healthy foods recipes: December 2008

Harira

The Moroccan Harira Recipe...

Harira is the traditional Maghreb soup (Morocco and Algeria). It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fasting day. It is considered as a meal in itself. It is also served to relatives and friends after a special celebration, such as the morning after a wedding night, and its recipe varies then slightly from the harira eaten during Ramadan. Of course, it could be prepared any time, however, some families prefer to stick to tradition and serve it on special occasions.

Ingredients:

1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon tomato paste
4 cups water
1 cup drained canned chickpeas (garbanzo beans)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
2 cups chopped tomato
1/2 cup dried small red or brown lentils
1/2 cup chopped red bell pepper
1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)
1 tablespoon minced fresh cilantro
1 tablespoon fresh lemon juice

Preparation:

Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.

Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.

4 servings (serving size: 1 1/4 cups)

Moroccan Fish Tagine

A Classic Moroccan Fish Tagine. Firm white fish such as mahimahi, halibut, or sea bass are particularly good in this recipe. Use more or less saffron according to your taste. Serve with basmati rice.

Ingredients:

Cooking spray
2 tablespoons finely chopped whole lemon
1 tablespoon water
1 tablespoon olive oil, divided
1 teaspoon sugar
1/8 teaspoon saffron threads, crushed
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
12 pitted green olives, thinly sliced
2 garlic cloves, minced
1 1/2 pounds mahimahi
2 cups thinly sliced onion (about 1)
4 cups coarsely chopped seeded tomato (about 2 pounds)
Cilantro leaves (optional)

Preparation:

Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon, 1 tablespoon water, 1/2 teaspoon oil, and sugar; cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.

Place remaining 2 1/2 teaspoons oil in a small microwave-safe bowl, and microwave at high for 10 seconds at a time just until oil is heated. Stir in saffron; let stand 10 minutes.

Combine lemon mixture, saffron mixture, chopped parsley, and next 7 ingredients (through garlic) in a large zip-top plastic bag. Add fish to bag, and seal. Marinate in refrigerator 30 minutes, turning occasionally.

Preheat oven to 400°.

Layer 1 cup onion slices and 2 cups tomato on the bottom of a 13 x 9-inch baking dish coated with cooking spray. Remove fish from bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomato and remaining 1 cup onion. Cover with foil. Bake at 400° for 40 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from oven.

Transfer fish and vegetables to a serving platter. Drizzle remaining liquid over fish. Garnish with cilantro leaves, if desired. Serve immediately.

Serves 4

Moroccan Duck Tagine

This Moroccan Duck Tagine with clementines goes really well with Moroccan spicing and the sweet flavors of honey and fresh fruit as you'll discover with this vibrant tagine.

Ingredients:

6 duck legs
200g shallots , peeled
2 tsp each ground coriander, cumin, ginger and paprika
600ml vegetable stock
2 tsp clear honey
juice 1 lemon
6 small, firm clementines , peeled
3 tbsp chopped coriander
2 tbsp toasted sesame seeds

Preparation:

Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin or two smaller ones. Sprinkle with salt, then roast for 45 mins. Remove the duck legs to a dish and spoon 3 tbsp of the duck fat into a large, wide pan (reserve the remainder of the duck fat).

Add the shallots and fry briefly until just starting to color. Sprinkle in the spices and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Sit the duck legs on top, cover tightly and cook over a gentle heat for 1-1¼ hrs until the meat is very tender.

Meanwhile, heat 1 tbsp of the duck fat in a frying pan, add the clementines and fry all over until glistening and starting to brown. Add to the pan with the duck and cook for a further 15 mins, then sprinkle with coriander and sesame seeds. This dish goes really well with couscous.

Try: Freezing

Freeeze at the end of step 3 before adding the coriander and sesame seeds. Defrost in the fridge overnight, then return to the pan, bring slowly to the boil and simmer, covered, for 20 mins. Sprinkle with coriander and sesame seeds, and serve.

Okra Chickpea Tagine

Traditional Moroccan Okra Chickpea Tagine. This quick and easy okra and chickpea stew tagine is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish, it works well in a large saucepan, but if you have one, here’s a chance to use it.
Ingredients - Okra Chickpea Tagine:

1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa or hot sauce, or to taste

Preparation - Okra Chickpea Tagine:

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.

