Spiced And Steamed Couscous With Brown Butter Food

SPICED COUSCOUS

Steps:

• Toast and chop cashews or pistachios.
• Melt 1/4 c butter in medium saucepan over low heat.
• Add spices and cook 2 minutes, stirring occasionally.
• Add stock and currants.
• Can be prepared 4 hours ahead, bring to boil.
• Mix in couscous and 2 tbsps.
• butter.
• Cover and remove from heat.
• Let stand 5 minutes.
• Fluff with fork; season with salt.
• Transfer couscous to bowl, add nuts and toss well.

SPICED AND STEAMED COUSCOUS WITH BROWN BUTTER

Steps:

• Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, 2 star anise pods, 2 tsp. salt, 1/2 tsp. coriander seeds, and 1/2 tsp. cumin seeds to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10-15 minutes. Rake and rub couscous with your hands until no clumps remain.
• Pour water into a large pot to come 1" up sides. Add garlic, remaining 2 star anise pods, remaining 1/2 tsp. coriander seeds, and remaining 1/2 tsp. cumin seeds and bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there's a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15-20 minutes.
• Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle 1/4 cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
• Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15-20 minutes.
• Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 5-8 minutes.
• Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed.
• Do Ahead
• Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.

MOROCCAN-SPICED SALMON WITH VEGETABLE COUSCOUS

Steps:

• In a shallow baking dish, whisk together vinegar, 2 Tbsp olive oil, Moroccan spice blend, and honey. Add salmon filets to the dish and turn them to coat.
• Leave salmon flesh-side down in marinade and refrigerate for 20 minutes while the oven heats.
• Preheat oven to 450°F / 232°C.
• While oven is heating, melt butter in a saucepan. Add carrots, zucchini, and red onion with a pinch of salt. Sauté over medium heat until carrots are very tender, 10 to 14 minutes.
• Pour stock over vegetables and bring to a boil. Add ground cumin and saffron. When stock is boiling, stir in couscous and salt. Remove from heat. Cover with a lid and let sit until ready to serve (at least 10 minutes).
• Remove salmon from the refrigerator.
• Line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil.
• Place salmon flesh-side up on the prepared sheet pan (discard marinade). Season salmon with some salt and pepper.
• Bake salmon until it flakes easily with a fork, 10 to 15 minutes (depending on thickness).
• While salmon roasts, fold golden raisins and lemon juice into couscous.
• Serve salmon over couscous with toasted nuts, parsley, and yogurt.

EASY LAMB TAGINE WITH POMEGRANATE

Steps:

• Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
• Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
• Do Ahead
• Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.