CousCous - All Natural - Organic Grown - 1 Lb

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CousCous - All Natural - Organic Grown - 1 Lb

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Couscous is so pervasive a part of life in North Africa that its Arabic name translates simply as "food". It came to Sicily during a North African occupation of the island, and quickly became as popular as pasta. And couscous essentially is a semolina pasta, though an immensely tiny one, both delicious and versatile. Our quick-cooking Organic Couscous works well with all sorts of seasonal vegetables, hot or cold. And it complements tomato-based sauces so naturally, you’d think it was invented right there in Italy.

Try Our Top Three All Time Favorite CousCous Recipes!

LAMB WITH COUSCOUS
Vary this recipe as you will, using beef or chicken instead of lamb and adding or subtracting vegetables. The heat level is also optional: harissa or another hot sauce can be used more copiously if you like spicy food or left out altogether if you want a milder stew. The easiest thing is to stir in just a touch of fiery hot sauce and let your guests add more if they wish.

Ingredients:
3 pounds boneless lean lamb shoulder, cut into 2-inch chunks
1-1/2 cups finely diced onions
1 Tbsp minced garlic
1 Tbsp paprika
1-1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp turmeric
About 1 tsp salt
About 1/2 tsp freshly ground black pepper
Pinch of saffron (optional)
1 tsp dried mint
1/4 cup chopped fresh cilantro stems (save the leaves for garnish)
3 cups coarsely chopped onions
4 cups water
3 carrots, cut into 1-1/2-inch chunks
2 cups cooked chickpeas (garbanzos), homemade or canned
3 cups 2-inch chunks peeled winter squash, such as butternut or acorn
2 cups 1-inch chunks peeled turnip
1 cup raisins (optional)
Pinch of ground cinnamon (optional)
2 tsp Harissa, or other hot sauce, or to taste (optional)
2 cups 2-inch zucchini pieces
2 cups 1-1/2-inch chunks crookneck squash or yellow zucchini
2 to 3 cups instant couscous

Instructions:
Combine the lamb, onions, garlic, spices, saffron, mint, and cilantro stems in a large, heavy pot, Dutch oven, or flame-proof tagine. Add the water and bring to a boil, adding more water if necessary to cover lamb. Reduce the heat to a simmer. Cover the pot and cook for 1 to 1-1/2 hours, or until the lamb is tender.

Add the carrots, chickpeas, winter squash, turnips, and the optional raisins, cinnamon, and harissa or other hot sauce to the pot, making sure they are covered with liquid (add more water if needed), and cook, covered, for 10 to 15 minutes more, or until the carrots and squash are tender. Taste for more harrisa or hot sauce and salt and pepper.

Almost all the couscous available in the United States is already cooked or instant. Once you've added the squash to the stew, cook the couscous following the directions on the box. Spoon the couscous into a large, shallow serving bowl and ladle the stew over it. Pass harissa or another hot sauce at the table.

COUSCOUS WITH CHICKEN, ALMONDS, AND SQUASH
In Morocco, couscous is steamed in a couscoussière, a two-part pot with a perforated top, but a number of makeshift couscous steamers are possible. The easiest, which I use, is a colander lined with cheesecloth. Other choices include metal or wooden vegetable steamers lined with cheesecloth or a large fine mesh sieve. The primary consideration is that the holes be small enough to prevent the couscous from falling through.

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.

BLACK BEAN AND COUSCOUS SALAD
Ingredients
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Directions
1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

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