Tie cilantro sprigs together with kitchen string.

Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.

Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Serves 6

Tip: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Moroccan Chicken Tagine

Make the best traditional Moroccan Chicken Tagine with tomatos, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro. An easy and tasty recipe.

Ingredients - Moroccan Chicken Tagine:

3 pounds bone-in chicken pieces, skin removed
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 onions, chopped
1 cup dried apricots, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper
6 sprigs fresh cilantro
1 tablespoon cornstarch
1 tablespoon water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh cilantro
1/4 cup slivered almonds, toasted
Hot cooked couscous or rice

Preparation - Moroccan Chicken Tagine:

Place chicken in slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken. Cover; cook on LOW 4 to 5 hours or until chicken is tender.

Transfer chicken to serving platter; cover to keep warm. Combine cornstarch and water in small bowl until smooth. Stir cornstarch mixture and chickpeas into slow cooker. Cover; cook on HIGH 15 minutes or until sauce is thickened.

Pour sauce over chicken. Sprinkle with cilantro and toasted almonds and serve with couscous.

Serves 4 - 6

Tip: To toast almonds, heat small nonstick skillet over medium-high heat. Add almonds; cook and stir about 3 minutes or until golden brown. Remove from pan at once. Let cool before adding to other ingredients.

Moroccan Beef Tagine with Green Olives

A spicy recipe for Moroccan Beef Tagine with Green Olives that's as warm and comforting as it is healthy. The conical shape of the lid allows the steam that is produced by cooking to re-condenses as it hits the cool sides of the lid and, instead of evaporating, flows back down to the food keeping it moist.

Ingredients - Moroccan Beef Tagine with Green Olives:

1 1/2 pounds stewing beef, cut in 1-inch pieces
1 teaspoon ground paprika
1 teaspoon ground cayenne chile
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cloves garlic, crushed
1/4 cup extra-virgin olive oil
2 tablespoons tomato puree
4 shallots, quartered
1 large potato, cubed
2 large carrots, diced
1 can chopped tomatoes
2 tablespoons chopped fresh flat leaf parsley
Salt
1/2 cup pitted green olives

Preparation - Moroccan Beef Tagine with Green Olives:

Mix the paprika, cayenne, cinnamon, ginger, and garlic in two tablespoons of the olive oil and tomato in a large bowl. Add the beef and toss to coat. Cover and marinate in the refrigerator overnight.
Heat the remaining oil in the bottom of the tagine or skillet and fry the shallots, potaotes, and carrots until they begin to color. Remove.
Add the beef and brown on all sides. Return the vegetables to the tagine along with the chopped tomatoes and any remaining marinade. Cover and cook over a low heat for 3 to 4 hours or until the beef is tender.
Add the parsley, season with salt, and stir in the olives. Continue cooking for 15 minutes.
Serve this tagine with plain couscous.

Jawaneh

Jawaneh (grilled Chicken Wings) in Arabic "جوانح" is a delicious dish that can be grilled or baked in the Oven.

Ingredients:

8 big chicken wings or 12 small ones
8 large garlic cloves, peeled and crushed
2 Tbs extra virgin olive oil
juice of 1 lemon, or to taste
1/8 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp finely ground black pepper
pinch cayenne pepper (optional)
salt to taste

Preparation:

Rinse the chicken wings in cold water and pat them dry with paper towels.

Put the crushed garlic in a large mixing bowl and stir in the olive oil, lemon juice and seasonings. Add the chicken wings, coat them well with the marinade and leave for an hour, turning them over occasionally.

Grill or barbecue the wings, for about 10 minutes on each side, or until they are nearly charcoaled and crispy. Alternatively you can bake them for about 30 minutes in a hot oven, turning them over halfway through, so that they are crisp on both sides. Serve hot with a garlic dip.

Moroccan Chicken and Couscous

Winter is the best season for eating Couscous. An easy and delicious recipe of Moroccan Chicken and Couscous.

