Couscous With Vegetables And Lamb Recipes

Steps:

• Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Steps:

• Preheat your grill to a high heat, outdoor or indoor.
• Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
• While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
• Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

Steps:

• Place the lamb, onion, ginger and turmeric in the bottom of a couscoussier or a large pot that can be fitted with a steamer. Add the butter or oil, season with salt and pepper and cook over medium heat about 5 minutes, stirring from time to time.
• Add 12 cups water, the tomatoes, saffron, cinnamon sticks and cayenne pepper. Bring to a simmer and cook, covered, for an hour.
• While the lamb mixture is cooking, place the couscous in a bowl. Gradually stir in 4 cups water, then drain. Spread the moistened couscous in a large flat pan or dish with sides. Allow the moist couscous to sit 10 to 15 minutes, then break up any lumps with a fork or your fingers.
• Remove the lid from the couscoussier or pot and place the perforated section or the steamer on top. Take a length of cheesecloth or other cloth, moisten it and fit it tightly around the seam between the two parts of the pot, to prevent steam from escaping. Spoon half the couscous into the top section and when the steam starts rising through it, add the remaining couscous. Steam, uncovered, for 15 minutes.
• Remove the top of the couscoussier and replace the cover on the bottom pot. Dump the steamed couscous back into the flat pan. Allow it to cool a few minutes, then gradually sprinkle it with a cup of cold water and season it with about 1/2 teaspoon salt, or to taste. Using your fingers, gently work the couscous to break up any lumps. Spread it evenly and allow it dry for up to an hour.
• Add the turnips, carrots and raisins to the pot. Tie the parsley and coriander together, and add them. Simmer, covered, for 45 minutes.
• After about 2 hours' cooking, the lamb should be tender. Cut the zucchini in half crosswise and cut each piece in half lengthwise. Add the zucchini to the pot, and follow with the pumpkin. Drain the chick peas, and add them. Check the seasonings in the pot. If necessary, add a little more water, enough to keep the ingredients covered with liquid.
• Replace the steamer top on the pot and wrap it again with the cloth. Rake the couscous once more, then return half of it to the steamer. When the steam begins to rise, add the remaining couscous. Steam, uncovered, 15 minutes. The couscous should be light, fluffy and tender.
• To serve, spoon half the couscous onto a large round platter. Make a well in the center. With a slotted spoon remove the pieces of lamb from the pot and pile them in the center. Top them with some of the vegetables. Mound the rest of the couscous over these ingredients. Then, place the remaining vegetables around the couscous and on top of it. Discard the parsley and coriander.
• Reheat the broth briefly, and spoon it into 1 or 2 bowls. Serve the couscous with the broth on the side and, if desired, hot pepper sauce.

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.

Steps:

• Place the couscous in a mixing bowl, and add about 1 1/3 cups cold water, stirring it with your fingers until all of the couscous is dampened. Let the moistened couscous rest for about 15 minutes. Meanwhile, bring a large quantity of water to the boil in a large pot in which you can fit a colander (or use a traditional couscoussiere).
• Drain the couscous in the colander, and crumble it with your fingers to break up any lumps. Place the colander containing the couscous on top of the pot of boiling water. Let it steam about 20 minutes. Empty the couscous into a mixing bowl and add 8 tablespoons butter at room temperature. Stir quickly and thoroughly until grains of cereal are coated with butter.
• Trim off the ends of the eggplant and zucchini. Do not peel. Cut the eggplant and zucchini in half lengthwise. Cut both vegetables into 1 1/2-inch lengths. There should be about 6 cups eggplant and 3 cups zucchini.
• Remove the core from the peppers. Split each in half, and remove the white veins and the seeds. Cut the peppers into 1-inch cubes. There should be about 3 cups.
• Split the acorn squash in half. Scrape out the fibers and seeds from the center. Cut away the stem. Cut the unskinned vegetable into 1-inch cubes. There should be about 4 cups.
• Heat a large skillet and add the oil. When it is quite hot, add the lamb, sprinkling with salt and pepper, and cook, turning the pieces occasionally, about 10 minutes.
• Put the lamb into a large kettle and add the lamb broth. Bring to the boil and cook about 50 minutes.
• Put the leeks, celery, carrots, turnips and onion in a second kettle. Strain all the lamb broth over this. Let the cubed lamb remain in the first kettle. Bring the broth and vegetable mixture to the boil. Cook over moderately high heat about 15 minutes. Add the remaining vegetables and the roast chicken. Cover and let cook about 8 minutes.
• Add the cubed lamb, meatballs and chickpeas to the stew, and continue cooking 5 minutes.
• To serve, remove the meats (chicken pieces, meatballs, lamb cubes) from the stew. Spoon an equal portion of the hot couscous cereal into warm soup plates. Spoon an equal portion of the meats and vegetables onto each serving. Spoon some of the harissa into a small bowl and add a ladle of soup onto it. Blend. Add the harissa according to individual taste.

Steps:

• Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
• After five minutes, fluff couscous with a fork, cover again, and set aside.
• Combine chickpeas, vegetables, water, and sherry in a frying pan.
• Cover and cook 10 minutes over medium heat.
• Add seasonings and stir.
• To serve, ring couscous around a platter and mound the vegetable mixture in the center.

Steps:

• In a saucepan cover chickpeas with water and cook, covered, until tender.
• Drain, cool and remove skins.
• In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
• Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
• Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
• Cut meat into chunks, discarding bones.
• Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
• In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
• To lamb broth add zucchini, chili pepper, and raisins.
• Top with colander containing couscous, cover and steam 20 minutes.
• Dot couscous with remaining butter during last 5 minutes of steaming.
• To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
• Spread out to form a large well in center.
• With a slotted spoon transfer meat and vegetables into well.
• Add drained squash.
• Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.