HERB COUSCOUS AND COD PARCELS
I like couscous very much and have eaten it for many years. This recipe is what I make for guests sometimes if I am having a dinner party and it is very easy to make.
INGREDIENTS YOU NEED FOR THE COUSCOUS PARCELS
4 thick cod fillets
200g of couscous
6 spring onions that you have sliced thin
Zest of 1 lemon
1tsp ground cumin
2 tbsp rough chopped fresh coriander
2 tbsp rough chopped fresh parsley
20 cherry tomato cut in half
Salt and freshly ground black pepper
Olive oil to brush and drizzle
TO MAKE YOUR COUSCOUS PARCELS THIS IS WHAT YOU HAVE TO DO
Heat up your oven to 200C. Put the couscous, lemon, cumin and spring onions into a big bowl and then pour in 400ml of boiling water that you have put a bit of salt in. Cover it with cling film and leave it for 5 minutes.
Stir the parsley and coriander into the couscous and the cherry tomato halves also. Fluff up the couscous by using a fork and stir the tomatoes and herbs in carefully but thorough.
Cut off some baking paper so that it is about 16cm long and brush the middle of it with olive oil. Divide the couscous up between the 4 sheets of baking paper and put a cod fillet on the top of each one. Drizzle a small amount of olive oil over the fish and season it with salt and black pepper.
Wrap up the baking paper but do not wrap it tight because you need to have some air in the parcel. Cook for about 20 minutes and serve the parcels on warm dinner plates.
5 Dooyoo Stars.
Cost: Approx. £3 - 3.50 per person
Time to prepare: 15 mins + 1 hour cooking time
Calories: Not diet, but low in fat
~ INTRODUCTION ~
A few weeks ago me and my partner both managed to get the common cold at the same time. A week went by and none of us having the energy to prepare dinner we went through our stash of noodles or prepared soups. Five days on I really really wanted something hearty that could get both of us back on track so I made chicken tajine with cous cous. It isn't as exotic as it sounds, very easy to make and it was such a success that we ate it all that very evening!
~ WHAT IS A TAJINE ~
Tajine or tagine is a popular savoury dish that comes from North Africa, notably Morocco, Algeria and Tunisia and is made with a variety of meats and vegetables. Tagine is also a baked clay pot with a cone-shaped top. The secret for the meal to be well cooked in a relatively short time is that the two parts of the pot closes firmly so you get the best hot air - vapour ratio. I do not have a tagine so I use my normal saucepan and cover it with foil in the oven. Compared to the approx. 40- 45 minute cooking time in a tagine, for the same amount of food, it will increase by about 10 - 15 minutes.
~ INGREDIENTS ~
Serves: 2 - 3 people
For the tagine
2 whole chicken thighs
1 large tomato
15 pcs pitted olives (either green or black)
1 large onion
1 tbsp Ras el hanout or Mixed Spice or make you own mix of ground cinnamon, nutmeg, ginger, clove, black pepper and cumin
2 tbsp dried or a handful of thinly chopped coriander leaves
1 teaspoon of honey
2 - 3 wedges of lemon
For the cous cous
1 cup of couscous
1 cup of water
1 tblsp of olive oil
1 teaspoon of butter
Salt to season
~ PREPARATION ~
1. Dice the onion, chop the carrots and tomato.
2. Heat 3 tablespoons of olive oil in a pot.
3. When the oil is hot, simmer the onions first then add the thighs and brown on both sides then set aside.
4. Add the rest carrots, tomato and olives into the pan.
5. Add salt and the spice mix and enough water to cover the meat and vegetables.
6. Cover with foil and put into a pre-heated oven at 200C degrees and cook until the meat is tender checking it ocassionally.
1. Mix the oil, cous cous, the water and salt into a pot and put on the hob, or use a bowl and pop it in the microwave.
2. Stir whiling heating it gently until all the water is absorbed and the texture is soft and crumbly.
3. Take off the heat and melt the butter in.
4. Serve hot with the tagine
~ SERVING SUGGESTIONS ~
Add the chopped coriander / parsley on top of the plate when serving the tagine and add a place a wedge of lemon on the side so their juice can be sprinkled on the tagine. Also delicious with a dash of full-fat yoghurt on a side.
The leftover of the cous couse can be used cold later as a base to make couscous salad or 'taboulet'.
~ ALLERGY ADVICE ~
The tagine contains only vegetables and chicken meat. Cous cous is made of cracked wheat so it cannot be consumed by those with wheat-related allergies.
You may also want to substitute butter with margerine or omit it altogether if you're lactose intolerant or need to avoid red meat derived products.
Thanks for reading and enjoy!
©powered by lillybee also posted on ciao.co.uk
Fruity Chicken and Vegetable Cous Cous
I love cous cous despite my not so positive experience in Marrakech earlier this year! This recipe is one that came about through trial and error (as most of my recipes do!) and has now become a family favourite!
