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Ingredients: 1 Can cooked chickpeas, drain 1 Pound(s) Couscous 2 large Onions chopped 1 Carrot sliced 1 Green bell pepper 1 Eggplant, sliced & salted 1 Pound(s) Lamb, cut in 2 inch cubes 1 Chicken 3 Tablespoon(s) Oil 1 Pimento 4 Tomatoes, seeded, chopped 2 Teaspoon(s) Paprika 7 Ounce(s) Fresh string beans or peas 9 Ounce(s) Can artichoke bottoms 4 Ounce(s) Butter Directions: Place couscous in shallow pan with 4 cups water. Swirl and pour off water immediately in a sieve. Rub couscous well between hands and drop back into pan, making sure couscous is lump free. Let this dry while preparing remainders. Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil. Then add chickpeas( if using dried ones ) and enough water to cover. Add pimento and salt and pepper to taste,Bring to a boil and fasten colander over kettle to fit snugly. Spoon couscous into colander and let steam for 45 minutes, then dump couscous back into pan to let dry again. Add tomatoes, beans or peas and cook another 1/2 hour. Now attach colander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer. Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables. Note: this is only one version of many different types of couscous preparation. It is thought that the name of this grain comes from the soft rumbling noise that the couscous makes in a steamer. There is a special couscous pot but a colander can suffice.
Check some related videos Similar recipes: Spicy chicken on couscous with spinach Combine oil, garlic, cumin, paprika, salt and chilli in a small bowl. Split each chicken fillet in half horizontally to form 8 thin pieces. Place chicken in a bowl; add spice mixture, toss to coat. Cook chicken on a heated oiled griddle pan or frying pan Apple couscous pudding Preheat the oven to 400 F. Place the apple juice, couscous, raisins and spice in a pan and bring to a boil, stirring. Cover and simmer for 10-12 minutes, until all the liquid is absorbed. Spoon half the couscous mixture into a 5-cup ovenproof dish and top Tandoori chicken & couscous Recipe by: Cooking Light, May 1995, page 125 Preparation Time: 0:15 Place chicken pieces in a 10 x 10-inch casserole dish, and sprinkle with 1/ Combine the remaining salt and pepper, nonfat yogurt, lime juice, and next Uncover and sprinkle with paprika. C Crunchy couscous COMBINE broth, onions, apricots and oil in medium saucepan. Bring to boil on medium-high heat. STIR in couscous; cover. Remove from heat; let stand 5 min. Fluff couscous with fork. ADD almonds and mint; mix lightly. Comments: the picture was copied from t Garden-fresh couscous salad 1. In a medium saucepan combine water and bouillon granules; bring to boiling. 2. Add couscous. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed. 3. Transfer to extra-large bowl. 4. Add carrot, sweet pepper, zucchini, yellow Acorn squash stuffed with apple couscous Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes. Stir in the fruit, apple juice concentr Couscous casserole *Brine Chicken Breasts in Fridge for at least 2 hours prior to cooking. Cut breasts into cubes, saute in olive oil until fully cooked--add minced garlic and cook only until fragrant. Add water according to couscous package directions and add the seasoning Couscous In large pot, brown leek, onions, cumin, cinnamon and nutmeg in oil for 10 minutes at low heat. Stir occasionnaly. Cube carrots, turnip and cabbage, approx. 1 inch. Add to first ingredients, brown 5 minutes. Add vegetable stock and tomatoes. Cover and sim Couscous with asparagus and mandrin oranges Note: To toast walnuts, place a single layer in a baking dish and toast in 350 F oven for about 10 minutes or until golden. 1. In a nonreactive saucepan, bring orange juice, water, 2 teaspoons olive oil, 1 teaspoon salt, and ginger root to boil over high Curried couscous with raisins In saucepan, bring vegetable stock to boil; add couscous and remove from heat. Cover and let stand for 5 minutes or until grains are tender and liquid is absorbed. Meanwhile, in saucepan or microwave dish cook onion in 1 tbsp water over medium heat or mic Winter fruit couscous Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat. Cook onion in oil about 2 minutes, stirring frequently, until tender. Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remai Chicken couscous salad In small saucepan, combine broth and curry powder. Bring to a boil. Stir in couscous and currants, immmediately cover pan; remove from heat. Let stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork several times to break Vegetable raisin curry with couscous Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Coarsely chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry powder, and cayenne peppe Curried couscous and garbanzo bean salad Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to a boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let s Casbah chicken and couscous Heat butter or olive oil in a heavy skillet. Saut next 8 ingredients (chicken through cayenne) in butter or olive oil. Then add the remaining ingredients. Cover and bring to a boil. Simmer for 40 minutes. Serve over steaming couscous. Mushrooms stuffed with couscous Peel the mushrooms and remove the stems. Broil them top-side up. Place the couscous, olive oil, cumin, cayenne pepper, and lemon zest in a bowl. Season, then stir the flavourings