Mediterranean Cuisine – COUSCOUS Day https://couscousday.com Your Couscous & Pasta Specialist, Worldwide ! Mon, 08 Jun 2020 09:08:14 +0000 en hourly 1 https://wordpress.org/?v=6.1.1 https://couscousday.com/wp-content/uploads/2020/10/fav-64x66.png Mediterranean Cuisine – COUSCOUS Day https://couscousday.com 32 32 Traditional Tunisian Lamb Couscous https://couscousday.com/recipes/traditional-tunisian-lamb-couscous/ https://couscousday.com/recipes/traditional-tunisian-lamb-couscous/#respond Tue, 28 Jan 2020 11:31:46 +0000 https://couscousday.com/?post_type=recipe&p=1417 Traditional Tunisian Lamb Couscous Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and versatile dish. It is thought that the original name of couscous (Arabic: كسكس) could have come from the […]

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Traditional Tunisian Lamb Couscous

Couscous

Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and versatile dish.

It is thought that the original name of couscous (Arabic: كسكس) could have come from the Arabic word kaskasa, which means “to pound in small pieces” or from the Berber word seksu, which means “rounded” or “well rolled”.

It is called kousksi in Tunisia, taam, kosksi or kesksu in Algeria, seksu in Morocco, and maftoul in Jordan and Lebanon. It is also used in Sicily where it is known as cuscusu.

Couscous is made from small durum semolina balls that are crushed and steamed.

Couscous is traditionally steamed in a couscous steamer (couscoussier) to produce softer, larger grains. Nowadays, the couscous grain (semolina) that is sold in most supermarkets in the western world is pre-steamed and then dried.

Precooked couscous, also known as instant couscous, takes less time to prepare than traditional couscous, and is almost as good, although purists will easily notice the difference.

When preparing a meat couscous, it is important to choose only one meat. Indeed, the couscous is steamed with the vegetable and meat broth, and this broth should give the aroma of only one meat.

Couscous can also be prepared with several spices, and spice blends. In Tunisia, tabel is the preferred spice blend. It usually includes at coriander, caraway, garlic and chili powder at a minimum.

There is also ras el hanout, a spice blend from the Maghreb whose recipes also vary but which often include spices such as cumin, ginger, turmeric, cinnamon or coriander.

                                                                                                                            couscous

INGREDIENTS

  • 2 lb lamb stew meat , cut into large pieces
  • 2 lb couscous fine semolina (or medium)
  • 2 onions , finely chopped
  • 2 cloves garlic , pressed
  • 4 tablespoons tomato paste
  • 2 tablespoons harissa
  • 2 tablespoons ground caraway
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 4 turnips , cut in half
  • 6 medium carrots , peeled
  • 4 zucchini , peeled lengthwise, alternately leaving a layer of skin
  • 6 small potatoes , peeled
  • 10 oz. chickpeas (canned)
  • 4 green hot peppers , fried in oil (optional)
  • Vegetable oil
  • Salt
  • Pepper

INSTRUCTIONS

  1. Pour ½ cup of oil into a large pan. Fry the onion over medium heat for 2 minutes.
  2. Add the garlic, tomato paste and harissa and continue frying for 2 minutes.
  3. Add the caraway, coriander, and chili powder. Mix and continue cooking for another 2 minutes.
  4. Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly.
  5. Cover with water. Add the turnips and carrots, and cook on low/medium heat for 45 minutes.
  6. Meanwhile, prepare the couscous semolina as indicated on the package, with boiling water, salt, and oil.
  7. After 45 minutes, add the zucchini, potatoes and chickpeas.
  8. Cook for at least another 30 to 40 minutes over low/medium heat. Monitor the cooking of the vegetables. If some vegetables are cooked before the meat, remove them from the pan and place them on a serving platter. Proceed in the same way with all the vegetables to prevent them from cooking too much.
  9. 10 minutes before the end of cooking, get a few ladles of broth (one at a time) and wet the couscous semolina. Mix the semolina well after each ladle until it get moistened enough.

