Red couscous recipe

Photo: Red couscous recipe
Photography by Chris Chen

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Red couscous Recipe. Enjoy the Arabic Cuisine and  learn how to make Red couscous. 

Ingredients

60ml (1/4 cup) olive oil
2 cloves garlic, crushed
1/2 teaspoon harissa (see note)
1 teaspoon each sweet paprika and ground caraway
50g sachet tomato paste
500g packet couscous
50g butter, chopped
25g natural almonds, roasted, halved lengthwise

Method

Heat olive oil, garlic, harissa, spices and 1 teaspoon sea salt in a saucepan over low heat for 2 minutes until fragrant. Add tomato paste and 450ml water, and bring to the boil. Remove from heat, stir in couscous and cover with a tight-fitting lid. Stand for 10 minutes or until liquid has been absorbed. Tip couscous onto a tray, fluff with a fork, then cool for 10 minutes.

To serve, melt butter in a large frying pan over medium heat. Add couscous and toss until lightly toasted and warmed through.

Vogue Entertaining + Travel - February 2009 , Page 113
Recipe by Sophia Young
 
More Arabic Food Recipes: 

Herbed couscous
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine

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Herbed couscous recipe

Photo: Herbed couscous recipe
Photography by Ben Dearnley

 

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Herbed couscous Recipe. Enjoy the Arabic Cuisine and  learn how to make Herbed couscous.

Ingredients

500g couscous
1/2 cup chopped herbs (mint, parsley)
1 tsp sumac*
1 tbs olive oil

Method
Place the couscous in a bowl and cover with boiling water. Cover with a tea towel and stand for 5 minutes, then fluff with a fork, stir in herbs, sumac and oil, and season to taste with salt and pepper.

delicious. - November 2005 , Page 96
Recipe by Valli Little

More Arabic Food Recipes: 

Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes

Save and share Herbed couscous recipe

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Vegetable tagine with chickpeas & raisins recipe

Photo: Vegetable tagine with chickpeas & raisins recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Vegetable tagine with chickpeas & raisins Recipe. Enjoy the Arabic Cuisine and  learn how to make Vegetable tagine with chickpeas & raisins. 

We've made getting your five of day simple with this healthy tagine

Easy
Serves 4
Prep 10 mins
Vegetarian, Vegan, Low-fat
Counts as 4 of 5-a-day, high in fibre

Ingredients

2 tbsp olive oil
2 onions , chopped
½ tsp each ground cinnamon , coriander and cumin
2 large courgettes , cut into chunks
2 chopped tomatoes
400g can chickpeas , rinsed and drained
4 tbsp raisins
425ml vegetable stock
300g frozen peas
chopped coriander , to serve

Method

Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil. Cover and simmer for 10 mins. Stir in the peas and cook for 5 mins more. Sprinkle with coriander, to serve.

Try

Serve with couscous
Couscous is delicious with tagines. Tip 200g into a bowl and pour over 400ml boiling stock. Cover and leave for 5 mins, then fluff up with a tbsp of olive oil.

Nutrition per serving

246 kcalories, protein 12g, carbohydrate 36g, fat 9 g, saturated fat 1g, fibre 9g, sugar 19g, salt 0.52 g

Recipe from Good Food magazine, July 2007.
 
More Arabic Food Recipes:  

Pumpkin, cranberry & red onion tagine 
Chicken tagine with apricots 
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
 
Save and share Vegetable tagine with chickpeas & raisins recipe 

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Middle Eastern chicken & apricot stew recipe

Photo: Middle Eastern chicken & apricot stew recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern chicken & apricot stew Recipe. Enjoy the Arabic Cuisine and  learn how to make Middle Eastern chicken & apricot stew.

A stew doesn't have to be a long time cooking, this speedy little number can be made after work

Easy
Serves 4
Cook 30 mins
Low-fat

Ingredients

olive oil
1 large onion , chopped
1 tbsp root ginger , grated
2 garlic cloves , chopped
4 skinless chicken breasts , cut into chunks
2 tsp baharat or ras-el-hanout spice blend (look for Bart spices in the supermarket)
100g red lentils
10 ready-to-eat apricots , finely chopped
1 lemon , juiced
750ml chicken stock
a handful of mint or coriander (or both), chopped
a handful of pomegranate seeds (optional)

Method

Heat 1 tbsp olive oil in a pan. Add the onion, ginger and garlic, and season. Cook for 8 minutes and then add the chicken. Cook for 5 minutes and then add the spice blend, lentils, apricots and lemon juice.

Stir in 750ml of stock or water and simmer for 15 minutes. Stir in the herbs and pomegranate seeds (if using) and serve with rice or couscous.

Nutrition per serving

295 kcalories, protein 41.6g, carbohydrate 28.3g, fat 2.5 g, saturated fat 0.6g, fibre 3.6g, salt 0.29 g

Recipe from olive magazine, February 2010.

More Arabic Food Recipes: 

Moroccan patties
Lebanese sausages (makanek)
Crispy Falafel with Yogurt Dip
Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles

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How to prepare a lamb tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) presents How to prepare a lamb tagine. Enjoy the Arabic Cuisine and  learn How to prepare a lamb tagine. 

Follow these easy tips for creating a juicy and flavoursome lamb dish.

Step 1: To help the tomato keep its shape during cooking, cut it into wedges, leaving the core intact.

Step 2: Use clean hands to toss all the ingredients in a large bowl. This is the best way to get an even coating.