Active Time: 5 minutes
Total Time: 30 minutes

Ingredients:

2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 pkg (about 1 lb) cubed fresh butternut squash
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas

Preparation:

Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.

Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Moroccan Couscous with chicken

A super-healthy Moroccan Couscous with chicken dish.

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2

Ingredients:

4 chicken thighs, skinned
A pinch of saffron (or alternatively 1 tsp of turmeric)
Half a chicken stock cube
2 tbsp olive oil
1 small onion
Half a red (or green or whatever) bell pepper
2 cloves of garlic
1 tsp ground cinnamon
2 tbsp honey
1/2 tsp mild chili powder (or more if you like it spicy)
Juice of 1/2 a lemon
100g of couscous
Salt and freshly ground black pepper

Preparation:

Crumble the half a stock cube into a measuring jug and add the saffron (or turmeric).
Pour in 300ml/half a pint of boiling water and leave to one side.
Peel and finely chop the onions and garlic, and de-seed and chop the bell pepper into roughly 1 inch squares.
Don't forget the easiest way to peel the garlic is to place your knife flat on the clove and smack it (not too hard) with the base of your palm.
Skin the chicken thighs if they are not already, and season them with the salt and pepper. Wash your hands after handling raw chicken!
Heat the olive oil over a medium-low heat in a large frying pan or saucepan. Add the chicken thighs, being careful of spitting oil. You might want to wear an oven glove to avoid getting burnt by the oil.
Cook the chicken for 5-10 minutes, turning occasionally, until golden brown.
Add the onions, garlic, and bell pepper.
Cook for a further 5 minutes, stirring occasionally, until the onions are translucent.
Add the cinnamon, chili powder, chicken stock, and honey.
Bring to a simmer (i.e. barely boiling).
cover and cook for 15 minutes.
While the chicken is cooking, make your couscous (about 100g of the dried stuff, i.e. roughly enough for 2 people) according to the instructions on the packet, and leave in a covered saucepan/bowl to keep warm (not over heat, though).
Once the chicken is cooked (check inside to see if the juices are clear, if so the chicken is done).
Remove the thighs from the pan and keep warm. I put them in with the couscous.
Raise the heat under the frying pan to boil the sauce, and reduce it by about a 1/3. This will take 4-5 minutes and you should notice the sauce become thicker and more syrupy.
Mix the lemon juice into the sauce, and serve.

Pepper stuffed with couscous

Pepper stuffed with couscous recipe. Pre-cooking is not needed for this summer veggie dish that only takes 20 minutes from start to finish.

Ingredients:

5.7 oz. box roasted-garlic-and-olive-oil-flavored couscous
1 1/4 cups water
2 large bell peppers (Red, green, or yellow, cut in half lengthwise, seeds and membranes removed
1 cup chopped fresh spinach
1/4 cup grated Parmesan cheese

Preparation:

Cook couscous in water as directed on box, omitting oil; cover to keep warm.

Meanwhile in 8-inch-square microwavable dish, arrange bell pepper halves. Add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on high three to four minutes or just until crisp-tender. Stir spinach and cheese into couscous. Spoon mixture into pepper halves. Serves two as entree or four as a side dish.

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Couscous Recipes...

Whole Wheat Couscous Salad

Whole wheat couscous salad recipe with fresh lemon juice, extra virgin olive oil, cherry tomatoes, cucumber, bell pepper, and fresh parsley.

Ingredients:

1 cup water
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
3/4 cup whole-wheat couscous
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 cup halved cherry or pear tomatoes
1/4 cup sliced and quartered cucumber
1/4 cup diced green bell pepper
1 tablespoon chopped fresh parsley and/or sliced green onion
1/4 teaspoon ground black pepper

Preparation:

Combine water and bouillon in small saucepan. Bring to a boil; remove from heat. Stir in couscous. Cover; let stand for 5 minutes. Fluff with fork.
Transfer couscous to medium bowl; stir in lemon juice and oil. Add tomatoes, cucumber, bell pepper, parsley and black pepper; toss lightly. Serve immediately or refrigerate.

