Couscous With Vegetables And Lamb Food

LAMB AND VEGETABLE RICE COUSCOUS

Steps:

• I use a couscousierre to make this dish. The directions will be written for this cooking method.
• Peel and quarter all of your vegetables. You can leave the skin on the zucchini and squash if you like.
• In the bottom of the couscousierre, add the lamb, potato, sweet potato, carrots, parsnips, tomato, serano pepper, squash and onion.
• Add enough liquid (water or broth) to cover the vegetables.
• Mix in all of the spices, and drop in the parsley bouquet.
• Turn the stove on medium high heat until it boils, and then reduce the heat to medium-low.
• Before steaming the couscous for the first time, spread the grains out in a large bowl and add 1/4 to 1/2 cup of salt water. Separate the grains with your fingers as much as possible. You may need to add more water, they really should be quite damp but not dripping liquid.
• Transfer the couscous to the top of the couscousierre and turn the stove temperature to high. Cover the top of the pot with a lid and leave alone for about 20 minutes.
• After 20 minutes, check the grains. If they feel dry then remove and pour back into the bowl you originally used. Add more of the salt water and continue the process the same way you did the first time, taking care to separate the grains as much as possible.
• Just as with traditional couscous you will steam and wet the grains 3 times.
• Before the third steaming, add the zucchini and chickpeas to the bottom. At this time check the liquid levels and add more if it is getting low.
• When the final steaming is complete, remove the top of the couscousierre and dump the grains onto a large serving plate. Separate the grains as much as possible.
• Use a large slotted spoon to remove the meat and vegetables and arrange on top of the couscous.
• Pour 1/2 of the remaining liquid over the top of the dish.
• Place the remaining liquid into smaller bowls so that those eating can add extra liquid to their liking.
• Serve with large spoons for eating!

COUSCOUS WITH MIXED VEGETABLES AND LAMB

Steps:

• Rinse lamb, pat dry and chop.
• Peel onions and chop roughly.
• Peel garlic and chop finely.
• Blanch tomatoes in boiling water, remove skins, cut into quarters, remove seeds and cut into strips.
• Rinse and halve the eggplant.
• Peel carrots and cut in half lengthwise.
• Rinse zucchini, trim, cut in half lengthwise and cut into slices.
• Peel pumpkin.
• Rinse, halve and trim wax peppers.
• Peel kohlrabi and cut into wedges.
• Brown the meat in 2 tablespoons hot oil. Add garlic, onions, allspice, coriander and turmeric and fry briefly, then deglaze with about 200 ml (approximately 3/4 cup) of broth. Add bay leaf, cover and simmer for about 1 hour. Then add tomatoes and season with salt and pepper.
• Pour 250 ml (approximately 2 cups) of boiling broth over couscous and allow to steep, covered, about 5 minutes. Then stir with a fork. (Or traditionally prepare, see tips!) Season with a little cinnamon or garam masala.
• Fry eggplant in remaining hot oil. Add the remaining vegetables and deglaze with the remaining broth. Cover and let stand 8-10 minutes to steam the vegetables. Season with salt.

VEGETABLE COUSCOUS

Steps:

• Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

COUSCOUS WITH LAMB & VEGETABLES

Steps:

