VEGETABLE BARLEY COUSCOUS
Steps:
- Cook chickpeas:
- Soak dried chickpeas in 3 cups water at least 8 hours and up to 24.
- Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside.
- Make broth while chickpeas cook:
- Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish.
- Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin.
- Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes. Add water and ras-el-hanout and bring broth to a simmer.
- Make couscous:
- While broth comes to a simmer, put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.
- Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).
- Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms. Let couscous stand 10 minutes.
- While couscous stands, add carrots and turnips to broth in couscoussière and return to a simmer.
- Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.
- While couscous stands, add zucchini, cabbage, and butternut squash to broth and cook, covered, until vegetables are almost tender, then add cooked chickpeas.
- Rub remaining 2 tablespoons oil into couscous, then transfer to top of couscoussière and steam couscous a third time in same manner as above.
- Fry almonds during third steaming:
- Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook almonds, stirring occasionally, until golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- To serve:
- Gently stir 1/2 teaspoon harissa into broth and serve couscous with vegetables, broth, fried almonds, honeyed red-onion confit, and harissa.
SEVEN-VEGETABLE COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
- For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
- To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
- table.
MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES
Steps:
- Gather the ingredients.
- Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
- Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
- Gather the ingredients.
- While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
- Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
- Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
- Pour the couscous back into the large bowl and break it apart.
- When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
- Gather the ingredients.
- Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
- Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
- If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
- Gather the ingredients.
- Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
- Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
- Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
- When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
- Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
- To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.
Nutrition Facts : Calories 563 kcal, Carbohydrate 70 g, Cholesterol 24 mg, Fiber 12 g, Protein 15 g, SaturatedFat 5 g, Sodium 3020 mg, Sugar 14 g, Fat 27 g, ServingSize Generously serves 6 adults, UnsaturatedFat 0 g
COUSCOUS WITH SEVEN VEGETABLES
This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says "It's good luck to have 7 vegetables in a CousCous Dish". Hmmm....maybe coriander is the 7th veggie? So I guess this will be a lucky recipe, enjoy! ;) Use vegetable stock to make this a vegetarian dish.
Provided by Leslie
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
- Add onion, carrots, turnips, red pepper, peas and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander.
SEVEN VEGETABLE COUSCOUS
Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.
Provided by Tara Parker-Pope
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
- For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
- Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
- To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 6 grams, TransFat 0 grams
COUSCOUS WITH SEVEN VEGETABLES
This is a simple recipe, it is made using onion, carrots, sweet potato, yellow summer squash, zucchini, green sweet pepper, and tomato into quick-cooking couscous. Cut veggies into coin like shapes. This recipe can also be made using artichoke hearts, turnips, cabbage, green beans or leeks, For a sweeter version, try a combination of seven dried and fresh fruits. This recipe comes from Better Homes and Gardens.
Provided by Barb G.
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender; Add carrots, sweet potato, turmeric, cumin, and salt.
- Add water, bring to boiling, reduce heat; cook covered, for 5 minutes, stirring occasionally; add yellow summer squash, zucchini, and sweet pepper; cover and cook 5 minutes more or until vegetables are tender, stir in tomatoes.
- Meanwhile, prepare couscous with opional salt according to package directions.
- Transfer couscous to a large bowl; add vegetable mixture; stir gently, stir in mint, Serve Immediately.
Nutrition Facts : Calories 159.4, Fat 1.9, SaturatedFat 0.3, Sodium 139.9, Carbohydrate 31.1, Fiber 3.6, Sugar 3.2, Protein 5
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