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Couscous
Couscous, is a granular durum wheat product used throughout North Africa, it has a great value of convenience. Any ingredient that can be prepared in 5 minutes or less is a winner, regardless of its origins. Couscous requires much less cooking time than rice and a fraction of the time of whole grains. Nutrition-: conscious diners can choose higher-fiber whole-wheat couscous, But couscous is more than a fast fix: It's very versatile. The delicate flavor makes couscous a perfect match for seafood or beef. Couscous can be mixed with a little cinnamon and sugar for a breakfast or dessert, or flavored with herbs for an entree. Whether sweet or savory, seasonings are very important because couscous is so mild tasting. Use more seasoning than you would for rice or pasta, and you'll love the result CASABLANCA COUSCOUS:, 2 cups couscous 1/2 cup sliced carrots 4 cups water 1/2 cup sliced celery 250 gr. tofu, or meat cubed 100 gr chickpeas pre boiled or from can 150 gr tomato sauce 1/2 cup raisins (optional) 2 medium onions, chopped 1/4 tsp pepper 1/2 cup chopped walnut (optional) I tsp papryka 1 tsp salt Vegetable mixture: In a large pan, put brown tofu or meat, onions, carrots, celery, mushrooms, in 3 tsp of oil. Add remaining ingredients, bring to boil, add 1 cup of water, Cover and simmer for 40 minutes. Couscous: Boil 3 cups water with 2 tsp of oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Set vegetables over the steaming couscous. CHICKEN BROTH WITH COUSCOUS AND VEGETABLES: 3 cups chicken stock 4 boneless chicken breast halves, skinned and cut into 1-in pieces IS 4-inch asparagus spears 2 small plum tomatoes, seeded and cut into 1/2-inch dice or 150 gr tomato paste 2tblsp unsalted butter salt and freshly ground pepper 1/4 cup quick-co ml Jug couscous, cooked according to package directions Fry onions, chilies and garlic in butter. Add chicken and asparagus and cook for about 10 minutes. Add stock, tomatoes or tomato paste, together with salt and freshly ground pepper. simmer covered for about 20 minutes Divide couscous among shallow soup bowls, mounding in center. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. COUSCOUS with zucchini: 400 gr of couscous 1 cup chick peas (soaked) 200 gr chicken or lamb 1 onion 4 carrots 2 potatoes 2 tsp of tomato paste 100 gr pumpkin (optional) 4 small tomatoes 3 small zucchini 2 tsp of oil water Drain 1 cup chick peas that have soaked in water overnight, and simmer them in fresh water for 1 to I 1/2 hours until they are tender. Drain and set aside. Cut up the meat into large pieces. Chop an onion. Peel 4 carrots and 2 potatoes and cut them into large Chunks. Heat 3 tsp of oil and add in the prepared meat, vegetables. Add a pinch each of ground turmeric and L cinnamon, and stir in a teaspoon or two of Harissa sauce and 2 tsp of to mat paste. Add 2 cups of water and cook the stew at a bare simmer, covered, for about 30 minutes. Peel and slice pumpkin into chunks. Cut 3 small zucchini into large pieces. Add these vegetables to the stew plus the TURKEY COUSCOUS: i4 servings) 400 gr of Ground turkey 2-3 medium-small carrots 4-S cups cooked couscous 1 cup double mustard sauce asparagus butter or olive oil cinnamon ground allspice Brown the turkey in butter adding 1/8th tsp. allspice, 1/4-1/3 tsp cinnamon. , mix and simmer 2-3 min. add the cut veggies into pieces, cover and sauté till soft. then prepare Double mustard Sauce: As a standard thick white sauce, with 1/2 the normal amount of milk replaced by the same amount of mustard, Spread couscous (1 to 1 1/2 C) on a plate, dribble mustard sauce in a thick line down the center, put the ground turkey over that. Veggies go on either side of the plate, and you are ready r COUSCOUS SALAD: Couscous 100 gr of boiled chickpeas, rinsed and drained 1 cucumber, seeded and chopped 2 tomatoes, seeded and chopped, Chopped black olives (optional) Combine cooked, cooled couscous with other ingredients. Dress with your lemon juice, add salt and olive oil .This is a delicious summer side dish or meal. COUSCOUS STUFFING WITH GOLDEM RAISINS AMD PISTACHIOS: 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 1 large minced garlic clove 1/4 cup +2tblsp olive oil 2/3 cup finely chopped red bell pepper 1/3 cup finely chopped pistachios 1/2 cup golden raisins 3 tsp finely chopped parsley leaves 1/4 tsp cinnamon 1 tblsp cumin 1 1/2 tsp ground coriander seed 1/4 tsp dried thyme 2 1/4 cup water 1 2/3 cup (10 oz box) couscous if baking the stuffing separately: 1/4 cup chicken broth 2 tblsp unsalted butter Cook onion, carrot, celery, and garlic in 1/4 of oil over moderately low heat until! veggies are soft. Add