North African Couscous Recipes

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7 hours ago Grilled North African Pork Kabobs on Couscous with Apricot Sauce Pork lemon juice, cayenne, paprika, chicken broth, dried apricots and 19 more Caakiri (African Couscous Pudding) The Schizo Chef

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9 hours ago Preparation. Thinly slice the onion and carrot. Saute with olive oil on medium heat. Add the tomatoes and the garlic (press first). Add the raisins and the spices.

Cuisine: Moroccan
Servings: 4

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6 hours ago Let stand for 5 minutes. Fluff couscous with a fork. Step 3. Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until …

Rating: 5/5(2)
Total Time: 59 mins
Servings: 4
Calories: 650 per serving
1. Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
2. Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
3. Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
4. Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.

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Just Now 1. For the couscous and chicken stew: 2. Heat the olive oil in a small casserole dish or saucepan set over a medium heat until hot. Add the …

Servings: 8
Calories: 193 per serving
Total Time: 1 hr 15 mins

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2 hours ago 4-6 servings. Take a taste trip to North Africa where the kitchen is composed of the most colorful and interesting spices and ingredients. …

Cuisine: African
Servings: 4-6

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2 hours ago Add the first 14 ingredients to a non-reactive saucepan. Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender. Add in the bell …

Rating: 4.5/5(2)
Category: Lunch/Snacks
Calories: 305 per serving
1. Add the first 14 ingredients to a non-reactive saucepan.
2. Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
3. Add in the bell pepper and cook for 2 more minutes.
4. Take pan off of burner and add in the peas.

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9 hours ago Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork. Combine orange …

Rating: 5/5(6)
Total Time: 35 mins
Category: African
Calories: 296 per serving
1. Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins.
2. Remove from heat.
3. Cover; let stand 5 minutes. Fluff with a fork.
4. Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.

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6 hours ago 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

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9 hours ago I serve it over couscous, so I call it Moroccan-Style Vegetable Couscous. This two-pot meal is easy to make, healthy and satisfying. It’s got layers and layers of flavor, and …

Rating: 4.9/5(45)
Calories: 503 per serving
Category: Side Dish
1. Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
2. Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
3. Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
4. Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.

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3 hours ago Couscous is one of the most well-known dishes from North African cuisine. Each community has developed its own specific ways of preparing couscous, and each family takes pride in its own unique

Estimated Reading Time: 7 mins

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5 hours ago In this recipe, saffron threads are added to the couscous before the hot vegetable stock is poured over, adding colour and flavour. Making the perfect bed for spiced winter roasted vegetables and chickpeas. Add a spoonful of yoghurt together with the harissa on the side for even more authentic North African flavour.

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9 hours ago Couscous is a commonly served type of pasta in the region of Northwest Africa known as the Maghreb. In typical Maghreb cooking, couscous is cooks in the …

Estimated Reading Time: 2 mins

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8 hours ago Step-By-Step Demo. 2 cups medium couscous. 4 tablespoons extra-virgin olive oil, divided, plus extra to serve. 3 1/4 cups water, divided. Kosher salt and ground black pepper. 1 1/2 tablespoons ground turmeric. 2 pounds boneless, skinless chicken thighs, trimmed and cut in half. 1 pound Yukon Gold potatoes, cut into 1½-inch chunks.

Servings: 6
Total Time: 1 hr 15 mins
Category: Mains

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7 hours ago 345. This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it

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3 hours ago The different couscous recipes. Couscous is also the name of the recipe made with the semolina of the same name. There are a multitude of North African couscous

Estimated Reading Time: 7 mins
1. Add ½ cup (120ml) of oil into a large pan. Fry the onion over medium heat for 2 minutes.
2. Add the garlic, tomato paste and harissa and continue frying for 2 minutes.
3. Add the caraway, coriander, and chili powder. Mix and continue cooking for another 2 minutes.
4. Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly.

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4 hours ago North-African Couscous Recipe. Nutrition. Main Menu Gallery Index Motorcycles Morning Glory Books Nutrition Recipes Black Turtle Beans Chicken Curry Couscous Yoghurt Cooking and Recipe Books Advertisment. An abridged version of the famous North-African dish as prepared in a French kitchen

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3 hours ago Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork. Advertisement. …

Rating: 5/5(3)
Calories: 332 per serving
Servings: 6
1. Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.
2. Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
3. Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.

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2 hours ago Among North African Jews, especially those of Moroccan origin, Couscous with Seven Vegetables is a traditional and cherished Rosh Hashanah dish. The couscous has a special significance: the many tiny grains represent a wish for a year with countless blessings.