through the couscous. Fill each mushroom with some of the couscous mixture a Aromatic couscous 1. In a sauce pan, bring seasoned stock to a simmer. Slowly pour in the couscous an stir. Remove from the heat cover, and set aside for 5 min. 2. Use a fork to scrape layers of couscous from the the pan into a bowl, keeping the grains as separa Couscous (conversions) 1 cup dry couscous = 4 servings Corn and couscous salad In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 T oil; whisk until emulsified. set aside. Place couscous in a large bowl. Bring 1 cup water to a boil; pour over cousc Colourful vegetable couscous To prepare dried chickpeas, sort through them, discarding any pebbles or other foreign material; rinse thoroughly. Put them in a saucepan with 2 cups of water and bring to a boil. Boil for 2 minutes; cover and let stand for 1 hour. Drain thorou Spicy couscous In a medium-size non-stick skillet; heat the oil. Add green onions and tomatoes; saute 3 minutes, stirring. Remove from heat and keep warm. In a medium-size saucepan, combine the remaining ingredients, except the couscous and parsley. Bring to Algerian cooked carrot salad Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with ch Hot couscous breakfast In small saucepan combine 1/4 cup water and the orange peel and bring to a boil; remove from heat and stir in couscous. Cover and let stand for 5 minutes. Transfer couscous to serving bowl; top with almonds and half-and-half. You could als Ham stir fry with couscous To Make Couscous: In a medium saucepan, bring water to a boil. Stir in couscous, reduce heat to medium-low, and simmer for 8 to 10 minutes, until fluffy. Cover and set aside. In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. M Skillet chicken with couscous In a large skillet, heat oil over high heat, until hot. Add chicken and cook, turning, until browned on both sides, 10 to 12 minutes. Reduce heat to medium-low, cover, and cook chicken 10 minutes. Remove chicken to a dish and drain off fat and Couscous salad In a large bowl, combine the couscous and bouillon granules. Stir in the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Add the tomato, cucumber, and dressing and toss until blended. Cover and refrigerate until ready to serve. J "second time around" couscous salad In a mixing bowl combine the couscous, scallion, celery, chicken and peas. In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper. Yield: 2 servings Curry and cumin-scented couscous w. toasted walnuts Melt the butter with the oil in a 2-quart saucepan over low heat. Add the onion and cook until soft. Add the curry powder, cumin, cayenne, and walnuts and cook for 1 minute. Add the couscous and the bouillon and season with salt and pepper. Bring to a Cool couscous salad Bring broth to a boil in a medium saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Uncover and let cool 10 minutes. Combine cooked couscous, tomato, and next 5 ingredients in a large bowl and t Barbecued scallops with saffron couscous Chef Roelant garnished this dish with fresh fruit and parsley. Combine first 5 ingredients in a bowl, stir well. Arrange scallops in a single layer in a 1-1/2-quart casserole, spoon about 6 tablespoons ketchup mixture over scallops. Cover and chill 30 min Savory couscous Melt margarine in medium saucepan over medium-high heat. Add onion; cook 1 minute or until tender, stirring occasionally. Add water, parsley, seasoned salt, sage and thyme. Increase heat to high; bring to a boil. Stir in couscous. Remove from heat Moroccan lamb couscous 1. Cut up onion, carrots, red bell pepper (if you're using it) and zucchini. 2. In a large saucepan, saute onion until lightly browned. Add vegetable broth and bring to a boil. 3. Transfer to a large pot and add carrots. Simmer 15 mins. 4. Lower Chicken couscous Cut chicken into 3/4-inch cubes. Season chicken with salt and pepper. Heat oil in a large saucepan over medium-high heat. Cook chicken until no longer pink inside and lightly browned, about 6 minutes. Remove chicken from pan with a slotted spoon and dr Saffron couscous with fresh peas and chives Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; st Vegetable couscous In a large bowl, combine oil, bell pepper, tomatoes, cucumber, onion, vinegar and salt. Prepare couscous according to directions. Add hot couscous to vegetable mixture and stir well. Serve warm. Lemon couscous salad -Bringer the water and lemon juice to a boil, add the couscous. -Cover and remove from heat. -Allow to steep for 5 minutes. -Fluff the couscous with a fork and toss with the remaining ingredients. -Season with salt and pepper. makes about 5 pounds. Per se Couscous primavera In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and saute, stirring, for 5 minutes or until crisp-tender. In a medium saucepan, bring 1-1/4 cups water to a boil. Add remaining oil an Herbal couscous Roast couscous in a skillet in olive oil over medium heat. Boil water and add to couscous. Gently stir once. Set aside for 5 minutes. Sautee scallions and bell pepper in olive oil. Add salt and pepper to taste. Mix in basil, parsely, soy sauce, and thyme. Algerian carrots Cook's Note: Excellent served with poultry or whitefish. 1. Put the carrots in a steamer basket set over boiling water. Steam for about 5 minutes, until barely tender. Reserve the cooking water and mix 5 tablespoons of it with the hot sauce