Best Tomato Ginger Couscous Recipes

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MOROCCAN TOMATO COUSCOUS RECIPE



Moroccan Tomato Couscous Recipe image

Couscous cooked in a rich tomato sauce bursting with flavour! This Tomato Couscous Recipe is easy-to-follow and will soon become a household favourite! Serve this delicious side with fish, meat or veggies.

Provided by Jen Sim

Categories     Main Course     Side Dish

Number Of Ingredients 12

400 g of couscous
1 can of tomatoes
¼ to ½ an onion
2-4 tbsp of tomato puree
½ tbsp 35 spices (optional)
Salt to taste
Pepper to taste
¼ tsp of marjoram
¼ tsp of oregano
2-3 cups water or vegetable/chicken stock
½-1 tbsp of butter (or olive oil)
Fresh parsley

Steps:

  • Heat a splash of sunflower or vegetable oil in a medium-sized pot.
  • Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
  • Add salt to taste, pepper to taste, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp of tomato puree.
  • Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
  • Next, add 350 g of couscous to the pot.
  • Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add 1/4 of thinly sliced onions.
  • Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
  • Don't forget to garnish with fresh parsley!

PEARL COUSCOUS WITH TOMATO SAUCE



Pearl Couscous with Tomato Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

TOMATO AND COUSCOUS SOUP



Tomato and Couscous Soup image

This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.

Provided by Leggy Peggy

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 -2 tablespoon olive oil
1 large onion, finely diced
1 teaspoon cumin, ground
3 garlic cloves, crushed
2 (400 g) cans diced tomatoes
70 g tomato paste
4 cups vegetable stock or 4 cups chicken stock
1/3 cup instant couscous
1/2 bunch fresh coriander, chopped
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon fresh ground pepper (or to taste)

Steps:

  • Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
  • Add the cumin and garlic, and sauté for 1 minute.
  • Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
  • Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
  • Season with salt and pepper and serve garnished with fresh coriander (cilantro).

MOROCCAN COUSCOUS



Moroccan Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4

Number Of Ingredients 18

1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 cardamom pods
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon freshly grated nutmeg
Kosher salt
3 tablespoons unsalted butter
Large pinch of saffron (optional)
2 1/4 cups (12 ounces) whole-wheat couscous
3 cups low-sodium chicken broth, warmed
1 to 2 teaspoons fresh lemon juice

Steps:

  • Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
  • Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.

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