Sweet Couscous with Nuts and Dried Fruit Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Sweet Couscous with Nuts and Dried Fruit Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sweet Couscous with Nuts and Dried Fruit.

Cook Time: 2 min | Level: Easy | Yield: 4 to 6 servings

Ingredients

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired

Directions

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Transfer the couscous to an airtight container and store in the refrigerator.

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

Recipe courtesy Giada De Laurentiis, 2008
Show: Everyday Italian Episode: Healthy Snacks

More Middle Eastern Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous

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Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Chicken Pot and Butter-Nut Couscous.

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Chicken Goes Abroad

More Middle Eastern Recipes:

Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef

Save and share Middle Eastern Chicken Pot and Butter-Nut Couscous recipe

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Roast chicken with couscous & pine nut stuffing recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Roast chicken with couscous & pine nut stuffing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roast chicken with couscous & pine nut stuffing.

 Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Easy
Serves 8
Prep 40 mins
Cook 1 hr 10 mins

Ingredients

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nuts
140g dried apricots , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Method

1. Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.

2. Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)

3. Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.

4. Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition per serving

348 kcalories, protein 26.3g, carbohydrate 16g, fat 20 g, saturated fat 7g, fibre 2g, sugar 9g, salt 1.32 g

Recipe from Good Food magazine, August 2007.

More Couscous Recipes:

10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes

Save and share Roast chicken with couscous & pine nut stuffing recipe

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10-minute couscous salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try 10-minute couscous salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 10-minute couscous salad.

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Easy
Serves 2
Prep 10 mins
Vegetarian

Ingredients

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese , cubed
2 tbsp pesto
2 tbsp toasted pine nuts

Method

1. Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.

327 kcalories, protein 13g, carbohydrate 33g, fat 17 g, saturated fat 5g, fibre 2g, sugar 7g, salt 0.88 g

Recipe from Good Food magazine, August 2009.

More Couscous Recipes:

Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken 

Save and share 10-minute couscous salad recipe

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Summer couscous salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Summer couscous salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Summer couscous salad.

Easy
Serves 4
Easily doubled
Cook 40 mins
Vegetarian

A Middle Eastern treat, ready in minutes

Ingredients

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition Per Serving
721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, sugar 1g, salt 2.86 g

Recipe from Good Food magazine, June 2003.

More Couscous Recipes:

Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken
Chicken and vegetable tagine with lemon couscous 

Save and share Summer couscous salad recipe

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Herby salmon & couscous parcels recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Herby salmon & couscous parcels Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Herby salmon & couscous parcels.

Easy
Easily doubled
Prep 10 mins
Cook 15 mins

Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too

Ingredients

110g pack lemon and garlic couscous
200ml hot vegetable stock
1 tbsp olive oil
handful chopped fresh herbs (parsley, plus thyme, tarragon or rosemary is good)
4 spring onions , thinly sliced
4 Sun-blush or sundried tomatoes , chopped
2 salmon fillets , approx 140g/5oz each

Method

1. Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.

2. Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

Try

Making in the microwave
Cook each parcel separately for 3 mins on High, then leave to stand for 2 mins.

Making it with chicken
Use 2 sliced skinless chicken breasts instead of salmon. Bake for 15-20 mins until cooked or microwave on High for 4 mins, then stand for 2 mins.

Nutrition Per Serving
504 kcalories, protein 36g, carbohydrate 39g, fat 24 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.71 g

Recipe from Good Food magazine, February 2006.

More Couscous Recipes:

Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken
Chicken and vegetable tagine with lemon couscous
Lamb and date tagine with pomegranate couscous   

Save and share Herby salmon & couscous parcels recipe

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Chicken Tagine with Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken Tagine with Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken Tagine with Couscous.

Cooking Time 25 minutes

Ingredients (serves 4)

2 tablespoons olive oil
4 (180g each) chicken thigh fillets, trimmed, halved
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan spice mix
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1 zucchini, halved, cut into
1cm pieces
1 1/2 cups couscous
coriander leaves, to serve

Method

1. Heat 1 tablespoon of oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Remove to a plate.

2. Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add spice mix. Cook for 30 seconds or until aromatic.

3. Return chicken to pan. Add tomatoes, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.

4. Meanwhile, place 11/2 cups cold water in a medium saucepan. Bring to the boil over high heat. Remove saucepan from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains.

5. Spoon couscous onto plates. Spoon over chicken tagine. Sprinkle with coriander. Serve.

Source
Super Food Ideas - September 2007, Page 74
Recipe by Annette Forrest and Jenny Fanshaw

More Middle Eastern Recipes: 

Beef and Pear Tagine
Lamb Tagine
Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style

Save and share Chicken Tagine with Couscous Recipe

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Moroccan-style couscous with roast beef recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to tryMoroccan-style couscous with roast beef Recipe. Enjoy cooking recipes and learn how to make Moroccan-style couscous with roast beef.

