COUSCOUS WITH PUMPKIN STEW
Provided by Florence Fabricant
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a tablespoon of the oil in a heavy three-quart saucepan. Add the onion and garlic and saute over medium heat until lightly browned. Stir in the raisins, cinnamon, cumin and orange peel.
- Add the pumpkin, chickpeas and a cup of the stock. Cover and cook over very low heat until the pumpkin is tender, about 20 minutes. Add a little additional stock, if necessary, to keep the pumpkin moist. When the pumpkin is tender, remove it from the heat and season it with the cayenne pepper and salt. Add all but one and a fourth cups of the stock. The stew should be almost soupy.
- Bring the remaining one and a fourth cups of stock to a simmer in a small saucepan. Pour it into a bowl. Add the remaining tablespoon of olive oil and stir in the couscous. Cover and set it aside for five to eight minutes, until the couscous is tender and fluffy. Season it to taste with salt.
- To serve, spread the couscous on a serving dish. Reheat the pumpkin stew and spoon it, draining it well, into the center of the couscous. Sprinkle with coriander.
- Pour the liquid from the pumpkin into another serving bowl or sauce dish and serve it alongside the couscous with pumpkin stew to be used to moisten the couscous.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 8 grams, Carbohydrate 79 grams, Fat 11 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1104 milligrams, Sugar 15 grams
PUMPKIN COUSCOUS
Steps:
- Over medium heat, saute shallots and garlic for 2 minutes or unitl shallots are translucent. Add cooked cubed pumpkin and sautee approximately 7 minutes or until pumpkin breaks down a bit. Add wine and chicken broth and let simmer for 10 minutes. Add cream and couscous and simmer until absorbed. Sprinkle with grated parmasean and parsley and crushed red pepper. Serve
PUMPKIN, CRANBERRY & RED ONION TAGINE
Comfort food without the calories, easily doubled or tripled to feed a crowd
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
- Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
- Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.
Nutrition Facts : Calories 449 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.93 milligram of sodium
OXTAIL AND PUMPKIN COUSCOUS
My MIL's recipe. The oxtail adds such depth to the couscous; it's like gourmet veal stock but half the price. Great Fall recipe for family get-together.
Provided by Izzy Knight
Categories Meat
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large dutch oven heat the oil and butter over medium-high heat.
- Add the oxtails and brown on all sides, about 6 minutes.
- (don't fuss them around, leave'em be!) Add onions and cook until slightly softened, about 2 minutes.
- Add the garlic, ginger, turmeric, cinnamon and red pepper, and cook until aromatic, about 3 minutes.
- Add the chicken stock and bring the mixture to a boil over high heat.
- Lower the heat to a simmer, cover, and cook for 2 hours and 30 minutes, or until oxtails are tender but not falling apart.
- Add the carrots and continue to cook uncovered over medium-low heat for 20 minutes.
- Add the pumpkin, sugar and raisins, and continue to cook uncovered, until pumpkin and oxtails are tender, about 15 minutes.
- Add the chickpeas, cilantro and parsley and cook an additional 10 minutes, until flavors come together.
- Taste and adjust seasoning, serve over hot cous cous.
Nutrition Facts : Calories 1025, Fat 13.6, SaturatedFat 4.2, Cholesterol 17.4, Sodium 628.5, Carbohydrate 190.7, Fiber 14.8, Sugar 20.8, Protein 34.4
MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD
Make and share this Moroccan Style Pumpkin and Couscous Salad recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200c. Line a baking tray with non-stick baking paper.
- Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
- Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
- Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
- Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
- In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
- Taste and season. Serve with the yogurt if desired.
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