bell pepper and cook 3 more minutes. Add pistachios, raisins, parsley, cinnamon, cumin, coriander, thyme, Salt and pepper to taste. Cook and stir for another minute .then put in a large bowl. Combine water and remaining olive oil. acid salt to taste. Bring to boil. Stir in couscous and let stand covered for 5 minutes or until liquid is absorbed. Fluff with fork. Add to veggie mixture. salt and pepper it, and combine everything GENTLY. Let cool, then stuff 12-14 Ib turkey. Bake turkey in oven according to weight COUSCOUS WITH FISH 120 g chick peas (soaked over night) Fish tails and heads for broth 3 sliced carrots 2 white turnips 1 bell pepper 1/4 tsp Turmeric salt black pepper cayenne pepper 50Q-750g couscous 750-1000 g fish 2-3 quinces, skinned and sliced Make a hearty fish broth from fish tails, fish heads, all of the vegetables, salt cayenne pepper, saffron and about 1-2 liters water. Prepare couscous. Remove fish tails and heads from the soup. Also remove vegetables, but keep them. Pour soup through a sieve and add veggies. Arid fish (not the heads and tails!), cut in smaller pieces when necessary. Also Add quinces. Boil until done. Season if necessary. Pour fish and sauce over couscous or serve separately. MOROCCAN COUSCOUS 250g Beef and 1/2 chicken 2 onions (minced) 60 g chick peas (soaked over night) 2 white turnips (in quarters) 2 large carrots, sliced 2 tsp olive oil salt black pepper [ 1/4 tsp ground ginger (to taste) 1/4 tsp saffron (to taste) SOD g couscous (or more) 60-120 g raisins 3 zucchini, sliced or 1/4 pumpkin, diced 120 g thick beans 2 tomatoes 2 Iblsp minced parsley cayenne- or chili pepper 1 tsp Paprika 2 tblsp Butter Make couscous (follow instructions on the package). Add raisins, beans zucchini, tomatoes and parsley to the Take out one cup of the sauce and stir in chili pepper and paprika powder. Return to Stew. Cover couscous with stew and serve EASY COUSCOUS 1 box couscous 2 cups chicken broth, canned or fresh 2 small zucchini handful of cherry tomatoes Add oil and pepper. Bring the stock to a boil in a saucepan. Add the couscous, stir. Cover. Turn off heat. Sauté garlic in olive oil in a frying pan. Add zucchini and sauté For 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat through. Place couscous in a bowl, add vegetables. Add left over meat, if desired Rolls of ham with couscous 2 cup couscous, medium gr; 1/2 cup of boiling water 8 slices of cooked ham 1 green pepper 1 4 oz can of tuna fish in oil 6 tablespoons of mayonnaise Salt and pepper to your taste Soak the coucousfor4S minutes in 1/2 cup of boiling water. Fluff with fork from time to time. Dice the Pepper . drain the corn and tuna. Mix everything together with the mayonnaise. Place some stuffing in the middle of a slice of ham ,and roll it. Refrigerate for 15 to 20 m Macaroons of couscous grain with smoked salmon 4 servings 150 g of fine couscous grain 150 g of smoked salmon 4 tablespoons of lemon juice salt and pepper 1 egg yolk Preheat the oven at 220 C during 10 minutes Put the couscous grain and some volume of water ,salt ,pepper , smoked salmon and lemon juice in a blender. Blend well. Beat the egg white until stiff then add to the mixture Shape it in to small pancake sizes. Pan fry for 2 to 3 min each side at medium heat. Put them in a hot oven for 15 minutes on grease proof/wax paper , after coating them in egg yolk and lemon. Serv hot with fresh cream or dressed green salad. 4 servings 1 cup dry couscous 1 cup of diced or shredded Swiss cheese 1/2 cup raisins I ham slice (1(2 "thin) 1 green pepper 1 red pepper 3 tomatoes , 2 shallots , chopped 12 black olives 1 tablespoon of parsley 1 tablespoon of chives 4 tablespoon olive oil juice of 4 lemons salt and pepper to taste Dressing. Use fork to mix oil , lemon juice, chopped shallots, Set aside. Mix 1 cup of boiling water and couscous, Stir the dressing into the prepared couscous. Add ham, cheese, Refrigerate overnight or at last 20 minutes before serving. 4 servings Couscous with eggplant 1 cup couscous , medium granulation 1 cup of boiling water 1 small carrot ,diced small 1 zucchini, diced small 1 red bell pepper, diced small 1 small eggplant , diced 4 oz salad oil 2 oz white wine vinegar 2 oz raisins and currants 1 tablespoon of sugar 1 tablespoon of cinnamon 1 teaspoon turmeric salt to taste Prepare couscous according to basic directions on package. Make a dressing with the oil, vine gar and spices. Mix the vegetables , couscous , raisins and dressing. Blend well (adjust the seasonings ). Fluff with fork before serving. 