  10. Arrange the semolina in a tajine pot. Decorate the dish with the vegetables and the meat all around. Garnish with fried green hot peppers (optional).

     

Recipe by Chef: Mike 

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]]> https://couscousday.com/recipes/traditional-tunisian-lamb-couscous/feed/ 0 couscous with pomegranate, mint and citrus dressing https://couscousday.com/recipes/couscous-with-pomegranate-mint-and-citrus-dressing/ https://couscousday.com/recipes/couscous-with-pomegranate-mint-and-citrus-dressing/#respond Thu, 21 Jul 2016 14:11:22 +0000 https://couscousday.com/?post_type=recipe&p=738 This couscous salad is super easy to throw together. Like, you could almost make this during a commercial break. I said, almost! Maybe that’s why I love these salads so much?

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INGREDIENTS

  • 1 cup dried couscous (yields approx. 3 cups when cooked)
  • 1 cup pomegranate seeds (more power to you if your grocery store carries pomegranate seeds, otherwise, get yourself a pomegranate and start digging!)
  • 3 tablespoons fresh orange juice
  • 2 tablespoons olive oil
  • 1.5 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint, plus more for garnish
  • Salt and black pepper, to taste

INSTRUCTIONS

  1. Cook couscous according to the package, leaving out the butter.
  2. While the couscous is cooking, add the pomegranate seeds, orange juice, parsley and mint to a small bowl. Mix together. Slowly whisk in the two tablespoons olive oil. Season with salt and pepper, to taste.
  3. When the couscous is finished cooking, add the pomegranate dressing to the pot and mix until it’s fully incorporated into the couscous.
  4. Garnish with more mint and olive oil, if desired. Serve warm or cold.

 

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]]> https://couscousday.com/recipes/couscous-with-pomegranate-mint-and-citrus-dressing/feed/ 0 Western Asian Couscous with Spinach and Pecans https://couscousday.com/recipes/western-asian-couscous-with-spinach-and-pecans/ https://couscousday.com/recipes/western-asian-couscous-with-spinach-and-pecans/#respond Thu, 30 Apr 2015 16:16:05 +0000 https://www.couscousday.com/?post_type=recipe&p=436 Delicious side dish or main dish.

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]]> Ingredients
  • medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 (14 1/2 ounce) can chicken broth
  • 1 (10 ounce) package frozen chopped spinach
  • 1 (10 ounce) package couscous
  • 3⁄4 cup fresh grated parmesan cheese
  • 2 tablespoons lemon juice
  • salt (to taste)
  • fresh ground pepper (to taste)
  • 1⁄2 cup chopped pecans, toasted

Directions

  1. In a saucepan, cook and stir onion and garlic in hot oil until tender.
  2. Add the broth and spinach; cook and stir frequently until the spinach thaws.
  3. Bring mixture to a boil and stir occasionally.
  4. Add in couscous; stir to combine.
  5. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
  6. Add remaining ingredients; stir to combine.
  7. Serve immediately.

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]]> https://couscousday.com/recipes/western-asian-couscous-with-spinach-and-pecans/feed/ 0 Couscous Tabbouleh with Fresh Mint & Feta ” Couscous Salad ” https://couscousday.com/recipes/lebanese-tabbouleh/ https://couscousday.com/recipes/lebanese-tabbouleh/#respond Thu, 30 Apr 2015 14:56:29 +0000 https://www.couscousday.com/?post_type=recipe&p=434 Tabbouleh became one of the must of the summer, I offer my version with fresh cucumber and herbs from the garden. Full of flavor, this is the perfect salad for picnics and barbecues because it produces no juice and is therefore very easy to transport.

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]]> Ingredients
  • 3/4 cup water
  • 1/2 cup uncooked couscous
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 English cucumber, halved and thinly sliced
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons olive oil
  • 2 teaspoons minced fresh mint
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup crumbled feta cheese

Directions

  1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
  2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese before serving.

