HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Provided by Mary Cadogan
Categories Side dish
Time 10m
Yield Serves 10, as a side
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
HARISSA ROASTED TOMATOES WITH COUSCOUS
Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.
- Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.
- Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.
Nutrition Facts : Calories 472 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.
Provided by English_Rose
Categories Grains
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
VEGETABLE COUSCOUS WITH HARISSA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 35
Steps:
- Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking. Add mushrooms and cook, stirring until softened and just beginning to brown. Remove from heat and set aside.
- Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking. Add next seven ingredients. Stir in 1 tablespoon Ras El Hanout. Cook, covered over medium heat until partially cooked, about 10 minutes. Stir in 3 cups of vegetable stock.
- Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes. During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas. Season with salt and pepper to taste. Cover to keep warm.
- Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste. Let stand for 20 minutes, then separate the grains with your fingers.
- Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook over medium heat to steam and heat through.
- To serve, mound couscous in the center of platter and surround with the vegetables. Garnish with mint leaves.
- Mix together thoroughly.
- In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan often to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months.
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS
I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
- Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
- When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
- Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
- Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
- Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
- Heat the butter in a lidded medium saucepan over medium-high heat.
- Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
- Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.
HARISSA COUSCOUS FROM MOROCCO
This recipe has been placed here for play in ZWT9 - Morocco. This recipe is from : website bbc.goodfoods.com - from Good Food magazine, December 2008. This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish.
Provided by Baby Kato
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl.
- Add spring onions, mint and cherry tomatoes.
- Mix hot vegetable stock with harissa and pour over couscous.
- Stir and cover with a plate, leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 196.2, Fat 4.4, SaturatedFat 0.6, Sodium 7.2, Carbohydrate 33.2, Fiber 2.7, Sugar 1.2, Protein 5.6
SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA
Steps:
- To make the couscous:
- Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
- Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
- To make the harissa
- Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)
More about "harissa couscous food"
HARISSA COUSCOUS - PEPPERSCALE
From pepperscale.com
Servings 6Total Time 20 minsEstimated Reading Time 1 min
- While the couscous is almost done cooking, in a mixing bowl combine the olive oil, harissa seasoning, cilantro, lemon juice, salt, pepper, and crushed red pepper (optional). Stir well.
HARISSA DUCK WITH ORANGE AND CORIANDER COUSCOUS
From belazu.com
ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE …
From deliaonline.com
HARISSA-SPICED VEGETABLE COUSCOUS | TESCO REAL FOOD
From realfood.tesco.com
NIGEL SLATER'S MIDWEEK DINNER: VEGETABLES, HARISSA AND …
From theguardian.com
HARISSA ROASTED VEGETABLES WITH COUSCOUS - CAROLINE'S …
From carolinescooking.com
TUNISIAN CUISINE: A HARISSA VEGETABLE COUSCOUS RECIPE.
From outpostmagazine.com
HALLOUMI, PEACH, HARISSA AND COUSCOUS SALAD - LINSFOOD
From linsfood.com
HARISSA COUSCOUS WITH FENNEL | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
HARISSA ROASTED CAULIFLOWER COUSCOUS | LAST INGREDIENT
From lastingredient.com
BEST HARISSA-MARINATED CHICKEN SKEWERS WITH COUSCOUS RECIPES
From foodnetwork.ca
HARISSA | CANADIAN LIVING
From canadianliving.com
COUSCOUS RECIPE | HARISSA RECIPE - SPICESINC.COM
From spicesinc.com
HARISSA-HONEY CHICKEN & COUSCOUS SKILLET - BLUE APRON
From blueapron.com
HARISSA CHICKEN AND MOROCCAN COUSCOUS MEAL PREP - MYPROTEIN™
From myprotein.com
SKILLET HARISSA COUSCOUS { #FOODIEMAMAS } - COOKING CURRIES
From cookingcurries.com
8 RECIPES THAT PROVE HARISSA PASTE BELONGS IN ALL YOUR MEALS
From foodnetwork.ca
HARISSA COUSCOUS - BEST RECIPES TO COOK
From bestrecipestocook.com
HARISSA COUSCOUS WITH PEPPERS, CHICKPEAS, FRIED EGGS AND YOGURT …
From telegraph.co.uk
VEGGIE COUSCOUS SALAD WITH HARISSA DRESSING - TLN
From tln.ca
HARISSA-SPICED ISRAELI COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
HARISSA SHRIMP WITH CHICKPEAS AND LEMON COUSCOUS - CTV
From more.ctv.ca
HARISSA-SPICED SALMON WITH ISRAELI COUSCOUS - FOOD & WINE
From foodandwine.com
HARISSA ROASTED VEGETABLES WITH COUSCOUS - ISLAND HEALTH
From islandhealth.org
HARISSA SALMON WITH HERBY COUSCOUS - EASY PEASY FOODIE
From easypeasyfoodie.com
COUSCOUS WITH SPRING VEGETABLES & HARISSA SAUCE RECIPE
From myrecipes.com
HARISSA-SPICED ISRAELI COUSCOUS RECIPE | HEALTH.COM
From health.com
BRAISED CHICKPEAS AND VEGETABLES WITH COUSCOUS, HARISSA YOGURT, …
From seriouseats.com
HARISSA SIRLOIN WITH COUSCOUS SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
MOROCCAN TRADITIONAL HARISSA COUSCOUS SALAD | 2POTS2COOK
From 2pots2cook.com
MOROCCAN HARISSA LAMB AND COUSCOUS - AGA LIVING
From agaliving.com
HARISSA-LIME CHICKEN AND COUSCOUS SKILLET - HOST THE TOAST
From hostthetoast.com
MOROCCAN LAMB & HARISSA-SPICED COUSCOUS - GREAT BRITISH CHEFS
From greatbritishchefs.com
HARISSA-ROASTED CARROTS, FENNEL AND NEW POTATOES WITH COUSCOUS
From foodandwine.com
HARISSA SPICED COUSCOUS | AL'FEZ
From alfez.com
BAKED HARISSA CHICKEN WITH CHICKPEAS - FAMILYSTYLE FOOD
From familystylefood.com
HARISSA-SPICED BEEF WITH DATES AND COUSCOUS
From 177milkstreet.com
VEGAN HARISSA TOFU WITH PISTACHIO COUSCOUS - RABBIT AND WOLVES
From rabbitandwolves.com
ONE PAN HARISSA SALMON AND COUSCOUS - CAFE HAILEE
From cafehailee.com
5-INGREDIENT HARISSA ROASTED CAULIFLOWER WITH COUSCOUS
From kitchenstories.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love