• In a large bowl, combine 1/2 cup of the olive oil with the onions, spices, salt, and garlic; mix well.
• Heat the remaining 3 Tbs. olive oil in a stockpot over medium-high heat. Season the shanks with salt and pepper and brown them on all sides (in batches, if necessary). Reduce the heat to medium and add the seasoned onion mixture, stirring occasionally, until the spices release their flavors and aromas, about 5 minutes.
• Add the tomatoes, turnips, and red pepper, stir to coat, and cook until the tomatoes are soft, 5 to 8 minutes. Add the bay leaf and tied herbs and then add water to cover by 1 inch (10 to 12 cups). Cover the pot and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the lamb pulls off the bone easily, 1-1/2 to 2-1/2 hours. Transfer the lamb to a platter and cover with foil. Continue simmering the broth until it's full-flavored and reduced to about 8 cups. Taste and add salt and pepper as necessary. Discard the tied herbs, bay leaf, and cinnamon stick. Spoon off the fat that collects on the surface.
• Coarsely chop the roasted peppers and put them in a blender. Add the chiles (but not the seeds), garlic, cumin, coriander, and salt. With the blender running, pour in the olive oil in a stream until the mixture becomes smooth, about 30 seconds. Transfer the harissa to a bowl and stir in the chile seeds.
• In a medium bowl, mix the flour and water to make a thin paste; set aside. Cut a three-inch-wide strip of cheesecloth long enough to wrap twice around the rim of your couscoussière (a colander that rests snugly over a stockpot can stand in for a couscoussière).
• Put the couscous in a very large bowl or a roasting pan. Cover the grains with cold water, swishing to remove the starch. Drain immediately. Let the couscous rest for 5 minutes.
• Meanwhile, make the seasoned water by mixing the oil, saffron, turmeric, cumin, salt, pepper, and 3 cups of water. Fill the stockpot (or the couscoussière) with 2 inches of plain water (which shouldn't touch the bottom of the colander); bring to a boil.
• As the plain water is heating up, scoop up some of the couscous with your hands and rub the grains together lightly to separate them and break up any lumps. The couscous will feel dry. Sprinkle on a bit of the seasoned water and continue to separate and fluff the couscous with your hands, letting the grains rub against one another and dribble back into the bowl. Sprinkle on a bit more of the liquid and continue rubbing so the couscous starts to feel moist but not wet (no liquid should accumulate in the bowl); you'll use about 1/2 cup of the liquid.
• Set the colander over the simmering water. Sprinkle the couscous into the colander (or the couscoussière steamer) without pressing on the grains.
• Wet the long strip of cheesecloth, then dip it in the flour-water paste. Wrap the soaked cheesecloth twice around the gap between the colander and the stockpot to seal. Cook until steam appears through the entire surface of the couscous, 10 to 20 minutes.
• While the couscous is steaming, heat the olive oil in a skillet on medium high. Add the sliced onions, cinnamon, pepper, salt, sugar, and raisins. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes; set aside.
• Reduce the heat on the couscoussière to very low. Carefully unwrap the hot cheesecloth strip. Dump the couscous into the large bowl; break up clumps with a spoon. When the couscous is cool enough to handle, fluff again as described above, moistening it gradually with about 1 cup of the liquid. Repeat the steaming and fluffing a second time.
• As the couscous steams for the second time, bring the lamb broth back to a boil and add the carrots, sweet potato, and squash. Simmer for 10 minutes and then add the cabbage and eggplant. Simmer the vegetables for another 10 minutes. Meanwhile, pull the lamb meat off the shanks, discarding the fat and bones. Cut the lamb into bite-size pieces. Add the zucchini to the broth and simmer until all the vegetables are tender, about 10 minutes more. Return the lamb to the broth to moisten and reheat it. Taste and add salt and pepper, if needed.
• After fluffing the couscous a second time, return it to the couscoussière and steam for a third and final time. Dump the couscous into the large bowl or pan and break up clumps with a spoon. Stir in the chickpeas, raisins, cinnamon, and butter. When the couscous is cool enough to touch, moisten and season the grains with about 1 cup of the lamb broth, using the same rubbing technique as before.
• Heap the couscous on a platter. Clear a hole in the center by pushing the grains toward the perimeter. With a slotted spoon, arrange the lamb and vegetables in the center, leaving some of them in the broth. Serve with the harissa, the caramelized onions, and individual bowls of broth, which people can sprinkle on their couscous to their taste.

