Best Couscous With Chicken And Lamb Recipes

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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!

COUSCOUS WITH CHICKEN AND LAMB



Couscous With Chicken and Lamb image

Provided by Craig Claiborne and Pierre Franey

Categories     dinner, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 19

2 pounds couscous
1 1/2 pounds leeks, white and light green parts, halved lengthwise and then cut crosswise into 1 1/2-inch pieces (almost 5 cups)
1 1/4 pounds celery ribs, trimmed and cut crosswise into 1 1/2-inch pieces (almost 5 cups)
3 or 4 large carrots (about 1 1/2 pounds), trimmed, peeled, halved lengthwise and cut crosswise into 1-inch pieces (about 4 cups)
3 white turnips (about 1 1/4 pounds), peeled and cut into 1-inch cubes (about 3 1/2 cups)
1 large onion (about 1 pound), peeled and cut into 1-inch cubes (about 3 1/2 cups)
1 eggplant, about 1 pound
1 zucchini, about 1 pound
2 sweet peppers, preferably 1 red and 1 green, each weighing about 1/3 pound
1 acorn squash, about 1 pound
2 tablespoons olive oil
Salt and black pepper, to taste
3 1/2 pounds lean shoulder of lamb cut into 1 1/2-inch cubes
3 quarts lamb broth (see recipe)
12 lamb meatballs (see recipe)
1 cut-up roast chicken for couscous (see recipe)
2 cups freshly cooked or canned chickpeas
Harissa (see recipe)
8 tablespoons (1 stick) unsalted butter, at room temperature

Steps:

  • Place the couscous in a mixing bowl, and add about 1 1/3 cups cold water, stirring it with your fingers until all of the couscous is dampened. Let the moistened couscous rest for about 15 minutes. Meanwhile, bring a large quantity of water to the boil in a large pot in which you can fit a colander (or use a traditional couscoussiere).
  • Drain the couscous in the colander, and crumble it with your fingers to break up any lumps. Place the colander containing the couscous on top of the pot of boiling water. Let it steam about 20 minutes. Empty the couscous into a mixing bowl and add 8 tablespoons butter at room temperature. Stir quickly and thoroughly until grains of cereal are coated with butter.
  • Trim off the ends of the eggplant and zucchini. Do not peel. Cut the eggplant and zucchini in half lengthwise. Cut both vegetables into 1 1/2-inch lengths. There should be about 6 cups eggplant and 3 cups zucchini.
  • Remove the core from the peppers. Split each in half, and remove the white veins and the seeds. Cut the peppers into 1-inch cubes. There should be about 3 cups.
  • Split the acorn squash in half. Scrape out the fibers and seeds from the center. Cut away the stem. Cut the unskinned vegetable into 1-inch cubes. There should be about 4 cups.
  • Heat a large skillet and add the oil. When it is quite hot, add the lamb, sprinkling with salt and pepper, and cook, turning the pieces occasionally, about 10 minutes.
  • Put the lamb into a large kettle and add the lamb broth. Bring to the boil and cook about 50 minutes.
  • Put the leeks, celery, carrots, turnips and onion in a second kettle. Strain all the lamb broth over this. Let the cubed lamb remain in the first kettle. Bring the broth and vegetable mixture to the boil. Cook over moderately high heat about 15 minutes. Add the remaining vegetables and the roast chicken. Cover and let cook about 8 minutes.
  • Add the cubed lamb, meatballs and chickpeas to the stew, and continue cooking 5 minutes.
  • To serve, remove the meats (chicken pieces, meatballs, lamb cubes) from the stew. Spoon an equal portion of the hot couscous cereal into warm soup plates. Spoon an equal portion of the meats and vegetables onto each serving. Spoon some of the harissa into a small bowl and add a ladle of soup onto it. Blend. Add the harissa according to individual taste.

MOROCCAN SPICED LAMB OR CHICKEN



Moroccan Spiced Lamb or Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 pounds diced boneless leg of lamb or chicken thighs
1 1/2 teaspoons cumin, half a palmful
1 1/2 teaspoons coriander, half a palmful
1 tablespoon chili powder, a palmful
1/2 teaspoon cinnamon
Salt and pepper
Flour for dredging
2 tablespoons EVOO
2 red chile peppers, seeded and chopped
2 onions, chopped
2 bay leaves
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon zest plus juice of 1 orange or ripe lemon
Flat bread or couscous, for serving

Steps:

  • Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous.

ALGERIAN COUSCOUS



Algerian Couscous image

This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!

Provided by Natacha Pellerin

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h42m

Yield 10

Number Of Ingredients 21

¼ cup olive oil, or more as needed, divided
8 mutton chops, fat removed
4 chicken drumsticks
1 pinch salt and ground black pepper to taste
3 onions, quartered
water to cover
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
3 potatoes, cut into chunks
3 turnips, cut into chunks
3 carrots, sliced lengthwise and cut into chunks
1 (6 ounce) can tomato paste
2 tablespoons ras el hanout
1 (7 ounce) can chickpeas, drained
2 zucchini, sliced lengthwise and cut into chunks
5 sprigs cilantro, chopped
3 cups water
2 cups couscous
1 tablespoon butter
3 tablespoons harissa

Steps:

  • Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
  • Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
  • Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
  • Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
  • Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
  • Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 57.3 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 8.3 g, Protein 30.5 g, SaturatedFat 4.1 g, Sodium 358.4 mg, Sugar 7 g

MOROCCAN COUSCOUS



Moroccan Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

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.

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