COUSCOUS MEATLOAF CHERMOULA
This recipe is from Kitty Morse. I usually find her recipes have a long list of hard to find ingredients and are too complicated for me. This one does have a lot of steps but it is so delicious. I have to make sure that I have plenty of time whenever I want to make this.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Add the olive oil to a skillet over medium heat.
- Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
- Transfer mixture to a bowl; set aside.
- Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
- Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
- Keep the remainder of the chermoula in the pan and set aside.
- In another saucepan, add 1 cup beef broth; bring to a boil.
- Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
- Lightly oil a 6-cup ring mold.
- In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
- Mix together using your hands to break up any lumps.
- Spoon mixture into the mold; spread evenly with a spatula.
- Place mold in a larger baking pan (to catch any juices that may boil over).
- Bake at 350 degrees for about 1 hour or until firm.
- Take out of the oven and let the meatloaf rest for 10 minutes.
- Invert onto a serving platter.
- Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
- Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
- Spoon the sauce over the meatloaf and serve any extra on the side.
MOROCCAN COUSCOUS WITH MEAT AND VEGETABLES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield Yield: 6 servings
Number Of Ingredients 21
Steps:
- Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
- After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
TURKEY COUSCOUS MEATLOAVES
A low calorie, high protein, lowfat, healthy option for dinner. This recipe was clipped from the Orlando Sentinel, adapted from one published in Redbook.
Provided by Epi Curious
Categories Turkey Breasts
Time 50m
Yield 6 loaves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F. Boil broth; stir in couscous. Cover and remove from heat. let stand 5 minutes.
- Transfer couscous to large bowl; fluff with fork. Stir in zucchini, onion, sage, salt and pepper. Add turkey and egg and mix to combine. Shape into 6 loaves, each about 1-1/2 inches thick.
- Place on rimmed baking sheet lined with nonstick foil.
- Mix sugar, mustard and tomato paste. brush most of mixture on loaves. Lay bacon piece diagonally over each loaf. Brush bacon with remaining mustard mixture. Bake 30-35 minmutes. Broil 1 minute to crisp the bacon.
Nutrition Facts : Calories 252.2, Fat 7.8, SaturatedFat 2.6, Cholesterol 109.8, Sodium 411.4, Carbohydrate 13.4, Fiber 1, Sugar 10.7, Protein 31.1
SALMON WITH CHERMOULA
This recipe is originally from Williams-Sonoma cook book, "Essentials of Mediterranean Cooking". The Chermoula herb blend is so delicious; it is a blend of cilantro, parsley, garlic, lemon, cumin, and paprika. It has such a deliciously bright and fresh flavor. This recipe could be good with any type of fish but I especially like it with the Salmon.
Provided by jojackso
Categories Very Low Carbs
Time 20m
Yield 4-6 Fillets, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, combine all ingredients (except salmon and ½ the olive oil) and blend.
- Drizzle in the remaining olive oil while blending until desired consistency is obtained.
- Add more of any ingredient to suit your taste.
- Place salmon in a baking dish and coat with 2/3 of the mixture on both sides (reserve 1/3 for later). Let marinade in refrigerator for up to an hour.
- Place on grill and cook for 6 to 10 minutes.
- When the salmon in no longer opaque remove from the grill and place on a serving platter.
- Brush the salmon with the remaining mixture.
- Serve with couscous or rice.
Nutrition Facts : Calories 534.8, Fat 28.2, SaturatedFat 4.1, Cholesterol 165.4, Sodium 373.1, Carbohydrate 3.5, Fiber 1.4, Sugar 0.6, Protein 64.4
MOROCCAN LEMON MINT COUSCOUS
This classic Moroccan side dish couscous recipe is given a bit of crunch with some chopped toasted pecans. From Linda Larsen,Your Guide to Busy Cooks, @about.com
Provided by Nana Lee
Categories Grains
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare couscous according to package directions.
- When done, fluff couscous with fork and add remaining ingredients.
- Stir very gently with a fork and serve.
Nutrition Facts : Calories 212, Fat 11.3, SaturatedFat 1.4, Sodium 198, Carbohydrate 23.8, Fiber 2.3, Sugar 0.4, Protein 4.3
PEPPERY MEAT LOAF WITH COUSCOUS
Mouthwatering tastes in this recipe, which combines old fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve with baked potatoes in their skins and a tossed salad. This meat loaf contains a high amount of dietary fiber.
Provided by Olha7397
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- 9 x 5 inch loaf pan.
- Instant read thermometer.
- In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. Fluff with a fork before using.
- In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tablespoons of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to loaf pan and spread remaining 2 tablespoons of tomato sauce over top. Bake in preheated oven until temperature reaches 165°F on a thermometer, about 1 hour. Makes 8 servings.
- VARIATION: Substitute spelt or barley couscous for the whole wheat version.
- TIP: For the best flavor, toast whole cumin and coriander seeds and grind them yourself. To toast seeds, spread in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Transfer to a mortar or a spice grinder and grind.
- The Complete Whole Grains Cookbook.
Nutrition Facts : Calories 210.7, Fat 12.2, SaturatedFat 4.4, Cholesterol 104.2, Sodium 547.4, Carbohydrate 4.8, Fiber 1.1, Sugar 1.7, Protein 19.8
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