Couscousnicoise Recipes

Steps:

• Add the water to a small saucepan over high heat. Add the salt, butter and the smashed garlic clove and bring to a boil. Remove the pot from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork, season with pepper and additional salt, if needed, and let cool.
• For assembly:
• On a medium-size platter, pile the cooled couscous into the center, ring it with the greens, then neatly arrange the remaining vegetables in individual segments. Drizzle with the vinaigrette and serve immediately.
• Bring a large pot of water to a boil over medium heat and add the green beans. Blanch for 2 minutes, then remove to an ice bath and let cool.
• In a small glass bowl or jar, whisk the mustard, vinegar, anchovy paste and garlic together. Slowly drizzle in the olive oil while whisking. Add the salt and pepper and adjust seasonings, if necessary. Let sit for 20 minutes, then whisk before serving.

Steps:

• Put broth, butter and salt in a saucepan. Bring to the boil.
• Add the couscous and stir. Cover and remove from the heat. Let stand 5 minutes.
• Fluff the couscous with a fork and serve hot with merguez sausage.

Steps:

• Prepare chicken and set aside.
• Trim off ends of zucchini and/or squash and cut into quarters lengthwise. Cut pieces crosswise into 1 1/2-inch lengths. There should be 5 or 6 cups.
• Peel turnips and cut into quarters. Cut quartered pieces crosswise into inch pieces. There should be 2 cups.
• Trim and scrape carrots and cut into inch lengths. There should be 1 1/2 cups.
• Cut pepper in half. Remove core, veins and seeds. Cut in 1 1/2-inch cubes.
• Cut onion into quarters. Cut quarters crosswise into 1 1/2-inch cubes. There should be 3 cups.
• Heat oil in kettle and add onion. Cook, stirring, about 5 minutes. Add chicken pieces and cook briefly until they lose raw look. Add 5 cups of water, cinnamon stick, cumin, turmeric, saffron, honey, salt and pepper. Bring to boil and cover. Cook 15 minutes.
• Add zucchini, turnips, carrots, peppers, raisins and chickpeas and bring to boil. Cover and let cook 15 minutes.
• Shortly before stew is ready, bring remaining water to boil in saucepan. Add grain and bring to boil. Let simmer 2 minutes and remove from the heat. Cover and let stand 10 to 15 minutes. Stir in butter and serve.
• Spoon grain into 4 heated soup bowls. Make well in center. Spoon chicken, vegetables and as much liquid as desired into each bowl. Serve with harissa on side.

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous, season with salt.
• Remove from heat; cover, and let stand until water has been absorbed, about 5 minutes. Before serving, fluff with a fork