How to Cook Couscous with Seven Vegetables

Couscous with Seven Vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious! Omit the meat for a vegetarian couscous.

It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.

See How to Steam Couscous if you've never used a couscoussier. If cooking chicken, an organic, free-range bird works best due to the long cooking time.

Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients

Buttermilk or Saycouk are traditionally offered afterward.

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Prep Time: 30 minutes
Cook Time: 120 minutes
Total Time: 150 minutes
Yield: Generously serves 6 adults
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. 1 kg (2 lbs. 3 oz.) dry couscous (not instant)
. 1/4 cup vegetable oil
. 1 kg (2 lbs. 3 oz.) lamb or beef, cut into large pieces on the bone (or 1 whole chicken)
. 1 large onion, coarsely chopped
. 3 tomatoes, peeled and coarsely chopped
. 1/4 cup vegetable oil
. 1 1/2 tablespoons salt
. 1 tablespoon pepper
. 2 teaspoons ginger
. 1 teaspoon turmeric, or 1/4 teaspoon Moroccan yellow colorant
. 1 handful of parsley and cilantro sprigs, tied into a bouquet
. 1/2 of a small cabbage, cut into  3 sections
. 4 turnips, peeled and halved
. 10 carrots, peeled and halved
. 2 tomatoes, peeled and quartered
. 2 small onions, whole or halved
. 1 small acorn squash, quartered (or a small section of pumpkin, cut into 3" pieces)
. 5 small zucchini, ends removed and halved
. 3 small sweet potatoes, peeled and halved (optional)
. 1/4 cup dry chickpeas, soaked overnight (optional)
. 1/2 cup fresh fava beans (optional)
. 2 jalapeño or chili peppers (optional)
. 2 tablespoons butter (for the couscous)
. 1 tablespoon salt (for the couscous)
. 1 teaspoon smen (Moroccan preserved butter - optional).
   

A free range chicken  will require the same cooking time and procedure as indicated below for beef or lamb. If using a regular factory-raised chicken, remove it from the pot when fully cooked and set aside. Return it to the pot to reheat for a few minutes just prior to serving.
Mix the meat, onion, tomatoes, oil and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
Add 2 1/2 liters (about 2 1/2 quarts) of water, the parsley/cilantro bouquet, and the chick peas. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. 

(If omitting both meat and chick peas, there's no need to simmer for awhile before proceeding to the next step).

 

 

1/

While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 1/4 cup of vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.) Next, work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.

Add the cabbage to the broth, and place the steamer basket on top.

Once you see steam rising from the couscous, steam the couscous for 15 minutes.

Note: If you see steam escaping from between the basket and couscoussier, you'll need to seal the joint. You can do this in several ways:

wrap and tie a long piece of damp cloth over the joint, or
tightly wrap a long piece of kitchen plastic film around the joint, or
wrap and drape a long piece of kitchen plastic film onto the rim of the couscoussier, and then place the basket on top (this is my preferred method)
Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart.

2/

When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.

Add the turnips, tomatoes, onions, carrots and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier, and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.)

When the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and leave to cool a few minutes.

If using pumpkin, add it to the couscoussier, and cover the pot.

3/

Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.

Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.

Add the squash, zucchini, and sweet potatoes to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)

When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam a third time for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth – it should be salty and peppery – and adjust the seasoning if desired.

If you're using smen, add it to the sauce in the pot.

4/

Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth.

To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.

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How to Cook Couscous Moroccan

Steamed couscous is piled high with stewed meat and vegetables. very delicious! Omit the meat for a vegetarian couscous.
It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.
See How to Steam Couscous if you've never used a couscoussier. If cooking chicken, an organic, free-range bird works best due to the long cooking time.
Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients
Buttermilk or Saycouk are traditionally offered afterward.

Preparation time: 30minutes                                  
Cooking time: 45 minutes

Ingredients ( Generously serves 4 adults ):

 


. 500g lamb

. 500 g of carrots

. 500 g turnips

. 250 g of gourd

. 2 courgettes

. 1 bowl of chickpeas soaked or fresh beans

. 2 tomatoes, peeled and seeded

. 1 onion

. 1/2 bunch coriander

. ginger

. 500 g of fine couscous

. warm water for semolina

. olive oil

. salt pepper

 

1/ In a pressure cooker put the meat, onion and tomatoes cut into pieces. Add the olive oil and spices. Pour a small glass of water.

2/ Let it simmer for 10 minutes, stirring occasionally, add the chickpeas and cover with water. Cook covered for 15 minutes.

