How to make couscous(Algerian couscous, recipe from the capital )????????كسكس جزايري عاصمي
*********From Wikipedia sources...*********
According to Charles Perry, couscous originated
among the Berbers of Algeria and Morocco between the 11th century and 13th century, sometime between the end of the Zirid dynasty and the rise of the Almohad Caliphate.[11] The historian Hady Roger Idris noted that couscous is attested in the Hafsid era, but not in the Zirid era.[13] Food historian Lucie Bolens believes couscous originated several millennia earlier, during the reign of Masinissa in the ancient kingdom called Numidia in present-day Algeria.[14][15]
Known in France since the 16th century, it was integrated into French cuisine at the beginning of the 20th century, via the French colonial Empire and the Pieds-Noirs of Algeria. The oldest known traces of couscoussiers are found in graves from the 3rd century BC, from the time of berber king Masinissa of Numidia (in present-day northern Algeria), one of cradles of wheat cultivation.[Wikipedia source]*************
Ingredients:
Couscous with lamb ???? and white sauce,Carrots squash and
For your sauce:
3big onions ????
5 pieces of lamb ????
5 squash
5big carrots ????
Turnip is very suitable for the recipe but I didn’t have any
5 tbsp of oil
2tsp of salt
1tsp of black pepper
1tsp of cinnamon
For your couscous:
1pond of couscous
2 cups of water:use the first one when you steam your couscous for the first time and the second one in the second time
1/2 cup of oil:use the first half when you steam your couscous for the first time and the second half in the second time
chickpeas cooked before
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Note:use medium size couscous is required
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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
How To Make Lamb & Cous Cous Salad | Ep 570
SEE MORE FOR INGREDIENTS LIST
I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
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How To Make Lamb & Cous Cous Salad | Ep 570
200g lamb backstrap
1 tsp salt
1/2 tsp black pepper
1 tsp red sumac
1 tbsp lemon juice
1 tbsp olive oil + 2 tbsp for cooking
2/3 cup chicken stock, hot
1/2 cup cous cous
1/2 red onion, finely diced
1 cucumber, diced
2 tomatoes, diced
2 spring onions, finely sliced
2 red radish, thinly sliced
1 cube feta cheese
1 tbsp olive oil
1 tbsp lemon juice
British Heart Foundation - Spring lamb and apricot couscous recipe
Find out how to make this tender and healthy lamb and apricot couscous dish with the British Heart Foundation.
HOW TO PREPARE MOROCCAN LAMB TAGINE || COUS-COUS RECIPE || MAROKKANISCHES LAMM TAJINE APRIKOSEN
this is my version of lamb-couscous tagine, the dish traditionally uses lots of spices but here i´m trying to reduce some spices and making more meat tander and delicious with easy way here are the ingredients !
01kg Boneless lamb
350ml lamb borth
150g dried apricots
200g cous-cous
400g white onion chopped
3tbs extra-virgin olive oil
1tsp garlic paste
1tsp ginger paste
1tbs tomato paste
02 star anise
1tsp ground cumin
1tsp ground coriander
1tbs curry powder
1tsp paprika powder
pinch of ground cloves
pinch of saffron
salt and pepper--as for taste
fresh chopped cilantro + garniches and some roasted nuts
for lamb stock : water,rosemarry,carrot,onion and bay leaves..
for cous-cous : cous-cous,saffron, butter,salt, pepper...
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