Tag-Archive for » Couscous «
This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.
I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.
Ingredients
Sauce
1 Cup water
2 Teaspoons fish stock granules (a good flavoursome one.)
1/2 Teaspoon garlic powder
1 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon ground ginger
1 Teaspoon grated lemon zest
1 Tablespoon lemon juice
4 Tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.)
2 Tablespoons sweet mango chutney
Prawns
3 Tablespoons olive oil
10 Large green prawns
3 Cloves garlic, crushed
1 Teaspoon paprika
1 Teaspoon cumin
1/2 Teaspoon ginger
Pinch cayenne
1 Tablespoon fresh parsley, finely chopped
Vegetables
2 Tablespoons olive oil
1 Small red capsicum, finely chopped
1 Small yellow capsicum, finely chopped
1 Medium carrot, finely chopped (diced)
1 Small zucchini, finely chopped
100g Red currants
Couscous
1 Litre water
2 Teaspoons vegetable stock granules
1x125g Sachet quick cooking couscous
Method
Sauce
1. Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
Vegetables
1. Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
Couscous
1. Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
2. Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
Prawns
1. Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
2. Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous.
All photos taken by me unless otherwise stated.
I made two recipezaar members recipes, both were good, but I especially enjoyed this couscous recipe, I am a big fan of couscous and this had great flavour with the added spices. The lamb was great also, I mixed half OJ with apricot nectar, which worked really well. I usually give a link here back to their pages, but as I am posting two recipes, I will put the link under each recipe, so if you do want to read reviews or other recipes by individual chefs, just click those links below.
Apricot Lamb
Ingredients
1 1/2 Cups chopped onions
2 Tablespoons olive oil
1 (3lb) Boneless lamb shoulder, cubed (I used fillets sliced thinly)
1 Teaspoon cumin
1 Teaspoon cinnamon
1 Teaspoon coriander
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/2 Cup dried apricots, sliced
1/3 Cup orange juice
1 Tablespoon ground almonds
1/2 Teaspoon orange zest
1 1/4 Cups chicken broth
1 Tablespoon toasted sesame seeds
Method
1. In lg skillet, saute onion in oil for 1 minute.
2. Add lamb, and the spices.
3. Cook and stir for 5 minutes.
4. Add apricots, orange juice, almonds, and orange zest.
5. Put into a 3 quart baking dish.
6. Stir in broth.
7. Cover and bake at 350* for 1-1/2 hours.
8. Sprinkle with sesame seeds.
Serve with spiced couscous.
Click Here to view this recipe
Spiced Couscous
Ingredients
1/4 Cup butter (I did half butter half olive oil.)
1/4 Teaspoon cinnamon, ground
1/4 Teaspoon cardamom, ground
1/8 Teaspoon cloves, ground
2 1/4 Cups chicken stock
1/2 Cup currants
1 1/2 Cups couscous
2 Tablespoons butter
1/2 Teaspoon salt
1/4 Cup cashews or pistachios
Method
1. Toast and chop cashews or pistachios.
2. Melt 1/4 c butter in medium saucepan over low heat.
3. Add spices and cook 2 minutes, stirring occasionally.
4. Add stock and currants.
5. Can be prepared 4 hours ahead, bring to boil.
6. Mix in couscous and 2 tbsps.
7. butter.
8. Cover and remove from heat.
9. Let stand 5 minutes.
10. Fluff with fork; season with salt.
11. Transfer couscous to bowl, add nuts and toss well.
To serve spoon couscous into bowl on a plate, leave middle of plate hollow and spoon apricot lamb into this.
Click Here to view this recipe.
All photo’s taken by me unless otherwise stated.