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]]> https://couscousday.com/recipes/lebanese-tabbouleh/feed/ 0 Herby Couscous With Roast Chicken https://couscousday.com/recipes/herby-couscous-with-roast-chicken/ https://couscousday.com/recipes/herby-couscous-with-roast-chicken/#respond Thu, 23 Apr 2015 15:59:44 +0000 https://www.couscousday.com/?post_type=recipe&p=379 Chicken couscous is a great way to use up leftover roast chicken. Alternatively you can quickly roast the chicken breast fillets for 12-15 mins - just add to a pan with asparagus for a simple, summery midweek meal.
Serve the herby couscous (minus chicken) as an accompaniment to grilled fish or roast lamb, or alone for a tasty, meat-free dish.

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]]> Ingredients
  • 1 bunch asparagus150g (5oz) Couscous
  • 2tbsp olive oil
  • 1 clove garlic, crushed
  • 1 courgette, thinly sliced
  • ½ long red chilli, finely chopped
  • 1tbsp each flat-leaf parsley, basil and mint, chopped

Directions

  1. Heat the oven to 200°C (gas mark 6). Cut each chicken breast into four long strips. Place the chicken and asparagus in a single layer in a roasting tin. Brush with a little oil and season with salt and pepper. Roast for 12-15 mins, or until cooked.
  2. Place the couscous in a large heatproof bowl. Pour on 300ml (9½fl oz) boiling water, cover tightly with cling film and set aside for 5 mins.
  3. Meanwhile, heat the oil in a large frying pan over medium heat and cook the garlic, courgette and chilli, stirring, for about 5 mins or until the courgettes are just tender.
  4. Stir the cooked vegetables through the couscous, then add the herbs, tossing well to fluff up the couscous. Season to taste. Serve warm with the chicken and asparagus.

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]]> https://couscousday.com/recipes/herby-couscous-with-roast-chicken/feed/ 0 Couscous Salad With Herbs And Beef https://couscousday.com/recipes/lamb-couscous/ https://couscousday.com/recipes/lamb-couscous/#respond Thu, 23 Apr 2015 12:46:49 +0000 https://www.couscousday.com/?post_type=recipe&p=372 To get ahead, make the salad up to 6 hours ahead of time and simply cook the beef before serving.

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]]> Ingredients
  • 2 x 250g (2 x 8oz) Beef Fillet Steaks
  • 200g (6½oz) Giant Couscous
  • 50g (1¾oz) Sultanas
  • 3tbsp Olive Oil
  • 75g (2½oz) Pine Nuts
  • 2 Cloves Garlic, crushed
  • 2 Medium Courgettes,thinly sliced
  • 1 Green Pepper, diced
  • 6 Spring Onions, sliced diagonally
  • 1 Long Red Chilli, finely chopped
  • 1tsp Ground Cumin
  • 2tbsp Flat Leaf Parsley, chopped
  • 1tbsp Fresh Basil, chopped
  • 1tbsp Fresh Mint, chopped
  • Extra Virgin Olive Oil, to drizzle

Directions

  1. Cook the steaks on a very hot griddle pan for about 3-4 minutes each side, or until medium-rare. Let them rest for 5 minutes.Meanwhile, cook the giant couscous according to packet instructions, then stir in the sultanas.
  2. Heat the oil in a large frying pan over a moderate heat. When hot add the pine nuts and cook, stirring until golden. Add the garlic, courgettes, green pepper, spring onions, chilli and cumin. Cook, stirring for about 5 minutes, or until the vegetables are just tender.
  3. Stir the mixture through the couscous, and then mix through the herbs, tossing well to fluff up the couscous.Season to taste with salty and freshly ground black pepper. Set aside to cool. Just before serving, fluff up the couscous and drizzle it with the extra virgin olive oil. Top with thinly sliced beef. Serve warm or at room temperature.

