Add A Little Interest With Persian Couscous Food
ADD A LITTLE INTEREST WITH PERSIAN COUSCOUS
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
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
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
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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