Servings: 6
Estimated Reading Time: 3 mins

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7 hours ago Recipe for Traditional Moroccan Couscous( North African) For a dinner with family or friends, the traditional couscous is a very balanced dish that you can make quickly and without much trouble. There are more than a hundred and forty recipes of couscous.

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6 hours ago In a medium bowl, combine the couscous and 2 tablespoons of the olive oil, rubbing with your fingers until coated. Stir in 1 1/4 cups of the water and 3/4 teaspoon salt. Let stand for 15 minutes. Meanwhile, in a medium bowl stir together the turmeric and 1 teaspoon each salt and pepper. Add the chicken and toss to coat. Set aside for 15 minutes.

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8 hours ago Go to Recipe. Moroccan-inspired couscous, chunky with apricots and almonds and flavored with cinnamon and honey, makes a quick and unexpected stuffing for roasted hens. The honey drizzled on the

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2 hours ago 1 large red onion, root end intact, peeled and cut into 8 wedges. 2 jalapeño chilies, stemmed and thinly sliced. 6 medium garlic cloves, minced. 2 tablespoons tomato paste. 1/2 cup harissa (more or less, to taste), divided. …

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7 hours ago North African Spiced Roast Cauliflower with Couscous “Ras el hanout” is Arabic for “head of the shop.” Similar to our expression “top-shelf,” which indicates the best quality or best assortment of mixed products, ras el hanout is a mixture of North African spices that normally consists of 12 ingredients such as cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger

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8 hours ago North African recipes are known for spice blends that combine sweet and savoury flavours. Harissa paste is the epitome of this flavorful fusion. Harissa paste is the epitome of this flavorful fusion. Made from dried chilli, garlic, oil and spices, the Tunisian condiment is traditionally served alongside stews, couscous dishes or pita bread.

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Just Now Instructions. In a cast iron pan or skillet, heat olive oil over medium to high heat. Add onion, and fry for 5 to 10 minutes until soft. Add garlic and fry 2 more minutes. Add …

Rating: 5/5(5)
Total Time: 1 hr
Category: Breakfast, Brunch, Dinner
Calories: 649 per serving
1. In a cast iron pan or skillet, heat olive oil over medium to high heat.
2. Add onion, and fry for 5 to 10 minutes until soft.
3. Add garlic and fry 2 more minutes.
4. Add cumin, harissa and paprika and fry off until fragrant.

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2 hours ago NORTH AFRICAN SHISH KEBAB. EGYPTIAN PALACE BREAD - A simple and delicious dessert! NORTH AFRICAN LENTIL SOUP - A North African version of this international soup! MOROCCAN COUSCOUS IN THE FEZ STYLE - Moroccan couscous made with seven vegetables. Definitely North Africa. COUSCOUS - A textbook recipe for couscous! …

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1 hours ago Make this North African Shrimp with Roasted Summer Vegetable Couscous your next meal! Deliciously spiced shrimp that sits on top of a garlicky roasted summer vegetable couscous. This recipe is perfect for meal prepping in advance. Enjoy it warm or chilled. Serves 4 to 6 in about 40 minutes.

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5 hours ago Couscous is a typical staple food in North African cuisine, and a variety of root vegetables are dominant in their stews and salads. Add that to some beautiful North African

Rating: 5/5(3)
Total Time: 8 hrs 20 mins
Category: Main Dish
Calories: 503 per serving
1. Mix the first 14 ingredients, in the slow cooker.
2. Turn on low for 8 hours.
3. Place the couscous in a heat proof bowl that will hold at least 3 cups.

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9 hours ago North African Couscous is rich in flavors and so easy to prepare. Vegetables and spices go in the crock pot. At dinner, serve over infused …

Servings: 4
Estimated Reading Time: 1 min

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3 hours ago Method. Preheat the oven to 200°C. Line two baking trays with baking paper. Place the eggplant and sweet potato in a large bowl. Drizzle over two tablespoons of olive oil and season generously with salt and pepper. Toss and then arrange the pieces in a single layer on the prepared trays.

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5 hours ago In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type Most of the neighborhood Tunisian and …

Rating: 5/5
Servings: 4-6
Cuisine: African
Category: Dinner, Main Course
1. Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
2. Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
3. In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
4. With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.

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9 hours ago A staple of North African cuisine, couscous can be found in various recipes in Sicily where it goes by the name of cuscusu in Sicilian dialect. When you are visiting Sicily, and more specifically the western part of the island near the area of Trapani, you are sure to encounter a local seafood version of couscous known as Cuscusu alla Trapanese.

