Couscous recipes

What is couscous?

When it comes to North African dishes-one of the most common dishes that make a essential meal on their dining table is the couscous. Is used as a breakfast if you add fruit or milk for it, and becomes the boundary for many savoury dishes. Still might be used as a base or read other recipes, especially in the West is used in this way. Couscous is basically a special type of pasta that consists of wheat. In simpler words couscous is a variation on the traditional pasta that is easily available to steam and dry.

One should not get it from the grain and then steam and dry before use it these days. Markets are loaded with different bands of couscous that are ready in minutes. As mentioned before this simple dish took its origin from North Africa, however, immigrants took to other parts of the worlds who adopted the plate with some specific variations of that region. This is why we see the couscous be cooked differently in different parts of the world.

How to prepare the couscous?

Preparation of plain couscous is something that is a piece of cake for even those who are naive to Cook, especially when you use already steamed and dried grains of couscous. All you need is to pour hot water over the bowl of cereal and then cover for a few minutes to allow it to absorb water and swell. It is so simple. Grains of couscous, however, are tasteless as grains of wheat or simple pasta. To improve the taste of couscous is usually eaten with some salsa. Sauce is prepared separately and then added to couscous which is then cooked until mixture boils. In order to improve the taste could be cooked couscous with stocks like chicken broth or beef stock. Various juice can be added to the recipe to improve the flavor of food normal couscous. There is a lot of variation that can be done to add a pinch of taste to this nutritious food.

Variations of couscous

You can cook the couscous with seafood. This not only adds flavor to food, but will increase its nutritional value. Another variation on the traditional couscous recipe is to cook it in oil (you can use olive oil or vegetable oil) and add nuts like Almonds and pine nuts. Herbs are also a good choice when you want to preserve the natural and still add flavor and taste to the food of couscous. Different herbs are used in this regard with basil, Rosemary, thyme and Marjoram being most common.

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Moroccan cooking

Moroccan cuisine is marked by the variety of ingredients and different styles of cooking. It is believed to be one of the oldest and richest cultures of food in the Mediterranean region. Unlike other North African countries that immensely are influenced by the effects of other cultures and traditions, has evolved as a distinct Moroccan cuisine. It did adopt the various ingredients and styles, but his style remained dominant. You'll get a hint of different styles in Moroccan cuisine including Berbers, Arabs and Turks and also Italian, but these cannot be defined as the biggest influence. Moroccan food are unique in their own way, that differentiates the Moroccan cuisine from other cuisines of the region. Let's take a look at the various elements of Moroccan cuisine.

Fruits and vegetables: Moroccan cuisine is prepared using a large number of fruits and vegetables which makes sense as you'll get a greater variety of food that is grown within the country. Although not all foods are natives of this country even after the invaders or immigrants brought these here these are being grown here. Mediterranean atmosphere is responsible for this big time that is suitable for a variety of crops. Onions, beans, tomatoes, potatoes, chilli, egg-plants and olive oil make important products from the Group of fruits and vegetables.

Meat: shepherding is one the oldest occupation in the Mediterranean region and therefore is in Morocco. Natives tend flocks of sheep, goats, cows, bulls and buffaloes. This is what makes each kind of red meat readily available locally. Among the white meat chicken and fish are commonly used. Another type of meat pigeon meat is also used to prepare some Moroccan dishes.

Spices: spices make important part of the Moroccan cuisine. There will be a very few dishes that do not make use of aromatic and flavor enhancing spices. These are different spices which are the essential element of Moroccan dishes for example routine cumin, ground cinnamon, ginger, turmeric and paprika.

Herbs: herbs are also widely used that not only add nutrition to food, but also to improve its flavor. Parsley, fresh coriander, mint, Rosemary, and thyme are used in dishes.

Dried fruit: a specialty of Moroccan dishes is the use of dried fruit. If it is salty, sweet dish or meat dish or a vegetarian, the dried fruit is commonly used. Almonds, pine nuts, walnuts and resins are typical examples.

