Starter recipes – COUSCOUS Day

Sierra Leone Style Couscous Salad

Khadija — Thu, 04 Jun 2020 11:33:45 +0000

Sierra Leone Style Couscous Salad

Sierra Leone Style Couscous Salad . This Orange Pistachio Pomegranate Couscous Salad recipe is very easy to make with pantry staples and comes together in just 15 mins. A colourful vegan couscous salad suitable for Thanksgiving and Christmas. Suitable for Vegan diets.

INGREDIENTS

360 g (2 cups) couscous
Salt
500 ml (2 cups) boiling water
2 tbsp lemon juice
8 tbsp orange juice
5 large oranges peeled, pitted and finely chopped
50 g (1/2 cup) pistachio chopped
100 g (1 cup) dried sweetened cranberries
4 large spring onions scallions, finely chopped
2 large handfuls of chopped mint
Seeds from one pomegranate

INSTRUCTIONS

Add the couscous, salt and water into a bowl mix very well, then cover with a plate and let it stand for 5 minutes.
Then stir it again and cover for another 5 minutes.
Using a fork fluff up the couscous and add everything and mix well.

Recipe by Chef: Bintu

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Couscous and Salmon Russian Kulebyaka

Khadija — Thu, 04 Jun 2020 09:48:03 +0000

Couscous and Salmon Russian Kulebyaka

Couscous and Salmon Russian Kulebyaka, the Russian savory pie, goes back in history as one of the traditional dishes of Russian cuisine.

Ingredients:

Dill Crepes:

1 egg
⅓ cup milk
1 Tablespoon butter, melted
⅓ cup cornstarch
pinch of salt
1 teaspoon fresh dill, minced
1 teaspoon fresh parsley, minced

Couscous:

1 Tablespoon butter
1 onion, chopped
1 garlic clove, minced
½ cup couscous
1 cup chicken broth

Caramelized Onions:

1 Tablespoon butter
1-2 Large onions, sliced
salt, to taste
2-4 Tablespoons water or chicken broth (if needed)

Kulebyaka Filling:

1 – 1½ lbs salmon fillet, boneless, skinless, chopped coarsely
3 hard boiled eggs, chopped
salt, pepper
½ Tablespoon fresh dill, minced
½ Tablespoon fresh parsley, minced

Other:

Quick puff pastry
A bit of flour for rolling out the dough
1 egg + 1 Tablespoon water (for egg wash)

Instructions:

Make the puff pastry and hard boil the eggs.

Dill Crepes:

Combine all the ingredients for the crepes in a blender and mix. You can also mix all the ingredients together with a whisk.
Heat a nonstick skillet over medium high heat. Swirl a tiny dab of butter on the bottom of the pan. Pour about 2 Tablespoons of batter into the hot skillet and tilt the skillet to distribute the batter evenly over the surface of the skillet.
Cook for about 30 seconds, flip the crepes over and cook for a few more seconds.
Place the crepe on a dinner plate and continue with the rest of the batter. You should have 4-5 crepes. Set aside.

Couscous:

Melt the butter in a small pot. Add the onion, season with salt and cook on medium heat for about 5 minutes, until the onion is soft.
Add the minced garlic and cook for another 30 seconds.
Add the couscous, and toast for about 2 minutes.
Add the warm broth and bring to a boil. It should boil right away.
Take off the heat and let it stand for 15 minutes, covered. Fluff with a fork. Set aside.

Caramelized onions:

Melt butter in a skillet. Add the sliced onion, season with salt. Cook for 8-10 minutes, until the onions have softened and are golden.
If the skillet dries and the onions aren’t caramelized yet, add a splash of water or chicken broth. Set aside.
You can also sliced mushrooms to the caramelized onions and cook them down together. Mushrooms taste really great in kulebyaka.
The couscous, crepes and caramelized onions need to be completely at room temperature before adding them to the kulebyaka. While I’m waiting for them to cool, I usually chop the salmon, chop the hard-boiled eggs, mince the fresh herbs and prepare the egg wash. Season the salmon with ¾ -1 teaspoon salt and ½ teaspoon freshly ground black pepper.

