Couscous Royale Food

COUSCOUS ROYALE

Steps:

• Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
• Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
• Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.

COUSCOUS ROYALE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
• Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
• While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
• Serve chicken stew over the couscous with a dollop of yogurt.

COUSCOUS ROYALE

Steps:

• Sweet onions
• Cut the onions finely in a large frying pan in a mixture of two tablespoons of oil and 2 tablespoons of butter, let them cook over a low heat for 3 hours while stirring often so it won't stick to the bottom, after this time the onions will be a caramelized and reduced to less than half, now add the raisins, cinnamon and honey and leave until they turn dark brown, about 20 minutes. Reserve! (Note this recipe for onion compote is serve in the table among the couscous, this is a special family recipe, brings out the flavors of the meats and vegetables).
• Couscous
• In a large bowl add one cup of boiling water for two cups of dry couscous, add two tablespoons of butter and salt to taste. Cover with cling plastic film paper and let that cook for 5 minutes. After that, un cover the couscous and with the help of a fork, divide the semolina grains, taste it and rectify the salt if needed. Reserve.
• Take a heavy bottom pot, add the oil, let it heat and then add 3/4 of the onions, garlic, saffron, paprika, salt, pepper, cumin, cinnamon, let it cook and then add the beef, brown a little and then add 4 cups of water, cover, let that simmer for 20 minutes. Add the tomatoes, carrots and chickpeas, let that simmer for 15 minutes. Un cover and add finally the turnips and zucchini and tomato paste. Rectify salt and pepper to taste, let it simmer again for the last 15 minutes. Apart in a frying pan, brown the chicken in some oil, add the rest of onions, garlic, saffron, paprika, salt, pepper, cumin, cinnamon, let that cook for 20 minutes covered. Reserve.
• In a large serving plate (round) put the couscous and make a well in the middle. On the well put the short ribs (at this point bones should fall out, you will only serve the meat) and the chicken, top over with the vegetables in circular order and then finish off with the chickpeas. On two separate bowls, you will divide the cooking broth, at this point should be very fragrant and deep red with the rest of the chickpeas and vegetables, to one of the bowls you will add as much Harissa (Moroccan spicy tomato paste) as you like.

COUSCOUS ROYALE

Steps:

• Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
• Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
• PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
• Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
• Reheat the cooked couscous and add the butter.
• To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.

MOROCCAN COUSCOUS ROYAL

Steps:

• Brown the lamb cubes in oil. Remove from pan. Brown in same oil chicken drumsticks for few minutes. Remove from pan. Sauté sliced onions and garlic, add ras el-hanout spice mix and stir for 2 minutes. Add lamb, tomato paste and cover with water. Season with salt and pepper and bring to boil. Reduce the heat to low and simmer. After 60 minutes, add carrots and turnips. After 30 minutes, add chicken, meatballs and garbanzo beans and zucchinis, chopped parsley and cook for an other 30 minutes.
• Cook the couscous according to the package directions. Serve the stew with a side of couscous and onion jam (recipe follows).
• Onion Jam: Sauté 4 sliced onions on low heat for 20 minutes until caramelized, add raisins and honey. Season with salt.