Couscous With Lamb Onions And Raisins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COUSCOUS WITH LAMB, ONIONS, AND RAISINS



Couscous with Lamb, Onions, and Raisins image

Number Of Ingredients 11

2 tablespoons raisins
1 medium onion, sliced
2 teaspoons butter
1 teaspoon olive oil
1 teaspoon honey
The meat removed from the leftover lamb shank, shredded
The remaining lamb-shank sauce
1/2 cup couscous
Generous pinch of salt
1 teaspoon butter
1 tablespoon whole almonds, blanched, peeled, and lightly toasted

Steps:

  • Let the raisins soak in warm water for about 20 minutes. Meanwhile, put the sliced onion in a small cooking pot with water to cover, and boil gently for about 25 minutes, until the onion is soft and the water has evaporated. Stir in the butter, olive oil, and honey, and cook another 5 minutes, until golden and caramelized. While the onion is cooking, prepare the couscous by bringing 3/4 cup water to a boil in a small cooking pot and sprinkling in the couscous. Boil for 1 minute, add the salt and butter, then stir and cover. Now heat the shank meat in its cooking sauce.
  • When all is ready, spoon out the couscous onto a warm dinner plate, moisten it with a little of the lamb sauce, then make an indentation and spoon the meat and the rest of the sauce into it along with the honey/sweet onion/raisin mix, and scatter the almonds on top.

MOROCCAN COUSCOUS WITH RAISINS



Moroccan Couscous With Raisins image

Make and share this Moroccan Couscous With Raisins recipe from Food.com.

Provided by little_wing

Categories     Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 cup dark seedless raisins
1 tablespoon unsalted butter
1 cup couscous
1/4 cup toasted pine nuts

Steps:

  • In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
  • Stir in couscous; remove from heat.
  • Add pine nuts, then cover.
  • Let stand 5 minutes.
  • Using a fork, fluff couscous and place in a serving bowl.

LAMB STEW WITH COUSCOUS



Lamb Stew With Couscous image

This is one of my favorite dishes that my husband makes. Please don't omit the raisins ... they add a soft sweetness that is really terrific. Instead of ladling the lamb over the couscous in the end, my husband will sometimes combine it all in a baking dish and cook for 10 minutes or so in a 350 oven. Either way, this is one of my favorite Sunday dinners. I hope you try this ... and enjoy!

Provided by mermaidmagic

Categories     Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
2 lbs boneless lamb, cut into 2 inch pieces
1 large onion, coursely chopped
2 cloves garlic, finely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 cup chopped canned tomato
salt & freshly ground black pepper, to taste
2 cups chicken stock
1/2 cup raisins, soaked in
1/2 cup boiling water, for 20 minutes
1 (15 ounce) can chickpeas, drained and rinsed
butter (for the couscous)
1 (10 ounce) box quick cooking couscous, prepared according to package directions
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
  • Add the lamb in batches and toss over high heat to brown it on all sides.
  • Remove the lamb from the pan as it is browned.
  • Wipe out the pan.
  • Heat the remaining 1 tablespoon (eyeball) of oil.
  • Add the onion and cook over medium heat for 10 minutes, stirring often.
  • Add the garlic and cook for 1 minute.
  • Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
  • Cook for 30 seconds, stirring.
  • Add the tomatoes and cook for 2 minutes.
  • Add plenty of salt and pepper, to taste.
  • Add the stock and return the meat to the pan.
  • Bring to a boil, lower the heat, and cover the pan.
  • Simmer the lamb for 1 hour.
  • Stir in the raisins and their soaking liquid.
  • Stir in the chickpeas.
  • Cover the pan and cook for 30 minutes, or until the lamb is very tender.
  • Add the parsley and cilantro to the lamb and taste for seasonings.
  • Serve at once, ladled over the couscous.

