recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • StarbucksStore.com

    KCI Logo 150 x 50 with TM

    Sunset Wine Club, join today!

    Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    free recipes

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Moroccan Beef and Vegetable Couscous with Harissa Recipe"
    Source: Beef for All Seasons
    courtesy of: Cooking.com

    yieldsServes 6 time --- difficulty moderate

    In Northern Africa, couscous (granular semolina) is rolled by hand into small balls and steamed over simmering stew in an earthenware pot called a "couscoussiere". The couscous is then spread on a platter and the stew is ladled over the top. Guests eat from the platter, using crusty bread to sop up the stew. Truly this is a simple recipe; the most labor-intensive part is cutting the vegetables. Our version uses the commonly available quick-cooking couscous and diners may eat from their own plates, while still helping themselves to the stew, which is placed in the center of the table. Even if you choose to use silverware, we still recommend serving a crisp French baguette on the side.

      RECIPE INGREDIENTS

    For Harissa:
    3 dried small hot red chile peppers (such as chiles de arbol), stemmed
    1/2 cup finely ground walnuts
    5 tablespoons extra-virgin olive oil
    2 garlic cloves
    1 tablespoon Tabasco sauce

    For Stew:
    2 tablespoons olive oil
    1 pound choice grade beef tenderloin tips, or top sirloin, cut into 1-inch chunks
    1 large onion (about 8 ounces), coarsely chopped
    3 garlic cloves, minced
    4 Roma tomatoes, coarsely chopped
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon dried red pepper flakes
    1/2 tablespoon cumin seeds, toasted and ground
    1/2 tablespoon coriander seeds, toasted and ground
    1 (about 2 inches) length of cinnamon stick
    1 teaspoon crushed saffron
    3 1/2 cups warm water plus 3 cups water
    2 carrots (about 6 ounces), cut into 1 1/2-inch lengths (larger ends should be split)
    1 russet potato (about 8 ounces), peeled and cut into 1 1/2-inch chunks
    1 small butternut squash (about 12 ounces), peeled, seeded, and cut into 1 1/2-inch chunks
    1 zucchini (about 4 ounces), cut into 1-inch lengths
    1 small eggplant (about 8 ounces), cut into 1 1/2-inch chunks
    1/2 cup cooked chickpeas
    1/2 cup chopped cilantro, including stems
    1/3 cup chopped parsley

    For the Couscous:
    2 cups water
    2 cups couscous


    subscribe to Saveur Magazine and save!

    Saveur Magazine,Shows you around the places that have given birth to the world's great foods. You'll savor both the humble offerings of provincial cafes and the haute cuisine of elegant three-star restaurants. Rediscover authentic cuisine with SAVEUR, and let us help you recreate the world's fabled dishes.

      RECIPE METHOD

    TO PREPARE HARISSA: Combine all the harissa ingredients in a blender and blend to a paste. If necessary, add a little water to thin.

    TO PREPARE STEW: Heat the oil in a Dutch oven over medium-high heat. Add the beef and sear for about 8 minutes, or until golden brown. Turn down the heat to medium, add the onion, and cook for about 5 minutes, until it begins to soften. Add the garlic, half of the tomatoes, the black pepper and red pepper flakes, the cumin, coriander, and cinnamon, and cook for about 5 minutes longer. In a small bowl, mix the saffron in 1/2 cup of the warm water, soften for about 2 minutes, and add to the meat. Add the remaining 3 cups of water and bring the broth to a boil. Turn down the heat and slowly simmer, covered, for about 10 minutes. Skim the surface of the broth to remove any impurities. Add the carrots and simmer, covered, about 5 minutes. Add the potato, squash, and zucchini, and simmer, covered, for 5 minutes longer. Add the eggplant and chickpeas, and simmer, covered, for 5 more minutes. Stir in the remaining tomatoes, the cilantro, and parsley. Season to taste with salt and pepper, and simmer, covered, for about 10 minutes longer, or until all the vegetables are tender.

    TO PREPARE COUSCOUS: About 20 minutes before serving, prepare the couscous. Bring the 3 cups of water to a boil in a saucepan. Remove from the heat, stir in the couscous, and cover. Let rest for about 10 minutes. Fluff with a fork and season with salt.

    TO SERVE: Place a heaping pile of couscous on warm serving plates. Spoon a small amount of the stew over the center of the couscous. Fill separate tureens or serving bowls with the remaining couscous and stew, and place them in the center of the table. Put the harissa in a small bowl to pass at the table. Guests may help themselves to the stew and add the harissa to season their meal to taste.