ALGERIAN COUSCOUS

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
• Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
• Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
• Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
• Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
• Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

ROASTED VEGGIES WITH COUSCOUS

Steps:

• Preheat your grill to a high heat, outdoor or indoor.
• Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
• While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
• Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

COUSCOUS WITH VEGETABLES AND LAMB

Steps:

• Place the lamb, onion, ginger and turmeric in the bottom of a couscoussier or a large pot that can be fitted with a steamer. Add the butter or oil, season with salt and pepper and cook over medium heat about 5 minutes, stirring from time to time.
• Add 12 cups water, the tomatoes, saffron, cinnamon sticks and cayenne pepper. Bring to a simmer and cook, covered, for an hour.
• While the lamb mixture is cooking, place the couscous in a bowl. Gradually stir in 4 cups water, then drain. Spread the moistened couscous in a large flat pan or dish with sides. Allow the moist couscous to sit 10 to 15 minutes, then break up any lumps with a fork or your fingers.
• Remove the lid from the couscoussier or pot and place the perforated section or the steamer on top. Take a length of cheesecloth or other cloth, moisten it and fit it tightly around the seam between the two parts of the pot, to prevent steam from escaping. Spoon half the couscous into the top section and when the steam starts rising through it, add the remaining couscous. Steam, uncovered, for 15 minutes.
• Remove the top of the couscoussier and replace the cover on the bottom pot. Dump the steamed couscous back into the flat pan. Allow it to cool a few minutes, then gradually sprinkle it with a cup of cold water and season it with about 1/2 teaspoon salt, or to taste. Using your fingers, gently work the couscous to break up any lumps. Spread it evenly and allow it dry for up to an hour.
• Add the turnips, carrots and raisins to the pot. Tie the parsley and coriander together, and add them. Simmer, covered, for 45 minutes.
• After about 2 hours' cooking, the lamb should be tender. Cut the zucchini in half crosswise and cut each piece in half lengthwise. Add the zucchini to the pot, and follow with the pumpkin. Drain the chick peas, and add them. Check the seasonings in the pot. If necessary, add a little more water, enough to keep the ingredients covered with liquid.
• Replace the steamer top on the pot and wrap it again with the cloth. Rake the couscous once more, then return half of it to the steamer. When the steam begins to rise, add the remaining couscous. Steam, uncovered, 15 minutes. The couscous should be light, fluffy and tender.
• To serve, spoon half the couscous onto a large round platter. Make a well in the center. With a slotted spoon remove the pieces of lamb from the pot and pile them in the center. Top them with some of the vegetables. Mound the rest of the couscous over these ingredients. Then, place the remaining vegetables around the couscous and on top of it. Discard the parsley and coriander.
• Reheat the broth briefly, and spoon it into 1 or 2 bowls. Serve the couscous with the broth on the side and, if desired, hot pepper sauce.

MOROCCAN COUSCOUS WITH MEAT AND VEGETABLES

Steps:

• Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
• After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

SIMPLE VEGETABLE COUSCOUS

Steps:

• Bring water to boil in heavy large Dutch oven over high heat. Mix in paprika and cumin; season lightly with salt and pepper. Add turnip and carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook uncovered until tomatoes soften, about 2 minutes. Drain vegetable, reserving cooking liquid. Transfer vegetables to medium bowl and cover with foil to keep warm. Return cooking liquid to same pot and boil until reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
• Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large skillet. Mix in couscous; cover skillet. Remove from heat and let stand until couscous softens and absorbs broth, about 10 minutes. Fluff couscous with fork. Season with salt and pepper.
• Mound couscous on large platter. Top with vegetables. Drizzle sauce over.

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.

MOROCCAN VEGETABLE COUSCOUS WITH LAMB SHANKS

Steps:

• In a saucepan cover chickpeas with water and cook, covered, until tender.
• Drain, cool and remove skins.
• In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
• Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
• Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
• Cut meat into chunks, discarding bones.
• Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
• In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
• To lamb broth add zucchini, chili pepper, and raisins.
• Top with colander containing couscous, cover and steam 20 minutes.
• Dot couscous with remaining butter during last 5 minutes of steaming.
• To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
• Spread out to form a large well in center.
• With a slotted spoon transfer meat and vegetables into well.
• Add drained squash.
• Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.