From: (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:03 +0200


From: (Marcus Braeuhaeuser) 


Moisten couscous with water. Make sure that everything is moistend and
there are no lumps in the couscous.

Fill the mass in a sieve and steam for about 30 minutes. Fill in a pan,
sprinkle some more water on it and stir thoroughly so that there are no
lumps in the couscous. Salt if you like and steam for another 30 minutes.

Now the couscous is ready and can be served with broth or stew.

From: (Michael Traub)

(serves 6 to 8)

1 tsp   Sesame oil
2       medium sized onions
3       cloves garlic
20 g    Brighton Beach Sewered Seaweed (aka Dried Arame)
3/4 lb  Mushrooms
2       medium sized carrots
3 tsp   Vecon or similar vegetable stock
2 tsp   Mirin
1 tsp   Black Pepper
2 tsp   Sea Salt
750 g   Couscous
lots    Water

Chop the onions and mince the garlic and fry in the sesame oil.  Soak
the arame for about 15 minutes in boiling hot water and then add to the
onion and garlic *without* the water used for soaking.  Add the finely
chopped mushrooms and the grated carrots.  Mix the stock in some boiling
hot water and add to the dish.  At the same time add the leftover water
from soaking the arame.  Add the mirin and salt and pepper to taste.  It
is probably best to have it slightly on the salty side as the saltiness
will disappear when the couscous is added.  Simmer the mixture covered
for about 20 minutes. 

In a large mixing bowl add the couscous and the mixture together and any
extra water required to cover.  Leave for five minutes. 

Grease a large baking tray and line with baking parchment.  Add the
mixture to the baking tray and place in the oven covered with foil. 
Bake for about twenty minutes.  Remove the foil and if the bake is still
too wet continue for another five to ten minutes.  The top should be
slightly browned, grill if necessary. 

We were originally going to add sesame seeds to this but forgot to as we
were making it.  Sesame seeds might be a good idea and would be
especially useful if you wanted a dish without any added salt.  You can
also use a dried seaweed blend instead of salt. 

From: (Mary Kay Petersen)

Source: _Sundays at Moosewood Restaurant_, the Moosewood Collective, 1990;


1 cup    couscous                
1 cup    sliced carrots
1.5 cup  water                 
1 cup    sliced celery
1.5 lb   tofu, cubed         
1 can    chickpeas
1 can    tomato sauce           
1/2 cup  raisins
1        onion, chopped             
2 tsp    curry powder
1 cup    sliced mushrooms        
1/4 tsp  cayenne
1/2 cup  chopped walnut        
1 tsp    paprika
1 tsp    salt

Vegetable mixture: In large pan, brown tofu, onion, carrots, celery,
mushrooms, nuts in 3 T.  oil.  Add remaining ingredients, bring to boil,
cover andsimmer for 40 minutes.  Couscous: Boil 1.5 cup water with 2 T. 
oil.  Pour over couscous, stir, cover, let stand for 5 min.  or until
water is absorbed.  Serve vegetables over steaming couscous. 

From: (Stephanie da Silva)


2 stalks  lemongrass, trimmed to white center or 1 tsp grated lemon peel
3 cups    chicken stock
2         small onions, thinly sliced
2         jalapenos, seeded and minced
1         large garlic clove, minced
4         boneless chicken breast halves, skinned and cut into 1-in pieces
16        4-inch asparagus spears
2         small plum tomatoes, seeded and cut into 1/2-inch dice
2 tblsp   unsalted butter
salt and freshely ground pepper
1/4 cup   quick-cooking couscous, cooked according to package directions
1 cup     fresh cilantro leaves

Mince lemongrass in processor.  Wrap in cheesecloth.  Combine stock,
lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan.  Bring
to a boil.  Reduce heat and simmer 10 minutes.  Remove lemongrass.  Add
chicken and asparagus and cook until chicken is tender, about 3 minutes. 
Add tomatoes.  Whisk in butter.  Season with salt and freshly ground

Divide couscous among shallow soup bowls, mounding in center.  Arrange
asparagus spears around couscous.  Ladle chicken, vegetables and broth
over.  Top with cilantro and serve. 

From: (Stephanie da Silva)


2 lb     of couscous
1 cup    chick peas (soaked)
1        chicken
1        lamb shoulder
1        onion
4        carrots
2        turnips
1 bunch  of coriander leaves
1 pinch  of ground saffron
1 pinch  of ground cinnamon
1-2 tsp  of harissa sauce
1 lb of  pumpkin
2        red bell peppers
4        small tomatoes
5        small zucchini

Harissa sauce:
Soak a few dried hot chilies in cold water for an hour.  Split the
chilies and remove the stems and seeds.  Pound in a mortar with 2 or 3
tablespoons of caraway seeds, a garlic clove and some coarse salt until
it forms a paste.  Mix in enough olive oil to make the paste fluid. 

