Berbere Spiced Couscous Recipes
BERBERE (ETHIOPIAN SPICE)
For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.
Provided by Twin Cities
Categories World Cuisine Recipes African
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.6 g, Fat 1.2 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 345.2 mg, Sugar 0.7 g
MOROCCAN SPICED VEGETABLE COUSCOUS
Throw together a deliciously spiced and super healthy dish in no time flat. This recipe is great as a side dish or vegetarian meal.
Provided by Erren Hart
Categories Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a medium-size skillet heat the oil over medium heat.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
- Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
Nutrition Facts : Calories 472 kcal, Carbohydrate 77 g, Protein 17 g, Fat 10 g, SaturatedFat 1 g, Sodium 780 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
BERBERE SPICED COUSCOUS
Number Of Ingredients 7
Steps:
- 1. Heat the oil in a medium saucepan over medium-low heat. Add the tomatoes and sauté, stirring occasionally until blistered, about 3 minutes. 2. Carefully pour in the water and stir in the Berbere seasoning. Turn heat to high. When water reaches a boil, stir in the couscous, cover and remove from heat. Let sit 5 minutes. Fluff with a fork. 3. Stack the basil leaves on top of each other and roll together lengthwise. Cut the basil into chiffonade by cutting into the basil roll crosswise. Add half the basil to the couscous and stir to combine. Transfer to a serving dish and garnish with the remaining basil.
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MARCUS SAMUELSSON'S BERBERE SPICE RECIPE | TASTING TABLE
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5/5 (30)Category CondimentsCuisine AfricanTotal Time 15 mins
- In a small skillet, combine the coriander, fenugreek, black peppercorns, cardamom, garlic and allspice over medium heat. Swirling the skillet, toast until fragrant, 4 minutes.
- Remove from the heat and allow the seeds to fully cool, then place in a spice grinder or mortar with the dried onion flakes and chiles de árbol, and grind to a fine powder.
- Transfer the powder to a bowl and whisk in the remaining ingredients until fully incorporated. Use immediately or store in an airtight container in a cool, dark place for up to 6 months.
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- Add the onions into the pan that was used to fry the meatballs. Add a little oil if more is needed.
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5/5 (41)Total Time 40 minsCategory EntreeCalories 300 per serving
- Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
- Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
- Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
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4.8/5 (33)Total Time 1 hrCategory MainCalories 405 per serving
- In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 tablespoons olive oil, until tender, about 5-7 minutes. Add 2-3 tablespoons Berbere Spice mix and sauté 2-3 minutes. Add 1 cup lentils, 1 cup diced tomatoes, 1 teaspoon salt and 3 cups water, and bring to a boil, cover, turn heat to low and let cook until tender, about 30 minutes. Uncover and cook off any extra liquid.
- Pat dry the chicken and salt all sides with salt and pepper and generously rub each piece with Berbere Spice Mix. The more, the spicier.
- Heat 1 tablespoon oil in a heavy bottom skillet, on medium-high heat, place chicken skin side down and sear until it is crispy and golden, about 6- 8 minutes. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven until internal temperature reaches 165F (10-15 minutes)
BERBERE SPICED CHICKEN (DORO WAT RECIPE) - THIS HEALTHY TABLE
From thishealthytable.com
4.5/5 (44)Total Time 36 minsCategory Main DishesCalories 475 per serving
- Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside.
- Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.
BERBERE SPICED CHICKEN | RICARDO
From ricardocuisine.com
4/5 (68)Total Time 1 hr 30 minsCategory Main DishesCalories 760 per serving
- In a small skillet over high heat, sauté all the spices for about 30 seconds or until they begin to brown. Immediately pour into a roasting pan to stop the cooking.
- In the roasting pan, add the chicken, onions, carrots, rutabaga, potatoes, and oil and toss to combine. Season with salt and pepper.
15 BERBERE RECIPES: THE SPICE BLEND THAT IS HEATING UP THE ...
From commoncanopy.com
Estimated Reading Time 5 mins
- Berbere Black Lentil Stew. A great introduction to berbere with lentils (the classic combination), topped off with yogurt and cilantro for a delish, warming stew.
- Berbere Spice Chicken Wings. If you’re a wing fan, you’ve got to try this version! Recipe makes 4 servings and the family can enjoy.
- Ethiopian Inspired Berbere Chicken Curry. From Get Inspired Everyday. A hot chicken curry that only takes 30 minutes and serves 4-6 people. The coconut milk balances out the spice of the berbere nicely!
- Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing. A yummy pizza recipe with chickpea and tahini to compliment the berbere.
- Berbere-Spiced Red Lentil Hummus. From Fat-Free Vegan. If you’re a hummus fan, try this version! It’s super simple also has lemon and garlic!
- Grilled Berbere Fish. From The Spice Adventuress. This recipe is much more traditional in nature. Here, you’ll actually make a berbere paste and use a whole fish!
- Mesir Wat. From Will Frolic for Food. This gluten-free, vegan version of red lentils is yummy and only takes 25 minutes.
- Berbere Beef Stew. A warm, savory beef stew perfect with pita bread! This is a great option for cool Fall or cold Winter nights!
- Ethiopian Sweet Potato Fonio Tacos. From Full of Plants. We’re mixing it up with tacos! Sweet potatoes, leeks, maple syrup, and of course our favorite spice, this version of tacos is a fun diversion from the traditional!
- Spicy Ethiopian Lentil Stew. This dish is made with plentiful veggies and potatoes, and only takes 40 minutes to make (which is short time for a stew)!
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