25-MINUTE TUNISIAN VEGETABLE COUSCOUS
A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!
Provided by girlandagun
Categories World Cuisine Recipes African
Time 25m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
- Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
- Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g
AUTHENTIC TUNISIAN COUSCOUS AU POULET
In order to make authentic couscous, you have to use the right cooking pot, a "couscousiere". The "stew" portion is cooked in the large pot base and the couscous is cooked in the steam of the stew sitting atop on a fitted steamer.
Provided by TGharbi
Categories Chicken Breast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Pour couscous in large bowl and cover with water. Water will be absorbed. Set aside.
- In the pot part of the couscousiere, pour a generous amount of olive oil, maybe 1/2 inches deep, and the chopped onion. Add a little salt and sauté until onion is translucent. Add the chicken, with more salt, and brown until not pink but not overcooked. If the temperature gets too hot, add warm water to cover and continue to cook. Now add your dry spices including about 1/2 teaspoons salt and generous sprinkling of pepper. Before adding the saffron, dilute in hot water. Mix thoroughly and bring to a covered boil. Add all of tomato paste and mix thoroughly, then adding carrots, turnip and green peppers. Mix thoroughly, adding enough water to cover vegetables.
- Go back to your couscous and add about a 1/2 cup of water to wet more.
- Last, add your potatoes and give the stew a good stir making sure nothing is stuck to the bottom of the pot.
- Place the "steamer" part of the couscousiere atop the stew pot. Pour your wetted couscous; don't worry--it won't fall through the holes! Spread evenly. I like to make a little opening so steam can escape through a hole or two. Now put the lid on the top and turn down the heat to a simmer. Note: when stirring occasionally, have a plate ready to put the steamer part on while you stir the stew. Be sure to wear oven mitts because the steam can easily burn.
- By the time you put the top on, it takes about 20-30 minutes to cook. Your couscous will become very fluffy. If it looks too dry, pour some hot water over. Make sure your carrots are done before turning off, but be sure to turn off before your potatoes turn to mush. Just before removing, add your harissa and drained chick peas and mix thoroughly. (Some people ladle out some broth and add more harissa as an optional topping for those who like it extra hot!).
- Taste test for salt at the end. It should be slightly on the salty side to compensate for the bland couscous.
- Remove the couscous and pour into a large bowl. Stick a fork in your butter stick and coat thoroughly. The ladle out some broth and coat thoroughly for very wet consistency.
- Option #1 Place couscous in large bowl or platter and make a well in the center for a mixture of chicken and vegetables.
- Option #2 Mix chicken pieces and vegetables throughout the couscous.
- Option #3 Place the couscous and stew portions in a separate bowls for assembly at the table.
- Because of the amount of water you need to cover everything, you'll no doubt end up with more broth than needed. Once cool, freeze in freezer bags and it makes an ideal sauce for a quick pasta meal (just be sure to coat with butter first; it's a crucial step to make the sauce stick).
- Couscous is an extremely versatile dish inasmuch as it can be made with beef, lamb, fish or even spicy sausage (merguez) or even a combination!
- Note: if time is a factor, the stew portion can be made ahead of time and then simply reheated to add the couscous steamer on top.
Nutrition Facts : Calories 805.1, Fat 35.7, SaturatedFat 10.2, Cholesterol 82.2, Sodium 564.5, Carbohydrate 89.2, Fiber 10.8, Sugar 12.2, Protein 33.8
TUNISIAN-STYLE SQUASH WITH COUSCOUS
Make and share this Tunisian-Style Squash With Couscous recipe from Food.com.
Provided by Latchy
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Halve zucchini crosswise, then into slices lengthwise; slice squash thinly.
- Gently toss zucchini, squash, cumin, garlic and chili sauce with oil in a large bowl to coat.
- Cook vegetables, in batches, in heated oiled griddle pan (or grill or barbecue) until browned and tender.
- Meanwhile combine remaining ingredients in heatproof bowl; cover, stand 5 minutes until water is absorbed.
- Fluff couscous with fork before serving with vegetables.
Nutrition Facts : Calories 314.4, Fat 12, SaturatedFat 3.7, Cholesterol 10.7, Sodium 439.1, Carbohydrate 44.8, Fiber 5.6, Sugar 5.3, Protein 9.6
More about "tunisian style squash with couscous recipes"
TUNISIAN COUSCOUS - TRADITIONAL TUNISIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (6)Category Main CourseAuthor Mike BenayounTotal Time 2 hrs
- Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly.
TUNISIAN-STYLE COUSCOUS WITH FISH | RICARDO
From ricardocuisine.com
TUNISIAN RECIPES ADD BOLD FLAVORS TO YOUR MEDITERRANEAN …
From allrecipes.com
COUSCOUS WITH ZUCCHINI & SQUASH RECIPE - OUR …
From ourtunisiantable.com
TUNISIAN WINTER SQUASH SALAD WITH CORIANDER AND HARISSA
From epicurious.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
TUNISIAN-STYLE SQUASH WITH COUSCOUS - CHAMPSDIET.COM
From champsdiet.com
TUNISIA'S NATIONAL DISH: COUSCOUS — CARTHAGE MAGAZINE
From carthagemagazine.com
TUNISIAN-STYLE COUSCOUS RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
TUNISIAN COUSCOUS - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
TUNISIAN COUSCOUS WITH MEAT AND VEGETABLES - SCIENCE & CRUMBS
From scienceandcrumbs.com
THE 48 MOST POPULAR AND AUTHENTIC TUNISIAN RECIPES
From 196flavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #vegetables #vegetarian #dietary #squash
You'll also love