 
Step 3: Place the lamb mixture and vegetables in the tagine. Top with fresh dates, then cover with the conical lid. This traps steam, which keeps the food moist, and also means you don't need to add much liquid to the tagine.incorporates the butter into the dough.

Source
Australian Good Taste - May 2011 , Page 110

Author
Alison Adams 

More cooking tips: 

How to make smooth bechamel sauce 
How to bake bread
10 Random Cooking Tips and Tricks 
How To Choose Extra Virgin Olive Oil

Tips on Keeping Food Fresh

How To Find Halal Food Products 

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How to make smooth bechamel sauce

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) presents How to make smooth bechamel sauce. Enjoy the Arabic Cuisine and  learn How to make smooth bechamel sauce . 

Used in lasagne and pasta bakes, bechamel sauce is made with 1 tablespoon each of butter and plain flour to 1 cup of milk. For a smooth bechamel sauce, follow these steps.

Step 1: First, heat the milk - this helps it incorporate into the flour mixture in step 2. Tip: for extra flavour, add onion, herbs and spices and strain before step 2.

Step 2: Stir butter and flour over medium heat until combined, then remove from heat. Add the milk gradually, stirring constantly.

Step 3: Place over medium heat. Again, stir constantly, until thickened - this evenly distributes heat, so the sauce stays smooth.

Source
Australian Good Taste - July 2007 , Page 118

More cooking tips:

How to bake bread
10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

Tips on Keeping Food Fresh

How To Find Halal Food Products

How To Compare Olive Oils

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How to bake bread

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) presents How to bake bread. Enjoy the Arabic Cuisine and  learn How to bake bread. 

While it may take some time to master perfect sourdough, whipping up homemade bread isn’t terribly hard and the results are almost always going to be better than anything that comes in a plastic bag.

"You can certainly make very good bread at home," says expert baker David McGuinness, co-owner of Sydney's renowned Bourke Street Bakery chain, which specialises in artisan breads and pastries. "Like anything, it just requires a bit of practice. Don't be put off by your first results if they're not fantastic. If you don't get it completely right you can always just toast it."

"I think more people should make bread at home and not be intimidated. There's a personal satisfaction in knowing exactly what's in the bread and people with allergies can choose flours that suit them," adds McGuinness.

Getting started

McGuinness recommends finding a good decent base recipe and simply working on it "until you really understand it and understand what small differences will make to it".

You don't need to understand the science behind bread baking to make a decent loaf, but it can definitely help to get your head around the basics of how the ingredients interact and what effect variables such as heat or moisture can have on dough while it's rising, proving or baking.

Best breads for beginners

McGuiness suggests starting with a ciabatta style loaf or other white, yeasted bread. Another good option is a standard white dough, which can then be flattened so you can push toppings, such as olives, sea salt and rosemary oil into it. This results in a flavoured foccacia that isn't actually very hard to make but looks and tastes very impressive. Harder doughs, such as sourdough or rye, are best avoided when you're first starting out until you're mastered the basics.

Gluten-free bread

Making gluten-free bread can be challenging because it is the gluten in dough that makes it elastic and pliable. However, there are more good options available these days and you can even get gluten-free flour mixes for bread baking in many health food stores.

Gluten-free grains include sorghum flour, millet, teff, brown rice flour, buckwheat and quinoa, which are all also nutritionally dense. Gluten-free starches such as potato starch, cornstarch and tapioca are often added, as are chickpea, almond and other high-protein, non-grain flours. Eggs are often used as a binder and flavour can be enhanced by adding extra spices, fruit and nuts.

Ingredients

Bread at its most elemental is simply flour, yeast, water and salt.

Bread-making flour is ‘strong', which means it has a high gluten content. A bread made with ‘soft' or low-gluten content bread will be crumbly in texture and not rise as well.

Use ‘live' fresh yeast ideally (ask your local bakery). If not, dried yeast is absolutely fine and is easier in some ways for beginners to manage.

Water should always be lukewarm, not too hot or it will kill the yeast.

Fats such as oil, butter or lard help ‘shorten' the crumb of breads, making it easier to chew, and add flavour.

Salt is essential in bread making. It not only affects flavour but also the rising of the yeast and therefore the texture.

Sugar, honey or other sweeteners are often added to feed the yeast with a simple carbohydrate.

Eggs can add colour, nutrition and flavour and create a softer dough.

Milk sometimes replaces some of the water, influencing the texture and flavour of the loaf.

Essential equipment

While there's all manner of specialist baker's gear you can buy, all the equipment you need to produce a decent loaf is:

A plastic mixing bowl
A decent set of scales, preferably digital
A baking tray
An oven

Beyond that, a good thermometer, baking stone and dough scraper are all a huge help.

Avoid these common mistakes

Don't over-knead dough as it will make it tough.
Likewise, don't over-prove your dough or it can become too fermented.
Don't use poor quality flour or the wrong type of flour.
Don't feel you have to follow the recipe precisely if the dough feels too wet or dry. A lot can depend on climate. It's best to add less flour at first than too much as dough will generally become much less sticky as you knead it.

Top tips

Use top quality ingredients to make your bread, such as organic flours from Kialla or the Wholegrain Milling Company and Murray River Sea Salt.
Learn the art of shaping properly as this can make a great difference to your bread.

Source
Taste.com.au - June 2012   

More cooking tips:

10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

Tips on Keeping Food Fresh

How To Find Halal Food Products

How To Compare Olive Oils

How to Make Couscous

 

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