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Mediterranean Couscous Salad

Wonderful Mediterranean Couscous Salad mixed with 8 types of vegetables. If you like couscous with salad I think you will love this recipe.

Ingredients:

2 cups instant couscous (365 g)
2 cup boiling water
3 tbsp extra virgin olive oil
2 cups small zucchini cubes
2 cups small eggplant cubes
2 cloves garlic, peeled and finely chopped
1 x large roasted red pepper, peeled, seeded and cut into small dice
1 x English cucumber, seeded and finely cubed
1 cup pitted Kalamata olives (196 g)
7 oz Greek feta cheese, crumbled (200 g)
3 T finely chopped Italian parsley
3 T finely chopped fresh mint
1/2 cup red wine vinegar (125 ml)
1 cup extra virgin olive oil (250 ml)
Salt and pepper

Preparation:

Put the couscous in a heat proof bowl, pour the boiling water over it, stir with a fork and cover the bowl with plastic wrap. Set the bowl aside until needed – the couscous must be left for a minimum of 5 minutes.
Heat the 3 tbsp of extra virgin olive oil in a heavy sauté pan over medium-high heat. When hot add the zucchini and eggplant and season. Saute for several minutes or until the vegetables are starting to become tender. Add the garlic and sauté for another 30 seconds. Remove the vegetables from the pan to a baking sheet and spread out to cool quickly.
Uncover the couscous and dump it into a large bowl. Using a fork, break the couscous grains up. Add the zucchini and eggplant, roasted red pepper, English cucumber, olives, feta and herbs and toss.
Pour the red wine vinegar into a small bowl and slowly whisk in the extra virgin olive oil. Season to taste and pour the dressing over the salad. Toss the salad with the dressing and season to taste prior to serving.
The salad is best served just after it is made, ingredients can be prepared in advance but the salad should be assembled at the last minute.

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Quick Spanish Couscous Salad

Quick Spanish Couscous Salad recipe. Delicious and easy. Serve with soup or green salad on the side for a more substantial lunch.

Makes 4-6 servings

Ingredients:

1/2 cup stuffed green olives, sliced
1 tomato, chopped
1 clove garlic, crushed
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried oregano
2 cups couscous, cooked according to package directions

Preparation:

Stir olives, tomato, garlic, thyme and oregano into cooked couscous.
Serve hot, warm or cold.

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Couscous Salad

Wonderful recipe for Moroccan Couscous Salad.

Tip: Before you add any ingredients to the couscous you must ensure there are no clumps. Once the couscous has absorbed all the water, make sure it's not too hot and use your hands to break up any clumps and fluff the couscous.

Ingredients:

1 cup water
1 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons cumin
Salt
1 cup uncooked couscous
2 lemons
1/3 cup extra-virgin olive oil
Skin of 1 medium zucchini, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1/2 medium red onion, finely diced
1/2 cup currants, soaked in hot water for 10 minutes, then drained
2 tablespoons chopped flat-leaf parsley

Preparation:

In a small saucepan, combine the water, turmeric, coriander, cumin and 2 ml (1 teaspoon) of salt. Bring to a boil.
Meanwhile, place the couscous in a large bowl. Once the spice mixture has boiled, pour it over the couscous, then mix together with a fork. Cover the bowl with plastic wrap and let stand 15 minutes, or until all liquid is absorbed.
Use your hands break up and fluff the couscous, breaking up any clumps. Zest and juice the lemons and add both to the couscous. Drizzle in the olive oil, then use a fork to mix well.
Add the zucchini skin, bell peppers, onion, currants and parsley, then mix well. Season with salt. Cover and refrigerate several hours to allow the flavors to blend. Let come to room temperature for servings.

Note: The salad can be prepared several days in advance.

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Couscous Recipes...

Apricot Couscous

Try this version of couscous, it's Apricot Couscous with Chicken Thighs.