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]]> https://couscousday.com/recipes/lamb-couscous/feed/ 0 Couscous With Lamb https://couscousday.com/recipes/caprese-salad/ https://couscousday.com/recipes/caprese-salad/#respond Tue, 16 Sep 2014 16:14:34 +0000 http://talisa.progressionstudios.com/?post_type=recipe&p=85 People frequently asked us to suggest an unusual, but not too expensive, dish to serve at a dinner party. Today we recommend couscous, a fairly coarse ground wheat that’s the national dish of Tunisia. It can be cooked in a special “couscousier,” the traditional pot that looks like an enormous double boiler with a deep bottom and a perforated top, or just in a cooking pot fitted with a colander or steamer. Make sure to buy the long-cooking couscous, rather than the instant version, which tends to become mushy.

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]]> Ingredients
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup vegetable oil
  • 1/4 cup (2 oz.) butter
  • Pinch of saffron
  • 2 pounds long-cooking couscous
  • 6 carrots, peeled and cut into 1” pieces
  • 4 turnips, peeled and quartered
  • 4 potatoes, peeled and quartered
  • 3 teaspoons salt
  • 3 zucchini, thickly sliced
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup raisins

Directions

  1. Start the couscous at least 2 hours before your party. Put in the bottom of a couscousier (or an 8-quart stock pot fitted with a steamer or colander) the lamb, onions, ground ginger, turmeric, pepper, 1/2 cup vegetable oil, butter, saffron, and enough water to come 2 inches above ingredients. Bring this to a rapid boil.
  2. Line the colander or steamer top of the couscousier with cheesecloth to prevent the grains from falling through, add couscous, and put over the boiling stew. Cover with the couscousier lid or wrap aluminum foil tightly over the colander, and put more foil around the point where the colander and pot meet to keep the steam from escaping. Steam 1 hour, then remove the steamer top and run cold water over the puffed-up couscous for 2 to 3 minutes, breaking up the lumps with your fingers. Set aside to drain.
  3. To the stew in the pot, add carrots, turnips, and potatoes. Cover and cook 20 minutes over medium heat. Meanwhile, turn the drained couscous into a big bowl and mix in thoroughly the remaining 1/4 cup vegetable oil and the salt. Return it to the steamer. Add the zucchini, chickpeas, and raisins to the stew, replace the steamer over it, cover, and steam for 20 more minutes

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]]> https://couscousday.com/recipes/caprese-salad/feed/ 0 Couscous with Orange and Tomato Simmered Chicken https://couscousday.com/recipes/caesar-salad-supreme/ https://couscousday.com/recipes/caesar-salad-supreme/#respond Tue, 16 Sep 2014 16:09:30 +0000 http://talisa.progressionstudios.com/?post_type=recipe&p=83 This dish is easily customizable. Cauliflower can replace the fennel, or the couscous can be switched for a whole grain like Israeli Couscous or Barley. There are plenty of vegetables in this complete dinner, but if you desire, fresh, lightly dressed greens would go well with this dish.

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]]> Ingredients
  • 1 medium fennel bulb with stalks
  •  2 teaspoons olive oil
  •  8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
  •  1/4 teaspoon kosher salt
  •  1/4 teaspoon freshly ground black pepper
  •  3/4 cup prechopped onion
  •  1 carrot, cut into 1/4-inch-thick slices
  •  1/4 teaspoon ground cinnamon
  •  1/4 teaspoon ground red pepper (optional)
  •  1/3 cup orange juice
  •  10 pitted kalamata olives, quartered
  •  1 (14.5-ounce) can unsalted diced tomatoes, drained
  •  1 1/4 cups water
  •  1 cup whole-wheat couscous

Directions

  1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
  2.  Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cookminutes on each side or until well browned. Transfer chicken to a plate.
  3.  Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
  4.  Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
  5.  Serve chicken and vegetables over couscous. Top with fennel fronds.

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