Jamie Oliver Couscous Food

COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS

Steps:

• Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
• Mix together all the ingredients

BEEF TAGINE

Steps:

• Serving suggestion: Lightly seasoned couscous.
• To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

GREENHOUSE COUSCOUS SALAD

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
• ON THE DAY Roughly chop the tomatoes and place in a blender with ½ a chilli. Tear in the basil, reserving a handful of nice baby leaves. Add 4 tablespoons of red wine vinegar, 2 tablespoons of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour.
• Meanwhile, preheat the oven to 180°C/350°F/gas 4. Trim the baby courgettes and halve lengthways, placing them in a baking tray as you go. Peel the garlic, slice with the remaining chillies and add to the tray, then squash, destone and tear in the olives. Drizzle with 1 tablespoon of olive oil, lightly season and toss together. Rub the feta with a little oil, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden. Mix up the couscous, scatter over the courgettes, garlic, chilli and olives, crumble over the feta, sprinkle with the reserved basil leaves, and drizzle with 1 tablespoon of extra virgin olive oil. This will be delicious served warm or cold.

FISH STEAMED WITH COUSCOUS

Steps:

• Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
• Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
• Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
• To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.