MOROCCAN TOMATO COUSCOUS RECIPE
Couscous cooked in a rich tomato sauce bursting with flavour! This Tomato Couscous Recipe is easy-to-follow and will soon become a household favourite! Serve this delicious side with fish, meat or veggies.
Provided by Jen Sim
Categories Main Course Side Dish
Number Of Ingredients 12
Steps:
- Heat a splash of sunflower or vegetable oil in a medium-sized pot.
- Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
- Add salt to taste, pepper to taste, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp of tomato puree.
- Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
- Next, add 350 g of couscous to the pot.
- Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add 1/4 of thinly sliced onions.
- Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
- Don't forget to garnish with fresh parsley!
TOMATO-GINGER COUSCOUS
Steps:
- Puree 2 tomatoes, 2 tablespoons each tomato paste and water, 1 tablespoon red wine vinegar, a 2-inch piece of peeled ginger, 1 garlic clove, 3/4 teaspoon kosher salt and 1/4 teaspoon ground turmeric. Heat 2 tablespoons olive oil in a skillet over medium heat; add the puree and cook, stirring, until thickened to a paste, 12 minutes. Add 1 cup water and bring to a simmer. Remove from the heat and stir in 1 cup couscous; cover and let sit 10 minutes. Fluff with a fork, season with salt and top with chopped cilantro.
COUSCOUS WITH TOMATOES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
- Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
- Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
TOMATO GINGER SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a medium bowl, whisk together the cider vinegar, balsamic vinegar, brown sugar and salt and pepper to taste. Whisk in the olive oil and ginger. Taste for seasoning.
- Assemble the salad: Arrange the tomatoes in a single layer on a baking sheet and season with salt. Use a pair of scissors to snip the basil leaves into smaller pieces and sprinkle over the tomatoes. Transfer to a bowl, then toss the tomatoes with the dressing and celery. Spoon onto grilled bread.
COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA
Steps:
- In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
- Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
- Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
- In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
- Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.
FRESH TOMATO WITH FRESH GINGER SAUCE
This sauce is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled -- but I think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, thin, dried pasta. Recipe by David Rosengarten
Provided by Babyoil
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
- Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
- Season to taste with salt and pepper.
- Put the sauce through a food mill or puree in a food processor or blender until smooth.
- Toss with hot pasta and parsley leaves.
- Serve immediately.
- This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.
Nutrition Facts : Calories 143.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 12.2, Carbohydrate 9.5, Fiber 1.3, Sugar 2.4, Protein 1.9
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