3/ Meanwhile, peel the vegetables and cut them into medium sized pieces, wash the coriander and tie it.

4/ After 15 minutes of cooking, add at first the carrots, turnips and cilantro. Cook for 15 minutes paying attention to the water level, add if necessary.

5/ Put the zucchini and squash and cook 15 min. In a large bowl , place the semolina and add warm water gradually, working it well. We need all the semolina absorbs water and swells. Put a little salt.

6/ In a couscous, put the kettle on and have meal at the top for cooking with steam for 20 min. Repeat the operation a second time (water, steam cooking). Accompany your couscous with fermented milk.

couscous recipes vary according to season (vegetable garnish agree), regions or cities (in / with pork-never, of course-fish version dessert, etc) and there many couscous recipes that families !!!

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Tagine of Chicken and Olives

  The secret to cooking a perfect Tagine where the meat is divinely tender, with deep colour and flavour is to brown the meat to caramelise the natural sugars, then to slow simmer. 

  Timing is not important, the Tagine will come to no harm if cooking is prolonged, in fact the flavours will be enhanced as the ingredients will “melt” to a velvety texture.

. 8-10 pieces of chicken on the bone, legs or thighs

. with skin removed

. 2 large onions sliced

. 4-6 cloves garlic, crushed

. 2 t ground cumin

. 1 t chilli powder

. 1 t turmeric

. 1 t ground ginger

. 2 T olive oil

. 1½-cup chicken stock

. 4 preserved lemons, rinsed & finely chopped

. 1 cup mixed green & black olives

. 1 bunch of fresh coriander, finely chopped

. 1 bunch of fresh parsley finely chopped

. Seasonings to taste

  Warm the SCANPAN TAGINE on a medium heat, add chicken pieces and lightly brown both sides, add onions, garlic, cumin, chilli powder, turmeric, ginger and olive oil, cook all until onions softened but not browned.

 
  Add chicken stock and cover with Tagine lid, bring to the boil, turn down heat and simmer for 45 minutes turning the chicken pieces once or twice
until the chicken tests cooked and the liquid is much reduced. 

 
  Adjust seasoning of saucewith salt and pepper to taste and skim off any excess fat from the surface. 


  Stir through the preserved lemons, olives, coriander and parsley and cook for a further 15 minutes.


  Serve ona bed of couscous. Alternatively, this dish could be cooked in an oven heated to 160°C.


  To cook the couscous, add 1 cup of water to a saucepan with 1-2 T of olive oil, bring to the boil, then remove from heat and stir in 1 cup of couscous. 


  Cover and allow to stand for 5 minutes while it swells. 


  Stir with a fork to separate the grains and add half a cup of
sliced almonds. 


  This makes a lovely fluffy base upon which to serve your Tagine.

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Elaboration Chermoula Moroccan

    A spicy Moroccan sauce made with cumin garlic fresh herbs paprika cayenne and olive oil. Chermoula is traditionally served with meats but pairs well with chicken lamb or duck. The mixture is sometimes thickened with yogurt cheese (well-drained yogurt).

 Recipe:

. 1/2 cup coarsely chopped fresh cilantro

. 1/4 cupchopped  fresh mint

. 1/2 cup coarsely chopped, fresh flat-leaf parsley

. 3 large cloves garlic

. 1 chopped green onion, green and white parts

. 2 teaspoons grated ginger

. 2 teaspoon ground cumin

. 1/4 teaspoon cayenne pepper

. 1 teaspoon ground coriander seeds

. 3 tablespoons fresh lemon juice  
   
. 1/2 teaspoon kosher or sea salt

. 1/4 teaspoon fresh ground black pepper

. 1/4 cup extra virgin olive oil.

Optional ingredients for more kick:

. 1/2 teaspoon of lemon zest

. 1/4 teaspoon smoked paprika

. 1/4 cup dried red pepper flakes

In a food processor fitted with the metal blade, combine all of the ingredients except the olive oil and blend until a paste forms.  On a low speed slowly drizzle the olive oil until you reach a thick smooth consistency.  Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days.

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Lemon Madeleine

  Lemon season is during the winter in the Northeast I usually bake Meyer lemon-flavored items that pair well with hot drinks - like these lemon madeleines, or Meyer lemon muffins. I typically skip things like chilled pies or ice cream since I am not as inclined to eat those when it is cold outside.

I wish I could say I get Meyer lemons year round so that I could make all of my favorite warm weather desserts, but they are still one of the few specialty fruits that are strictly seasonal.