To Assemble:

Preheat the oven to 400 degrees. Line a rimmed baking sheet (18×13 inches) with parchment paper. You don’t have to use parchment paper, but it will be a big help to take out the salmon kulebyaka in one piece once it’s baked.
Take out the quick puff pastry. Cut it in 2, with one of the portions being larger than the other.
Roll out the bigger portion. It should just about cover the baking sheet. Place the rolled out dough in the prepared baking sheet.
Start layering all the ingredients into the kulebyaka. Place 2 crepes in the bottom and center of the pan.
Place half of the couscous mixture over the crepes.
Layer the salmon over the couscous.
Place the caramelized onions on top of the salmon.
Sprinkle in the hard boiled eggs, followed by fresh dill and parsley.
Spread the other half of the couscous on top of the herbs and cover with two or three more crepes.
Lift the edges of the dough and fold over the filling by about 2 inches. Cut off the excess.
Roll out the other portion of puff pastry and place it on top of the kulebyaka.
Cut off the excess dough, letting it overlap the bottom layer slightly.
Seal the edges of the top and bottom layers of dough by pinching them together.
Crimp the pinched seams. I used a rope crimping. The idea here is to keep the edges from opening while in the oven.
Roll out the scraps of dough and cut out designs to place on top of the kulebyaka. I cut out a fish and some seaweed.
Poke several holes on top of the kulebyaka for the steam to escape while baking.
Brush it with the egg wash and bake in the preheated oven for about 30 minutes, until golden brown.

Recipe by Chef : Olga

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Lemon Chicken Orzo Soup

Couscousday Chef — Mon, 10 Feb 2020 13:23:14 +0000

Lemon Chicken Orzo Soup

A quick and easy homemade chicken and orzo soup that is nice, light and satisfying and just packed with the brightness of summer with the fresh lemon, parsley and a hint of tarragon!

With the colder weather I have been thinking about soups more and I thought that I would start out with this nice and hearty, light and bright lemon chicken orzo soup. This soup is essentially a take on a chicken noodle soup using orzo as the ‘noodle’ and it emphasizes brightness by the use of lemon juice and zest along with plenty of fresh parsley. In addition, I like to add a touch of thyme for some earthiness and a bit of tarragon which perfectly complements the bright flavours of the soup and adds a hint of the exotic with its anise-y and vanilla-y undertones! This soup is pure comfort food that is absolutely amazing on a cold winter day, it’s hot, filling and it adds a bit of summery sunshine to your day! What’s even better is that it takes less than 30 minutes to make and it will fit into your New Year’s diet resolutions!

I like to start this soup off with a full chicken to make my own chicken broth and then use the poached chickens meat in the soup itself but it’s also great, and so much quicker and easier to make, with pre-made chicken broth and pre-cooked chicken! Either way you make it, be ready for a blissful experience of light and healthy comfort in a bowl!

ingredients

1 tablespoon oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
4 cups chicken broth or chicken stock
2 cups cooked chicken, cut into small pieces
1 cup orzo
salt and pepper to taste
1 lemon (zest and juice)
1 tablespoon tarragon, chopped (optional)
1 handful parsley, chopped

Directions

Heat the oil in a large stock pot over medium-high heat, add the onions, carrot and celery and cook until tender, about 8-10 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the chicken broth or stock, chicken and orzo, bring to a boil, reduce the heat and simmer until the orzo is just tender, about 5 minutes.
Season with salt and pepper to taste and mix in the, lemon juice, zest, tarragon and parsley.

Recipe by Chef: Closet Cook

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Parmesan Lemon Orzo Recipe

Couscousday Chef — Sat, 08 Feb 2020 11:38:33 +0000

Parmesan Lemon Orzo Recipe

Parmesan lemon orzo is an easy and delicious addition to any meal. Ready in just 20 minutes, this side dish is fresh, creamy, and great with everything!

What’s In Parmesan Lemon Orzo?

Here’s what I add:

Orzo
Butter
Garlic
Chicken broth
Lemon juice
Lemon zest
Parmesan cheese

Let’s Make It

To make this orzo:

SAUTE: saute the orzo in butter until browned. Add garlic, and cook for another minute.
SIMMER: add the chicken broth or water, bring to a boil, cover, and simmer for 20-25 minutes or until cooked.
SERVE: add the parmesan cheese, lemon juice, and lemon zest. Serve garnished with parsley

Reheating Orzo

Orzo tends to stick when cooled, as the starches bind the orzo together. When reheating, make sure you add a tablespoon of liquid per cup and stir it.

I like to reheat it in the microwave, but the stovetop works well too!

INGREDIENTS

1 cup orzo
2 tablespoons butter
2 cloves garlic minced
2 cups water or chicken broth
3 tablespoons lemon juice fresh, about 1 lemon
zest of 1 lemon
1/4 cup parmesan cheese shaved or grated
2 tablespoons parsley chopped, garnish

INSTRUCTIONS

Heat butter in a saucepan over medium heat.
Add orzo, and cook for 3-5 minutes or until browned. Add garlic, and cook for an additional minute or until garlic is fragrant.
Add water. Cover, and cook for 20-25 minutes or until orzo is cooked.
Fluff with a fork. Stir in parmesan cheese, lemon juice, and lemon zest. Garnish with parsley.