Ingredients:

6 chicken thighs, diced
1 cup apricot or peach juice
1 cup couscous
½ teaspoon salt
2 teaspoons ground cumin or cardamom
3 tablespoons olive oil
1 avocado, diced
6 dried apricots, in chunks
12 cherry tomatoes
12 mint leaves, chopped

Preparation:

In a large saucepan, heat olive oil and brown diced chicken thighs for about 6 minutes.
Add apricot or peach juice, couscous, salt, cumin and cherry tomatoes.
Cook for 1 minute, remove from heat, cover and let rest for 4 minutes.
Fluff couscous with a fork. Add avocado chunks, dried avocado pieces and chopped mint leaves. Mix well and serve.

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Couscous Recipes...

Italian Couscous

Whole-Wheat Italian Couscous with Parmesan and Peas, which is actually a type of tiny pasta, makes an almost-instant side dish. The whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.

Ingredients:

1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 1/2 cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
Salt and freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese

Preparation:

Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

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Israeli Couscous

Israeli Couscous is a small, round semolina pasta that should not be confused with the tiny, yellow North African couscous. Sometimes called pearl couscous or maftoul, it resembles barley, or very small, white peas. Couscous is mainly brought to Israel by Jews immigrated from Morocco. Try this version of Israeli couscous with mint and lemon.

Ingredients:

1 1/2 teaspoons coarse salt, plus more for pasta water

8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo)

5 tablespoons extra-virgin olive oil, plus more for drizzling

1/4 cup fresh mint leaves, thinly sliced

5 scallions, thinly sliced diagonally
1/3 cup golden raisins
3 tablespoons very thinly sliced lemon zest (2 to 3 strips)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
Freshly ground pepper, to taste
1/8 teaspoon red-pepper flakes

Preparation:

Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.

Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.

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Arabian Couscous

Try the Arabian couscous with spiced rack of lamb. It is a wonderful couscous recipe.

Ingredients:
For the harissa paste

25g/1oz dried large red chillies
2 tbsp coriander seeds
1 generous tbsp cumin seeds
2 garlic cloves, peeled
1 tsp salt
60ml/2fl oz olive oil
¼ tsp ground paprika

For the rack of lamb

1 prepared rack of lamb (2-3 cutlets per person depending on their size and your appetite!)
salt and freshly ground black pepper

For the couscous

100g/4oz couscous
2 tbsp olive oil
150ml/¼pint light chicken or vegetable stock
1 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
½ red onion, peeled and finely chopped
50g/2oz flaked almonds, toasted

To serve

Greek yoghurt (optional)

Preparation:

To make the harissa paste, split the chillies in half lengthways, remove and discard the seeds and soften the chillies in boiling water for five minutes.
Dry fry the coriander and cumin seeds in a frying pan on a medium to high heat for about one minute, tossing regularly, until the spices just begin to smoke and toast. Then grind in a spice grinder or use a mortar and pestle.
Place the garlic, salt, ground spices and the drained red chillies in a food processor or blender and blend to a paste, slowly adding the olive oil until well combined. Set aside.
Preheat the oven to 220C/425F/Gas 7.
For the rack of lamb, score the fat lightly in a criss cross pattern, but without cutting through to the meat. Place the lamb in a roasting tray, spread a generous tablespoon of the harissa paste over the fat and press it down onto the fat using your hands or a spoon.
Roast for 20 minutes for rare to medium meat, 25 minutes for well done meat (this is for a small rack - cook for 30-32 minutes for a larger rack). After ten minutes, cover the rack with a sheet of tin foil to prevent the harissa paste from burning.
For the couscous, placethe couscous into a bowl, rub in the olive oil so that the grains are coated, and pour over the hot stock. Stir and then put a plate or saucepan lid on top and leave to stand for five minutes, until the couscous has absorbed all the stock.
Add the parsley, mint, onion and most of the toaste flaked almonds. Stir well and season, to taste, with salt and freshly ground black pepper.
Once the lamb is cooked, turn off the oven and leave the meat to rest for 5-10 minutes. Carve it by cutting through the meat between the bones with a sharp carving knife to give each person 2-3 cutlets (depending on the cutlet size).
To serve, spoon the couscous onto warmed plates and arrange the lamb cutlets on top. Scatter with the remaining toasted flaked almonds, and a spoonful of Greek yoghurt, if you wish.

