Couscous

Couscous Primavera

  • 2 cups dry couscous
  • 1/2 cup onion, chopped
  • 1 jalapeno pepper, diced
  • 1 bunch asparagus, trimmed and cut into small pieces
  • 1 cup frozen peas, thawed
  • 2 cups vegetable broth
  • 2 Tbsp. olive oil
  • ½ teas. ground cumin
  • 1 pinch cayenne pepper, or more to taste
  • Salt and pepper to taste

In a large bowl combine the couscous, onion, jalapeno pepper, olive oil, cayenne pepper and cumin. Stir until the olive oil is completely incorporated with the other ingredients. In a saucepan over medium-high heat bring the vegetable stock, asparagus and peas to a boil. Reduce heat and simmer for about 3 minutes. Pour the stock with the asparagus and peas over the couscous mixture and shake the bowl to be sure the couscous is mixed well with the hot liquid. Cover the bowl and let the mixture stand for 10 minutes. Fluff the mixture with a fork and season with salt and pepper to taste.

Couscous with Dates and Almonds

  • 1 cup dry couscous
  • 1 cup chicken broth
  • 1 cup chopped ham
  • ½ medium onion, chopped
  • ½ cup pitted dates
  • ½ cup chopped dry-roasted almonds
  • ¼ cup chopped pitted green olives
  • ¼ cup chopped fresh parsley
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

Heat 1 tablespoon of the olive oil in a skillet over medium-low heat and cook and stir the onion in the hot oil until tender and lightly browned. Stir the couscous into the onion mixture, reduce heat to medium and cook and stir the couscous until It is lightly browned and fragrant, about 5 minutes. Pour the broth into the skillet and bring this mixture to a boil, reduce heat, cover the skillet and simmer until the couscous has absorbed all the liquid, about 8-10 minutes. In a small skillet heat the other tablespoon of the olive oil over medium heat and cook and stir the ham in the hot oil until it is lightly browned. Mix the cooked ham, almonds, olives, parsley and salt and pepper into the couscous mixture. Cook and stir this mixture until it is heated through about 3 minutes.

Couscous with Shrimp and Vegetables

  • 2 cups dry couscous
  • 1 lb. medium shrimp, shelled and deveined, reserve shells
  • 2 zucchinis, diced
  • 1 eggplant, diced
  • ½ cup tomato, diced
  • 1/3 cup olive oil
  • 1 tsp. minced garlic
  • 2 1/3 cups cold water
  • 1 Tbsp. butter or margarine
  • 2 teas. olive oil, more if needed
  • ½ bunch fresh tarragon, chopped
  • 1/2 bunch fresh dill, chopped
  • 1 pinch cayenne pepper, or more to taste
  • Salt and pepper to taste

Melt the butter or margarine in a saucepan over medium-high heat and sauté the shrimp shells in the melted butter until the shells are pink and fragrant, 3 to 4 minutes. Add the water and bring to a boil, reduce heat and simmer for about 20 minutes to allow the butter or margarine and water to absorb the favors of the shrimp shells. Heat the one-third cup of olive oil in a large skillet over medium-high heat. Sauté the zucchini and eggplant with a pinch of salt and pepper in the hot oil for 6-7 minutes, until the zucchini and eggplant are soft. Clear space in the center of the skillet and add the tomato and sauté about 3-4 minutes. Add the garlic and cook and stir all the vegetables together until the garlic is fragrant, about 1 minute.

In another skillet heat the 2 tablespoons of olive oil and sauté the shrimp in the hot oil until the shrimp are pink, about 1 minute per side. In a bowl combine the vegetable mixture, shrimp, couscous, tarragon and dill. Season with cayenne pepper and salt and pepper. Pat this mixture into a flat shape. Strain the hot shrimp stock and discard the shrimp shells. Pour the strained shrimp stock into the couscous mixture. Cover the bowl with aluminum foil and let it sit until the couscous is tender, about 5 minutes. Fluff the couscous with a fork and toss all the ingredients together.