Spiced lamb with dried fig couscous recipe - How to make spiced lamb with dried fig couscous

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced lamb with dried fig couscous Recipe. Enjoy Moroccan food and learn how to make Spiced lamb with dried fig couscous.

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Ingredients (serves 4)

1/4 cup (70g) Greek-style yoghurt
1 tsp ground cardamom
1/2 tsp ground cumin
1/4 cup (60ml) olive oil
4 x 220g lamb backstraps
1 cup (180g) couscous
6 medium or 8 small dried figs, finely chopped
1/3 cup roughly chopped mint leaves
1/3 cup (75g) pistachios, toasted, halved
1 small garlic clove, crushed
2 tbs lemon juice

Method

Mix the yoghurt, cardamom, cumin and 1 tablespoon of the oil in a bowl. Add the lamb and toss to coat.

Preheat a well-oiled chargrill or barbecue to high. Cook backstraps for 5-8 minutes on each side (depending on thickness) until browned all over and cooked as desired. Rest for 5 minutes.

Meanwhile, combine couscous and figs in a bowl. Pour over 3/4 cup (185ml) boiling water and cover. Leave to stand for 5 minutes, then fluff with a fork. Stir through mint and toasted pistachios.

Place the garlic, lemon juice and remaining oil in a screwtop jar and shake well to combine. Pour over the couscous mixture and stir.

To serve, place the couscous in bowls, slice the lamb and place on top.

Source

delicious. - March 2005, Page 108
Recipe by Nancy Duran

More Couscous Recipes:

Vegetable couscous with spiced lamb
Couscous Cakes
Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille

Save and share Spiced lamb with dried fig couscous recipe 

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Vegetable couscous with spiced lamb recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable couscous with spiced lamb Recipe. Enjoy Moroccan food and learn how to make Vegetable couscous with spiced lamb.

Go with the grain and serve couscous with your lamb - it's quick, easy and delicious.

Cooking Time 15 minutes

Ingredients (serves 4)

3 tsp McCormick Middle Eastern spices (Harissa)
2 (about 400g) lamb eye of loin (backstrap)
2 tsp olive oil
290g (1 1/2 cups) couscous
1 tbs coarsely grated lemon rind
310ml (1 1/4 cups) salt-reduced chicken stock
60ml (1/4 cup) fresh lemon juice
340g chargrilled capsicum, cut into thin strips
1 x 280g btl artichoke hearts, drained, halved
1/2 cup chopped fresh continental parsley
130g (1/2 cup) Greek-style natural yoghurt

Method

Place spice mix on a plate. Add the lamb and turn to coat. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice across the grain.

Meanwhile, place the couscous and lemon rind in a medium heatproof bowl. Bring the stock to the boil in a small saucepan. Pour the stock and lemon juice over the couscous. Cover and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the capsicum, artichoke and parsley and stir until well combined.

Divide the couscous mixture among serving plates. Top with lamb and a dollop of yoghurt to serve.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Good Taste - January 2007, Page 34
Recipe by Alison Roberts

More Couscous Recipes:

Couscous Cakes
Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins

Save and share Vegetable couscous with spiced lamb recipe

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Middle Eastern style baked fish with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern style baked fish with couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern style baked fish with couscous. 

A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
2 garlic cloves, crushed
1 tbs sweet paprika
2 tsp ground cumin
1 tsp ground coriander
Pinch of chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
250ml (1 cup) chicken stock
600g firm white fish fillets (such as ling), cut into 5cm pieces
Couscous, to serve
1 x 200ml ctn natural yoghurt
45g (1/4 cup) toasted pine nuts
Fresh coriander sprigs, to serve

Method

Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.

Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.

Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.

Notes

Tip: To make couscous, place equal amounts of couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes. Stir to separate grains.

Freezing tip: Make this recipe to the end of step 3. Set aside to cool. Transfer to an airtight container. Label, date and freeze for up to 2 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Place fish mixture in an ovenproof dish and bake until heated through. Continue from step 4.

Variations

Lamb & tomato curry with basmati rice: Omit pine nuts. Replace fish with 600g lamb fillets, cut into 2cm pieces. Replace couscous with 300g (11/2 cups) basmati rice, cooked following packet directions. Heat oil in a saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 2 minutes or until browned. Transfer to a plate. Add garlic, paprika, cumin, ground coriander and chilli powder to the pan and continue to the end of step 2. Omit step 3. Add the lamb to the passata mixture and cook, stirring, for 3-4 minutes or until heated through. Serve with the rice, yoghurt and coriander sprigs.