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Lebanese Couscous

Try the version of Lebanese Couscous Recipe which also known as Moghrabia. The Lebanese couscous is larger than Moroccan couscous, the starchy pellets are about the size of small peas.

Ingredients:

2 large, tender chickens
1 2/3 lbs. rump of mutton or beef (with bones)
3 1/3 lbs. small onions (peeled and left whole)
1 lb. butter
3 tsp. salt
1 tbs. spices (Review No. 27, Gen. Dir.)
2 tbs. caraway
8 oz. soaked chickpeas as in No. 31
7 pts. boiling water
2 1/5 lbs. couscous (moghrabia)

Preparation:

Heat butter in a skillet and brown chickens. Do the same for meat and bones. Remove it all out of the frying pan and put in pot with part of salt, pepper and the water. Take soaked chickpeas and fry in the same butter. When fried add it to the pot with chicken and meat. Cook over night heat first then reduce heat to medium.

Fry onions in butter and keep in separate container until a little before the chickens are done when they are added to chickens along with 3/4 of the remaining butter.

Put the prepared moghrabia (couscous) in a pan and sprinkle on it some of the spices, salt, and melted butter which had been saved. Stir and turn several times away from heat. Then pour moghrabia into a strainer and place the strainer on a pot whose top is the same width as the strainer till the pot half-full of water that has some spices added to it. Seal the edge of pot with flour melted on paper.

Place the pot over high heat to boil hard. Stir moghrabia from time to time with flat ladle. Cover top of moghrabia with a wet cloth and reduce heat to medium. Wet the cloth over and over as it gets dry and each time you take it up to wet it stir the moughrabia. This operation requires from 2 to 3 hours.

About 45 minutes before time to serve, take out the moughrabia and pour it into a shallow pan and add rest of salt and pepper and turn several times. Take out chickens and cut each into four pieces, keeping it in a covered dish near the heat. Cut the meat and do the same with it. Take out some broth and the onions and chickpeas. Put pan with the moghrabia over low heat and gradually add some of the broth stirring all the while until it is done. Now remove it to the dish on which it is to be served and arrange on top of it the pieces of chicken and meat and onions with broth. Serve the remaining sauce in a separate dish.

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Palestinian Couscous

Beautiful and easy to make recipe of Palestinian Couscous which called Maftoul in Palestine. Maftoul is basically very large couscous.

Ingredients:

5 cups chickpeas (tinned)
5 cups maftoul (couscous)
8 pieces chicken, of your choice (or a whole chicken portioned)
4 onions, sliced into semi circles
1 cup chopped tomato (fresh or tinned)
1 teaspoon allspice
1/4 teaspoon sumac
1/2 teaspoon ground fenugreek
1/2 teaspoon ground cumin
1/4 teaspoon coriander powder
1/4 teaspoon cinnamon
salt and pepper
olive oil
2 pints water

Preparation:

Fry the spices and onion in a little olive oil. Add the chicken and seal well.
Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer.
Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients). At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat.
If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --.
Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c) for 10 minutes to brown off and dry out.
Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes.
Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.

Serves 8

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Libyan Couscous

Tasty recipe to prepare Libyan couscous with meat or chicken.

Ingredients:

600g lamb back straps, fat trimmed or Chicken tenderloins
2 teaspoons Moroccan spice mix
2 tablespoons olive oil
1 onion, cut into wedges
1 carrot, sliced
400g can tomato pieces, undrained & heated
½ cup frozen Birds Eye Peas
1 teaspoon Moroccan spice, extra
1 cup couscous
1 teaspoon chicken stock powder
1 cup boiling water
1 teaspoon grated lemon rind
2 tablespoons currants

Preparation:

Sprinkle lamb with Moroccan spice, heat oil in a frying pan and cook until desired. Remove lamb and keep warm.

Add onion and carrot to pan and cook for 2-3 minutes. Pour in tomato pieces, peas and extra spice, Cover and cook for 10 minutes. Spoon sauce onto prepared couscous; top with lamb slices and serve.

To prepare Couscous: Place couscous into a bowl, add chicken stock powder and pour over boiling water; stir until combined. Cover and stand for 2-3 minutes. Fluff up with a fork and mix in lemon rind and currants.