Ingredients (serves 6):
4 chicken breasts cubed
1 medium courgette chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
10-12 mushrooms chopped
1 red onion chopped
1 white onion sliced finely
handful of raisins
1 500g packet of cous cous
2 medium sized tomatoes
400ml of orange juice
200ml of water
A little oil
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon garam masala
1/4 teaspoon of chilli powder
1/2 teaspoon tumeric powder
Add oil, onions and chicken pieces to a pan and cook for 5 minutes
Add spices and cook until chicken is brown
Add all vegetables except tomatoes and cook until vegetables have started to go soft (but still have some bite)
Add tomatoes. Cover and simmer for 5 minutes
Add juice and water followed by cous cous. Stir ensuring all cous cous is wet.
Cover and allow to steam for around 10 minutes until cous cous is fluffy.
Optional extra: Chopped coriander can be added a few minutes before serving.
This cous cous salad is a great meal in itself and also keeps well for packed lunches. It can be enjoyed hot or cold and the flavours are much better the next day! Using orange juice to cook the grains gives it a nice fruity twist. It's quick and easy to make and tastes yum!
I love couscous and while I sometimes, when I am feeling really lazy, buy already prepared dry mixtures from the supermarket this is a really easy recipe to prepare yourself.
I usually serve this with a Moroccan style lamb casserole and take some of the liquid from the casserole and stir that through the couscous just before serving.
This couscous makes a lovely alternative to potatoes, rice or pasta. This quantity serves about 6 so if you require less you will have to reduce the quantities.
500 g dry couscous
75 g sultanas
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1 teaspoon table salt
800 ml freshly boiled water
2 tablespoons dried cranberries
small bunch of fresh coriander, chopped
Mix all the dry ingredients together in a large heatproof bowl or pan with a lid then pour the water over. Cover with clingfilm or a lid and set aside for 10/15 minutes. After this time all the water should be absorbed. Lift the lid or remove the clingfilm and fluff the couscous up with a fork to separate the grains. Sprinkle the top with the chopped fresh coriander. Serve and enjoy.
This is a delicious recipe and so easy to make - no real cooking involved.
I've always loved couscous but I've never quite been able to get the hang of cooking it! Mine always seemed to end up bland and soggy and just not as nice as supermarket prepared stuff or even the flavoured packet varieties. However, I took yet another gamble the other day - chucked a few things together and it tasted fab! Here's how it goes...
SLIGHTLY SPICED COUSCOUS
In a large-ish bowl put 100g dry couscous, 1 tsp turmeric, 1 tsp cumin and a large pinch of dried herbs (thyme is quite nice but you can use whatever you like). Pour in approx 300ml chicken stock. Stir, cover and leave to one side.
Put around 5ml olive oil in a large frying pan and heat then add in some chopped veg (whatever you like really but I used 1/2 courgette and 1/4 each of red and yellow peppers). Cook through in the oil and add 75g chick peas (from a can is most convenient!). Add a good squeaze of garlic puree and cook through until the veg is quite soft.
By the time the veg is cooked, the cous cous should also be ready - fluff up with a fork then add the veg mixture to it and stir well.
You can then eat it warm or allow to cool and have as a salad. It's lovely with some salad leaves, olives and you can even add in some chopped dried apricots and maybe serve with a dollop of creme fraiche. It keeps well in the fridge for a few days if you keep it in an airtight container so it's also a nice one to make at the begining of the week then you have an easy lunch for a couple of days.
I'm also currently calorie counting everything (I WILL be thin!!) so I can tell you that 100g of the couscous recipe is approx 150 calories (remember to add in the extra calories for any additions you make e.g. olives, etc).
This recipe is quick and easy to make, and tastes great. It is spicy but not at all hot and the flavour is not that strong because I have to feed it to fussy children and a baby. It you like strong spicy flavours you'll need to increase the quantities of the spices.
It serves the amount of people that 300g of meat would serve in your house! I have children who don't eat much so that's our whole family. If you've got 4 adults you might want to double the whole recipe.
It takes about 10 minutes to prepare and an hour to cook.
1 tsp dried cumin
1 tsp dried coriander
1 tsp dried ginger
pinch dried nutmeg
some chopped garlic, or dried garlic
1 tin of chopped tomatoes
Chop up the lamb into cubes.
Mix 1 tsp cumin, 1 tsp coriander, and a pinch of nutmeg.
Toss the lamb in them.
Then fry the lamb in a little oil till it is browned.
Meanwhile chop up the aubergine into cubes.
Add the aubergine to the pan and fry for 2 minutes.
Add 1tsp ginger and the garlic, and fry for another minute.
Add the tomatoes. Stir well, and then cover and simmer for an hour.
