Date: Tue, 24 Aug 93 11:04:03 +0200
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From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser) BASIC COUSCOUS ============== Instructions: ------------- Moisten couscous with water. Make sure that everything is moistend and there are no lumps in the couscous. Fill the mass in a sieve and steam for about 30 minutes. Fill in a pan, sprinkle some more water on it and stir thoroughly so that there are no lumps in the couscous. Salt if you like and steam for another 30 minutes. Now the couscous is ready and can be served with broth or stew. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: traub@rtf.bt.co.uk (Michael Traub) BRIGHTON BEACH BAKE =================== (serves 6 to 8) Ingredients: ------------ 1 tsp Sesame oil 2 medium sized onions 3 cloves garlic 20 g Brighton Beach Sewered Seaweed (aka Dried Arame) 3/4 lb Mushrooms 2 medium sized carrots 3 tsp Vecon or similar vegetable stock 2 tsp Mirin 1 tsp Black Pepper 2 tsp Sea Salt 750 g Couscous lots Water Instructions: ------------- Chop the onions and mince the garlic and fry in the sesame oil. Soak the arame for about 15 minutes in boiling hot water and then add to the onion and garlic *without* the water used for soaking. Add the finely chopped mushrooms and the grated carrots. Mix the stock in some boiling hot water and add to the dish. At the same time add the leftover water from soaking the arame. Add the mirin and salt and pepper to taste. It is probably best to have it slightly on the salty side as the saltiness will disappear when the couscous is added. Simmer the mixture covered for about 20 minutes. In a large mixing bowl add the couscous and the mixture together and any extra water required to cover. Leave for five minutes. Grease a large baking tray and line with baking parchment. Add the mixture to the baking tray and place in the oven covered with foil. Bake for about twenty minutes. Remove the foil and if the bake is still too wet continue for another five to ten minutes. The top should be slightly browned, grill if necessary. We were originally going to add sesame seeds to this but forgot to as we were making it. Sesame seeds might be a good idea and would be especially useful if you wanted a dish without any added salt. You can also use a dried seaweed blend instead of salt. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mkay@sequent.com (Mary Kay Petersen) Source: _Sundays at Moosewood Restaurant_, the Moosewood Collective, 1990; CASABLANCA COUSCOUS =================== Ingredients: ------------ 1 cup couscous 1 cup sliced carrots 1.5 cup water 1 cup sliced celery 1.5 lb tofu, cubed 1 can chickpeas 1 can tomato sauce 1/2 cup raisins 1 onion, chopped 2 tsp curry powder 1 cup sliced mushrooms 1/4 tsp cayenne 1/2 cup chopped walnut 1 tsp paprika 1 tsp salt Instructions: ------------- Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1.5 cup water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CHICKEN IN BROTH WITH COUSCOUS AND VEGETABLES ============================================= 2 stalks lemongrass, trimmed to white center or 1 tsp grated lemon peel 3 cups chicken stock 2 small onions, thinly sliced 2 jalapenos, seeded and minced 1 large garlic clove, minced 4 boneless chicken breast halves, skinned and cut into 1-in pieces 16 4-inch asparagus spears 2 small plum tomatoes, seeded and cut into 1/2-inch dice 2 tblsp unsalted butter salt and freshely ground pepper 1/4 cup quick-cooking couscous, cooked according to package directions 1 cup fresh cilantro leaves Instructions: ------------- Mince lemongrass in processor. Wrap in cheesecloth. Combine stock, lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan. Bring to a boil. Reduce heat and simmer 10 minutes. Remove lemongrass. Add chicken and asparagus and cook until chicken is tender, about 3 minutes. Add tomatoes. Whisk in butter. Season with salt and freshly ground pepper. Divide couscous among shallow soup bowls, mounding in center. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. Top with cilantro and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) COUSCOUS (1) ============ Ingredients: ------------ 2 lb of couscous 1 cup chick peas (soaked) 1 chicken 1 lamb shoulder 1 onion 4 carrots 2 turnips 1 bunch of coriander leaves 1 pinch of ground saffron 1 pinch of ground cinnamon 1-2 tsp of harissa sauce 1 lb of pumpkin 2 red bell peppers 4 small tomatoes 5 small zucchini water Harissa sauce: -------------- Soak a few dried hot chilies in cold water for an hour. Split the chilies and remove the stems and seeds. Pound in a mortar with 2 or 3 tablespoons of caraway seeds, a garlic clove and some coarse salt until it forms a paste. Mix in enough olive oil to make the paste fluid. Refrigerate. Instructions: ------------- Spread 2 pounds of couscous on a tray and sprinkle with enough water to moisten them. Rake through the couscous with your fingers until all are moistened. Let