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Algerian Couscous

Wonderful and easy Algerian Couscous recipe with chicken.

Ingredients:

100g plain couscous
100g frozen peas
200ml boiling hot stock , chicken or vegetable
200g packet cooked chicken fillets
1 large tomato , chopped
1 tbsp olive oil
squeeze of lemon juice , about a teaspoonful

Preparation:

Tip the couscous into a heatproof bowl with the peas. Pour over the hot stock, cover with a plate to keep the heat in, and soak for 5 minutes.

Tear the chicken into good bite-sized strips, then toss half of it on top of the soaked couscous. Mix in with the chopped tomato, then moisten and flavour with the olive oil and lemon juice. Season to your taste - you probably won't need to add any salt, just some pepper. Divide between two plates and top with the rest of the chicken strips. Drizzle over a little extra olive oil and it's all ready to serve.

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Moroccan Couscous with Lamb

Couscous is a major dish in Morocco. Try this traditional Moroccan Couscous with Lamb and pistachio recipe.

Ingredients:

2 (about 500g) lamb eye of loin (back strap)
Large pinch of ground cinnamon
Salt & freshly ground black pepper
1 tbs olive oil
250ml (1 cup) water
125ml (1/2 cup) fresh orange juice
20g butter
290g (1 1/2 cups) couscous
150g fresh dates, halved, stones removed, thinly sliced lengthways
150g dried Turkish apricots, halved
75g (1/2 cup) salted pistachio kernels, coarsely chopped
1 bunch fresh coriander, washed, dried, leaves picked
1 tbs finely grated orange rind
Thick natural yoghurt, to serve

Preparation:

Sprinkle both sides of the lamb with cinnamon and season with salt and pepper. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Meanwhile, combine the water, orange juice and butter in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
Slice the lamb across the grain. Add the dates, apricot, pistachios, coriander and orange rind to the couscous and stir to combine. Divide among serving bowls. Top with lamb and serve with yogurt, if desired.

serves 4

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Moroccan Couscous

Wonderful Moroccan couscous recipe with various kinds of vegetables. Delicious Moroccan Couscous.

Ingredients:

1 medium onion
3 cups vegetable broth
2 carrots, peeled
2 turnips, peeled
1 sweet potato
1 zucchini
1 red pepper
1 can garbanzo beans, drained
1 12 oz. or 15 oz. can tomato sauce
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
pinch of saffron
pinch of curry powder
2 cups couscous

Preparation:

Cut all vegetables in strips (julienned).
In a large saucepan, saute onion until lightly browned. Add vegetable broth and bring to a boil.
Transfer to a large pot and add carrots, turnips, and potato.
Simmer 15 minutes.
Lower heat and add zucchini and pepper. Cook 20mins.
Add beans, tomato sauce and spices.
Cook until heated through.

In a separate pot:

Bring 2 1/2 cups of water to a boil.
Add couscous, cover and take off of heat.
Let stand 5-7 minutes.
Fluff with a fork and serve with vegetables on top.

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Where to buy Couscous

Buy Couscous

Couscous is available in a bag, box or often in bulk in the rice-and-grain aisle of grocery and specialty food stores.

Pearl couscous is becoming easy to locate at Middle Eastern, Jewish and specialty markets and some grocery stores. It is often toasted before cooking. Regardless of the variety, couscous keeps in an airtight container in the cupboard for up to one year.

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Couscous Varieties

There are a number of different varieties of couscous. Learn how to choose the right one for your recipe. It's quick and easy to make and can be flavored by nearly any fruit, vegetable, meat, seafood, herb or spice you can imagine.

Couscous Varieties

Moroccan couscous: Tiny grains of semolina are about three times the size of a grain of cornmeal. This type cooks very quickly.

Lebanese couscous: Larger than Israeli couscous, the starchy pellets are about the size of small peas. Cook long and slowly or use as in risotto.

Israeli couscous: These semolina pellets are about the size of peppercorns and will take much longer to cook. This type is usually steamed in the traditional long-cooking method or stirred as one would rice in a risotto.

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