Nutrition Facts : Calories 1189.6, Fat 59.3, SaturatedFat 23, Cholesterol 166.9, Sodium 712, Carbohydrate 105.2, Fiber 10.6, Sugar 15.9, Protein 57.3

MIDDLE EASTERN COUSCOUS WITH HONEYED CARAMELIZED ONIONS, RAISINS



Middle Eastern Couscous With Honeyed Caramelized Onions, Raisins image

The special feature of this dish is the exquisite mix of honeyed caramelized onions and raisins called tfaya which is served as a topping of the long cooked, deliciously tender meat. The broth which moistens the grain is the meat broth. A sprinkling of fried or toasted almonds is an optional garnish.

Provided by Olha7397

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs lamb, cut into large pieces
1/2 lb onion
salt and pepper
3/4-1 teaspoon ginger
1 teaspoon cinnamon
4 cloves
1/2 teaspoon saffron threads or 1/2 teaspoon powdered saffron
2 lbs onions
1 cup water
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 tablespoons honey
1 1/2 teaspoons cinnamon
1 cup raisins, soaked in water for 20 minutes
1 cup almonds
4 cups couscous
4 cups warm water
1/2 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons butter or 3 tablespoons extra oil

Steps:

  • FOR THE MEAT: Prepare the meaty stew or soup. In a large pan, put the meat and about 1/2 pound onions, coarsely chopped, and cover with about 1 1/2 quarts water. Bring to the boil and remove the scum. Add salt, pepper, the ginger, 1 teaspoon cinnamon, and the cloves and simmer for 1 1/2 hours. Add the saffron and more water to keep the meat well covered (there should be a lot of broth) and simmer for 1/2 hour more. The meat should be so tender you could pull it apart with your hands.
  • FOR THE TFAYA: For the honeyed onion tfaya, cut the onions in half and slice them. Put them in a pan with about 1 cup water. Put the lid on and cook, covered, over low heat (they will steam) for about 1/2 hour, until the onions are very soft. Remove the lid and cook until the liquid has evaporated. Add the butter and oil and cook until the onions are golden. Stir in the honey and 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt and cook 10 minutes more, or until the onions caramelize and become brown.
  • Toast the almonds in a dry frying pan or fry them in a drop of oil until golden, turning them over. Coarsely chop about half of them.
  • FOR THE COUSCOUS: Put the couscous in a wide oven proof dish so that the grains are not squashed on top of each other. (I use a large round clay dish, in which I also serve). Gradually add the warm salted water, stirring all the time so that it is absorbed evenly. Keep fluffing up the grain with a fork and breaking up any lumps (as the grains stick together). After about 10-15 minutes, when the grain is plump and tender, mix in 3 tablespoons vegetable oil and rub the grain between your hands above the bowl, to air it and break up any lumps.
  • Put the dish, uncovered, in a preheated 400°F oven and heat through for 15 to 20 minutes, until very hot. After about 10 minutes, fluff it up again with a fork. Before serving, work in 3 tablespoons butter or vegetable oil and break up any lumps very thoroughly.
  • TO SERVE: Make a mound of couscous and make a hollow in the center. Moisten with a ladle of the meat broth. Put the meat in the hollow and cover with the onion and raisin tfaya.
  • Sprinkle with a mixture of chopped and whole toasted or fried blanched almonds, and serve the broth separately. Alternatively, you might prefer to serve everything separately, or straight into soup plates. Serves 6.
  • The New Book Of Middle Eastern Food Claudia Roden.

Nutrition Facts : Calories 1138.1, Fat 46.9, SaturatedFat 14.6, Cholesterol 105.4, Sodium 424.5, Carbohydrate 138.7, Fiber 12.6, Sugar 29.3, Protein 43.7

COUSCOUS WITH LAMB, ONIONS, AND RAISINS



Couscous with Lamb, Onions, and Raisins image

Categories     Lamb     Onion     Fry     Raisin     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 18

