North African Couscous Paella Recipes

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

NORTH AFRICAN PAELLA



North African Paella image

A twist on the classic Spanish dish. It uses merguez, couscous, and cumin to give a uniquely Middle Eastern/North African flavor.

Provided by 25 Peppers

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h3m

Yield 6

Number Of Ingredients 14

¼ cup olive oil
1 onion, chopped
1 roasted red pepper, chopped
2 cloves garlic, chopped
3 vine-ripened tomatoes, chopped
1 (8 ounce) salmon fillet, cut into pieces
5 ounces merguez sausage, cut into pieces
6 cups vegetable broth, divided
½ cup white wine
1 teaspoon ground cumin
salt and ground black pepper to taste
12 shrimp, shelled and deveined
12 mussels, cleaned and debearded
2 (5.8 ounce) boxes couscous

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
  • Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
  • Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
  • Serve couscous in shallow bowls; ladle stew on top.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.8 g, Cholesterol 76.4 mg, Fat 16.8 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 707.3 mg, Sugar 6.4 g

COUSCOUS PAELLA WITH SHRIMP



Couscous Paella With Shrimp image

Make and share this Couscous Paella With Shrimp recipe from Food.com.

Provided by Ck2plz

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium size onion, chopped
3 garlic cloves, chopped
1 medium size sweet red pepper, cut into 1/2 inch pieces
1 medium size yellow sweet pepper, cut into 1/2 inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1 (14 1/2 ounce) can chicken broth
1 cup water
1 (10 ounce) box frozen peas, thawed
1 1/2 lbs large shrimp, shelled and cleaned
1 (10 ounce) box couscous (about 1 3/4 cups)
1/2 cup pitted black olives, sliced

Steps:

  • Heal oil in a large heavy-bottom pot over medium-high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally.
  • Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
  • Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.

Nutrition Facts : Calories 402.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 172.8, Sodium 750.7, Carbohydrate 50.6, Fiber 5.8, Sugar 4.4, Protein 33.9

TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)



Traditional North African Couscous (The Real Way!) image

This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.

Provided by Um Safia

Categories     Stew

Time 2h25m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 22

8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
1 large onion
3 garlic cloves
2 medium carrots
2 medium courgettes (zucchini)
2 large potatoes
1/4 swede or 1/4 turnip
1 parsnip
2 -3 stalks celery (or khorchef)
1 cup chickpeas, drained
2 teaspoons ras el hanout spice mix
salt & pepper
1 pinch dried mint
1/2 tablespoon sunflower oil or 1/2 tablespoon vegetable oil
1 cup of tinned plum tomato, liquidised
1 1/2 liters water
1 large green chili pepper (the Algerian ones) (optional)
500 g medium couscous
1 tablespoon ghee (smen)
1 1/2 tablespoons margarine
1 glass water
olive oil

Steps:

  • Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
  • Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
  • Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
  • Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
  • Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
  • Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
  • When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
  • Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
  • Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
  • Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
  • If you used the chilli, put it on a plate and let people help themselves to it!

More about "north african couscous paella recipes"

NORTH AFRICAN PAELLA RECIPE - ALL RECIPES
Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes. Serve couscous in shallow bowls, …
From recipesfresher.com


CHICKEN AND LAMB COUSCOUS (ORIGINAL VERSION) - COOKS WITHOUT …
Our customizable recipe for North African-style couscous with chicken, lamb, turnips, chickpeas, zucchini, delicata or other winter squash can be as easy or elaborate as you like. ... along with …
From cookswithoutborders.com


SHRIMP AND VEGETABLE COUSCOUS PAELLA - CREATIVE HEALTHY FAMILY
Jun 7, 2014 Shrimp And Vegetable Couscous Paella is a very easy to make recipe! This recipe cooks in less than 15 minutes because it calls for couscous instead of rice. ... Couscous is …
From creativehealthyfamily.com


NORTH AFRICAN COUSCOUS PAELLA | THE NUTRITION KITCHEN
Feb 7, 2012 Mix in the couscous and margarine or butter. Cover and remove from the heat, let stand for 5 minutes. Uncover the pan and, using a fork, stir thoroughly to fluff up the couscous …
From thenutritionkitchen.blogspot.com


