TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.
Provided by Um Safia
Categories Stew
Time 2h25m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
- Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
- When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
- Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
- Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
- Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
- If you used the chilli, put it on a plate and let people help themselves to it!
MOROCCAN COUSCOUS
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Provided by BenevolentEmpress
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g
NORTH AFRICAN COUSCOUS SALAD
Make and share this North African Couscous Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Add the first 14 ingredients to a non-reactive saucepan.
- Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
- Add in the bell pepper and cook for 2 more minutes.
- Take pan off of burner and add in the peas.
- Add in couscous; stir.
- Cover and let sit for 10-15 minutes.
- Add in olives; fluff couscous with a fork to mix.
- Season to taste with salt and pepper.
- Spoon onto individual plates; sprinkle with pine nuts and currants.
AFRICAN COUSCOUS SALAD
From the Raley's magazine Something Extra, This is posted for the zaar world tour.The time listed does not include 1 hr. refrigeration time. Approved for ZWT 6 NA*ME
Provided by cookiedog
Categories African
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
- Bring broth to a boil in a large saucepan. Stir in couscous, butter and cinnamon; cover and remove from heat. Let stand for 5 minutes, then fluff with a fork and let cool.
- Place remaining salad ingredients in a bowl; drizzle with dressing and toss well to coat.
- Cover and chill for at least 1 hour.
- Tangy Orange Dressing: In a medium bowl, whisk together orange juice, extra virgin olive oil, white wine vinegar, honey, salt and pepper.
AFRICAN LAMB COUSCOUS FROM MAURITANIA
You might encounter this type of sweet/savory dish all over north west Africa, where it is as likely to be made with goat or camel meat as with lamb. The vegetables will be whatever is available. Try it over plain couscous or with the fancier version below.
Provided by Olha7397
Categories Lamb/Sheep
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stew pot that has a tight fitting lid, brown the meat by stirring quickly in hot oil or butter. Reduce heat and sauté the onions and garlic until golden. Add vegetables, stirring for 2 to 3 minutes. Cover with about 2 cups water, put the lid on the pot, and simmer until vegetables are tender and meat is cooked. Mix the dates, raisins, and chickpeas into the dry couscous, and steam. Serve by ladling the stew over couscous on individual plates. Serves 6 to 8.
- COUSCOUS: There are several ways of steaming and softening this form of semolina wheat that is a base for north African stews. The preferred method is to use a couscousier.
- If you don't have a couscousier here is a method. Get dry couscous grain in an ethnic or gourmet grocery or a natural foods store. Allow 2 oz. per person for a meal.
- Pour the couscous into a large bowl and cover it with cold Iwater. Stir, and let it sit for about 10 minutes. Then scrape the damp grain out onto a clean absorbent cloth such as a linen dish towel. (If all the water hasn't been soaked up, you should drain it off first.) Leave the grain to swell for 15 minutes. If you prefer, you can leave the grains in the bowl, but as they are more confined, they may not become quite as fluffy.
- Now you must find a way to steam the couscous. A colander that will sit part way down into a pot, without sinking to the bottom, can become a homemade couscousier. But if your colander, like most, has holes too large to prevent the couscous grains from falling through, you must line it with a clean, porous cloth (cheesecloth) When everything is ready, bring water in the pot to a boil, and steam the couscous, uncovered, for 20 minutes.
- Now the couscous must swell and steam a second time, but with slight variations. Once again, put it into a bowl or onto the towel. Sprinkle cold water over it-perhaps half a cup for every pound of couscous-and rub grains between your fingers to break up any lumps that have formed. After it has sat for 10 minutes, rub some oil onto your hands and rework the grains with your fingers. (For special occasions, use butter to grease and separate the grains.).
- Finely, steam the couscous for 25 more minutes, and serve hot.
- There is nothing complicated about this process, but it does take some time.
- If it sounds too ambitious, try the packaged, pre-cooked grain that is widely available where couscous is sold and follow the simple directions on the box. True connoisseurs argue, no doubt that you will never know what real couscous tastes like unless you steam your own. The "instant" kind is acceptable though.
- The Africa News Cookbook.
AFRICAN SALAD
Make and share this African Salad recipe from Food.com.
Provided by Tisme
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients and top with the dressing.
NORTH AFRICAN COUSCOUS WITH TEMPEH
This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.
Provided by afreric
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 59m
Yield 4
Number Of Ingredients 17
Steps:
- Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
- Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
- Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.
- Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.
