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Recipes for Success: Couscous

Recipes for Success: Couscous

by Simon Chopier

Couscous

Spices

  • 1 teaspoon of turmeric
  • 1 teaspoon of pepper
  • 2 teaspoons of ginger
  • 1 teaspoon of cumin
  • 1 pinch of saffron
  • 1 teaspoon of paprika
  • 2 teaspoons of salt
  • 1 teaspoon of coriander

Stew

  • 2 lbs of lamb or chicken
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 onion, chopped
  • 4 cups water
  • 1 cup tomato sauce
  • 1/2 bell pepper, minced
  • 2 carrots, quartered
  • 1 zucchini, quartered
  • 1 yellow squash, quartered
  • 1 medium potato, peeled and quartered
  • 1 16-ounce can of chickpeas

Caramelized onion topping

  • 1 onion, minced
  • 2 tablespoons olive oil
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon

Couscous

  • 2 cups dry couscous
  • 3 cups water
  • 4 teaspoons chicken broth
  • 1/4 cup butter

Method

  1. Mix all spices in a dish and set aside.
  2. Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
  3. Add onion and garlic. Sauté for 5 more minutes.
  4. Add water, spices, and tomato sauce. Cook for 5 minutes.
  5. Add carrots and potato pieces. Cook for 10 minutes.
  6. Add zucchini and bell pepper to stew. Cook for 20 minutes.
  7. Add the chickpeas and cook for 5-10 minutes.
  8. Meanwhile, prepare onion topping. Sauté onions to a light brown color.
  9. Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
  10. Boil the water for couscous. Add the chicken stock and butter.
  11. Add couscous. Make sure this is the last part of the recipe you make.
  12. Once the couscous is added, leave it alone for 5 minutes.
  13. Fluff couscous with a fork. Time to eat!
  14. Serve any way you like. I plate the couscous and top it with as much or as little stew as I want. Then I add the veggies that I want and top it all off with the sweet onion/raisin topping.

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