Spread 2 pounds of couscous on a tray and sprinkle with enough water to
moisten them.  Rake through the couscous with your fingers until all are
moistened.  Let sit for about 15 minutes, then rake through them again.
Continue sprinkling with water and rubbing the pellets between your
palms until all are saturated and have doubled in size.

Drain 1 cup chick peas that have soaked in water overnight, and simmer
them in fresh water for 1 to 1 1/2 hours until they are tender.  Drain
and setr aside.  Cut up a chicken and a lamb shoulder into large pieces.
Chop an onion.  Peel 4 carrots and 2 turnips and cut them into large
chunks.  Rinse a bunch of coriander leaves.

Fill the bottom section of a couscoussier about halfway with cold water
and drop in the prepared meat, vegetables and coriander leaves.  Add a
pinch each of ground saffron and cinnamon, and stir in a teaspoon or two
of harissa sauce. 

Bring the water slowly to a boil; remove any scum from its surface and
cook the stew at a bare simmer, uncovered, for about 30 minutes.  Heap
the couscous lightly in the top section of the couscoussier.  Set the
top section on the lower one and cover the couscoussier with its lid.

Raise the heat so the liquid boils and produces steam to cook the
couscous.  After about 30 minutes, the pellets will lump together.  To
separate them, lift off the top section, leaving the stew to cook in the
bottom.  Tip out the couscous onto a tray.  Sprinkle cold water over the
couscous.  Gently rake through pellet with your fingers to break up any
lumps.  Set aside.

Peel and slice 1 pound of pumpkin into chunks.  Cook them separately as
not to over cook them.  Put the pumpkin chunks into a small pan and
cover them with liquid ladled from the stew.  Set pan aside.

Broil 2 red bell peppers until the skins blister.  Let cool, covered by
a damp cloth, then peel and seed them.  Immerse 4 small tomatoes in
boiling water; peel halve and seed them.  Cut 5 small zucchini into
large pieces.  Add these vegetables to the stew.

Return the couscous to the top section of the couscoussier, replace the
top section on the lower one.  Cook for 15 minutes, or until the peppers
and zucchini are tender and the couscous is soft and fluffy.  Meanwhile,
simmer the pumpkin gently for 10 to 15 minutes until tender.

To serve, pile the couscous on a serving platter, arrange the meat and
vegetables on top and around the couscous.  Ladle broth over.  Serve
with the rest of the broth and harissa sauce.

From: (Stephanie da Silva)

(4 servings)

1 lb      Ground turkey
2-3       medium-small carrots
4-6 cups  cooked couscous
1 cup     double mustard sauce
butter or olive oil
ground allspice

Sorry, but a lot of this is very approximate.

Brown the turkey, drain, add spices to taste and mix, simmer 2-3 min. 
For me "to taste" is uasually about 1/8th tsp.  allspice, 1/4-1/3 tsp

Cut the veggies into ~3" pieces, slice the carrots into 1/4s length
wise.  Steam the veggies, then saute briefly in olive oil or butter. 

Double mustard Sauce:
A standard thick white sauce, with 1/2 the normal amount of milk
replaced the same amount of grey mustard, plus about 1 Tbs.  mustard
powder (adjusted to taste, of course.)

Spread couscous (1 to 1 1/2 C) on a plate, dribble mustard sauce in a
think line down the center.  put the ground turkey over that.  Veggies
go on either side of the plate, and your ready to eat. 

From: (Stephanie da Silva)

(serves 4)

1 lb      of ground turkey                   
dash(es)  of ground allspice
dash(es)  of ground cinnamon
2 cloves  garlic, finely chopped
carrots, sliced lenghtwise, and ~3 in long
green onions                          
olive oil
5+ cups   prepared couscous

Double Mustard Sauce:
I made this by making up a thick white sauce, replacing about 1/2 the
milk with a grey mustard, and adding mustard powder to taste.  I then
adjusted the thickness with milk. 

Brown the meat, and add spices to taste.

Steam the veggies, then saute briefly in butter and oil. 

I found the timing worked best if I started the couscous and sauce ahead
of time, then did the meat and veggies almost simulatneously, since they
both go fairly quickly. 

Serve by putting a bed of couscous on the plate, pour a line of sauce
down the center, and meat over the sauce.  The veggies go on either side
of the plate. 

I think I ended up using between one and two cups of couscous (cooked)
per serving.  Depends on how hungry you are I guess. 

From: (Lisa S. Lewis) 

Source: Fantastic Foods brand couscous


2    scallions, sliced
1    15 oz can of chickpeas, rinsed and drained
1    cucumber, seeded and chopped
2    tomatoes, seeded and chopped
Chopped black olives (optional)

Combine cooked, cooled couscous with other ingredients.  Dress with your
favorite vinaigrette.  This is a delicious summer side dish or meal. 