For the Couscous
2 1/2 cups couscous
2 1/2 cups warm water
1/2 to 1 teaspoon salt
3 tablespoons sunflower or vegetable oil
1/2 stick (4 tablespoons) butter
2 pounds boned shoulder or leg of lamb
2 1/2 pounds onions
Salt and black pepper
1/2 to 1 teaspoon ground ginger
2 1/2 teaspoons ground cinnamon
4 whole cloves
1/2 teaspoon saffron threads or powder
1/3 stick (2 1/2 tablespoons) butter
1 tablespoon extra virgin olive oil
2 tablespoons clear honey
1 cup raisins, soaked in water for 20 minutes
1 cup blanched almonds

Steps:

  • Prepare the couscous in a large, round, ovenproof dish as described on page 112, leaving the final heating in the oven to be done 20 to 30 minutes before serving.
  • Prepare the meat broth in a large pan. Put in the meat, with about 1/2 pound onions, chopped, and cover with 7 1/2 cups water. Bring to the boil and remove the scum. Add salt and pepper, the ginger, 1 teaspoon cinnamon, and the cloves. Simmer for 1 1/2 hours. At this point, add the saffron and more water, if necessary, and simmer for another 30 minutes, or until the meat is so tender you can pull it apart with your fingers.
  • At the same time, prepare the honeyed onion tfaya. Cut the remaining onions in half and slice them. Put them in a pan with 1 cup water. Put the lid on and cook over low heat for about 30 minutes, until the onions are very soft. Remove the lid and cook further, until the liquid has evaporated. Add the butter and oil and cook until the onions are golden. Stir in the honey and the remaining 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt. Continue cooking for another 10 minutes, or until the onions caramelize and become brown.
  • Fry the almonds in a drop of oil until golden, turning them over, then drain on paper towels. Coarsely chop about half of them.
  • About 20 to 30 minutes before the end of the cooking time, put the couscous in the oven, preheated to 400°F, and heat through until it is steaming hot, fluffing it with a fork after about 10 minutes. Before serving, fork the butter, cut into small pieces, into the couscous and again fluff up the couscous as it melts in.
  • To serve, moisten the couscous with a ladle of broth and mix in the chopped almonds, and leave it in the baking dish or turn it onto a large, round platter; shape it into a mound and make a wide shallow hollow in the center. Put the meat in the hollow, cover with the onion and raisin tfaya, and sprinkle with the remaining whole, fried almonds. Serve the broth separately.

More about "couscous with lamb onions and raisins recipes"

MOROCCAN COUSCOUS WITH SEVEN VEGETABLES - TASTE OF …
Sep 25, 2020 Authentic recipe for Casablanca-style couscous at its best. Lamb, beef or chicken is stewed with veggies in a zesty broth then served over …
From tasteofmaroc.com
  • Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)
  • Brown the meat or chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.
  • Drizzle 1/4 cup of oil over the couscous. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps. Add 1 cup of water and work it into the couscous in the same way--tossing and rubbing the couscous until all is well blended and there are no clumps.
  • Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)


LAMB COUSCOUS RECIPE | JAMIE OLIVER RECIPES
1 small onion, peeled and sliced. light olive oil or vegetable oil. 500g quality shoulder or leg of lamb, diced into small pieces. 1 clove of garlic, peeled and crushed. 1 red pepper, diced. 1 teaspoon tomato puree. 400g tomato base …
From jamieoliver.com


EASY MOROCCAN COUSCOUS RECIPE - SIMPLY WHISKED
Add the couscous. Remove the pot from the heat and add the couscous, salt & pepper to the boiling broth. Return the cover and let the couscous sit, with not heat, until it absorbs all of the liquid. Garnish and serve. Fluff the couscous …
From simplywhisked.com


AUTHENTIC MOROCCAN COUSCOUS RECIPE - PETIT APRON
Aug 27, 2021 Preheat the bottom part of the couscoussier on medium heat for a couple of minutes. Put in olive oil, chopped onion, garlic, and seasonings. Stir and sauté for 5 min, or …
From petitapron.com


SPICED LAMB TAGINE WITH ROAST VEGETABLE COUSCOUS
5 days ago Olive oil, for frying. 1.5kg lamb shoulder, cut into large pieces. 2 onions, thinly sliced. 3 garlic cloves, grated. 1 tbsp ground cinnamon. 1 tbsp ground cumin
From donalskehan.com