Sweet currants, zesty lemon and fresh herbs - so much flavour for so little effort!

Preparation Time 15 minutes

Ingredients (serves 4)

380g (2 cups) couscous
20g butter, chopped
500ml (2 cups) boiling water
8 slices rare roast beef
1/4 cup chopped fresh continental parsley
1/4 cup shredded fresh mint
80g (1/2 cup) currants
1 small red onion, finely chopped
80ml (1/3 cup) fresh lemon juice
1 tbs finely grated lemon rind
1 garlic clove, crushed

Method

1. Place the couscous and butter in a heatproof bowl. Add the boiling water. Stir until the butter melts. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate grains.

2. Meanwhile, cut the roast beef crossways into thick strips.

3. Add the beef, parsley, mint, currants, onion, lemon juice, lemon rind and garlic to the couscous. Season with salt and pepper and toss until well combined. Divide among serving bowls to serve.

Notes
Variation: Swap beef for 400g can chickpeas, rinsed, drained. Top with 100g feta, crumbled.
You'll find the rare roast beef in the deli section at the supermarket.

Source
Good Taste - January 2009, Page 32
Recipe by Emma Braz  

Traditional Moroccan Couscous with Chicken - Lamb and date tagine with pomegranate couscous  - Chicken and vegetable tagine with lemon couscous

Save and share Moroccan-style couscous with roast beef recipe

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Moroccan Couscous with Chicken and Prunes Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan Couscous with Chicken and Prunes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make an easy dish of Moroccan Couscous with Chicken and Prunes.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients (serves 5 persons)

1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.

2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.

3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.

4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.

5. Stir in prunes and olives and simmer for another 5 minutes.

6. Remove cinnamon sticks and serve with couscous.

Nutritional Information

Preparation time : 15 minutes
Cooking time : 40 minutes
Fats : 28.00 g
Protein : 43.00 g
Carbohydrate : 44.00 g
Energy :     604.00 Kcal

More Couscous recipes

More Moroccan recipes

Traditional Moroccan Couscous with Chicken Recipe
Chicken and vegetable tagine with lemon couscous
Lamb and Date Tagine with Pomegranate Couscous
Moroccan Lamb Meatballs with Harissa & Couscous
Moroccan Meatballs With Herb Couscous

Save and share Moroccan Couscous with Chicken and Prunes Recipe

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Traditional Moroccan Couscous with Chicken Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Traditional Moroccan Couscous with Chicken Recipe. Enjoy the Moroccan Cuisine and learn how to make Traditional Moroccan Couscous with Chicken.

Preparation time : 15 minutes
Cooking time : 35 minutes

Ingredients (serves 6 persons)

2 tablespoons olive oil
1 large onion or 200 g, chopped
500 g skinned chicken breasts
3 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¾ teaspoon ground cardamom
¾ teaspoon ground coriander
¾ teaspoon dried ginger powder
¾ teaspoon ground black pepper
¼ teaspoon saffron filaments
3 medium tomatoes or 450 g, diced
2 medium carrots or 200 g, cut into cubes
1 small cinnamon stick
1 cup water or 250 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 can canned chickpeas or 400 g, drained
2 medium zucchini or 200 g, cut into cubes

Preparation

1. Warm oil in a large pan and fry onions over medium heat for 3-4 minutes or until tender. Add chicken, garlic, parsley, all spices and saffron. Cook for 4-5 minutes.

2. Add tomatoes, carrot, cinnamon, water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil, cover and simmer for 20 minutes or until chicken is almost tender.

3. Add chickpeas and zucchinis and cook for 10 minutes or until cooked.

4. Serve with cooked couscous.

Tips: Carrots are the richest source of Vitamin A. Being an antioxidant, Vitamin A is a potent anti-cancer compound.

Nutritional Information

Other tips : Carrots are the richest source of Vitamin A. Being an antioxidant, Vitamin A is a potent anti-cancer compound.
Preparation time : 15 minutes
Cooking time : 35 minutes
Fats : 11.00 g
Protein : 22.00 g
Carbohydrate : 29.00 g
Energy : 303.00 Kcal

More Moroccan couscous recipes

Chicken and Vegetable Tagine with Lemon Couscous
Lamb and Date Tagine with Pomegranate Couscous
Moroccan Lamb Meatballs with Harissa & Couscous
Moroccan Meatballs With Herb Couscous 

Save and share Traditional Moroccan Couscous with Chicken Recipe 

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Chicken and vegetable tagine with lemon couscous recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Chicken and vegetable tagine with lemon couscous recipe. Enjoy tasty Middle Eastern Food and learn how to make Chicken and vegetable tagine with lemon couscous. 

A cheat’s chicken tagine for two – ready in 15 minutes flat. You can also try small, peeled raw prawns instead of chicken.