Moroccan specialities: as it is for other renowned cuisine is the case with Moroccan cuisine that some dishes become a specialty of this kitchen. Couscous and Tagine are two of the dishes. Couscous is cooked wheat in typical Moroccan style, which is used as a boundary or the basis for other dishes while Tagine is a special dish of meat which is cooked in special called tagine pot.

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Moroccan Tagine of Lamb with coriander Couscous

This is a wonderfully spicy dish that works really well with this delightful local lamb from the Yorkshire Wolds. The great combination of classical Moroccan spices gives this a taste of heating, without the intense heat of a curry. The amount of spice I used is only a guide, as most cooks tend not to measure, so you might enjoy playing with the amounts of spices to suit your taste. The Tagine is a great dish for every occasion-perfect for family or friends-behaved very well and it tastes even better if you leave it in the fridge and reheat it the next day. Spices have an effect of thickening too, then the result is a fabulous dish that we hope that you will want to make again and again.

Serves 6

Ingredients

1 kg lean lamb-sliced and cut into cubes, use the leg or shoulder-shoulder meat doesn't break much
1 teaspoon of chili powder
1 tablespoon paprika pepper level
2 teaspoons of turmeric
2 teaspoons ground cinnamon
1 tablespoon of ginger ground level
teaspoon black pepper
Salt
Olive oil
2 cloves garlic, crushed
2 large onions, diced
apricots ' ready to eat ' 125 g, minced
2 tbsp raisins, seedless
3 tablespoons flaked almonds
2 x 400 g cans chopped tomatoes
150mls vegetable stock, plus additional to above if necessary
1 tablespoon of honey that cola
Zest and juice of an orange
Bunch of fresh coriander to garnish

Method

Mix all together with spices including salt and pepper and then throw the lamb cubes into the mix of spices. The Lamb should be totally coatedwith mix spices-so do not be nervous about sprinkling in a little extra spice.

Heat a large Casserole in the oven. Add a few generous GLUGs of olive oil. Add the onion and garlic and cook until softened but not brown.

Add the spiced meat and Cook, turning frequently, for about 5-10 minutes. Add a little more oil into the pan if necessary.

Stir in chopped apricots, raisins, almonds, chopped tomatoes, warehouse and honey. Zest in Orange and squeeze the juice.

Heat until mixture bubbles and then reduce to a gentle simmer.

Cover and cook gently on the cooktop or in the oven until the lamb is meltingly tender-about 2 hours.

Continue to check the level of the liquid in tagine and top up as necessary.

Garnish with some chopped coriander and serve with cilantro couscous.

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Mmm good Moroccan kitchen

As Morocco, the cuisine is rich in flavor, color and aromas. The secret lies in the fact that most of Morocco produce is free from pesticides, organic and non-genetically modified organisms. In today's world where you can enjoy a banana from Ecuador, a peach from Georgia and a Kiwi, well, New Zealand, all in one sitting. Locally grown ingredients of Morocco makes its cuisine stand out as fresh vegetables and even his meat not travel far before they are steaming in your plate.

Unlike any other country, you will find the seasonality to influence what is and is not available in a certain time of year. At the beginning of the summer months of late spring offer the best fruits including strawberries, cherries, peaches, watermelons and tomatoes. By the time fall rolls around, dried fruits and vegetables are ready to enjoy, figs, pomegranates and grapes (which is also grown in Meknes for fortified wine exports of the country). Throughout the year will be almonds, walnuts, banana, pumpkin, pumpkin, beans, lentils, green beans, eggplant, peppers, and lemons are available. Olives and olive oil can be had throughout the year; Incidentally, the Moroccan olive oil is a bit bitterer the smoother, stuff you find in Spain or Italy.

The Romans, Spanish and French left behind to plates that have been adopted and adapted by Moroccans. Such an element that will surely meet the menus of Morocco is couscous. Couscous is the Moroccan national dish and includes an abundance of spices, meat and vegetables that are all steam together. If eaten at the home of a family, don't be surprised if they dig with their hands. Common is the practice to form balls of couscous and pop them in your mouth like a gumball. Common is the practice of eating those close to you to keep piling the food in your eating section (the triangular area directly in front of you), so you can keep eating. Be warned to pace yourself accordingly.