Estimated Reading Time: 7 mins

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9 hours ago Place couscous in a bowl with first measure of oil. Add salt. Pour over boiling water. Cover and allow to stand for 10 minutes. Fluff up couscous with a fork.

Estimated Reading Time: 40 secs
1. Place couscous in a bowl with first measure of oil. Add salt. Pour over boiling water. Cover and allow to stand for 10 minutes. Fluff up couscous with a fork. Peel shallot and chop finely. Crush garlic, peel and chop finely.
2. Heat second measure of oil in a small saucepan. Add shallot, garlic, cumin, ginger, nutmeg and cloves. Stir often until shallots are soft. Wash currants under hot water. Add currents, 1 tsb lemon rind from the lemon and spice mixture to couscous. Stir through chopped almonds, parsley, coriander, mint and pepper.

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8 hours ago Couscous is a North African dish of small steamed granules of rolled durum wheat semolina that is traditionally served with a stew spooned on top. Pearl …

Course: Main course, side dish or dessert
Variations: Moghrabieh, maftoul

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8 hours ago For the couscous. Heat the oil and the couscous in a pot over medium high heat for 5 minutes, stirring occasionally. Add the apricots, liquid and saffron. Stir and bring to a boil, reduce heat to simmer with the lid on stirring …

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6 hours ago North african chicken and couscous recipe. Learn how to cook great North african chicken and couscous . Crecipe.com deliver fine selection of quality North african chicken and couscous recipes equipped with ratings, reviews and mixing tips. Get one of our North african chicken and couscous recipe and prepare delicious and healthy treat for your

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4 hours ago North African Chicken Soup Recipe Leite's Culinaria new leitesculinaria.com. North African Chicken Soup This North African chicken soup is made with chicken stock, ras el hanout, couscous, and preserved lemon. It's an easy and inexpensive soup that is just as satisfying at dinner as it is at your desk for lunch the next day.

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7 hours ago Authentic Moroccan recipes and tutorials for beginning through advanced cooks. Moroccan Chick Pea Soup. Moroccan chicken tagine with honey & apricots. Moroccan Vegetarian Sweet Potato Stew. Moroccan Chicken with Prunes, Honey, Toasted Almonds & Cinammon. Chicken and Carrot Tagine. Other Tagine Recipes. More Moroccan recipes.

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3 hours ago While the lamb is cooking, prepare the golden couscous. In a Dutch oven over medium-high heat, warm the oil until hot. Add the garlic, onion, carrot, and zucchini and cook …

Cuisine: North African
Category: Main Dish
Servings: 8
Total Time: 8 hrs 8 mins
1. Make the spiced butter by beating all the spices with the softened butter.
2. Remove any excess fat your lamb shoulder might have. Rub 2/3rds of the softened butter into the meat, covering the entire surface. Let marinate for a minimum of 2 hours at room temperature or overnight in your refrigerator.
3. While the lamb is cooking, prepare the golden couscous. In a Dutch oven over medium-high heat, warm the oil until hot.
4. Remove the cooked lamb shoulder to a cutting board. Carve the meat into thin slices and pour over the remaining spiced butter. Pass the meat and couscous at your table.

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2 hours ago While searching for vegetable stew recipes, I suddenly remembered that my mom used to make a veggie stew with couscous when I was a kid. Dad emailed a scan of the cookbook recipe with a note that said, “North African Stew — a vegetarian dish that looks as if it has meat in it but doesn’t!” Mom warned that it made a lot.

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Frequently Asked Questions

How to cook north african couscous in a slow cooker?

Slow Cooker North African Couscous is rich in flavor and so easy to prepare. For the couscous! Mix the first 14 ingredients, in the slow cooker. Turn on low for 8 hours. Place the couscous in a heat proof bowl that will hold at least 3 cups. Right before you are ready to serve, Heat the vegan butter and broth to a boil.

Where does couscous originate from?

The origin of couscous appears to be in the region from eastern to northern Africa where Berbers used it as early as the 7th century. Recognized as a traditional North African delicacy, it is a common cuisine component among Maghreb countries.

What is the best spice for couscous?

Some traditional ingredients include nutmeg, ginger, paprika, cardamom, allspice, and cloves. Use it to make plain couscous more enticing, to spice pilaf dishes, and to add new flavor to meat recipes such as kefta.

What are the different countries of africa that serve couscous?

Local serving variations. In Tunisia, Algeria, Morocco, and Libya, couscous is generally served with vegetables ( carrots, potatoes, turnips, etc.) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton ). In the Sahelian countries of West Africa, such as Mali and Senegal,...

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