Fava Beans Couscous Kuskus Bil Ful Recipes

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FAVA BEANS COUSCOUS KUSKUS BIL FUL



Fava Beans Couscous Kuskus Bil Ful image

Make and share this Fava Beans Couscous Kuskus Bil Ful recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Onions

Time 1h10m

Yield 4 bowls

Number Of Ingredients 13

5 tablespoons olive oil
3 medium onions
4 garlic cloves, crushed
4 tablespoons coriander leaves, finely chopped
1 small hot pepper, finely chopped
3 cups fava beans, frozen
4 tablespoons tomato paste
4 cups chicken stock
4 cups water
2 teaspoons salt
1 teaspoon ground pepper
1 cup couscous
parmesan cheese, Freshly ground to taste

Steps:

  • Heat oil in a large saucepan.
  • Saute onions in it for 5 minutes.
  • Stir in garlic, corriander and hot pepper.
  • Saute for 5 more minutes.
  • Add the remaining ingredients, except couscous and cheese.
  • Bring to a boil.
  • Cover and cook on medium heat for 20 minutes.
  • Stir in couscous and cook for 10 more minutes.
  • Add more water if necessary.
  • Serve hot.
  • Note: Cheese can be added to taste by each diner.

Nutrition Facts : Calories 595.7, Fat 20.7, SaturatedFat 3.3, Cholesterol 7.2, Sodium 1652.4, Carbohydrate 80.6, Fiber 11.3, Sugar 12.1, Protein 23.1

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)



Foul Mudammas (Egyptian Fava Beans) image

Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

Provided by Suzy Karadsheh

Categories     Vegan

Time 25m

Number Of Ingredients 15

2 cans plain fava beans (13 to 15 ounces each can) (see notes if using dry fava beans)
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, chopped (jalapenos will work here)
2 garlic cloves, chopped
1 large lemon juice of
Extra virgin olive oil (Early Harvest)
1 cup chopped parsley
1 tomato, diced
Warm pit bread
Sliced tomatoes
Sliced cucumbers
Green onions
Olives

Steps:

  • In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
  • In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
  • Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
  • Serve with pita bread, sliced veggies and olives.

Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg

FUUL (SOMALI-STYLE FAVA BEAN STEW)



Fuul (Somali-Style Fava Bean Stew) image

Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as ful medames or foul mudammas. This comforting stew is served in a variety of ways: slow-simmered whole beans topped with juicy tomatoes and olive oil, or simply crushed and spritzed with lemon juice. This recipe is for Somali-style fuul, which consists of smashed fava beans and receives its intoxicating smell from the xawaash mix. Fuul is eaten for breakfast alongside eggs and fresh anjero, and is perfect for suhoor or iftar.

Provided by Ifrah F. Ahmed

Categories     dinner, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, finely diced
5 garlic cloves, minced or crushed
4 large tomatoes, roughly chopped
1 teaspoon fine sea salt or to taste
4 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 (14-ounce) can small fava beans, rinsed
1/4 cup tomato sauce
1 handful cilantro leaves, washed and roughly chopped
Anjero or other flatbread, for serving (optional)

Steps:

  • In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
  • Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
  • While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
  • Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
  • Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
  • Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.

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