Another superb dish in Morocco, but what is not made, but on special occasions is pastilla, often called bstilla. Pastilla is a type of cake (which generally contained at once pigeon) containing chicken, fish or meat. This is all ground along with parsley, boiled eggs, chopped almonds and honey. Powdered sugar and cinnamon on top of the dish, which is wrapped in crunchy pastry.

Finally, one of the most common culinary delights of Morocco is the tagine. A tagine is a both pot meal is cooked in and what the meal itself, refers. Cooked on a bed of coals, a tagine is a conical ceramic usually containing meat (Lamb, beef, or goat or only vegetables for vegetarians) cooked with an array of local vegetables. There are all kinds of tagines and a given region could have his plate. Some of the finest tagines are to be had in the southern regions of Morocco, as well as in the mountains. Restaurants often have a tagine from menu and towns along the road will always have a couple of cooking and ready for your arrival. Tagines best, however, are balanced in their spices and oil and other ingredients covered with paprika, onions, cumin and garlic. Fancier restaurants may not match the more general you'll eat in the House of Moroccan family, but often will come up with an interesting mix of tempt the palate, including lamb and tomato and Sweet Plum, almond, or the regular chicken and olive Avenue. An egg and kefta (hamburger meat) tagine is as common good.

No matter your preference, eating Moroccan cuisine is a gourmand's paradise in every direction you turn. From Marrakech to Fes, up to the Sahara desert and the Atlas mountains, Morocco is a real treat for those seeking adventures mouthwatering.

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Moroccan vegetable stew with tomato Couscous

My mother often tells a story from when my sister and I were younger. I came downstairs, attracted by the smell of something delicious and asked my Mom what was cooking for dinner. She replied, "Lentils with roasted vegetables!" I looked at her and said, "On the side of ..." My baby sister burst into tears. I think this is how many people feel the idea of a plant based diet, as you are not satisfied, as you'll be hungry. When I became the first vegan, I was inspired by the amount of food already loved was almost vegan, or at least easily adaptable. In this process, I noticed how often we make amazing, delicious, nutritious food and then throw beef, chicken or pork on it.

Now that I've moved away from these foods, it seems strange to me that I always thought they were necessary for a full meal. If anything, are inhibiting us from feeling the best we can. Embracing a vegan diet made me feel strong and powerful. I feel light, as if I am vibrating with my energy. Most of all, I'm feeling nourished by vitality everything I eat, colors and flavors, and all the good that I'm doing for me. So think about a dish you like and try it without meat. I think you will be surprised by how accomplishes, gastronomically and emotionally.

3 tablespoons olive oil
1 onion, diced
1 eggplant, diced into cubes of 1 "
2 carrots, diced
1 red pepper, diced
1 sweet potato, diced into cubes of 1 "
2 cloves garlic, chopped
3 cups of vegetable stock
1/2 cup raw cashews
1/4 teaspoon cinnamon
1 teaspoon of curry powder (or Garam Masala)
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon black pepper
2 diced zucchini
1 large can tomatoes cut drained (reserve liquid)
1 can garbanzo beans, drained and rinsed
1/2 cups golden raisins
4 tablespoons chopped coriander
Salt and pepper
whole wheat couscous 1 cup

Heat the olive oil in a saucepan. Add the onion, eggplant, carrots, peppers and sweet potatoes. Sauté until tender, 15-20 minutes. Add garlic and saute for a minute. Add the vegetable broth, cashew nuts, cinnamon, curry, cumin, turmeric and black pepper. Bring to a boil and cook for 10 minutes. Add Zucchini and cook for 10 minutes. Add tomatoes, garbanzo beans, raisins and coriander and cook for 10 minutes. Meanwhile, combine 3/4 cup of tomato liquid with 1/2 cup of water and 1/4 teaspoon salt in a saucepan. Bring to a boil. Add 1 cup couscous, stir, cover and remove from heat. Let stand for 5 minutes, then fluff with a fork. Scoop on couscous dish, cover with stewed vegetables and enjoy!