When you're ready to eat, put 250g couscous in a bowl and pour 400ml boiling water over it. Leave it until the water is absorbed. Fluff it up with a fork, and then mix it into the lamb mixture.
I like to serve it with steamed carrot and broccoli, although that is probably because my children like those vegetables and therefore complain less about the couscous.
Wow I love couscous! It is soo so simple to make and good for you. Couscous is a great alternative to rice and potatoes and can be eaten with almost amything.
I normally buy my couscous from ASDA and all you have to do to cook it is to add a drizzle of olive oil, a knob of butter and boining water. Once you have done this you just need to leave for around 5 mins whilst the couscous soaks up the liquid and then its ready to eat.
Couscous comes as a faint yellow colour and has small grains, quite similar in texture to rice but the grains are a lot smaller.
I tend to have couscous with foods which originate from morocco and Africa and then to have moroccian style chicken with couscous (Ainsley harriot has a good recipe for this).
Couscous is fairly cheap and can be found in all supermarkets. The price varies depending on the brand you buy, but even the supermarkets own versions are just as good.
Great fast food, give it a try.
MEATBALLS WITH COUSCOUS, VEGETABLES & MINT & YOGHURT SAUCE
300ml/10 fl oz beef stock
150ml/ 5 fl oz dry white wine
100g / 4 oz couscous
50g/ 2oz butter
1 courgette diced
1 large tomato diced
2 carrots diced
100g/ 4oz fozen broad beans
1 x 425g (15oz) tin chick peas (drained)
salt & freshly ground black pepper
parsley - to garnish
for the sauce
1 tbsp finely chopped fresh mint
4 tbsp double cream
juice of 1/2 lemon
4 tbsp Greek yoghurt
for the meatballs
225g/ 8oz minced steak
1 tbsp grated onion
1 egg yolk
1-2 tsp Worcestershire sauce
First make the sauce.
Put all the ingredients into a bowl, season with salt & pepper & stir well to combine.
Pur the beef stock & wine into a shallow saucepan & heat to simmering point.
Place the couscous in a bowl & pour over boiling water to cover. Add a little of the hot stock, cover with cling film & leave for 10 minutes until the couscous is softened & all the liquid has been absorbed.
for the meatballs
mix together all the ingredients with some salt & pepper.
Shape into 2.5cm (1") balls & poach in the simmering stock for about 5 minutes or until just cooked through (remove 1 from pan & test with a knife)
Heat 25g (1oz) of the butter in frying pan, add courgette & tomato & cook for about 5 minutes until tender.
Season to taste & keep warm
Cook the carrots & broad beans separately in boiling salted water then drain.
Melt half the remaining butter in a pan, add the broad beans & drained chick peas & toss until the chick peas are heated through.
Toss the carrots in the remining butter.
Arrange the couscous on heated serving dish & place the meatballs on top & spoon over the yoghurt sauce.
Arrange the vegetables in small piles around the edge & garnish with parsley
Lemon and Coriander Couscous. Couscous is a basic food that's eaten all around the world but is most popular in North Africa and the Mediterranean. It has recently become quite popular in the U.K since people discovered that it's good for you as well as easy, quick and cheap to make. You can now buy it form most superstores either ready made or, as you'll need for this recipe, in it's dry form which has to be cooked. This is a recipe for tomato and courgette couscous, another great flavouring is lemon and coriander but there are many flavours that are nice. Anyway to make this recipe that will serve six people you will need:
300g of dried couscous
1 tablespoon of olive oil
1 red pepper
3 large chopped tomatoes
A third of a cup of tomato puree
Half a courgette
Boil the kettle.
Whilst it's boiling put the couscous in a large bowl and add the olive oil.
Pour 600ml (1 pint) of boiling water over the couscous.
Stir it together well until all the couscous has been covered in water.
Cover up the bowl with some cling film and leave it for five minutes so that the couscous can soak up the water.
Peel and slice the mushrooms then chop them into smallish pieces.
Slice the courgette in half length ways and then chop it up into medium-small pieces.
Fry the mushrooms and courgette for a few minutes I olive oil until the mushrooms turn a light brown and the courgettes start to go soft and are cooked.
Chop up three large tomatoes into small pieces.
Mix together the tomatoes, mushrooms and courgette.
Mix the tomato puree with water to dilute it, you should add about the same amount of water as there is tomato puree.
Mix together the couscous and the tomato puree.
Add the other vegetables.
Mix together well.
I hope that you enjoy this recipe!
Cous Cous Sunshine Breakfast is very simple to make and very nutritious and the best part is that it will keep you full until lunchtime.
You will need a cup, a bowl, and a microwave for best results but you can adapt this recipe for use on the cooker.
¾ cup water
¼ cup orange juice
½ cup cous cous
1 tblspn honey.
1 tblespn apple juice (or substitute another juice.)
A little cinnamon if you like it.