Spice-crusted fish kebabs with couscous: Omit passata and stock. Combine garlic, paprika, cumin, ground coriander and chilli powder in a bowl. Add fish and toss to coat. Thread onto 8 bamboo skewers. Heat oil in a frying pan over medium-high heat. Add skewers and cook, turning, for 6 minutes or until just cooked. Add the pine nuts to the couscous and stir to combine. Divide skewers and couscous mixture among serving plates. Top with yoghurt and coriander sprigs to serve.

Pumpkin & spinach: tagine with couscous Replace the fish with 500g butternut pumpkin, deseeded, peeled, coarsely chopped. Replace pine nuts with 25g (1/4 cup) flaked almonds. In step 2, add pumpkin to the pan with passata. Cook for 10 minutes or until pumpkin is tender. Omit step 3. Divide the couscous among serving bowls. Top with 80g baby spinach leaves, the pumpkin mixture and yoghurt. Sprinkle with almonds and top with coriander sprigs to serve.

Source

Good Taste - March 2008, Page 42
Recipe by Alison Adams 

More Fish Recipes:

Fried Fish with Pepper and Spices Sauce
Tunisian Fish Tagine

Fish tagine
Moroccan spiced fish with ginger mash
Moroccan Swordfish
Easy fish tagine

Save and share Middle Eastern style baked fish with couscous recipe

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Couscous Cakes Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous Cakes  Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Couscous Cakes.

Total Time: 22 min
Prep 6 min
Cook 16 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney (Recipe Follows)

Directions

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.

In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney (Recipe follows).

Recipe courtesy Giada De Laurentiis, 2008
Show: Giada at Home Episode: Moroccan Magic 

Recipe for Mango Chutney

Ingredients

1 tablespoon butter
1/2 cup chopped onions
Pinch of salt
2 cups small diced mango
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water

Directions

In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

Recipe courtesy of Emeril Lagasse, 1999 

More Couscous Recipes:

Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous  

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Couscous-Stuffed Peppers with Basil Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous-Stuffed Peppers with Basil Sauce  Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Couscous-Stuffed Peppers with Basil Sauce.

Total Time: 1 hr 15 min
Prep 15 min
Cook 1 hr 0 min

Yield: 4 servings
Level:  Easy

Ingredients

Filling:
1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed

Sauce:
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Giada’s Restaurant Favorites 

More Couscous Recipes:

Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous
Moroccan-style couscous with roast beef 

Save and share Couscous-Stuffed Peppers with Basil Sauce recipe

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Lamb couscous burgers with hummus & couscous tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb couscous burgers with hummus & couscous tabouli recipe. Enjoy Middle Eastern burger recipes and learn how to make Lamb couscous burgers with hummus & couscous tabouli.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 red onion, halved, finely chopped
1 tbs Middle Eastern spice (McCormick brand)
250ml (1 cup) cold water
190g (1 cup) couscous
500g lamb mince
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 250g punnet cherry tomatoes, halved
1 cup loosely packed coarsely chopped fresh mint
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tbs fresh lemon juice
1 (about 40cm long) Turkish pide, cut crossways into 4 equal portions, each portion split
Mixed lettuce leaves, to serve
200g bought marinated chargrilled eggplant, drained on paper towel, to serve
Bought hummus, to serve

Method

1. Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.
  
2. Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 4 portions and shape into 10cm patties.
  
3. Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  
4. Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.
  
5. Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

Source
Good Taste - March 2004, Page 90
Recipe by Sarah Hobbs

More Middle Eastern Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Red Pepper Hummus with Toasted Pita Triangles
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Arabic Breakfast
  
Save and share Lamb couscous burgers with hummus & couscous tabouli recipe

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Couscous Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous Salad Recipe. Enjoy tasty & easy Middle Eastern salad recipes and learn how to make Couscous Salad. 

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

Directions

In a saucepan, bring the chicken stock to a boil.

Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

Recipe courtesy Wolfgang Puck, 2004
Show: Wolfgang Puck's Cooking ClassEpisode: Spring Meal

More Salad Recipes:

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
Chilli calamari salad

Save and share Couscous Salad Recipe

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Spicy Moroccan ratatouille recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy Moroccan ratatouille Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Spicy Moroccan ratatouille. 