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How to make a tasty Moroccan salad

Moroccan cuisine is varied and diverse and contains a lot of different influences, including Mediterranean, Arab, Moorish and Berber. The Arabs introduced fruit and spices and flavors, often found in recipes tagine. The Ottoman Empire introduced kebab, Jews taught new techniques of conservation of food and the French brought wine and pastries.

Poultry, cattle, and seafood are produced in the country, in large quantities, and a wide range of fruits and vegetables are grown there, including tropical ones. Dried fruit, olive oil cold pressed and lemon pickle feature in many Moroccan dishes. Moroccan cuisine usually features more spices of Middle Eastern cuisine.

Moroccan salads can be made with raw or cooked ingredients and are served cold or hot. A mixture of tomato and eggplant known as "Aubergine salad" is a popular Moroccan salad recipe, as "taktouka", which is a combination of green pepper, tomatoes, garlic and spices.

Perhaps you are familiar with Moroccan ingredients. One of the ingredients is the most popular North African Couscous and this grain is particularly popular in England and France. Tagine Bastilla and lamb are also popular dishes.

Using to make couscous salad

You can use the couscous as the basis for a Moroccan salad. Simply Cook some couscous following the directions on the package and then mix in some finely diced tomatoes, cucumbers and nuts or raisins. Stir too much in some olive oil, garlic and cumin to taste and maybe some lemon juice. Season to taste with salt and pepper and you have a healthy salad Moroccan.

Another way to use for a Moroccan couscous salad would add saffron, dates, apricots, nuts, olives and a small orange juice or any combination of these ingredients. This would be a light salad and aromatic.

Recipe for Zucchini salad

The recipe to follow makes enough to serve 4 people. In this recipe, Zucchini are diced and combined with delicious flavors including garlic, parsley, cumin, paprika, lemon juice, and more.

What you will need to:

1 1/2 kg of fresh Zucchini
1 teaspoon paprika
1/4 cup of olive oil
1 teaspoon salt
4 tablespoons water
1/8 teaspoon cayenne pepper
3 finely chopped garlic cloves
2 tablespoons fresh parsley, chopped
1/4 teaspoon cumin
2 tablespoons lemon juice

How to make it:

Cheat courgettes but not skin. Trim the ends and finely dice. Add zucchini in a pot with garlic, water, olive oil and spices. Cover the pot and cook over moderate heat for seven or eight minutes, or until the squash is tender, but still has a bit of bite to it.

Stir in the parsley, cumin and lemon juice and simmer the mixture until discovery have reduced the liquids. Taste and adjust seasoning. You can serve this salad warm or chilled, as a dip for crackers or pita bread or served with a fork.

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Moroccan cuisine

The Morocco has a very delicious cuisine and its just one more reason to visit this fascinating country. Wherever you go, the aroma of hot spices bubbling tagines and will go adrift from the alleys and local homes. Here's a quickie Guide to Moroccan cuisine.

Merging is not a new thing in Morocco, where the cuisine is a blend of Mediterranean influences, Arabic, Hebrew, Persian, Western Africa and Berber. Morocco's traditional food is nutritious and delicious with Staples couscous [Grits] being served with stewed lamb, chicken and vegetables. Major cities like Fes and Marrakech, have a lot of reasonably priced international restaurants including French dishes, Italian and Spanish. National particularities that you should try during your holidays in Morocco:

• Harira (soup spicy tomato-based).

• Pastilla (a pigeon meat cake layered with puff pastry and dusted with cinnamon and sugar).

• Couscous (a salty dish cooked semolina with vegetables and/or local meat).

• Tajine (a rich, fragrant stew, with some combination of lamb, chicken or fish with onions, olives, almonds, tomatoes, herbs or dried fruit).

• Mechoui (roast stuffed lamb slow or beef).

The best way to see the Morocco is by rental car, so that you can stop a really enjoy local food on the road. There are a couple of companies that offer excellent and unusual Morocco adventure trips that will help you get the best out of your trip

Follow the trail of Berber via the Atlas mountain villages, sleeping in tents and Sahara desert traditional Riad, exploring the imperial cities, munch couscous in Souq and take it easy on the beaches of Agadir. We'll help you build own routes Morocco.

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