DedeMed - Mediterranean Diet Cooking Video Recipes

Couscous Recipe

Description

couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt ; Berber Seksu - Arabic: كسكس‎, called maftoul in Lebanon and the Palestinian territories) is a Berber dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.

Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish

Couscous Recipe

Serves:4

Difficulty: Medium

Prep and Cook time: 1 hour

1 cup couscous

15 pealed pearl onions or 2 cups sliced onions

15oz can garbanzo beans

2 large boiled potatoes cubed

1 cup sliced carrots

1/2 cup chopped cilantro

1/4 cup chopped parsley

2 tbs minced garlic

1 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp 7 spices

1/4 tsp nutmeg

1/2 tsp salt

1/2 tsp black pepper

2 16oz cans tomato sauce

1 chicken or veggie bouillion

3 cups water

4 tbs butter

In a medium size 2 quart pot heat 1 1/4 cup water, add bouillion and 2 tbs butter and bring to a simmer, then add couscous and cook for 1 minute, remove from heat and cover, let stand for 20 minutes. In a large saute pan, on medium high heat, add 2 tbs butter until melted then add onions. Cook onions for 5 minutes until caramelized. Add carrots and garbanzo beans and cook for another 5 minutes. Add garlic, cilantro, parsley, potatoes and 1/2 tsp salt and mix vegetables. In a large 4 quart sauce pan bring tomato sauce and 1 1/2 cup of water to a simmer. Add seasonings and spices to the sauce then add vegetable mixture to tomato sauce and simmer for 10-12 minutes. With a fork, fluff the couscous and mix the couscous with some of the tomato sauce. Place the couscous mixture in a plate and form a well in the middle, place the vegetables in the middle of the couscous. Serve warm.

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Comments

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devoitka - question

|200.30.221.xxx |2010-07-28 08:47:58

hi, first i love your webpage

i published in my face, a'm from Chile, soo
second, sorry about my english

.

now the question.. The garbanzo
is pre-cooked or, you put in water the day before? (because the garbanzo are soo
hard to cook)

Thanks for your web!!!

Yesterday i do the Kusa mahshi and today
the pita...

roze.lising

|121.54.41.xxx |2010-01-28 03:07:47

im afilipina working in the middleast as acook i have the files of all ur recipe
can u tell me whats thetip in cooking a tasty arabic foodi always visit ur
website but now only register tnx a lot

rodidjo - recipe of merguez !?

|174.20.144.xxx |2009-09-28 22:21:12

HI, I LOVE ALL YOUR AMAZING RECIPES ! IT MAKE ME REMEMBER ALL MY FRIENDS FROM
MAROC ! I FROM SOUTH FRANCE BUT I MOVED TO LIVE IN U.S. , I JUST WONDER IF (DO
YOU KNOW HOW TO MAKE SOME MERGUEZ = LAMB SAUSAGE ?)IF YES , CAN YOU MAKE A
ANOTHER NICE VIDEO ABOUT (HOW TO MAKE A LAMB SAUSAGE= MERGUEZ ?) THAT WOULD BE
PRETTY GOOD IN MY COUSCOUS ! THANKS A LOT ! MERCIE BEAUCOUPS!!!!