COUSCOUS ROYALE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 25
Steps:
- Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
- Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
- Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.
COUSCOUS ROYALE
Impress your friends with this classic Middle Eastern dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!
Provided by SKIDMORA
Categories World Cuisine Recipes African
Time 1h30m
Yield 6
Number Of Ingredients 23
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
- Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
- While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
- Serve chicken stew over the couscous with a dollop of yogurt.
Nutrition Facts : Calories 933.3 calories, Carbohydrate 80.4 g, Cholesterol 168.9 mg, Fat 39 g, Fiber 10.8 g, Protein 62.2 g, SaturatedFat 11.1 g, Sodium 599.8 mg, Sugar 11.6 g
COUSCOUS ROYALE
This is a stunning presentation for adventurous dining. Completely vegetarian and a North-African style dish that is bursting with flavors. Posted for ZWT3 and adapted from Parragon Press.
Provided by Amayzng30
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
- Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
- PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
- Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
- Reheat the cooked couscous and add the butter.
- To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.
Nutrition Facts : Calories 335.5, Fat 13.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 106.5, Carbohydrate 54, Fiber 5.2, Sugar 25.5, Protein 5.6
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