Couscous for dummies

[NinaGucci]

Anybody,

Emergency!!!!...I need to make Couscous for someone...and im...mkassrate el yeddine comme on dit!...never done Couscous or any other traditional dish!!! (and where i live now, there are no Algerian restaurants to save my life).

Anybody knows of a Couscous for Dummies kind of book??...or can anybody give me a simplified receipe with the ingredients (i like the one with red sauce and all the 3 meats:beef, chicken, mergez) and the preparation steps....a simple guidance...not in too much details cause i dont wanna take a lot of your time...

Bear in mind...I AM a REAL DUMMY in this kind of thing....

Thank you in advance for your help

[Bent_Bladi]

I'm just as "dumb" as you are when it comes to cooking... and possibly even dumber... .

Try googling it... Here's what I found:
Couscous with Chicken, Almonds, and Squash

Ingredients:

1-1/2 cups sliced almonds
1/4 cup olive oil
1 chicken (3 pounds), cut into 8 serving pieces
2 medium onions, diced
2 pounds butternut squash, peeled, seeded, and cut into
1/2-inch cubes (about 3-1/2 cups)
1 Tbsp turmeric
Pinch of saffron
1 Tbsp cinnamon
1/2 cup canned chick peas, rinsed and drained
8 cups chicken stock
4 cups instant couscous (about 1-1/2 pounds)
1/4 cup chopped cilantro
salt
freshly ground black pepper

Instructions:

Preheat the oven to 350°F (175°C). Put the almonds on a small sheet pan or pie plate and toast for 8 to 9 minutes, or until browned but not too dark. Set aside.

Put 2 Tbsp of the olive oil in a Dutch oven over medium-high heat. Add the chicken and cook until lightly browned, 6 to 7 minutes. Work in batches to avoid crowding the pan, which will make it harder to brown the chicken. Remove the chicken to a platter. Add the onions and squash and cook for 5 to 6 minutes, or until the onions soften. Return the chicken to the pot and add the turmeric, saffron, and cinnamon. Cook for 2 minutes, stirring well.

Add the chick peas and stock and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 30 minutes, uncovered, or until the chicken is tender and the squash is cooked. Season with salt and pepper.

Put the couscous in a steamer lined with cheesecloth and place over the simmering stew. Cover and cook for 16 minutes, or until the couscous is cooked and looks swollen. Transfer the couscous to a decorative shallow bowl and season with 1/2 cup of the stew liquid, the remaining olive oil, and salt and pepper to taste.

Add the almonds and cilantro to the stew. Check the seasoning again, place the chicken pieces and vegetables in the middle of the couscous, and pour the broth around the edges. Serve immediately.


and


Chicken with Lime Sauce and Raisin Couscous Recipe

Ingredients
Chicken:
4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) can garbanzo beans, drained well
1 (14-ounce) can artichoke hearts, drained well

Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
1/2 teaspoon pepper

Raisin Couscous:
1-3/4 cups chicken broth
1/3 cup raisins
2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous

Instructions
Lime Sauce:
In small bowl, mix together fresh lime juice, coriander, salt, ground cinnamon, ginger, tumeric, and pepper.

Chicken:
Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.

In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.

Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.

Raisin Couscous:
In small saucepan, mix together chicken broth, raisins, butter, cinnamon and 1nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.

To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.

Yield: 4 servings


i really hope that helps... (also, try searching "couscous" on a.com)

[Bent_Bladi]

hehe, i ran upstairs and asked my mom for u... we ain't from al jazair or al maghrib... but my mom makes some pretty DAMN good couscous ...

okay,get a box of couscous.... from some store .... (u can follow the directions on the box then...) if not available... then just add a cup of water for every cup of couscous (don't take my word for it )

then cut onions ... gently fry it in oil then add la7me, then add any veggies u like (and any spices) and then add tomato sauce (canned perhaps?)... stir, and all that stuff until it's mistiwee (cooked)...

and that's it

[Bent_Bladi]

check these out:
Lamb and Couscous Pilaf
Recipe: Tunisian Couscous with Fennel, Red Peppers and Garlic

[Al-khiyal]

Algerian chef Farid Zadi speaks:

"When I feel like laughing or crying I google recipes for couscous"





Good luck!

[sania]

Mix one cup of couscous in one cup of yoghurt and some 1/4 tsp of salt.
1/4 cup of green peas can also be added.
Cover & keep for 5 mins.

Make lemon size balls and steam for 10 mins.
Remove from fire, break the balls into 1/4 inch pieces & allow it to cool

Fry onions(2), green chillies(1), mustard(1/2tsp), fenugreek(1/4 tsp), tomaoe (1)
Add steamed couscous balls, mix well keeping it at low fire for 2 mins.

Remove from fire.
Garnish with coriander, green salads, butter, grated cheese and serve.

( This is an Algerianised version of an Indian dish)

[NinaGucci]

girls,
sorry but what you're suggesting is not our traditional couscous.... (couscous with yogurt!!!)....
who ever is from algeria (i mean born and grew up there) should know what im talking about....

thanks
ps: it s ok...i dont think i ll ever learn doing it...lol