Ingredients (serves 6)

1 red onion, cut into thin wedges
600g butternut pumpkin, peeled, deseeded, cut into 4cm pieces
400g eggplant, cut into 3cm pieces
250g zucchini, sliced into 3cm-thick rounds
1/3 cup olive oil
1 1/2 tablespoons Moroccan spice mix (see note)
2 x 400g cans diced tomatoes
2 teaspoons chilli sauce
1 1/2 cups vegetable stock
1 1/2 cups couscous
400g can chickpeas, drained, rinsed
fresh coriander leaves, to serve

Method

1. Preheat oven to 220°C. Combine onion, pumpkin, eggplant and zucchini in a large roasting pan. Drizzle with oil and sprinkle with spice mix. Toss to combine. Roast, turning vegetables occasionally, for 30 minutes or until golden.

2. Combine tomatoes and chilli sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 minutes or until vegetables are soft.

3. Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Remove from heat. Add couscous. Cover and stand for 5 minutes. Stir with a fork to separate grains.

4. Remove vegetable mixture from oven. Stir in chickpeas. Stand in pan for 5 minutes. Spoon couscous into bowls. Spoon over ratatouille. Sprinkle with coriander. Serve.

Notes
You can find Moroccan spice mix in the spices aisle of your supermarket.

Source
Super Food Ideas - July 2007, Page 70
Recipe by Alison Adams 

More Couscous Recipes:

Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous
Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp

Save and share Spicy Moroccan ratatouille recipe

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Couscous With Garbanzo Beans and Golden Raisins Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous With Garbanzo Beans and Golden Raisins recipe. Enjoy tasty cooking recipes and learn how to make Couscous With Garbanzo Beans and Golden Raisins.

Prep Time: 20 mins
Total Time: 31 mins

Ingredients:

2 cups water
1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup golden raisin
salt and pepper

Directions:

1 Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
2 Squeeze 2 TBsp juice from lemon.
3 Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
4 Bring to boil, simmer 1 minute.
5 Remove from heat.
6 Stir in couscous.
7 Cover and let stand about 5 minutes, until water almost absorbed.
8 Mix in garbanzo beans, golden raisins, and reserved lemon peel.
9 Cover and let stand 5 minutes longer.
10 Fluff couscous with fork.
11 Season to taste with salt and pepper.
12 Transfer to bowl and serve.

More Couscous Recipes:

Roasted pumpkin couscous
Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous

Save and share Couscous With Garbanzo Beans and Golden Raisins Recipe

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Roasted pumpkin couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted pumpkin couscous recipe. Enjoy cooking tasty food and learn how to make Roasted pumpkin couscous.

Try this Roasted pumpkin couscous recipe for a tasty side dish idea

Ingredients (serves 4)

750g butternut pumpkin, peeled, cut into 2cm pieces
1 medium red onion, halved, cut into wedges
1 tablespoon olive oil
2 teaspoons Moroccan seasoning
1 cup couscous
1 chicken stock cube
1 cup boiling water
2 x 125g cans chickpeas, drained, rinsed
1/4 cup toasted pine nuts
1/4 cup roughly chopped fresh coriander leaves

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin and onion in a bowl. Add oil and seasoning. Toss to coat. Arrange mixture, in a single layer, on prepared tray. Bake for 20 minutes or until pumpkin is golden and tender.

2. Meanwhile, place couscous in a heatproof bowl. Add crumbled stock cube and boiling water. Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add pumpkin mixture, chickpeas, pine nuts and coriander. Toss gently to combine. Serve.

Notes
Serve with pan-fried white fish or lamb cutlets.

Source
Super Food Ideas - July 2009, Page 34
Recipe by Kim Coverdale

More Couscous Recipes:

Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous
Moroccan meatballs with herb couscous

Save and share roasted pumpkin couscous recipe

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Moroccan-style couscous with roast beef - How to make Moroccan-style couscous with roast beef

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-style couscous with roast beef Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan-style couscous with roast beef. 

Sweet currants, zesty lemon and fresh herbs - so much flavour for so little effort!

Preparation Time 15 minutes

Ingredients (serves 4)

380g (2 cups) couscous
20g butter, chopped
500ml (2 cups) boiling water
8 slices rare roast beef
1/4 cup chopped fresh continental parsley
1/4 cup shredded fresh mint
80g (1/2 cup) currants
1 small red onion, finely chopped
80ml (1/3 cup) fresh lemon juice
1 tbs finely grated lemon rind
1 garlic clove, crushed

Method

1. Place the couscous and butter in a heatproof bowl. Add the boiling water. Stir until the butter melts. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate grains.

2. Meanwhile, cut the roast beef crossways into thick strips.

3. Add the beef, parsley, mint, currants, onion, lemon juice, lemon rind and garlic to the couscous. Season with salt and pepper and toss until well combined. Divide among serving bowls to serve.

Notes
Variation: Swap beef for 400g can chickpeas, rinsed, drained. Top with 100g feta, crumbled.
You'll find the rare roast beef in the deli section at the supermarket.

