SPICY COUSCOUS WITH DATES
This is a spicy couscous recipe for the winter months from far in the Arctic north!
Provided by Mark & Minna
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium heat, and saute onion until tender. Season with anise pods and salt. Mix in garlic, red bell pepper, dried hot red peppers, and black pepper. Continue to cook and stir until vegetables are tender.
- Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon, and simmer over low heat for about 10 minutes.
- Place couscous in a medium saucepan, and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover, and simmer 3 to 5 minutes, until all moisture has been absorbed.
- Fluff couscous with a fork, mix into the vegetables, and serve.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 111.9 g, Fat 10.6 g, Fiber 9.2 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 314.5 mg, Sugar 18.7 g
COUSCOUS CAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
- In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
- Serve the couscous cakes with mango chutney.
MOROCCAN CHICKEN COUSCOUS WITH DATES
Wholewheat grains keep you fuller for longer - flavour with dates, lemon, cumin and cinnamon
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
- Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
- Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.
Nutrition Facts : Calories 534 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
COUSCOUS CHEDDAR CAKES
Couscous made into crispy cheddar cakes.
Provided by Kathy
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- In a bowl combine couscous, salt, pepper, chives and eggs.
- Fold in cheddar cheese.
- Form couscous mixture into patties.
- Heat olive oil in a large saute pan. Place half of the couscous patties in hot pan.
- Cook 3-4 minutes per side or until golden brown.
- Remove from heat and repeat with remaining patties.
Nutrition Facts : Calories 35 kcal, ServingSize 1 Patty, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g
COUSCOUS DATE CAKE
Make and share this Couscous Date Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- For the Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
- In a saucepan, bring the water, dates, butter and baking soda to a boil. Reduce the heat and simmer, stirring frequently, for about 3 minutes. Transfer to a bowl and let cool slightly. Cover and refrigerate until lukewarm, about 30 minutes.
- In a bowl, combine the flour, couscous and baking powder. Set aside.
- In another bowl, beat the eggs with the sugar using an electric mixer until the mixture turns pale, triples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the dry ingredients then the date mixture.
- Pour into the springform pan and bake until a toothpick inserted in the centre comes out clean, about 65 minutes.
- Let cool. Run the blade of a thin knife around the inside of the pan. Unmould and let cool on a rack.
- For the Icing: In a bowl, beat the sugar and milk until smooth. Drizzle over the cooled cake.
GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE
This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
- When cool enough to handle, peel and discard the pepper and tomato skins. (Don't worry if you can't remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
- Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
- Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
- Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
- Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
- Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
- In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.
HOW TO COOK COUSCOUS
Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 9
Steps:
- In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
- Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
- Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
- Uncover and fluff with a fork.
- You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!
Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
COUSCOUS WITH DATES
Categories Side Vegetarian Quick & Easy Ramadan Date Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
- Fluff couscous with a fork and stir in scallion greens.
LEMON COUSCOUS RECIPE
This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.
Provided by Jaclyn
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium saucepan over medium-low heat.
- Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
- Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
- Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
- Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.
Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
COCONUT DATE CAKE
From a Stork margarine competition in 1966 (South Africa). It is one of 20 recipes provided, and the competition required entrants to predict the order in which these cakes would be placed by the judges at the Stork Bake-Off Finals. (Winning prize was an Opel Kadett, a fridge and stove, plus R500, an electric mixer and R50 worth of kitchen utensils.) This cake is delicious, and was contributed by (as per the pamphlet) Mrs R.P. Muller, House No.1, Mooi River. One day I will try the other 19 recipes. (Found in my Mother's recipe collection.) We don't make the filling, we just sandwich it together with chocolate glace icing.
Provided by Cathy Billingham
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Pour hot water over dates and baking soda; leave aside.
- Cream butter/margarine and sugar, add beaten egg.
- Stir in date mixture and add vanilla, salt and coconut,
- Stir in sifted flout and baking powder.
- Bake in 2 prepared cake pans at 375 degrees F for 20 - 30 minutes.
- Filling:
- Cook sugar, cocoa, water, dates and butter/margarine until thick. Add coconut.
- To be spread between the two cake layers.
- Decorate top of cake with chocolate icing.
Nutrition Facts : Calories 534.8, Fat 20.9, SaturatedFat 14.5, Cholesterol 57.5, Sodium 523.1, Carbohydrate 85.3, Fiber 4.9, Sugar 55.9, Protein 5.7
OLIVE OIL COUSCOUS CAKE WITH CRèME FRAîCHE AND DATE SYRUP
Provided by Suzanne Goin
Categories Cake Milk/Cream Mixer Citrus Dairy Egg Fruit Dessert Bake Vegetarian Date Fall Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Brush 9-inch-diameter cake pan with 3-inch-high sides with olive oil. Line bottom of pan with parchment paper round; brush parchment with olive oil. Sift flour, baking powder, and salt into medium bowl. Stir in couscous. Whisk olive oil and Muscat in another medium bowl to blend.
- Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly). Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles.
- Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center). Do ahead Can be made 1 day ahead. Cool. Cover with foil and store at room temperature.
- Using electric mixer, beat cream and créme fraîche in large bowl until soft peaks form.
- Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.
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