COUSCOUS WITH TFAYA RECIPE - A TRADITIONAL TASTE OF MOROCCO
Sep 4, 2023 Couscous tfaya features caramelized onions, raisins, and a sweet and savory sauce, often topped with meat such as chicken or lamb. Couscous with seven vegetables is a …
From tastesfromtheroad.com


BEST LAMB STEW RECIPE WITH RAISINS AND COUSCOUS
May 6, 2019 Best Lamb Stew Recipe-With Raisins and Couscous; First I Prepare the Ingredients. For two portions I will use about a half kilogram of lamb shoulder in this recipe and after I thoroughly cleaned the fat, I cut the meat …
From timeaskitchen.com


SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS - GOOD FOOD …
Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas …
From bbcgoodfoodme.com


MOROCCAN COUSCOUS RECIPE – WELLPLATED.COM
This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb. ... (I Use zucchini, carrots, green cabbage, potatoes, tomatoes and onions + spices) – Lamb or chicken meat …
From wellplated.com


COUSCOUS WITH LAMB, ONIONS AND RAISINS | WIZARDRECIPES
2½ cups couscous; 2½ cups warm water; ½ to 1 teaspoon salt; 3 tablespoons sunflower or vegetable oil; ½ stick (4 tablespoons) butter; 2 pounds boned shoulder or leg of lamb
From wizardrecipes.com


MOROCCAN COUSCOUS, ONIONS & RAISINS (COUSCOUS …
Dec 1, 2021 If cooking lamb, allow the lamb to finish cooking—perhaps another hour—before steaming the couscous for the last time. Place the couscous back on top of the couscoussier, and steam for a final 15 minutes, timing from when …
From thespruceeats.com


HOW TO MAKE COUSCOUS TFAYA TOPPING - MAROCMAMA
Instructions. Clean and slice onions into similar size strips. I cut the onion in half and then slice 1/2 circle slices. In a non-stick pan heat the oil to medium and add the onions to begin cooking.
From marocmama.com


BRAISED LAMB WITH ISRAELI COUSCOUS - NO RECIPES
Nov 6, 2016 Then, some Israeli couscous (also known as Ptitim) is toasted to a dark caramel hue before being cooked in the braising liquid from the lamb along with some sweet raisins. Finally the lamb is added back in, along with some …
From norecipes.com


JAMIE OLIVER MOROCCAN LAMB COUSCOUS RECIPE
Nov 11, 2024 Step 1: Season the Lamb. In a large bowl, season the lamb chunks with salt, black pepper, cumin, coriander, and cinnamon. Toss to coat the lamb evenly in the spices.
From jamieolivereats.co.uk


CHRISTMAS COUSCOUS - VEGGIE DESSERTS
4 days ago Couscous: The star of the dish, it’s quick-cooking and perfect for absorbing the aromatic broth.; Vegetable Broth: Infuses the couscous with savory flavor.Chicken broth works …
From veggiedesserts.com


COUSCOUS WITH LAMB ONIONS AND RAISINS RECIPES
Put in the meat, with about 1/2 pound onions, chopped, and cover with 7 1/2 cups water. Bring to the boil and remove the scum. Add salt and pepper, the ginger, 1 teaspoon cinnamon, and the …
From tfrecipes.com


CARAMELIZED ONION AND RAISIN COUSCOUS - ARABESQUE KITCHEN
May 3, 2023 Watch the full recipe and video for FREE. Right now with a 3 day free trial. ... Home / Recipes / Caramelized Onion and Raisin Couscous; Ingredients. 8 Persons-+ Caramelized …
From arabesquekitchen.com


25+ EASY AND FLAVORFUL LAMB SHOULDER STEAK RECIPES FOR ANY MEAL
Sep 16, 2024 Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 3-4 minutes per side until browned. Roast Lamb: Transfer the seared lamb to a baking dish …
From chefsbliss.com


Related Search