Berber Couscous With Seven Vegetables Food

SEVEN VEGETABLE COUSCOUS

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.

COUSCOUS WITH SEVEN VEGETABLES

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.

COUSCOUS WITH VEGETABLES

Steps:

• Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
• After five minutes, fluff couscous with a fork, cover again, and set aside.
• Combine chickpeas, vegetables, water, and sherry in a frying pan.
• Cover and cook 10 minutes over medium heat.
• Add seasonings and stir.
• To serve, ring couscous around a platter and mound the vegetable mixture in the center.

COUSCOUS WITH SEVEN VEGETABLES

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.

BERBER COUSCOUS WITH SEVEN VEGETABLES

Steps:

• Put the couscous in a wide oven dish so that the grains are not squashed on top of each other. Gradually add the warm salted water, stirring all the time so that it is absorbed evenly. Keep fluffing up the grain with a fork and breaking up any lumps (as the grains stick together). After about 10-15 minutes, when the grain is plump and tender, mix in the vegetable oil and rub the grain between your hands above the bowl, to air it and break up any lumps. Put the meats in a large pan with the onions and the drained chickpeas. If you are using canned ones, leave them out now and put them in towards the end of the cooking. Cover with about 3 quarts water, add the oil, pepper and saffron, and simmer, covered, for 1 hour. Add salt, the tomatoes, carrots and turnips, and cook for 1/2 hour more, or until the meats are very tender. Add the remaining ingredients except the harissa and more water--you need to have plenty of broth--and cook a further 1/2 hour. Make a hot, peppery sauce to accompany. Take 3 ladles of broth from the stew and stir in the harissa or 2 tablespoons paprika and 1 teaspoon ground chili pepper, or more to taste--enough to make it very strong and fiery. Put the couscous, uncovered, in a preheated 400 degree F. oven and heat through for 15-20 minutes, until very hot. To serve, pile the couscous onto a large round dish. Add butter or more oil and work it into the grain as it melts. Shape it into a mound with a pit or crater at the top. Arrange the meat at the top and the vegetables down the sides, and pour a little broth all over. Serve the broth in a separate bowl. Pass the broth and the hot, peppery sauce round for people to help themselves. A French way of serving is to present the couscous separately, and the meat and vegetables with the broth in a large bowl.