Source
Good Taste - January 2009, Page 32
Recipe by Emma Braz 

More Couscous Recipes...
Roast vegetable couscous recipe 
Moroccan honey chicken with couscous recipe 
Moroccan spiced mince with couscous 
Chicken with Orange Couscous 
Moroccan Chicken and Couscous 
Traditional Moroccan Couscous with Chicken

Save and share Moroccan-style couscous with roast beef recipe

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Roast vegetable couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable couscous Recipe. Enjoy Moroccan Food  and learn how to make Roast vegetable couscous.


Cooking Time 30 minutes

Ingredients (serves 4)

1 red capsicum, halved, deseeded, thinly sliced
1 green zucchini, halved crossways, cut lengthways into thin strips
1 brown onion, halved, cut into wedges
1 tbs olive oil
190g (1 cup) couscous
435ml (1 3/4 cups) boiling water
2 tbs fresh continental parsley leaves
Salt
Moroccan lamb steaks, to serve

Method

1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the capsicum, zucchini and onion on the tray. Drizzle with oil and toss to coat. Bake on top shelf of preheated oven for 20 minutes or until golden brown.

2. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the capsicum mixture and parsley and stir to combine. Taste and season with salt. Serve immediately with Moroccan lamb steaks.

Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton 

Vegetable Couscous with Moroccan Pesto - Couscous with seven vegetables - Moroccan spiced mince with couscous 

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Herbed couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Herbed couscous recipe. Enjoy tasty Middle Eastern food and learn how to make Herbed couscous.   

Ingredients (serves 6)

500g couscous
1/2 cup chopped herbs (mint, parsley)
1 tsp sumac*
1 tbs olive oil

Method

1. Place the couscous in a bowl and cover with boiling water. Cover with a tea towel and stand for 5 minutes, then fluff with a fork, stir in herbs, sumac and oil, and season to taste with salt and pepper.

Notes

* A lemony spice from Middle Eastern food shops and supermarkets.
 
Source
delicious. - November 2005, Page 96
Recipe by Valli Little

Herbed Garden Couscous Recipe - Couscous Varieties - Sweet couscous with fresh pomegranates

Save and share Herbed couscous recipe

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Moroccan honey chicken with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan honey chicken with couscous recipe. Enjoy tasty Moroccan food and learn how to make Moroccan honey chicken with couscous.

Honey, apricots, couscous and sprinkles of spices make this meal magic in minutes.

Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs honey
1 tbs warm water
1 tbs Moroccan spice mix
600g single chicken breast fillets, halved horizontally
Olive oil spray
190g (1 cup) couscous
250ml (1 cup) boiling water
40g (1/4 cup) slivered almonds
2 tbs toasted pine nuts
85g (1/2 cup) dried apricots, finely chopped
Coriander leaves, to serve

Method

1. Combine honey, water and spice mix in a bowl. Add chicken and toss to combine.

2. Preheat a chargrill on high. Spray lightly with olive oil spray. Add the chicken and cook for 3 minutes each side or until cooked through.

3. Meanwhile, place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the slivered almonds, pine nuts and apricot.

4. Divide the couscous among serving dishes. Top with the chicken and coriander. Serve immediately.

Source
Good Taste - March 2008, Page 33
Recipe by Alison Adams

Moroccan Couscous with chicken - Brick Chicken with Apricot Couscous RecipeMoroccan Couscous with Chicken and Prunes

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Brick Chicken with Apricot Couscous Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Brick Chicken with Apricot Couscous recipe. Enjoy tasty Middle Eastern food and learn how to make Brick Chicken with Apricot Couscous.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows

Directions

Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Mint Yogurt Dressing:

1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper

While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

Apricot Couscous:

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Yield: 4 to 6 servings

Recipe courtesy Tyler Florence

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Vegetable Couscous with Moroccan Pesto Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable Couscous with Moroccan Pesto  Recipe. Enjoy tasty Middle Eastern food and learn how to make Vegetable Couscous with Moroccan Pesto.

Cook Time: 30 min
Level: Easy
Yield: 4 servings

Ingredients

For the Pesto:

1 cup fresh cilantro (leaves and some stems)
1/2 cup fresh parsley (stems reserved for couscous)
2 tablespoons whole almonds
1/2 clove garlic
1/4 cup extra-virgin olive oil
Kosher salt

For the Couscous:

4 tablespoons unsalted butter
Kosher salt
1 onion, cut into 8 wedges
1 cinnamon stick
1 14-ounce can peeled tomatoes, halved
2 small carrots, cut into chunks
1 zucchini and/or 1 bunch Swiss chard, chopped
1/3 cup raisins
Freshly ground pepper
1 1/2 cups whole-wheat couscous

Directions

Make the pesto: Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.

Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.

Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.

Per serving: Calories 525; Fat 29 g (Saturated 9 g); Cholesterol 30 mg; Sodium 1,364 mg; Carbohydrate 60 g; Fiber 11 g; Protein 11 g

Recipe courtesy Food Network Magazine
 

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Moroccan lamb meatballs with harissa & couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try easy  Moroccan lamb meatballs with harissa & couscous recipe . Enjoy tasty Middle Eastern food and learn how to make easy Moroccan lamb meatballs with harissa & couscous.

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Serves 4
Prep 35 mins
Cook 20 mins plus chilling
Freezable (Only the meatballs can be frozen)

Ingredients

2 tsp cumin seeds
2 tbsp coriander seeds
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve

FOR THE COUSCOUS

300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

Method

1. Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.

2. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.

3. Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Try

Homemade harissa
Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.

Nutrition per serving:
651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, sugar 2g, salt 0.84 g

Recipe from Good Food magazine, September 2009.

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Moroccan meatballs with herb couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan meatballs with herb couscous recipe . Enjoy tasty Middle Eastern food and learn how to make Moroccan meatballs with herb couscous. 

If you usually serve meatballs with spaghetti, try this summery Moroccan version with couscous for a casual dinner party.

Easy
Serves 4
Ready in 1 hour

Ingredients

500g lean minced lamb
1 red onion , grated
2 garlic cloves , crushed
2cm chunk root ginger , grated
a pinch dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon
olive oil
2 x 400g tins plum tomatoes
200ml chicken stock
½ bunch coriander , chopped

HERB COUSCOUS

200g couscous
50g butter
350ml chicken stock , boiling
½ bunch coriander , chopped
½ bunch parsley , chopped

Method

1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).
2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through and serve with meatballs.

Nutrition per serving

544 kcalories, protein 30.2g, carbohydrate 36.7g, fat 31.7 g, saturated fat 15.2g, fibre 2g, salt 1.67 g

Recipe from olive magazine, July 2009. 

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Couscous 'N' Garlic Shrimp Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous 'N' Garlic Shrimp Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Couscous 'N' Garlic Shrimp.  

Couscous, a tender grain similar to rice, is a great side for any meaty main dish. In this recipe, it's flavored by tasty sauteed shrimp, garlic, spinach, and a touch of zesty lemon juice to create a blend of flavors you and your family will love. Top serving bowls off with olives, parsley, and shredded Parmesan cheese.

Ingredients

24 fresh or frozen large shrimp (about 1 lb.)
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. Old Bay seasoning or celery salt
1 5.6-oz. pkg. toasted pine nut-flavored couscous mix
1-1/4 cups chicken broth
1 8-oz. jar oil-packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 6-oz. pkg. fresh baby spinach
12 pitted olives, halved
1 Tbsp. snipped fresh parsley (optional)
Shredded Parmesan cheese

Directions

1. Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp; pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay seasoning. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.

2. Prepare couscous according to package directions using the 1-1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turn opaque. Pour half of the butter mixture over shrimp. To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley (if desired), and Parmesan. Makes 4 to 6 servings

recipe source BHG.com

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Herbed Garden Couscous Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Herbed Garden Couscous Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Herbed Garden Couscous. 

A garden of fresh vegetables and herbs are featured in this tasty couscous recipe that could be served as a side dish for a dinnertime meal or on its own as a light lunch. Tomatoes, cucumbers, sweet peppers, chives, mint, and oregano are some of the good things included in this dish. Top the couscous with crumbled feta cheese and coarsely chopped walnuts for extra flavor and texture.

Ingredients

1 cup whole wheat or plain couscous
2 cups cherry tomatoes, halved
1 medium cucumber, coarsely chopped
1 medium green sweet pepper, coarsely chopped
1/2 cup snipped fresh chives
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh mint
1/4 cup snipped fresh oregano
1/3 cup balsamic vinegar
1/3 cup olive oil
2 tsp. sugar
1/2 cup crumbled feta cheese
1/2 cup coarsely chopped walnuts, toasted

Directions

1. Cook couscous according to package directions. Fluff with a fork.

2. Meanwhile, in large bowl combine tomatoes, cucumber, sweet pepper, chives, parsley, mint, and oregano. Fold in couscous.

3. In a small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours. To serve, top with feta cheese and walnuts. Makes 12 side-dish servings.

recipe source BHG.com

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