4 servings Couscous with Crab meet 1/2 cup dry couscous 1/2 cup boiling water 1 4 oz. can crab meat 1 4 oz. can small shrimps 1 tomato 1/2 grapefruit 1 lemon (juice only) 2 tablespoon of olive oil 2 tablespoon of butter or margarine 1 teaspoon chervil salt and pepper to taste Add boiling water to the couscous and let sit for 5 minutes. Fluff with fork. In the meantime , dice the tomato and grapefruit , chop onion , drain crab meat and shrimp. Mix all of these ingredients together in a salad bowl. Add lemon juice , chervil and salt , pepper to taste. Add couscous to the above mixture. Refrigerate at last 15 minutes before serving. * You can substitute grapefruit with avocado Couscous salad 1 1/3 cup of dry couscous 1/2 cup boiling water 1 onion chopped 6 tablespoon olive oil 2 tomatoes (diced) 2 tablespoon of parsley 2 tablespoon fresh mint juice of 4 lemons Dressing. Use fork to mix together olive oil, lemon juice, mint and parsley. Set aside. Mix couscous with 1/2 cup of boiling water and let sit for at least 5 minutes. Stir in dressing. Add tomato: Refrigerate overnight or at least 20 minutes before serving. Fluff with fork before serving. 4 servings Couscous with shrimp sauce 2 cups dry couscous 2 cups boiling water 1 pound calamari 1/4 pound peeled shrimp 1 onion 1 green pepper 1/ 8 oz. can of tomato sauce 1 tablespoon of white wine 2 tablespoon of olive oil 1 tablespoon of fresh parsley salt and pepper to taste Add the couscous to boiling water and let sit for 5 minutes ( keep warm ). Fluff with fork. Preparation : sauté the calamari , green pepper and onion in olive for 5 minutes. Add the tomato sauce , white wine and the shrimp. Salt and pepper to your taste. Simmer for 20 Serve the above preparation hot with the couscous. Sprinkle both with fresh parsley. 4 servings Couscous with meet cutlets 1 cup dry couscous 1 cup boiling water 4 veal scaloppini or turkey cutlets 2 lemon (juice only) 1 cup sour cream 1 tablespoon chicken or veal bouillon flavoring 2 tablespoon tomato paste 4 tablespoon butter or margarine salt and pepper to taste Sauce : In frying pan simmer the mushrooms in 2 tablespoon of butter until the water has evaporated. Add sour cream . lemon juice . tomato past and simmer for 10 minutes. Let sit. In an other frying pan , fry the veal in tablespoon of butter for 5 minutes on each side. Add sauce and let simmer for 10 minutes. Dissolve the bouillon in the boiling water then add the couscous. Let sit for 5 minutes. Fluff with fork. On a serving plate .place the turkey in the center. Add the couscous around the veal or turkey, pour the remaining sauce over the top. 4 servings Dough 1/2 cup couscous , fine granulation 4 tablespoon of unsalted butter 1 1/2 tablespoon of flour 1 cup of water 2 eggs Topping 3 onions (chopped) 4 large tomatoes 1 cup shredded mozzarella, 1 can black olives 1 stick pepperoni ( sliced ) , anchovies Slice the tomato then fry in vegetable oil. Place the tomatoes on top of the onions and anchovies. Bake for 25 minutes at 350 degrees. Spread the mozzarella cheese then add olives and bake 4 serving 1 cup of boiling water 1 pound of fresh assorted diced fruit 1 cup of sugar 6 eggs 8 tablespoon butter 16 oz. of heavy cream 10 individual soufflé bowls Mix couscous and boiling water. Let sit for 5 minutes. Fluff with fork. Beat the eggs with heavy cream add the preparation to the couscous. Place the fruits at the bottom of each soufflé bowl. Pour the couscous on top of the fruit. Bake at 350 degrees for 20 minutes. Serve warm. Pear and iced sugar Mix s preparation 4 servings 2/3 cup couscous , fine granulation 1 cup milk 1 tablespoon of almond powder 2/3 cup sugar 3 eggs 2 1/2 tablespoon flour 8 tablespoon butter 1 large can of pears 1 teaspoon of cinnamon In a pan , me ft the butter on low heat. Add the flour , stir well. Add the milk and the syrup from the pears. Bring • for 1 minute. Add the couscous , the almond sand 1/4 cup of sugar. Mix well and let stand for 10 min. Be at the and add them to the preparation. Butter and flour the bottom of pie mold. Pour in the preparation. Slice the pears and place them on the preparation. Sprinkle with 1/4 cup of sugar and cinnamon. Bake at 350 degrees for 30 min. warm with vanilla ice cream or honey. 4 servings 250 g of fine couscous grain 300 g of frozen shelled mussels 1 bunch of chives 2 onions 5 tablespoon of vinegar 5 tablespoon of oil salt Optional : few capers 2 tablespoon of mustard Preheat the oven at 220 C during 10 min. Chop the onions and chives into small pieces. Soak the couscous gi hot water for about 15 min. Mix the mussels , onions ,chives .vinegar , oil. Salt and for en enhanced flavor , ad capers. Serve ice cold. PROSPECT SFZO.O. Office: 01-013 Warsaw ; AI. Solidarno¶ci 82/15; tel: (+48 22) 838 85 77 Warehouses: 02-414 Warszawa; ul. Chrafctektego |
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