How To make Couscous
2/3 c Dried chickpeas
3 tb Olive oil
2 lb Lean, boneless lamb shoulder
1/2 c Chopped white onions
5 c Boiling water
3 tb Fresh lemon juice
1/2 c Ripe tomatoes
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
1 Bay leaf
2 ts Crushed dried mint
1 ts (scant) salt (or to taste)
1/4 ts Freshly ground black pepper
4 Medium-sized carrots
3 sm Turnips
2 c Couscous
3 sm Zucchini
2 Italian sweet peppers
1. Soak the chickpeas overnight in four times their volume of water in a
noncorrisble bowl. 2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.
3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary)
on all sides over moderate heat. Transfer the meat to a warm platter. 4. Reduce the temperature to low and saute the onions for 2 minutes,
stirring frequently. 5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg,
bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture vfor 20 minutes.
6. Drain the chickpeas and stir them into the lamb mixture. Simmer the
ingredients, covered, for 45 minutes. 7. Begin this step 5 minutes before step 6 is completed. Peel the carrots
and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes. 8. Begin this step as soon as the carrots and turnips start simmering in
step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10 minutes. 9. Pour the couscous into a sieve, discarding the water. Return the
couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat. 10. Slice the zucchini into 3-inch cuves and the peppers into 1/4
inch-thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes. 11. It should be time to turn off the heat under the simmering couscous
pellets as soon as the zucchini-and-pepper mixture starts simmering in step 10. Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then
pour off any remaining liquid. 12. Mound the couscous pellets in the center of a warm, large serving
platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound. Serves 6 to 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer,
Cooking Echo, 7/92
How To make Couscous's Videos
One-Pot Moroccan Couscous With Chickpeas (15-Minute Recipe)
15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. It's quick, healthy, and packed with protein. Oil-free option.
Easy Moroccan-inspired chicken couscous dinner
Never have boring chicken again! This Moroccan-inspired chicken couscous features baked chicken thighs in warm, tantalizing Moroccan spices, vegetables, and fluffy couscous. FULL RECIPE ????
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???? RAS EL HANOUT:
???? SPANISH OLIVE OIL:
INGREDIENTS:
???? ⅓ cup extra virgin olive oil (
???? 1 tablespoon red wine vinegar
???? 4 tablespoons tomato paste
???? 4 cloves garlic (minced)
???? 2 teaspoon Ras el Hanout
???? 1 teaspoon ground cinnamon (divided)
???? ¾ teaspoon ground ginger
???? 6 to 8 chicken thighs (boneless, skinless)
???? kosher salt and black pepper
???? 3 carrots (cut into 1-inch pieces)
???? 2 celery ribs (cut into 1-inch pieces)
???? 1 red onion (large, halved and cut into ½-inch thick slices)
???? handful of raisins (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:14 Prepping the mixture
1:46 Prepping the chicken
2:49 Prepping the vegetables
3:55 Prepping to bake the chicken & vegetables
4:38 Prepping the couscous
6:32 Adding the finishing touches
6:47 Ready to serve
Couscous in 10 minutes!
How to make a fluffy couscous in 10 minutes!
WRITTEN RECIPE:
INGREDIENTS:
Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked
Boiling water (same volume as the couscous - 500 ml)
Olive oil (2 tablespoons)
Salt (1/4 teaspoon)
The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
EPISODE #503 - How to Make Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
FULL RECIPE HERE:
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Pearl Couscous Salad
I love a salad that can be eaten with a spoon.
GREAT ONE to take to gatherings. Something different, easy to make, never fails to impress.
PRINT RECIPE:
Dinner in 20 Minutes! Chicken Vegetable Couscous. Recipe by Always Yummy!
Take a break from pasta, rice and potato, cook couscous with chicken for your dinner, take chicken breast or thighs fillet or even chicken leftovers. This impressive dish is cooked in minutes – tender and juicy chicken, light but nourishing couscous and chickpea and veggies and dried apricots adding color and aroma.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• couscous – 6 oz (1 cup) | 170 g
• chicken breast fillet – 21 oz | 600 g
• carrot – 7 oz | 200 g
• onion – 5 oz | 150 g
• canned chickpea – 12 oz | 350 g
• dried apricot – 3 oz | 100 g
• ½ lemon zest
• ½ lemon juice
• fresh cilantro to taste
• vegetable oil – 4 tbsp
• ground caraway – ½ tsp
• ground cinnamon – ½ tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• water – 2 cups | 500 ml
✅ You will need:
• pan Ø11 in | 28 cm
• 1 cup | 250 ml
• carving board
???? Preparation:
1. Dice the onion finely, cut the carrot into thin round slices, quarter each dried apricot and cut the chicken into small pieces.
2. Heat a pan with 2 tbsp of vegetable oil over high heat, add the chicken and fry for 4-5 minutes until golden crust flipping occasionally.
3. Take the chicken out into a bowl.
4. Add the diced onion and carrot into the pan and fry for 5-6 minutes over medium heat until readiness of the carrot, add 2 tbsp of vegetable oil upon need.
5. Add then the canned chickpea, dried apricots, lemon zest, caraway, cinnamon, black pepper, salt, fried chicken and 2 cups /500 ml of hot water and bring to a boil.
6. Add the couscous, stir, switch the heat off and cover with a lid, leave for 5 minutes until the juice is absorbed, sprinkle with the lemon juice and stir with a fork.
7. Serve the couscous with chicken hot having sprinkled with chopped cilantro.