sit for about 15 minutes, then rake through them again. Continue sprinkling with water and rubbing the pellets between your palms until all are saturated and have doubled in size. Drain 1 cup chick peas that have soaked in water overnight, and simmer them in fresh water for 1 to 1 1/2 hours until they are tender. Drain and setr aside. Cut up a chicken and a lamb shoulder into large pieces. Chop an onion. Peel 4 carrots and 2 turnips and cut them into large chunks. Rinse a bunch of coriander leaves. Fill the bottom section of a couscoussier about halfway with cold water and drop in the prepared meat, vegetables and coriander leaves. Add a pinch each of ground saffron and cinnamon, and stir in a teaspoon or two of harissa sauce. Bring the water slowly to a boil; remove any scum from its surface and cook the stew at a bare simmer, uncovered, for about 30 minutes. Heap the couscous lightly in the top section of the couscoussier. Set the top section on the lower one and cover the couscoussier with its lid. Raise the heat so the liquid boils and produces steam to cook the couscous. After about 30 minutes, the pellets will lump together. To separate them, lift off the top section, leaving the stew to cook in the bottom. Tip out the couscous onto a tray. Sprinkle cold water over the couscous. Gently rake through pellet with your fingers to break up any lumps. Set aside. Peel and slice 1 pound of pumpkin into chunks. Cook them separately as not to over cook them. Put the pumpkin chunks into a small pan and cover them with liquid ladled from the stew. Set pan aside. Broil 2 red bell peppers until the skins blister. Let cool, covered by a damp cloth, then peel and seed them. Immerse 4 small tomatoes in boiling water; peel halve and seed them. Cut 5 small zucchini into large pieces. Add these vegetables to the stew. Return the couscous to the top section of the couscoussier, replace the top section on the lower one. Cook for 15 minutes, or until the peppers and zucchini are tender and the couscous is soft and fluffy. Meanwhile, simmer the pumpkin gently for 10 to 15 minutes until tender. To serve, pile the couscous on a serving platter, arrange the meat and vegetables on top and around the couscous. Ladle broth over. Serve with the rest of the broth and harissa sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) COUSCOUS (2) ============ (4 servings) Ingredients: ------------ 1 lb Ground turkey 2-3 medium-small carrots 4-6 cups cooked couscous 1 cup double mustard sauce asparagas butter or olive oil cinnamon ground allspice Instructions: ------------- Sorry, but a lot of this is very approximate. Brown the turkey, drain, add spices to taste and mix, simmer 2-3 min. For me "to taste" is uasually about 1/8th tsp. allspice, 1/4-1/3 tsp cinnamon. Cut the veggies into ~3" pieces, slice the carrots into 1/4s length wise. Steam the veggies, then saute briefly in olive oil or butter. Double mustard Sauce: --------------------- A standard thick white sauce, with 1/2 the normal amount of milk replaced the same amount of grey mustard, plus about 1 Tbs. mustard powder (adjusted to taste, of course.) Spread couscous (1 to 1 1/2 C) on a plate, dribble mustard sauce in a think line down the center. put the ground turkey over that. Veggies go on either side of the plate, and your ready to eat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) COUSCOUS AND GROUND TURKEY ========================== (serves 4) Ingredients: ------------ 1 lb of ground turkey dash(es) of ground allspice dash(es) of ground cinnamon 2 cloves garlic, finely chopped carrots, sliced lenghtwise, and ~3 in long green onions asparagus butter olive oil 5+ cups prepared couscous Double Mustard Sauce: --------------------- I made this by making up a thick white sauce, replacing about 1/2 the milk with a grey mustard, and adding mustard powder to taste. I then adjusted the thickness with milk. Instructions: ------------- Brown the meat, and add spices to taste. Steam the veggies, then saute briefly in butter and oil. I found the timing worked best if I started the couscous and sauce ahead of time, then did the meat and veggies almost simulatneously, since they both go fairly quickly. Serve by putting a bed of couscous on the plate, pour a line of sauce down the center, and meat over the sauce. The veggies go on either side of the plate. I think I ended up using between one and two cups of couscous (cooked) per serving. Depends on how hungry you are I guess. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lisas@princeton.edu (Lisa S. Lewis) Source: Fantastic Foods brand couscous COUSCOUS SALAD ============== Ingredients: ------------ Couscous 2 scallions, sliced 1 15 oz can of chickpeas, rinsed and drained 1 cucumber, seeded and chopped 2 tomatoes, seeded and chopped Chopped black olives (optional) Instructions: ------------- Combine cooked, cooled couscous with other ingredients. Dress with your favorite vinaigrette. This is a delicious summer side dish or meal. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jerde@vmdb.vet.purdue.edu (Lynn Warble) COUSCOUS SALAD ============== Ingredients: ------------ Couscous baby yellow squash, sliced thinly green pepper, finely chopped tiny bits of broccoli green onion, sliced carrots, sliced Cook the couscous as directed, then put everything together. Dressing: --------- 2 tblsp olive oil 3 tblsp white wine vinegar sugar to taste (I use about a tablespoon) 1 tsp cardomom, ground 1 tsp coriander, ground 1 tsp curry This mixed together and allowed to sit for a few hours to absorb the various flavors, is a wonderful side dish. I am very liberal with the spices and don't stick to this recipe. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) COUSCOUS STUFFING WITH GOLDEN RAISINS AND PISTACHIOS ==================================================== Ingredients: ------------ 2 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 1 large minced garlic clove 1/4 cup + 2 tblsp olive oil 2/3 cup finely chopped red bell pepper 1/3 cup finely chopped pistachios 1/2 cup golden raisins 3 tblsp finely chopped parsley leaves 1/4 tsp cinnamon 1 tsp cumin 1 1/2 tsp ground coriander seed 1/4 tsp dried thyme 1/3 cup thinly sliced scallion 2 1/4 cup water 1 2/3 cup (10 oz box) couscous If baking the stuffing separately: ---------------------------------- 1/4 cup chicken broth 2 tblsp unsalted butter Instructions: ------------- Cook onion, carrot, celery, and garlic in 1/4 of oil over moderately low heat until veggies are soft. Add bell peper and cook 3 more minutes. Add pistachios, raisins, parsley, cinnamon, cumin, coriander, thyme, scallion. Salt and pepper to taste. Cook and stir for another minute, then put in a large bowl. Combine water and remaining olive oil, add salt to taste. Bring to boil. Stir in couscous and let stand covered for 5 minutes or until liquid is absorbed. Fluff with fork. Add to veggie mixture, salt and pepper it, and combine everything GENTLY. Let cool, then stuff 12-14 lb turkey. If baking separately, put stuffing into buttered 3-4 qt casserole, drizzle with broth, dot top with butter. Bakd in middle of 325 degree oven for 30 minutes covered and 30 minutes uncovered. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser) COUSCOUS WITH FISH ================== Ingredients: ------------ 120 g chick peas (soaked over night) Fish tails and heads for broth 3 sliced carrots 2 white turnips (in quarters) 1 bell pepper 1/4 tsp saffron salt black pepper cayenne pepper 500-750g couscous 750-1000g fish 2-3 quinces, skinned and sliced Instructions: ------------- Make a hearty fish broth from fish tails, fish heads, all of the vegetables, salt cayenne pepper, saffron and about 1-2 litres water. Prepare couscous. Remove fish tails and heads from the soup. Also remove vegetables, but keep them. Pour soup through a sieve and add veggies. Add fish (not the heads and tails!), cut in smaller pieces when necessary. Also Add quinces. Boil until done. Season if necessary. Pour fish and sauce over couscous or serve separately. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser)
MOROCCAN COUSCOUS
=================
Ingredients:
------------
1 kg lean lamb meat
or 500g lamb, 250g beef and 1/2 chicken
2 onions (minced )
60 g chick peas (soaked over night)
2 white turnips (in quarters)
2 large carrots, sliced
2 tsp olive oil
salt
black pepper
1/4 tsp ground ginger (to taste)
1/4 tsp saffron (to taste)
500 g couscous (or more)
60-120 g raisins
3 zucchini, sliced
or 1/4 pumpkin, diced
120 g thick beans
2 tomatoes
2 tblsp minced parsley
cayenne- or chili pepper
1 tsp paprika
2 tblsp butter
Instructions:
-------------
Put meat, onions, chick peas, turnips and carrots in a pan, cover with
water. Add oil and pepper. Season with ginger and saffron to taste. Boil
for about 1 hour. Add salt when chick peas are soft.
Make couscous (follow instructions on the package).
Add raisins, beans zucchini, tomatoes and parsley to the stew and boil
for another 1/2 hour.
Take out one cup of the sauce and stir in cayenne/chili pepper and
paprika powder. Return to Stew.
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From: oussama@iastate.edu (Oussama Tatby) QUICK AND EASY COUSCOUS ======================= Ingredients: ------------ 1 box couscous 2 cups chicken broth, canned or fresh 2 small zucchini/courgettes handful of cherry tomatoes 1 can minestrone soup garlic olive oil Instructions: ------------- Bring the stock to a boil in a saucepan. Add the couscous, stir. Cover. Turn off heat. Saute garlic in olive oil in a frying pan. Add zucchini/courgette,saute for 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat through. Place couscous in a bowl, add vegetables. Add left over meat, if desired (leftover buffalo chicken wings, sliced, is especially good. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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