Add A Little Interest With Persian Couscous Food

ADD A LITTLE INTEREST WITH PERSIAN COUSCOUS

Add a Little Interest With Persian Couscous image

Couscous is a busy cooks dream come true--- invaluable for anyone who wants good food on the table fast! My youngest daughter loves to prepare herself a small bowl of couscous when she comes home from school. This recipe, colourful and tasty, with interesting textures, makes a good side or even a main dish. From The Very Easy Vegetarian Cookbook by Alison & Simon Holst

Provided by Karen Elizabeth

Categories One Dish Meal

Time 18m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup couscous
2 teaspoons vegetable stock powder
1/2 teaspoon sugar
1/2 grated an orange, rind of (optional)
2 cups boiling water
1/4-1/2 cup chopped almonds or 1/4-1/2 cup pine nuts
1/4-1/2 cup currants
2 tablespoons butter or 2 tablespoons olive oil
1/4-1/2 cup dried apricot, chopped
2 spring onions
1/4 cup chopped coriander leaves

Steps:

Stir the couscous, stock powder, sugar and grated orange rind, together in a bowl.
Add the boiling water, cover, and leave to stand for 6 minutes.
Heat the nuts and currants in the butter or oil in a small frying pan, until the nuts brown lightly, and the currants puff up.
Add the chopped apricots.
Stir the hot nuts and fruit through the couscous.
Serve hot, warm, or at room temperature, adding the finely chopped spring onions and coriander just before serving.

PERSIAN BEEF AND COUSCOUS

Persian Beef and Couscous image

Make and share this Persian Beef and Couscous recipe from Food.com.

Provided by SJG3483

Categories Stew

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 lb boneless beef roast, in 3/4 inch chunks
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups beef stock
1 1/2 teaspoons cinnamon
8 ounces white pearl onions, peeled
8 ounces butternut squash or 8 ounces sweet potatoes, in 1/2 inch cubes
3 tablespoons vinegar
1 tablespoon honey
1 cup pitted prune
3/4 cup couscous (or quick cooking brown rice)

Steps:

Heat oil on medium high.
Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
Add stock and cinnamon, bring to boil.
Reduce heat, and simmer for 1 hour.
Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
Meanwhile, cook couscous in another pot.
Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
Serve stew over couscous.

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