Serves 2
Ready in 15 minutes

Ingredients

100g couscous
3 tbsp olive oil
Zest of 1 lemon
150ml hot chicken stock
Juice of ½ lemon
2 free-range skinless chicken breasts, sliced
20g tub Easy Bean Moroccan Tagine
3 tbsp chopped fresh coriander leaves

Method

1. Place the couscous in a bowl and mix with 1 tbsp olive oil and the zest of 1 lemon. Pour over hot chicken stock, stir and cover for 5 minutes. Fluff up the grains with a fork, stir in the juice of ½ lemon and season well with salt and freshly ground black pepper.

2. Heat another 2 tbsp olive oil in a frying pan over a medium-high heat and cook 2 free-range skinless chicken breasts, sliced, for 5 minutes until browned. Pour in the tub of Easy Bean Moroccan Tagine and cook for 5 minutes, then stir in 3 tbsp chopped fresh coriander leaves and serve on the couscous.

Delicious magazine

Chicken with yogurt & pomegranate recipe - Chicken Stew Recipe - Moroccan Vegetable Recipe

Save and share Chicken and vegetable tagine with lemon couscous recipe

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Lamb and date tagine with pomegranate couscous recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to tryLamb and date tagine with pomegranate couscous recipe. Enjoy tasty Middle Eastern Food and learn how to make Lamb and date tagine with pomegranate couscous.

This dish is a delicious, spicy antidote to traditional Christmas fare, but can also be eaten all year round.

Serves 6-8
Takes 20 minutes to make and about 3-3½ hours to cook

Ingredients

2 tbsp olive oil
2 onions, chopped
1 large knob of fresh ginger, chopped
4 garlic cloves, crushed
1 cinnamon stick
1 tbsp coriander seeds, crushed
1 tsp cumin seeds, lightly crushed
1.5kg boned shoulder or leg of lamb, cut into cubes
200g medjool dates, pitted
400g can chopped tomatoes
400ml lamb or chicken stock, hot
1 lemon and 1 lime, cut into wedges, to serve

For the pomegranate couscous

500g couscous
1 tbsp olive oil
Grated zest and juice of 1 lemon
Handful fresh mint, roughly chopped
Seeds of 1 pomegranate

Method

1. Heat the oil in a large, heavy-based pan and gently cook the onions, ginger and garlic for 10 minutes, until softened. Add all the spices and cook for 5 minutes, then add the lamb and cook for a further 10 minutes.
2. Add the dates, tomatoes and stock. Bring to the boil, then cover and simmer gently for 2½-3 hours, until the lamb is very tender.
3. Place the couscous, oil and lemon zest and juice in a bowl and cover with 600ml boiling water. Cover and leave to cool completely, then use a fork to fluff up the couscous and stir in the mint and pomegranate seeds.
4. Serve the couscous with the tagine and garnish with citrus wedges.

Nutritional info

Per serving (based on 8): 525kcals, 19.8g fat (0.7g saturated), 45g protein, 46g carbs, 12g sugar, 0.3g salt 

Save and share Lamb and date tagine with pomegranate couscous recipe

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Moroccan lamb meatballs with harissa & couscous recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Moroccan lamb meatballs with harissa & couscous recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Moroccan lamb meatballs with harissa & couscous.

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Easy
Serves 4
Preparation time 35 mins
Cook time 20 mins plus chilling
Freezable
Only the meatballs can be frozen

Ingredients
2 tsp cumin seeds
2 tbsp coriander seeds
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve

FOR THE COUSCOUS
300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

Method
1. Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.

2. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.

3. Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Try

Homemade harissa
Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.

Nutrition Per Serving
651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, sugar 2g, salt 0.84 g

Recipe from Good Food magazine, September 2009.

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Moroccan meatballs with herb couscous recipe

Easy and delicious recipe for Moroccan meatballs with herb couscous. Enjoy Moroccan cuisine and learn how to make the best meatballs with herb couscous.

If you usually serve meatballs with spaghetti, try this summery Moroccan version with couscous for a casual dinner party.

Ingredients

500g lean minced lamb
1 red onion , grated
2 garlic cloves , crushed
2cm chunk root ginger , grated
a pinch dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon
olive oil
2 x 400g tins plum tomatoes
200ml chicken stock
½ bunch coriander , chopped

HERB COUSCOUS

200g couscous
50g butter
350ml chicken stock , boiling
½ bunch coriander , chopped
½ bunch parsley , chopped

Method

1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).
2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through and serve with meatballs.

Nutrition Per serving

544 kcalories, protein 30.2g, carbohydrate 36.7g, fat 31.7 g, saturated fat 15.2g, fibre 2g, salt 1.67 g

Recipe from olive magazine, July 2009.

Moroccan Lamb Stew - Moroccan Lamb Shanks - Oregano & paprika lamb kebabs with Greek salad

Save and share Moroccan meatballs with herb couscous recipe

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