    WINE RECOMMENDATION: A full-bodied wine such as a Rhone Valley Hermitage or Cote Rotie, or a powerful Zinfandel from California.

    HELPFUL TIPS: Harissa, a traditional accompaniment in many North African countries, is a highly seasoned puree that is passed around the table. Diners take a small (or large) amount and stir it into the stew to season it to their liking. James Beard created his own version, adding walnuts (an unusual ingredient) to enrich the hot sauce. We have doubled his original recipe, because we feel certain you will like this so much, you won't want to run out.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 724 Fat: 38g Carbohydrates: 72g
    Cholesterol: 53mg Sodium: 85mg Protein: 26g
    Fiber: 10g % Cal. from Fat: 47% % Cal. from Carbs: 40%

    HOT! We recommend:

    bookTagine: Spicy Stews from Morocco  Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. *Every recipe includes suggestions for accompaniments and side dishes. *The perfect introduction to the distinctive tastes of Morocco. Click here to buy
    bookCooking at the Kasbah: Recipes from My Moroccan Kitchen  Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture. Click here to buy
    bookThe Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa  Born Ethiopian, raised Swedish, and now one of New York City's top chefs, Samuelsson (Aquavit: And the New Scandinavian Cuisine) has written an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions. His 204 recipes and 258 color photos are enriched with personal and political history; as in his many condiments and sauces, the balance is right. While he stresses the diversity and bounty of the second-largest continent, he repeatedly describes African cuisine as poor people's cooking, crafted with simple tools and necessarily emphasizing starches, vegetables and big flavors. Whether it's rosemary for Honey Bread or turmeric, ginger and cinnamon in his Vegetable Samosas, herbs and spices are always sauteed in oil or tossed in a hot dry pan, to intensify and mellow. He even proposes toasting the cinnamon for the whipped cream accompanying his Ethiopian Chocolate Rum Cake. The recipe for the cake is typical: the batter is prepared in a single bowl, mixed with a spoon, and bakes up moist and gingerbread-like, with great keeping properties. Toasting the cinnamon takes seconds and is impressive in the complexity it delivers. (Oct.)
    Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Click here to buy
    bookMoroccan Modern  The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, executive chef and owner of Out of Africa restaurant on Sydney's northern beaches, shares over 100 of his favorite recipes.
    Learn how to cook using traditional recipes, creating the fabulous flavors of Morocco. Feast on favorites such as fish or chicken tagine, learn the secret to making perfect couscous, experiment with new spice blends and mixes, create salads using ingredients such as dates, almonds, and oranges, and enjoy exotic Moroccan desserts and drinks. Click here to buy
    bookFlavors of Morocco: Delicious Recipes from North Africa  Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy. Click here to buy
    bookThe Africa Cookbook  From the outset, African culinary historian, food writer and cookbook author Harris (The Welcome Table; Sky Juice and Flying Fish) dares readers to keep "an open mind and a willing spoon" as she traverses Africa, exploring the continent's diverse cuisines and rich history. An erudite discussion of regional food differences among North, South, East and West Africa is followed by a glossary of African ingredients and utensils and a list of mail order sources for ingredients. While Harris challenges readers to move beyond preconceived notions of African food as "hot," "spicy" and limited to "soupy stews," her lofty intentions fall somewhat short as her recipe collection covers mostly these very types of preparations. Virtually all of the 200-plus recipes are "one-pot" dishes, which showcase just one ingredient that is boiled or fried then seasoned, as with Coconut Crisps, Corn on the Cob and Boiled Yams. Main dishes include savory chicken and lamb preparations (Classic Chicken Yassa, from Senegal; Lamb Tajine with Prunes, from Morocco) and some exotic meat stews (Cape Verdean Stew with pig's feet and ham hocks, for example), all well seasoned and easily rendered. Harris's affinity and passion for Africa's food culture and history is infectious; yet her recipe collection, while providing a valuable cultural reference, glorifies the familiar and contains very few culinary surprises.
    Copyright 1998 Reed Business Information, Inc. Click here to buy
    bookTraditional South African Cooking  South African cuisine is a unique blend of the culinary art of many different cultures - the Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these 'imported' recipes in the addition of local ingredients and the introduction of innovative cooking methods have made for an original, much-loved cuisine. This book also features interesting snippets about the early newcomer's way of life. Anyone who longs for a beloved grandmother's famous milk tart or melkkos, or a great aunt's delicious bobotie or vetkoek, should have this book in his or her kitchen! Click here to buy

     

    << Back Africa index Print page Top

     

    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

    © 1997-2009 IM, All rights Res. | Privacy | | | Home