Nut – COUSCOUS Day https://couscousday.com Your Couscous & Pasta Specialist, Worldwide ! Mon, 08 Jun 2020 09:07:59 +0000 en hourly 1 https://wordpress.org/?v=6.1.1 https://couscousday.com/wp-content/uploads/2020/10/fav-64x66.png Nut – COUSCOUS Day https://couscousday.com 32 32 Sicilian Seafood Stew with Almonds and Couscous https://couscousday.com/recipes/sicilian-seafood-stew-with-almonds-and-couscous/ https://couscousday.com/recipes/sicilian-seafood-stew-with-almonds-and-couscous/#respond Mon, 01 Aug 2016 13:58:29 +0000 https://couscousday.com/?post_type=recipe&p=748 In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course.

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]]> Ingredients
  • 1⁄3 cup olive oil
  • 1 celery stalk, minced
  • 1 medium red bell pepper, stemmed, seeded, and minced
  • 1 medium yellow onion, minced
  • 1 small carrot, minced
  • 2 tbsp. tomato paste
  • 2 vine-ripe tomatoes, cored, seeded, and finely chopped
  • 1 garlic clove, minced
  • 1 zucchini, halved lengthwise and sliced 1⁄4-inch thick
  • 4 cups fish stock
  • 1⁄4 tsp. saffron threads
  • 8 oz. swordfish, cut into 1-inch pieces
  • 8 oz. small head-on shrimp
  • 1 lb. mussels, cleaned
  • 1 lb. calamari bodies and tentacles, bodies cut into 1⁄2-inch rings
  • 1 lb. cockles, cleaned
  • 1⁄2 cup whole toasted almonds, finely chopped
  • 2 tbsp. packed flat-leaf parsley leaves
  • 2 tbsp. toasted pine nuts
  • Kosher salt and freshly ground black pepper
  • 6 cups cooked couscous

Instructions

  1. In a large Dutch oven, warm the olive oil over medium heat. Add the celery, bell pepper, onion, and carrot and cook, stirring, until soft, about 12 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Increase the heat to high, add the tomatoes, garlic, and zucchini, and cook, stirring, until they start to brown lightly, about 2 minutes. Pour in the fish stock and saffron and bring to a boil.
  2. Arrange the swordfish in the stock, followed by, in this order, the shrimp, mussels, calamari, and cockles, then cover the pan and cook, shaking the pan occasionally, until the fish and shrimp are cooked through and the mussels and cockles open, about 10 minutes.
  3. Remove the soup from the heat, stir in the almonds, parsley, and pine nuts, and season with salt and pepper. Divide the couscous among serving plates, shaping it into a mound, then ladle over the vegetables, broth, and seafood to serve.

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]]> https://couscousday.com/recipes/sicilian-seafood-stew-with-almonds-and-couscous/feed/ 0 South Asian Israeli Couscous With Garam Masala and Pine Nuts Indian Style https://couscousday.com/recipes/indian-couscous-mhammes-or-israeli-couscous-with-garam-masala-and-pine-nuts/ https://couscousday.com/recipes/indian-couscous-mhammes-or-israeli-couscous-with-garam-masala-and-pine-nuts/#respond Thu, 30 Apr 2015 17:09:11 +0000 https://www.couscousday.com/?post_type=recipe&p=440 Ingredients 2 tablespoons pine nuts 2 tablespoons olive oil 1 shallot, peeled and minced 1 carrot, peeled and coarsely shredded 2 tablespoons lemon juice1 tablespoon garam masala 1 1⁄4 cups chicken broth 1 cup M’hammes ( israeli couscous ) Directions Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until […]

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]]> Ingredients
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 shallot, peeled and minced
  • 1 carrot, peeled and coarsely shredded
  • 2 tablespoons lemon juice1 tablespoon garam masala
  • 1 1⁄4 cups chicken broth
  • 1 cup M’hammes ( israeli couscous )

Directions

  1. Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
  2. Set aside to cool.
  3. In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
  4. Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
  5. Remove from heat and let stand 5 minutes. Fluff with fork.
  6. Put in serving bowl and sprinkle with toasted pine nuts.

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]]> https://couscousday.com/recipes/indian-couscous-mhammes-or-israeli-couscous-with-garam-masala-and-pine-nuts/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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