Recipe by Chef: Bailey Mills

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Farfalle (Papillon) Pasta With Bacon And Broccoli

Couscousday Chef — Thu, 30 Jan 2020 16:17:26 +0000

Farfalle (Papillon) Pasta With Bacon And Broccoli

This one is a family favorite – both because it’s so easy and quick and because it’s just plain delicious!

INGREDIENTS

1 pound farfalle butterfly shaped pasta
1 pound bacon
12 ounces fresh broccoli florets
2 cups grated mozzarella cheese

INSTRUCTIONS

Bring a large pot of water to a boil and cook pasta according to package directions.
Meanwhile, dice the bacon into bite sized pieces and add to a large skillet. Cook over medium heat until just beginning to crispy.
Add the broccoli directly to the bacon without draining the grease. Cook for 3 minutes or until broccoli is tender-crisp.
When pasta is cooked to your liking, drain and return to pot. Add the mozzarella cheese and stir a few times to mix it together.
Pour the bacon and broccoli over the pasta and stir well to mix everything together as the cheese melts.
Serve hot.

Recipe by Chef : Karli

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Israeli Couscous Salad Recipe

Couscousday Chef — Thu, 30 Jan 2020 09:11:52 +0000

Israeli Couscous Salad Recipe

Israeli Couscous Salad with spinach, tomatoes and a light orange dressing.

Israeli Couscous Salad is a delicious salad filled with fresh spinach and tomatoes. This is a perfect summer salad for picnics, BBQs and potlucks because it travels well and you don’t have to worry about keeping it ice cold.

This salad can be eaten right away, but it really is best after refrigerated and all the flavors have a chance to meld together.

I thought the salad was even better eaten the next day, which makes this couscous salad even more perfect for a summertime BBQ. I love dishes that you can make the day before.

Ingredients

Couscous

2 cups Israeli couscous
1/4 teaspoon salt

Salad

1 cup baby spinach sliced into 1/4 inch strips
1 cup cherry tomatoes halved
1/4 cup red onion finely chopped

Dressing

zest from one orange
juice from one orange
2 Tablespoons olive oil
1 clove garlic minced
1/4 teaspoon pepper
1/4 teaspoon salt

Instructions

Cook couscous according to package directions.

Dressing

Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together.
While couscous is still warm, but not hot, pour dressing over couscous. Stir.

Assemble Salad

When couscous has cooled to room temperature, add spinach, tomatoes and onions. Stir. Add additional salt and pepper if needed.
Salad can be eaten right away or covered and refrigerated until chilled.

Recipe by Chef: Kathy

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Chicken & Avocado Couscous Sushi cones

Couscousday Chef — Thu, 30 Jan 2020 08:28:30 +0000

Chicken & Avocado Couscous Sushi cones

Ingredients

For the couscous

1 packet Couscous
2 tbsp Sesame Oil
1 tbsp Rice Vinegar
2 tsp Soy Sauce
For the chicken
2x Chicken breasts- butterflied
4 tbsp Teriyaki Sauce

To assemble

2x Avocados – sliced
A handful of Coriander
½ Cucumber – peeled into ribbons
Pickled ginger
1 packet Nori sheets

Method

Cook the chicken on a non-stick fry pan without oil for 10-12 minutes until chicken is just cooked through.
Slice the chicken into strips, then place back in the frying pan. Add Teriyaki sauce and continue to cook until the chicken is well coated with the sauce and the sauce thickens.
Cook the couscous according to the packet instructions. Use sesame oil when cooking the couscous. When it is done sprinkle rice vinegar and soy sauce all over the couscous and fluff up with a fork – set aside to cool.
To assemble Cut the nori sheets in half with kitchen scissors. Place 1 of the rectangles, shiny-side down, on a hand. Scoop up about 1 tablespoon of the cous cous mixture and position on one short end of the nori, leaving a 1cm border below. Place 1 slice each of the chicken, avocado, coriander, pickled ginger and cucumber next to the couscous (it’s fine if it pops over a little at the top) and roll up into a cone shape.

To seal, just dip your finger into the water and run it along the edge, pressing to join. Repeat to make the rest of the rolls. Serve with some soy sauce for dipping.

Recipe by: New Zealand Avocado

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Couscous salad

Couscous Chef — Mon, 11 Jul 2016 11:32:37 +0000

Summer Couscous Salad

Ingredients:

250g couscous
250ml vegetable stock, boiling
400g can chickpeas, drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes, sliced on the slant
300g small vine-ripened tomatoes, halved
250g pack cheese, thickly sliced and then halved lengthways

For the dressing:

125ml olive oil
3 tbsp lime juice
2 large garlic cloves, finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method:

Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

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