Nutrition Facts : Calories 650.4 calories, Carbohydrate 90 g, Fat 22.3 g, Fiber 9.5 g, Protein 25.3 g, SaturatedFat 3.5 g, Sodium 2298.4 mg, Sugar 7.4 g
More about "africancouscoussalad recipes"
COUSCOUS | RECIPETIN EATS
From recipetineats.com
5/5 (5)Category Side DishCuisine Middle Eastern, MoroccanCalories 253 per serving
AFRICAN SALAD (ABACHA AND UGBA) - ALL NIGERIAN RECIPES
From allnigerianrecipes.com
20 AFRICAN RECIPES TO TRY AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST AFRICAN SALAD RECIPES | YUMMLY
From yummly.com
AFRICAN COUSCOUS SALAD | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
NORTH AFRICAN COUSCOUS DINNER RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST AFRICAN COUSCOUS RECIPES | YUMMLY
From yummly.com
10 BEST MOROCCAN COUSCOUS SALAD RECIPES | YUMMLY
From yummly.com
10 BEST SOUTH AFRICAN SALADS RECIPES | YUMMLY
From yummly.com
WEST AFRICAN SALAD CALLED SALUDU NEBBE - INTERNATIONAL …
From internationalcuisine.com
6 AFRICAN SEA FOOD DISHES TO INSPIRE YOUR CULINARY LIFESTYLE
From answersafrica.com
AFRICAN COUNTRIES AND 7 DELICIOUS AFRICAN CUISINES - AFRICAN FOOD …
From afrifoodnetwork.com
18 DELICIOUS SOUTH AFRICAN FOODS - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
10 MOST POPULAR AFRICAN FOODS - DEMAND AFRICA
From demandafrica.com
NORTH AFRICAN CHICKEN COUSCOUS - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
TOP 10 SOUTH AFRICAN FOODS TO TRY - THE SPRUCE EATS
From thespruceeats.com
CARIBBEAN COUSCOUS SALAD RECIPE | EATINGWELL
From eatingwell.com
COUSCOUS SALAD - ZESTY, MINTY SALAD LOADED WITH FLAVOUR
From thesouthafrican.com
AFRICAN RECIPES | ALLRECIPES
From allrecipes.com
NORTH AFRICAN WARM COUSCOUS SALAD - GOLD&GREEN
From goldandgreenfoods.com
SEEDS OF CHANGE: FUSION FOODS OF THE AFRICAN DIASPORA
From thespruceeats.com
NORTH AFRICAN CHICKEN AND COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
30 FLAVORFUL AFRICAN FOODS THAT YOU ARE BOUND TO EAT - FLAVORVERSE
From flavorverse.com
COUSCOUS RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE AFRICAN SALAD (ABACHA) - ZEELICIOUS FOODS
From youtube.com
WHAT IS COUSCOUS? VARIETIES, NUTRITION, AND MORE | ALLRECIPES
From allrecipes.com
20 TRADITIONAL AFRICAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
COUSCOUS | LOCAL PASTA VARIETY FROM AFRICA | TASTEATLAS
From tasteatlas.com
NORTH AFRICAN VEGETABLE COUSCOUS - BOSS KITCHEN
From bosskitchen.com
NORTH AFRICAN INSPIRED RAINBOW COUSCOUS - FOODEVA …
From marriamsayed.com
SOUTH AFRICAN COUSCOUS SALAD WITH BUTTERNUT SQUASH AND FETA …
From couscousday.com
COUSCOUS RECIPE VARIATIONS TO SPICE UP YOUR MENU - AFRICAN VIBES
From africanvibes.com
EASY COUSCOUS PASTA RECIPE - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
NORTH AFRICAN SEVEN VEGETABLE COUSCOUS RECIPE - THE TELEGRAPH
From telegraph.co.uk
COUSCOUS - AFRICAN GROCERY DELIVERY | ONLINE AFRICAN FOOD STORE
From africart.ca
NORTH AFRICAN COUSCOUS SALAD - GOLD&GREEN
From goldandgreenfoods.com
17 AFRICAN DISHES YOU SHOULD TRY OUT - ZIKOKO!
From zikoko.com
THE VERY MOROCCAN WAYS TO COMPLEMENT COUSCOUS - CULTURE TRIP
From theculturetrip.com
45+ AFRICAN RECIPES YOU NEED TO TRY - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
AFRICAN FOOD: 100 BEST FOODS TO TRY - CAPETOCASA
From capetocasa.com
10 MOST POPULAR AFRICAN SEAFOOD DISHES - TASTEATLAS
From tasteatlas.com
MOROCCAN COUSCOUS RECIPE {QUICK AND EASY SIDE DISH} – …
From wellplated.com
You'll also love