You can substitute, chop and change the juices around. I have made this with cranberry juice and orange juice. The addition of a few chopped almonds, or hazelnuts adds substance to this recipe too.
Put everything into a 2 pints heat proof dish and microwave for about 5 minutes or until the water is absorbed and the cous cous is tender.
(You need to cook it so that the texture resembles properly cooked pasta. This is really what it is, very small pasta pieces.)
Let stand for 1 minute.
The whole thing takes less than ten minutes and its a real treat for the family, as well as being very cheap. A 500 gram packet of cous cous costs about 90p in Tesco and you probably already have fruit juice in the fridge.
Couscous is made from semolina and is traditionally a Middle Eastern and African dish, served with a thick and saucy stew of some kind. The reason for this is that couscous is very absorbent and soaks up the juices (and hence the flavours) of what you are serving with it.
Quick cook couscous, available in most supermarkets requires simply soaking in an equal amount of hot liquid for about 5 minutes and then 'fluffing up' with a fork to separate the grains. There are many quick and easy ways to serve couscous as a side dish, but my favourite is just to boil a kettle and make up half a pint of chicken stock from a good stock cube like Knorr. Then add a pinch of dried sage and stir before allowing to soak. This makes enough for two as a side dish.
Couscous doesn't have much of a flavour of its own which is why I recommend using a stock cube to soak the grains in, but the below recipe is one of the best and healthiest ways to eat couscous, and is extremely satisfying.
Roasted vegetables (enough to cover the bottom of a large roasting pan)
Mediterranean style veggies work best for this dish, so that would be
red bell peppers
(Sometimes I also add mushrooms)
Roast the vegetables in a little olive oil at about 220c for 25-35 min, until they are cooked and tender and the edges starting to crisp a little.
Then take a pair of kitchen scissors and snip up the vegetables into 1cm pieces.
1 pint of hot chicken or vegetable stock in a bowl
An equal amount of couscous (simply pour the couscous into the stock until the liquid just covers the grains)
A good pinch of dried sage.
When the couscous has absorbed all the liquid and is tender, mix the vegetables and couscous together with the juices from the roasting pan.
This is a great side dish and can be served hot or cold. It's great for lunch boxes because it travels well, and I often serve a huge bowl of this at a barbeque with a hot chilli and tomato sauce.
Hot tomato sauce
2 cans of good quality copped tomatoes
Fresh (chopped finely) or 'squeezable' basil
Chilli pepper flakes
Heat the garlic and basil gently in the oil, when hot add the tomatoes and the chilli flakes. Keep over a medium heat/flame stirring frequently until it has reduced by a third.
If you need this in a hurry, you can add tomato puree to thicken it instead of waiting for it to reduce, but reduction does make it taste an awful lot better.
Couscous is small hard grains of durum wheat semolina, with not much smell, and certainly not much taste until flavourings are added, it is a pale yellowy colour and can be stored in a cool dry place, and once opened placed in an airtight tin or container. Good for people on diets as low in calories, but remember if you add butter or oil that ads to the calories.
As the couscous is so plain it does need lots of flavour to make it tasty. I like to add stock or a mixture of stock and white wine instead of water. Apple juice is an alternative if you don't want to add alcohol. Fresh herbs are nicer than dried if you have them and can give it a different slant. Some grated lemon rind gives it a zing, especially nice, when serving the couscous cold as a salad, with prawns, cucumber and baby tomatoes. Flavoured oils added instead of butter help to vary your diet.
Basically most packets suggest that you add half the packet to an equal amount of water, which has previously been heated with a little salt and a tablespoon of cooking oil. Stir gently, remove from the heat and cover with a lid and leave for 3 minutes to absorb the water. Add 2 or 3 knobs of butter and return to the heat for 3 minutes. Separate the grains before serving.
Apricot Chicken Couscous
2 chicken fillets 1 chicken stock cube
Olive oil 1 tblsp.Apricot Jam
1tsp. Ground Cumin 4oz. frozen Green beans
1 tsp Ground Coriander 12 olives
Couscous about 6oz plus olive oil, (wine if liked)
fresh coriander or parsley to garnish if liked.
Slice the chicken into pieces and heat oil in frying pan about 1 tablespoon. Add chicken and sprinkle with spices. Turn over and cook quickly on other side. Add half pint of boiling water to pan with stock cube, jam and beans. Prepare the couscous according to directions. Cook the chicken for about 5 minutes and add chopped olives. Season carefully with ground pepper and if necessary more salt, it does depend how salty the stock cube is.
Test chicken to make sure it is cooked, fluff up the couscous and divide between two plates. Spoon the chicken and beans on top and garnish with fresh coriander if liked. Enjoy the spicy sweetness of succulent chicken with the plain couscous, in less than 20 minutes!
Can easily be doubled for 4 people