This is because they are somewhat controlled in where they are grown, and aren’t planted nearly as widely as regular lemons. What makes them so special is that they are a cross between a Mandarin orange and a regular lemon, and many varieties are completely seedless.

Meyer Lemon Madeleines Picture
They are thin-skinned, smaller than a regular lemon, and sweeter, too. This makes them ideal for baking and using to flavor fish and poultry. They even taste delicious when sliced thinly and served in salads or used to make salad dressing. Even more recently you’ll find people preserving them in salt and using them to flavor tagines and thick stews.

There are incredibly versatile in the kitchen but what I like to do with them, above all, is bake. They can be swapped for almost anything you make with lemon including cookies, cakes, and pies.

For example, I made these gorgeous madeleines with them and they were far more delicious than when I make them with regular lemons. They lack to aggressive astringency that comes from a regular lemon, and even the color is slightly softer and prettier.lemon, and even the color is slightly softer and prettier.

. 3/4 cup all-purpose flour

. 1 teaspoon baking powder

. 1/2 teaspoon kosher salt

. 1/4 cup granulated sugar

. 2 large eggs

. zest of 2 meyer lemons

. 1 teaspoon pure vanilla extract

. 1 stick unsalted butter, melted and cooled

. confectioners sugar, for dusting

 

 1- In a small bowl mix the flour, baking powder, and salt and set aside.

2- In a larger bowl whisk the sugar, eggs, lemon zest, and extract. Whisk until frothy and slightly thickened. Then, carefully fold in the dry ingredients, stirring just until the flour is incorporated. Lastly, stir in the cooled butter.

3- Cover the bowl with plastic wrap, pressing it down on the batter. Chill for at least 2 hours, or overnight.

4- Preheat the oven to 400°F. Remove the batter from the fridge and dollop it into the molds that have been lightly sprayed with cooking spray.

5- Bake them for 10 to 12 minutes, or until they are set and the edges are golden brown. Allow them to cool for a few minutes, then pop them out of the mold and allow them to cool completely on cooling racks.

6- Once they have cooled dust them liberally with confectioners’ suga.

 

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Prepare Tagine Fish Moroccan

Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.

 

 

. 1/2 cup vegetable oil

. 1/4 cup chopped fresh Italian parsley

. 3 large garlic cloves, chopped

. 3 tablespoons chopped fresh cilantro

 . 1 tablespoon Hungarian sweet paprika

. 2 teaspoons ground turmeric

. 1/8 teaspoon crushed saffron threads

. 4 6-ounce white fish fillets (such as halibut or orange roughy)

. 1 pound carrots, peeled, thinly sliced

. 1 1/2 pounds tomatoes, thinly sliced

. 1 large onion, thinly sliced

. 1 lemon, thinly sliced

. 1 teaspoon salt

. 3/4 teaspoon ground pepper

. 1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips

. 24 brine-cured olives (such as Kalamata)

 

 Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.

Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.

Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.

Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

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Everyday chocolate cake

*Everyday chocolate cake*

 

Need a chocolate cake recipe that's perfect for everyday? This is it! Not too rich or dense and not too sweet, this chocolate cake is just right for lunch boxes as well as morning tea or afternoon snacks.  

 

• . 125g unsalted butter, at room temperature

• . 2 cups caster sugar

• . 2 eggs

• . 2 cups self-raising flour

• . ¾ cup cocoa

• . ¾ cup milk

• . ¾ cup water

•  . Icing50g unsalted butter, at room temperature

• . 2 cups icing sugar

• . ¼ cup cocoa

• . ¼ cup milk 

 

1. 1.  Preheat oven to 180°C. Butter a 20cm or 22cm square cake tin and line with baking paper.

2. 2.  Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time and beat on medium speed until smooth. Sift flour and cocoa into a bowl, add half to the butter mixture with the milk and beat on low speed until just combined. Add remaining flour mixture and the water and beat on low speed until combined, increase speed and beat until mixture is smooth.

3. 3.  Pour into prepared cake tin and bake for 40-45 minutes until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.

4. 4.  To make icing, beat butter until creamy and then add sifted icing sugar, cocoa and milk. Beat until thick and creamy. Add more milk if the icing is too dry.

5. 5.  Spread icing over cold cake. 

 

 

• .  This is a simple chocolate cake recipe that's easy to make and great for lunchboxes and everyday eating. Because you need a chocolate cake for everyday!

• . Mum made this often when my brother and I were kids. Back then it was called Pam’s Chocolate Cake (thanks Pam). Smells wonderful when you open the lid and keeps at least a week (if you can make it last that long).

• . Recipe created by Melissa Hughes for Kidspot.

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