Couscous With Tomatoes Okra And Chickpeas Food

MEDITERRANEAN COUSCOUS AND CHICKPEAS

Steps:

• In a medium sized pot, bring the water to a boil.
• Add the couscous, remove from heat, and cover with a lid. Set aside for 5 minutes while the couscous absorbs the water.
• While your couscous is cooking you can prep the rest of your ingredients.
• Once the couscous has absorbed all the water, fluff with a fork.
• In a large bowl, gently toss all ingredients together.
• Serve at room temperature or store in the fridge and serve cold.

COUSCOUS WITH TOMATOES, KALE AND CHICKPEAS

Steps:

• Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
• Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
• By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
• Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.

OKRA WITH TOMATO SAUCE & COUSCOUS

Steps:

• Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
• Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
• Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS

Steps:

• Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
• Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

CORNISH HENS STUFFED WITH COUSCOUS WITH OKRA AND TOMATOES

Steps:

• 1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
• Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
• Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven.
• Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
• Heat oil in fry pan. Dredge okra in corn meal and fry until golden brown. Immediately toss with remaining ingredients.

COUSCOUS WITH FETA, CHICKPEAS AND TOMATO

Steps:

• Heat olive oil in a medium saucepan or large skillet over medium heat.
• Add red pepper and garlic and cook for three minutes, stirring frequently.
• Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
• Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
• Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
• Great next-day leftovers!

COUSCOUS WITH CHICK-PEAS AND TOMATOES

Steps:

• Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

CURRIED OKRA WITH CHICKPEAS AND TOMATOES

Steps:

• If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

COUSCOUS WITH CHICKPEAS, TOMATOES, AND EDAMAME

Steps:

• Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently.
• Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
• Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
• Stir in onions and feta; toss well.