً للوصفة كاملة من نستله بروفيشينال
#نستله #نستله_بروفيشنال #رمضان #إفطار #وصفة
4 PORTIONS
Ingredients
- 100 G CHEF® DEMI-GLACE POWDER
- 1 LITRE OF WATER
- 4 PCS LAMB CHUNK
- 200 G ONION WEDGES
- 120 G CARROTS
- 70 G LEEKS
- 100 G CELERY
- 50 G GARLIC WHOLE
- 100 G BUTTER
- SALT
- 200 G BABY ONION
- BLACK PEPPER
- THYME FRESH
- ROSEMARY LEAVE
COUSCOUS
- 300 G COUSCOUS
- 100 G OILED CHICKPEAS
- SALT
- PEPPER
- 20 G MAGGI®VEGETALES STOCK POWDER
- 500 ML OF WATER
- 80 G BUTTER
GARNISH
- ROSRMERY LEAES
Method of Preparation:
1. Mix the CHEF® Demi-Glace Powder with water.
2. Sear the lamb shank with butter in a pan.
3. In a medium pot sauté the bouquet garni with butter then add the lamb shank.
4. Add the demi-glace and boil it for 3 hours until lamb is well cooked.
Couscous preparation:
5. Boil the water with MAGGI® Vegetables Stock Powder, butter, salt and pepper.
6. Add couscous and cook for 3 minutes.
7. Then add the boiled chickpeas.
Serving:
8. Place the couscous in a big plate, then top it with the cooked lamb shank.
9. Serve the sauce aside.
10. Garnish with rosemary leaves.
Moroccan-style Couscous with Lamb
Fluffy couscous cooked with ras el hanout and other spices, Moroccan-style, and with grilled lamb. I use my homemade ras el hanout spice mix and it really gave beautiful flavours to the couscous.
▶ Ingredients
1 cup boiling water (250 ml), divide into ¼ cup (60 ml) and ¾ cup (190 ml)
2 tsp Ras el hanout spice mix , I use my homemade spice mix:
1 tsp chicken bouillon powder
1 tbsp honey
1 tsp tomato paste
½ tsp harissa
1 cup raw couscous (170 g)
1 tomato , remove skin, seeds and liquid, cut into cubes
½ cup toasted almonds (50 g), roughly chopped
¼ cup chopped coriander leaves (5 g)
3 lamb steaks , season with salt and black pepper
▶ How to make Ras el Hanout spice mix:
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Moroccan lamb with couscous recipe - Waitrose
- Learn how to cook lovely warming tomato and harissa lamb with couscous.
Ingredients:
350g essential Waitrose Lamb Neck Fillet, thinly sliced
2 tsp harissa paste
1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, sliced
800g can essential Waitrose Chopped Tomatoes
50g pitted black olives, sliced
250g essential Waitrose Couscous 400ml hot lamb stock Green beans, to serve
Method:
1 Mix the lamb and harissa together and season. Heat the oil in a large saucepan and fry the lamb and onion for 5 minutes. Add the tomatoes and olives, half-cover and simmer gently for 30 minutes, stirring occasionally.
2 Meanwhile, place the couscous in a large bowl, pour over the hot stock, cover and leave for 5 minutes. Separate the grains with a fork and serve with the lamb and some cooked green beans.
For more recipes from Waitrose visit the Waitrose website at
Moroccan LAMB, COUSCOUS & CHICKPEA STEW! Delicious Family Dinner! Recipe by Always Yummy!
Lamb braised with spices and herbs in an aromatic sauce and served with couscous is a perfect dish for a festive table or family dinner. There is not much fuss about cooking it but the result is amazing – this meal will become a culinary event.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• lamb – 1,7 lb | 800 g
• carrot – 10,5 oz | 300 g
• onion – 10,5 oz | 300 g
• chopped tomatoes – 10,5 oz | 300 g
• dried apricots – 7 oz | 200 g
• canned chickpea – 14 oz | 400 g (1 tin)
• couscous – 10,5 oz | 300 g
• water – 3 cup | 700 ml
• olive oil – 2 tbsp
• ground caraway – 2 tsp
• ground coriander – 1 tsp
• red chili flakes – ½ tsp
• chopped ginger – 1 tbsp
• garlic – 3 cloves
• cinnamon – 1 stick
• fresh parsley – 1 oz | 30 g
• ground black pepper – 1 tsp
• salt – 2 tsp
✔︎ You will need:
• heavy stockpot or cauldron
• carving board
• bowl
• food film
???? Preparation:
1. Cut the lamb into small pieces, onion into half rings, carrot into round slices.
2. Heat a stockpot over high heat, add the olive oil then the lamb and fry over high heat for 3-4 minutes flipping occasionally.
3. Add the onion and carrot and fry over medium heat for 3-4 minutes.
4. Add the chopped tomatoes, dried apricots, canned chickpea, ground caraway, black and red pepper, ground coriander, chopped ginger, minced garlic, 1 tsp of salt, a stick of cinnamon and 1 cup / 250 ml of water and stir.
5. Bring to a boil, reduce the heat to low, cover with a lid and braise for 1 hour 30 minutes.
6. Pour the couscous with 2 cup / 450 ml of boiling water, leave for 5 minutes, then salt and pepper to taste and stir.
7. Add the chopped-up fresh parsley to the lamb and stir.
8. Lay out the Moroccan lamb on a serving plate and serve to the table with couscous.
❗️Advices:
1. To your taste change couscous for rice