NORTH AFRICAN PAELLA RECIPE - CHEF'S RESOURCE RECIPES
Cook the couscous: Bring the remaining 3 1/2 cups of broth to a boil in a separate pot. Stir in the couscous. Stir in the couscous. Remove from heat and let stand until the couscous absorbs …
From chefsresource.com


3901 NORTH AFRICAN COUSCOUS PAELLA RECIPES - RECIPEOFHEALTH
lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible, onion, garlic cloves, carrots, courgettes (zucchini), potatoes, swede or 1/4 turnip, parsnip, sta
From recipeofhealth.com


NORTH AFRICAN COUS-COUS PAELLA - COERTVONK.COM
Stir in the stock or water. Add the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute. Mix in the couscous and butter or …
From coertvonk.com


NORTH AFRICAN COUSCOUS PAELLA - BIGOVEN
North African Couscous Paella recipe: From "Moosewood...Cooks at Home" From "Moosewood...Cooks at Home" Add your review, photo or comments for North African …
From bigoven.com


NORTH AFRICAN COUSCOUS PAELLA RECIPE - RECIPES.EPICUREAN.COM
Stir in the stock or water. Add the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute. Mix in the couscous and butter or …
From recipes.epicurean.com


SAGE TRIFLE: NORTH AFRICAN COUSCOUS PAELLA - BLOGGER
Sep 18, 2011 North African Couscous Paella (adapted from Moosewood Restaurant Cooks at Home) 2 Tbsp. vegetable oil 1 lb. firm tofu, cubed 2 Tbsp. teriyaki sauce 1 red bell pepper, chopped 4 scallions, sliced 1 medium …
From sagetrifle.blogspot.com


FIVE KIDS IN FIVE YEARS: NORTH AFRICAN COUSCOUS …
A neighbor made this for me one time and gave me the recipe. It's since been tweaked and made about a thousand times. I love how quick, easy and flavorful it is - plus it's very healthy. Sometimes I use couscous, sometimes quinoa. Both …
From looslifamily.blogspot.com


NORTH AFRICAN COUSCOUS PAELLA RECIPES
Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes. Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
From tfrecipes.com


VEGETARIAN MEALS FOR LESS: NORTH AFRICAN COUSCOUS PAELLA
Ingredients: 2 tbsp. Vegetable Oil; 1/2c. chopped red bell peppers. 4 scallions, chopped; 2 cloves of garlic, minced; 1 tsp. ground turmeric; pinch of cayenne
From veggiemealsforless.blogspot.com


NORTH AFRICAN PAELLA RECIPE
Ingredients. ¼ cup olive oil; 1 onion, chopped; 1 roasted red pepper, chopped; 2 cloves garlic, chopped; 3 vine-ripened tomatoes, chopped; 1 (8 ounce) salmon fillet, cut into pieces
From deliciousrecipebook.com


NORTH AFRICAN COUSCOUS PAELLA – RECIPE WISE
North African Couscous Paella is a blend of the traditional Spanish dish with North African spices, and is a popular dish in restaurants and homes. The dish is traditionally made with a mix of …
From recipewise.net


AUTHENTIC PALESTINIAN MAFTOUL RECIPE - FALASTEENIFOODIE
Nov 30, 2024 Hand-Rolling: The grains are hand-rolled in a time-consuming traditional process, creating larger, irregular shapes compared to the finer, machine-made couscous found in …
From falasteenifoodie.com


GARLIC COUSCOUS - THE ENDLESS MEAL
1 day ago This recipe calls for small couscous, also known as Moroccan couscous. You can use pearl couscous if preferred, just add more water and boil it longer. Other ingredients: Lemon …
From theendlessmeal.com


RECIPES!: NORTH AFRICAN COUSCOUS PAELLA
Heat oil in large saucepan or deep saute pan, on medium. Add garlic, saute briefly, and add peppers through Cayenne. Saute for 3-4min. Add stock, warm through. Add shrimp, cook until …
From wortmaneats.blogspot.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #pasta     #african     #easy     #dinner-party     #vegan     #vegetarian     #dietary     #pasta-rice-and-grains

Related Search