SAFFRON COUSCOUS RECIPE RECIPES

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MOROCCAN COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK



Moroccan Couscous Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6 to 8 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
  • Add the pignoli nuts and currants to the couscous, stir and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Nutrition Facts : Calories 275, FatContent 13 grams, SaturatedFatContent 4 grams, CholesterolContent 18 milligrams, SodiumContent 268 milligrams, CarbohydrateContent 33 grams, FiberContent 2 grams, ProteinContent 8 grams, SugarContent 3 grams

SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES



Simon Pegg's lamb tagine recipe | Jamie Oliver recipes image

Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!

Total Time 2 hours 15 minutes

Yield 6

Number Of Ingredients 16

1 large pinch of saffron
8 dried prunes (stone in)
2 onions
2 cloves of garlic
1 teaspoon ground ginger
olive oil
1 stick of cinnamon
750 g diced lamb shoulder
12 mixed-colour baby courgettes
300 g mixed-colour baby carrots
½ a butternut squash (600g)
250 g couscous
2 cloves
2 tablespoons rose harissa
250 g natural yoghurt
½ a bunch of fresh mint (15g)

Steps:

    1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
    2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
    3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
    4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
    5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
    6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
    7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
    8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

Nutrition Facts : Calories 648 calories, FatContent 32.9 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 33.2 g protein, CarbohydrateContent 58.3 g carbohydrate, SugarContent 20.9 g sugar, SodiumContent 1.1 g salt, FiberContent 7.0 g fibre

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SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES
Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 648 calories per serving
    1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
    2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
    3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
    4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
    5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
    6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
    7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
    8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.
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WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving
    1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
    2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
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    6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
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Total Time 2 hours 45 minutes
Category Dinner, Main course, Supper
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Calories 507 calories per serving
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Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Dinner, Main course, Supper
Cuisine Spanish
Calories 507 calories per serving
  • In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy – how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You’re unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
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ALBONDIGAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson, Waco, Texas
From tasteofhome.com
Total Time 35 minutes
Cuisine North America, Mexican
Calories 340 calories per serving
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