Couscous With Vegetables And Lamb Recipes

LAMB AND VEGETABLE RICE COUSCOUS

Steps:

• I use a couscousierre to make this dish. The directions will be written for this cooking method.
• Peel and quarter all of your vegetables. You can leave the skin on the zucchini and squash if you like.
• In the bottom of the couscousierre, add the lamb, potato, sweet potato, carrots, parsnips, tomato, serano pepper, squash and onion.
• Add enough liquid (water or broth) to cover the vegetables.
• Mix in all of the spices, and drop in the parsley bouquet.
• Turn the stove on medium high heat until it boils, and then reduce the heat to medium-low.
• Before steaming the couscous for the first time, spread the grains out in a large bowl and add 1/4 to 1/2 cup of salt water. Separate the grains with your fingers as much as possible. You may need to add more water, they really should be quite damp but not dripping liquid.
• Transfer the couscous to the top of the couscousierre and turn the stove temperature to high. Cover the top of the pot with a lid and leave alone for about 20 minutes.
• After 20 minutes, check the grains. If they feel dry then remove and pour back into the bowl you originally used. Add more of the salt water and continue the process the same way you did the first time, taking care to separate the grains as much as possible.
• Just as with traditional couscous you will steam and wet the grains 3 times.
• Before the third steaming, add the zucchini and chickpeas to the bottom. At this time check the liquid levels and add more if it is getting low.
• When the final steaming is complete, remove the top of the couscousierre and dump the grains onto a large serving plate. Separate the grains as much as possible.
• Use a large slotted spoon to remove the meat and vegetables and arrange on top of the couscous.
• Pour 1/2 of the remaining liquid over the top of the dish.
• Place the remaining liquid into smaller bowls so that those eating can add extra liquid to their liking.
• Serve with large spoons for eating!

DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS

Steps:

• Combine rosemary, mint, chile pepper, garlic, the juice from 2 of the limes, 2 tablespoons of the olive oil, and salt and pepper to taste. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the eggplant, red and yellow peppers, and onions with 3 tablespoons olive oil; toss to coat. Place vegetables on a large baking sheet in a single layer and roast until tender, about 20 minutes.
• Heat 1 tablespoon olive oil in skillet over medium heat. Remove lamb from marinade (discard marinade); cook and stir until no longer pink, about 10 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Add couscous; stir briefly to coat well. Add water; cook and stir until just boiling. Cover; set aside until all the water is absorbed, about 10 minutes. Fluff couscous with a fork, and stir in the juice of 1 lime.
• Serve lamb and vegetables over couscous.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

COUSCOUS WITH MIXED VEGETABLES AND LAMB

Steps:

• Rinse lamb, pat dry and chop.
• Peel onions and chop roughly.
• Peel garlic and chop finely.
• Blanch tomatoes in boiling water, remove skins, cut into quarters, remove seeds and cut into strips.
• Rinse and halve the eggplant.
• Peel carrots and cut in half lengthwise.
• Rinse zucchini, trim, cut in half lengthwise and cut into slices.
• Peel pumpkin.
• Rinse, halve and trim wax peppers.
• Peel kohlrabi and cut into wedges.
• Brown the meat in 2 tablespoons hot oil. Add garlic, onions, allspice, coriander and turmeric and fry briefly, then deglaze with about 200 ml (approximately 3/4 cup) of broth. Add bay leaf, cover and simmer for about 1 hour. Then add tomatoes and season with salt and pepper.
• Pour 250 ml (approximately 2 cups) of boiling broth over couscous and allow to steep, covered, about 5 minutes. Then stir with a fork. (Or traditionally prepare, see tips!) Season with a little cinnamon or garam masala.
• Fry eggplant in remaining hot oil. Add the remaining vegetables and deglaze with the remaining broth. Cover and let stand 8-10 minutes to steam the vegetables. Season with salt.

COUSCOUS WITH LAMB & VEGETABLES

Steps:

• In a large bowl, combine 1/2 cup of the olive oil with the onions, spices, salt, and garlic; mix well.
• Heat the remaining 3 Tbs. olive oil in a stockpot over medium-high heat. Season the shanks with salt and pepper and brown them on all sides (in batches, if necessary). Reduce the heat to medium and add the seasoned onion mixture, stirring occasionally, until the spices release their flavors and aromas, about 5 minutes.
• Add the tomatoes, turnips, and red pepper, stir to coat, and cook until the tomatoes are soft, 5 to 8 minutes. Add the bay leaf and tied herbs and then add water to cover by 1 inch (10 to 12 cups). Cover the pot and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the lamb pulls off the bone easily, 1-1/2 to 2-1/2 hours. Transfer the lamb to a platter and cover with foil. Continue simmering the broth until it's full-flavored and reduced to about 8 cups. Taste and add salt and pepper as necessary. Discard the tied herbs, bay leaf, and cinnamon stick. Spoon off the fat that collects on the surface.
• Coarsely chop the roasted peppers and put them in a blender. Add the chiles (but not the seeds), garlic, cumin, coriander, and salt. With the blender running, pour in the olive oil in a stream until the mixture becomes smooth, about 30 seconds. Transfer the harissa to a bowl and stir in the chile seeds.
• In a medium bowl, mix the flour and water to make a thin paste; set aside. Cut a three-inch-wide strip of cheesecloth long enough to wrap twice around the rim of your couscoussière (a colander that rests snugly over a stockpot can stand in for a couscoussière).
• Put the couscous in a very large bowl or a roasting pan. Cover the grains with cold water, swishing to remove the starch. Drain immediately. Let the couscous rest for 5 minutes.
• Meanwhile, make the seasoned water by mixing the oil, saffron, turmeric, cumin, salt, pepper, and 3 cups of water. Fill the stockpot (or the couscoussière) with 2 inches of plain water (which shouldn't touch the bottom of the colander); bring to a boil.
• As the plain water is heating up, scoop up some of the couscous with your hands and rub the grains together lightly to separate them and break up any lumps. The couscous will feel dry. Sprinkle on a bit of the seasoned water and continue to separate and fluff the couscous with your hands, letting the grains rub against one another and dribble back into the bowl. Sprinkle on a bit more of the liquid and continue rubbing so the couscous starts to feel moist but not wet (no liquid should accumulate in the bowl); you'll use about 1/2 cup of the liquid.
• Set the colander over the simmering water. Sprinkle the couscous into the colander (or the couscoussière steamer) without pressing on the grains.
• Wet the long strip of cheesecloth, then dip it in the flour-water paste. Wrap the soaked cheesecloth twice around the gap between the colander and the stockpot to seal. Cook until steam appears through the entire surface of the couscous, 10 to 20 minutes.
• While the couscous is steaming, heat the olive oil in a skillet on medium high. Add the sliced onions, cinnamon, pepper, salt, sugar, and raisins. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes; set aside.
• Reduce the heat on the couscoussière to very low. Carefully unwrap the hot cheesecloth strip. Dump the couscous into the large bowl; break up clumps with a spoon. When the couscous is cool enough to handle, fluff again as described above, moistening it gradually with about 1 cup of the liquid. Repeat the steaming and fluffing a second time.
• As the couscous steams for the second time, bring the lamb broth back to a boil and add the carrots, sweet potato, and squash. Simmer for 10 minutes and then add the cabbage and eggplant. Simmer the vegetables for another 10 minutes. Meanwhile, pull the lamb meat off the shanks, discarding the fat and bones. Cut the lamb into bite-size pieces. Add the zucchini to the broth and simmer until all the vegetables are tender, about 10 minutes more. Return the lamb to the broth to moisten and reheat it. Taste and add salt and pepper, if needed.
• After fluffing the couscous a second time, return it to the couscoussière and steam for a third and final time. Dump the couscous into the large bowl or pan and break up clumps with a spoon. Stir in the chickpeas, raisins, cinnamon, and butter. When the couscous is cool enough to touch, moisten and season the grains with about 1 cup of the lamb broth, using the same rubbing technique as before.
• Heap the couscous on a platter. Clear a hole in the center by pushing the grains toward the perimeter. With a slotted spoon, arrange the lamb and vegetables in the center, leaving some of them in the broth. Serve with the harissa, the caramelized onions, and individual bowls of broth, which people can sprinkle on their couscous to their taste.

COUSCOUS WITH CHICKEN AND LAMB

Steps:

• Place the couscous in a mixing bowl, and add about 1 1/3 cups cold water, stirring it with your fingers until all of the couscous is dampened. Let the moistened couscous rest for about 15 minutes. Meanwhile, bring a large quantity of water to the boil in a large pot in which you can fit a colander (or use a traditional couscoussiere).
• Drain the couscous in the colander, and crumble it with your fingers to break up any lumps. Place the colander containing the couscous on top of the pot of boiling water. Let it steam about 20 minutes. Empty the couscous into a mixing bowl and add 8 tablespoons butter at room temperature. Stir quickly and thoroughly until grains of cereal are coated with butter.
• Trim off the ends of the eggplant and zucchini. Do not peel. Cut the eggplant and zucchini in half lengthwise. Cut both vegetables into 1 1/2-inch lengths. There should be about 6 cups eggplant and 3 cups zucchini.
• Remove the core from the peppers. Split each in half, and remove the white veins and the seeds. Cut the peppers into 1-inch cubes. There should be about 3 cups.
• Split the acorn squash in half. Scrape out the fibers and seeds from the center. Cut away the stem. Cut the unskinned vegetable into 1-inch cubes. There should be about 4 cups.
• Heat a large skillet and add the oil. When it is quite hot, add the lamb, sprinkling with salt and pepper, and cook, turning the pieces occasionally, about 10 minutes.
• Put the lamb into a large kettle and add the lamb broth. Bring to the boil and cook about 50 minutes.
• Put the leeks, celery, carrots, turnips and onion in a second kettle. Strain all the lamb broth over this. Let the cubed lamb remain in the first kettle. Bring the broth and vegetable mixture to the boil. Cook over moderately high heat about 15 minutes. Add the remaining vegetables and the roast chicken. Cover and let cook about 8 minutes.
• Add the cubed lamb, meatballs and chickpeas to the stew, and continue cooking 5 minutes.
• To serve, remove the meats (chicken pieces, meatballs, lamb cubes) from the stew. Spoon an equal portion of the hot couscous cereal into warm soup plates. Spoon an equal portion of the meats and vegetables onto each serving. Spoon some of the harissa into a small bowl and add a ladle of soup onto it. Blend. Add the harissa according to individual taste.

COUSCOUS WITH VEGETABLES AND LAMB

Steps:

• Place the lamb, onion, ginger and turmeric in the bottom of a couscoussier or a large pot that can be fitted with a steamer. Add the butter or oil, season with salt and pepper and cook over medium heat about 5 minutes, stirring from time to time.
• Add 12 cups water, the tomatoes, saffron, cinnamon sticks and cayenne pepper. Bring to a simmer and cook, covered, for an hour.
• While the lamb mixture is cooking, place the couscous in a bowl. Gradually stir in 4 cups water, then drain. Spread the moistened couscous in a large flat pan or dish with sides. Allow the moist couscous to sit 10 to 15 minutes, then break up any lumps with a fork or your fingers.
• Remove the lid from the couscoussier or pot and place the perforated section or the steamer on top. Take a length of cheesecloth or other cloth, moisten it and fit it tightly around the seam between the two parts of the pot, to prevent steam from escaping. Spoon half the couscous into the top section and when the steam starts rising through it, add the remaining couscous. Steam, uncovered, for 15 minutes.
• Remove the top of the couscoussier and replace the cover on the bottom pot. Dump the steamed couscous back into the flat pan. Allow it to cool a few minutes, then gradually sprinkle it with a cup of cold water and season it with about 1/2 teaspoon salt, or to taste. Using your fingers, gently work the couscous to break up any lumps. Spread it evenly and allow it dry for up to an hour.
• Add the turnips, carrots and raisins to the pot. Tie the parsley and coriander together, and add them. Simmer, covered, for 45 minutes.
• After about 2 hours' cooking, the lamb should be tender. Cut the zucchini in half crosswise and cut each piece in half lengthwise. Add the zucchini to the pot, and follow with the pumpkin. Drain the chick peas, and add them. Check the seasonings in the pot. If necessary, add a little more water, enough to keep the ingredients covered with liquid.
• Replace the steamer top on the pot and wrap it again with the cloth. Rake the couscous once more, then return half of it to the steamer. When the steam begins to rise, add the remaining couscous. Steam, uncovered, 15 minutes. The couscous should be light, fluffy and tender.
• To serve, spoon half the couscous onto a large round platter. Make a well in the center. With a slotted spoon remove the pieces of lamb from the pot and pile them in the center. Top them with some of the vegetables. Mound the rest of the couscous over these ingredients. Then, place the remaining vegetables around the couscous and on top of it. Discard the parsley and coriander.
• Reheat the broth briefly, and spoon it into 1 or 2 bowls. Serve the couscous with the broth on the side and, if desired, hot pepper sauce.

MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES

Steps:

• Gather the ingredients.
• Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
• Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
• Gather the ingredients.
• While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
• Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
• Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
• Pour the couscous back into the large bowl and break it apart.
• When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
• Gather the ingredients.
• Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
• Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
• If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
• Gather the ingredients.
• Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
• Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
• Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
• When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
• Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
• To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS

Steps:

• Gather the ingredients.
• Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
• Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
• Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
• Add the sweet potato and sauté to coat with the spices.
• Pour in the vegetable stock.
• Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
• Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
• Season to taste with salt and pepper.
• Remove from the heat and allow the tagine to rest while you prepare the couscous.
• Bring the water and oil to a boil in a medium saucepan.
• Stir in the couscous.
• Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
• Fluff with a fork.
• Spoon a mound of couscous into shallow bowls.
• Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
• Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.