From: (Lynn Warble)


baby yellow squash, sliced thinly
green pepper, finely chopped
tiny bits of broccoli
green onion, sliced
carrots, sliced

Cook the couscous as directed, then put everything together. 

2 tblsp   olive oil
3 tblsp   white wine vinegar
sugar     to taste (I use about a tablespoon)
1 tsp     cardomom, ground 
1 tsp     coriander, ground 
1 tsp     curry

This mixed together and allowed to sit for a few hours to absorb the
various flavors, is a wonderful side dish.  I am very liberal with the
spices and don't stick to this recipe. 

From: (Stephanie da Silva)


2 cup      finely chopped onion
1/2 cup    finely chopped carrot
1/2 cup    finely chopped celery
1          large minced garlic clove
1/4 cup + 2 tblsp olive oil
2/3 cup    finely chopped red bell pepper
1/3 cup    finely chopped pistachios
1/2 cup    golden raisins
3 tblsp    finely chopped parsley leaves
1/4 tsp    cinnamon
1 tsp      cumin
1 1/2 tsp  ground coriander seed
1/4 tsp    dried thyme
1/3 cup    thinly sliced scallion
2 1/4 cup  water
1 2/3 cup  (10 oz box) couscous

If baking the stuffing separately:
1/4 cup    chicken broth 
2 tblsp    unsalted butter

Cook onion, carrot, celery, and garlic in 1/4 of oil over moderately low
heat until veggies are soft.  Add bell peper and cook 3 more minutes. 
Add pistachios, raisins, parsley, cinnamon, cumin, coriander, thyme,
scallion.  Salt and pepper to taste.  Cook and stir for another minute,
then put in a large bowl. 

Combine water and remaining olive oil, add salt to taste.  Bring to
boil.  Stir in couscous and let stand covered for 5 minutes or until
liquid is absorbed.  Fluff with fork.  Add to veggie mixture, salt and
pepper it, and combine everything GENTLY.  Let cool, then stuff 12-14 lb

If baking separately, put stuffing into buttered 3-4 qt casserole,
drizzle with broth, dot top with butter.  Bakd in middle of 325 degree
oven for 30 minutes covered and 30 minutes uncovered. 

From: (Marcus Braeuhaeuser) 


120 g      chick peas (soaked over night)
Fish tails and heads for broth 
3          sliced carrots 
2          white turnips (in quarters)
1          bell pepper
1/4 tsp    saffron
black pepper
cayenne pepper
500-750g   couscous
750-1000g  fish
2-3        quinces, skinned and sliced

Make a hearty fish broth from fish tails, fish heads, all of the
vegetables, salt cayenne pepper, saffron and about 1-2 litres water. 

Prepare couscous.

Remove fish tails and heads from the soup. Also remove vegetables, but
keep them. Pour soup through a sieve and add veggies. Add fish (not the 
heads and tails!), cut in smaller pieces when necessary. Also Add

Boil until done. Season if necessary.

Pour fish and sauce over couscous or serve separately. 

From: (Marcus Braeuhaeuser) 


1 kg       lean lamb meat
           or 500g lamb, 250g beef and 1/2 chicken
2          onions (minced )
60 g       chick peas (soaked over night)
2          white turnips (in quarters)
2          large carrots, sliced
2 tsp      olive oil
black pepper
1/4 tsp    ground ginger (to taste)
1/4 tsp    saffron  (to taste)
500 g      couscous (or more)
60-120 g   raisins
3          zucchini, sliced
           or 1/4 pumpkin, diced
120 g      thick beans
2          tomatoes
2 tblsp    minced parsley
cayenne- or chili pepper
1 tsp      paprika
2 tblsp    butter

Put meat, onions, chick peas, turnips and carrots in a pan, cover with
water. Add oil and pepper. Season with ginger and saffron to taste. Boil
for about 1 hour. Add salt when chick peas are soft.

Make couscous (follow instructions on the package).

Add raisins, beans zucchini, tomatoes and parsley to the stew and boil
for another 1/2 hour.

Take out one cup of the sauce and stir in cayenne/chili pepper and
paprika powder. Return to Stew.

From: (Oussama Tatby)


1 box    couscous
2 cups   chicken broth, canned or fresh
2        small zucchini/courgettes
handful  of cherry tomatoes
1 can    minestrone soup 
olive oil

Bring the stock to a boil in a saucepan.  Add the couscous, stir. 
Cover.  Turn off heat. 

Saute garlic in olive oil in a frying pan.  Add zucchini/courgette,saute
for 2-3 minutes.  Add sliced tomatoes.  Blend.  Add minestrone, heat

Place couscous in a bowl, add vegetables.  Add left over meat, if
desired (leftover buffalo chicken wings, sliced, is especially good. 



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