Ras El Hanout Couscous Food

RAS EL HANOUT BEEF WITH COUSCOUS

Steps:

• Heat oil in large deep frying pan; rub beef with ras el hanout. Cook beef, uncovered, until cooked as desired, turning once only. Remove from pan, cover; stand 5 minutes, then slice thinly.
• Meanwhile, add rind, juice, wine and the water to same cleaned pan; cover, bring to the boil then remove from heat. Add onion and couscous; cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in herbs and pepitas, season to taste.
• Serve couscous topped with sliced steak and yoghurt.

RAS-EL-HANOUT COUSCOUS WITH CORN, RED PEPPERS, AND CHICKPEAS

Steps:

• Pre heat the oven to 180 degC.
• Bring a litre of vege or chicken stock to the boil.
• Add the corn cobs and boil for 5 minutes.
• Remove corn and set aside to cool. Retain the stock.
• Wash, halve, and trim the red peppers.
• Smear with olive oil.
• Rinse the chickpeas.
• Cut the tops (pointy bitoff the large garlic cloves.
• Put the red peppers and garlic cloves on a baking tray.
• Sprinkle some olive oil, salt, and pepper on the garlic.
• Roast the peppers and garlic for 60 minutes.
• Cut the kernels from the corn.
• Dice the roasted red peppers into 10x10mm pieces.
• Remove the garlic from the shells and dice the cloves into 1/8ths.
• Add the couscous to a large bowl.
• Add the sesame oil, ras-el-hanout spice mix, cranberries, and nuts to the couscous and mix well.
• Add the stock to the couscous bowl until the stock is 1 cm above the top of the couscous.
• Seal the bowl with plastic wrap and let sit for 5 minutes.
• Remove the plastic wrap and fluff up the couscous.
• Add the 20g butter and mix into the couscous.
• In a very large bowl, gently combine the couscous mixture, the corn kernels, the roasted garlic, the diced red pepper, and the chickpeas.
• Serve the couscous with a green salad.

COUSCOUS WITH MOROCCAN RAS EL HANOUT

Steps:

• Get 440 ml water to boil in a big stock pot.
• Add the couscous with the stock cube to the pot. Lower the heat to low and put the lid on the pan.
• Steam for 5 minutes or until soft.
• Put the raisins in a cup and add boiled water. Set aside.
• Chop the onion and cook in a skillet until transparent.
• Cut the carrot into thin rings and finely chop the garlic.
• Add the garlic and carrots to the onions, cook till tender.
• Cut the zucchini into half rings. Add to the onion mixture and cook for a couple of minutes until al dente.
• Turn to the raisins, drain the water and squeeze the raisins gently to get rid of remaining water.
• Add the raisins, meat and ras el hanout to the vegetables and cook till meat is cooked.
• Add the mixture to the steamed couscous and mix till combined.
• Enjoy!

RAS EL HANOUT COUSCOUS

Steps:

• Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil - this will help prevent the couscous from clumping.
• If you have the time, steam the couscous as this will further reduce clumping and improve the consistency of the grains. Towards the end of the steaming, add the raisins to the boiling water to soak.
• If cooking the couscous by boiling, then pour boiled chicken stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains.
• Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish.
• Garnish with sprinkled sumac and finely chopped coriander.

SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS

Steps:

• Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
• When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
• Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.

CHICKEN WITH FIGS IN RAS-EL-HANOUT AND COUSCOUS

Steps:

• Arrange chicken on a rimmed baking sheet and sprinkle each side of each leg with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight.
• Preheat oven to 350 degrees F.
• In a large skillet heat 1 tablespoon oil over medium high heat.
• Place chicken in skillet and sear until golden (5-10 minutes per side) and then transfer chicken to roasting pan, skin side up. Add vegetables (carrots -cloves), 1 teaspoon thkyme, lemon peel, ras-el-hanout, chicken both, wine and remaining oil (3 tablespoons) to skillet and bring to a boil. Pour mixture over the chicken and bring to a simmer over medium heat. Cover with foil; place in oven and braise for 1 hour or until tender.
• Transfer chicken and vegetables to baking sheet; discard garlic. Pour pan juices into a saucepan; spoon off fat from the surface. Boil juices until reduces to 1 3/4 cups; whisking occasionally (15 -20 minutes). Add figs and vinegar; cook until figs are heated (3- 5 minutes). Season with salt and pepper.
• Place cooked couscous on a large plate; top with chicken, vegetables and figs. Garnish with fresh herbs, if desired.

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.

CHICKEN WITH FIGS IN RAS-EL-HANOUT AND COUSCOUS

Steps:

• Arrange chicken on rimmed baking sheet and sprinkle each side of each piece with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight.
• Preheat oven to 350°F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer chicken to skillet and sear until golden, 5 to 6 minutes per side. Transfer chicken to heavy roasting pan, skin side up. Add carrots, shallots, garlic, 1 teaspoon thyme, lemon peel, ras-el-hanout, chicken broth, white wine, and remaining 3 tablespoons olive oil to skillet. Bring to boil, whisking up brown bits. Pour mixture over chicken in roasting pan and bring to simmer over medium heat. Cover with foil; place in oven. Braise 1 hour, until tender.
• Transfer chicken, carrots, and shallots to baking sheet; discard garlic. Pour pan juices into large saucepan. Spoon off fat from surface. Boil juices until reduced to 1 3/4 cups, whisking occasionally, about 18 minutes. Add figs and vinegar; cook until figs are just heated through, 3 to 4 minutes. Season with salt and pepper. Place cooked couscous on large plate. Top with chicken, vegetables, and figs. Spoon sauce over chicken and figs. Garnish with fresh herbs and serve immediately.