Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
This will be a short and to the point post. I have been making a citrus couscous for a while and everytime I make it I adjust the recipe. I believe this recipe is the
When preparing the couscous (Step 4) follow the instructions on the packet as they all seem to vary.
This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
Jordanian food is one of the ultimate highlights of visiting Jordan. Here are 25 delicious Jordanian dishes you don't want to miss eating in Jordan!
Ingredients: – 1/2lbs Ground Beef – 1 Andouille Sausage – 1/2 Onion – 1 Jalapeno – 1/2 Can of Pinto Beans – 1 Cup Couscous – 1 Tbsp Chicken boullion –…
Preheat the oven or toaster oven to 400 degrees. Bring the stock to a boil and stir in the couscous. Cover the pan, reduce the heat and simmer for 8-9 minutes
Cooking time assumes boiled couscous. Steamed is better, but takes longer. Having bought Ras el Hanout specifcally because I didn't know what it was or what to use it for, once I realised it was a Moroccan spice mix it naturally had to be tried with couscous and dried fruits. I could add tomatoes, garlic, lemon etc but I don't want to mask the blend of sesame seed oil and spice mix.
I am a big fan of lamb. Given the choice of a roast, I'd always choose lamb first. But it's still a bit of a treat for us to eat lamb mid-week, and this dish is one of our favourite ways to cook lamb that the boys will happily devour too. So without further ado: Cooking the Lamb Take lamb chops (we used 2 large chops for the four of us) and sprinkle rosemary, olive oil, salt and pepper over the chops and wrap well in tin foil to keep juices in. Cook low and slow, we cook ours for an hour and a half at 150 degrees. For fun we also added some roasted garlic in this time. Veges Stir fry a selection of veges (we used broccoli, courgette, capsicum, onion and corn) in a wok. Cooking the Couscous Couscous 1 slightly overfull cup of water Chicken stock cube 1 tsp cumin 1/2 tsp turmeric 1 tsp cinnamon Pinenuts Sultanas/dried apricots In a pot, bring to the boil the water, with the stock cube, cumin, turmeric and cinnamon, and either dried apricots or sultanas. Once bubbling, add the couscous in and turn off heat immediately. Stir just enough to coat the couscous and put a lid on the pot. Heat a separate pan till hot, and throw in a handful of pinenuts. Cook until just brown and then add to the veges in the wok. Once you can see the couscous has soaked up the water, take the lid off and fluff up with a fork then add to the vege mixture, and dish up. Cut up the lamb into bite-size pieces and add on top of the couscous. Also goes great drizzled with some smoked hickory sauce.
This is a simple but exotic dish of chicken with a spiced crispy skin baked with a rich tomato broth. It is served with Giant Couscous (also known as Moghrabieh, Israeli or Pearl Couscous) which can be substituted with ordinary couscous, pasta (risoni/orzo), rice, polenta or even mashed potato.
A wonderful one pot meal that is hearty and delicious. Try this Tunisian National Dish!
Whip up a deliciously flavoursome lamb dish in one pot and within half an hour
This recipe combines the flavors of dried apricots, honey and cinnamon for a slightly sweet, yet savory dish.
I'm ignoring the dishes in the sink and writing this blog post. Just hoping I can squeeze it in before the boys' television show ends... T...
Learn how to make a perfect cup of Jordanian Arabic Coffee, a black cardamom-flavored coffee, a must to offer to guests as a sign of respect and hospitality.
Maftoul or Palestinian couscous is a traditional staple food in Palestine, typically made in occasions and holidays. Couscous is originated in Morocco ...
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Perfect Middle Eastern comfort food for cold weather.
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Collection of healthy and good recipes
A Moroccan-inspired couscous side with pistachios and dried apricots
Middle Eastern Couscous, also known as Israeli or Jordanian Couscous vary in size and require different cooking methods. All, however are wonderful. Aside from a great flavor and “tooth," this grain keeps well, reheats beautifully and gives me the perfect excuse to experiment with all kinds of my most prized ingredients.My ultimate combo is one which I serve in the fall that was created by my sister-in-law Tracey (who took the photos). There are any number of possibilities, so be creative and add your own flourishes. You can caramelize the onions and make the butternut squash spice mixture a day a ahead of time.
I loved things stuffed ! Who doesn't right. I have made stuffed peppers a few times over the years but I wanted something a little different from the the good old stand by of ground beef, onions and tomatoes. Stuffed peppers are known over the world ...in Mexico it's a chile relleno, in Tunisia they are Felfel Mehchi, in Turkey they are Biber Dolmasi, in India - Bharwan Mirch. I like Middle Eastern flavors and thought I would try some peppers from that region. Ingredients : 4 Red Bell Peppers 1 lb ground lamb 2 cups cooked couscous 4 TB Olive Oil 1 tsp nutmeg 1 tsp allspice 2 tsp cinnamon 1 tsp salt 1 tsp crack black pepper 3 TB pine nuts 1/4 cup chopped golden raisins 3 TB fresh mint leaves, chopped 2 TB fresh parsley, chopped 2 Tb garlic, chopped (I used jarred Christoper Ranch chooped garlic - best) 3 TB Lemon juice HOW TO : -Cut off the tops of the bell peppers, remove seeds. -In a large bowl combine the remaining ingredients and incorporate well. - Evenly distribute the lamb mixture into the four peppers. - Drizzle some olive oil over top of the peppers and place the peppers in a shallow baking dish. -Bake in a 350 oven for approximately 35-45 minutes... as usual, time will vary depending on the oven. -For the first 25 minutes, I covered the peppers in foil and also added some vegetable broth in the bottom of the baking dish. Took the foil off in the last 10 minutes to have a golden crust on top. Not being able to decide which sauce I would like to accompany the peppers, I decided to make two different ones. The first one is a tomato sauce and the second one a yogurt sauce. Both were really good but I liked the yogurt one best. Tomato Sauce : 1 - 15oz can tomato sauce 2 Tb Lemon juice 1 TB Cinnamon 1 tsp Nutmeg1 TB fresh parsley, chooped 3-4 Tb olive oil 1 tsp Kosher salt 1 tsp crack black pepper In a pot, place all ingredients and simmer over med-low heat for about 20 minutes. Yogurt Mint Sauce : 1/2 cup Greek Style plain yogurt 1/4 cup feta cheese, crumled 1 TB fresh mint leaves chopped 2 TB lemon juice In a bowl, mix all ingredients together.
This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work.
Middle Eastern lamb meatball kebabs the whole family will love!
In Tajikistan, where there’s a crowd, there’s Plov. Pulling up to a giant communal platter of rice brings a natural closeness. By forcing yourself to dip hands into a communal platter breaks down any barriers and is a natural conversation starter.
This month at Tasting Jerusalem *, we're exploring tahini - a paste made from grinding sesame seeds, which is a key ingredient in many...
Maftoul often called Palestinian couscous is a form of hand rolled tiny pasta pearls that are 2-3 mm in diameter. In appearance it is quite similar to couscous but with larger pearls, nuttier flavo…
