Tag-Archive for » Couscous «
I made this to go with the Kibrisli Kofte / Köfte – Turkish Cypriot Fried Meatballs I made the other night and it paired very well. It is a very versatile couscous recipe and could be paired with a lot of different dishes. It super simple to make without lots of fuss which is always a bonus in my books. This one has been reviewed several times if you want to read more reviews on this one or view more photos please click here.
Ingredients
30g Butter
1 Onion, finely sliced
1-2 Garlic cloves, crushed
1 Cup couscous
2 Cups chicken stock
2 Tablespoons fresh coriander or parsley, chopped (I do a mix of both.)
Salt and pepper to taste
Method
1.Heat butter in sauce pan (which has a lid).
2. Add chopped onions, stir and allow to cook until soft.
3. Stir in crushed garlic.
4. Add couscous, stir.
5. Add chicken stock, stir and bring to boil.
6. Remove off heat, cover and allow to stand for 5 minutes.
7. Stir in coriander or parsley.
8. Add salt and pepper to taste.
All photos taken by me unless otherwise stated.
This is a wonderful duck recipe I love the sauce and I think it is perfect served over the couscous. The recipe sounds big and like a lot of work but it a very easy recipe to make with wonderful end results. A definite company worthy dish that will be enjoyed by all, well if you love dick that is. This is zaar recipe no one has reviewed this yet so there are no other photos and I have listed the recipe as it was listed as for once I did not play with it or add anything else to it. I will still however list the link to this so if you do want to view the original please click here.
Ingredients
Spiced Balsamic Reduction
1 cup balsamic vinegar
2 tablespoons brown sugar
2 star anise
1 garlic clove, lightly smashed
1 hot red chile, split
Duck
4 duck breasts, skin scored in diamonds
salt and pepper
2 tablespoons oil
8 plums, canned
Couscous
1 cup couscous
1 1/2 cups chicken stock, boiling
2 tablespoons butter
Method
Spiced Balsamic Vinegar
1. Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved.
2. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes or until reduced by one-third and slightly thickened. Remove the flavourings and discard. Set aside.
Duck
1. Season the duck breasts well with salt and pepper.
2. Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down. Cook 6-10 minutes until crispy, then turn over and cook a further 4-8 or until done to your liking (depending on thickness).
It’s normal to serve duck breast cooked medium to rare. Rest for 5 minutes before serving
3. While the duck is resting, pour the boiling stock over the couscous and set aside covered for 5 minutes. Stir the butter through with a fork fluffing up well.
4. Place the plums in the reduction and reheat gently.
5. Slice duck breasts and serve them and the plums over couscous.
All photos taken by me unless otherwise stated.
