Best Spiced And Steamed Couscous With Brown Butter Recipes
SPICED COUSCOUS WITH GRILLED HALLOUMI AND STEAMED VEGGIES
This couscous is wonderfully aromatic and the whole dish quick to make -- not to mention healthy. I adapted it from one in BBC's Good Food magazine. The chile powder I refer to is simply ground whole chiles, NOT chili powder (which is a blend of spices).
Provided by Sackville
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
- Bake for 10-15 minutes until soft.
- A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
- At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
- Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
- Mix the broccoli and beans into the couscous along with the lemon juice.
- Pile onto places and place the tomatoes around the edge of the plate.
- Top with the halloumi, season and serve.
Nutrition Facts : Calories 662.6, Fat 29.4, SaturatedFat 4.3, Sodium 608.9, Carbohydrate 82.8, Fiber 8.3, Sugar 6.1, Protein 18.9
STEAMED COUSCOUS
Steps:
- Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.
SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS
The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.
Provided by David Tanis
Categories dinner, grains and rice, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
- Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
- Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
- Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
- Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
- Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
- Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
- Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
- Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 15 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams
STEAMED COUSCOUS
Steps:
- Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers.
- Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes.
- Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes.
- Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes.
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