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Couscous 101

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Ingredients

Skewer components
  • red bell pepper
  • 2 ounce lamb sirloin
  • 2 ounce chinese eggplant
  • 1/8 ounce wedge red onion
  • 1 ounce crimini mushroom
Skewers seasoning mix
  • red bell pepper
  • 2 ounce lamb sirloin
  • 2 ounce chinese eggplant
  • 1/8 ounce wedge red onion
  • 1 ounce crimini mushroom
  • 3 teaspoon salt
  • 2 teaspoon fennel seed
  • 2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 3 teaspoon rosemary
  • 1 teaspoon chile de arbol
  • 1/8 teaspoon black pepper
Saffron sauce
  • red bell pepper
  • 2 ounce lamb sirloin
  • 2 ounce chinese eggplant
  • 1/8 ounce wedge red onion
  • 1 ounce crimini mushroom
  • 3 teaspoon salt
  • 2 teaspoon fennel seed
  • 2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 3 teaspoon rosemary
  • 1 teaspoon chile de arbol
  • 1/8 teaspoon black pepper
  • 1 can vegetable broth
  • 1/4 cup plum tomatoes
  • 1/2 teaspoon saffron
  • 1 teaspoon garlic
  • 1/4 cup onions
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander
  • 2 teaspoon harissa
  • 1 tablespoon white wine
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
Garbanzo Bean Stew
  • red bell pepper
  • 2 ounce lamb sirloin
  • 2 ounce chinese eggplant
  • 1/8 ounce wedge red onion
  • 1 ounce crimini mushroom
  • 3 teaspoon salt
  • 2 teaspoon fennel seed
  • 2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 3 teaspoon rosemary
  • 1 teaspoon chile de arbol
  • 1/8 teaspoon black pepper
  • 1 can vegetable broth
  • 1/4 cup plum tomatoes
  • 1/2 teaspoon saffron
  • 1 teaspoon garlic
  • 1/4 cup onions
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander
  • 2 teaspoon harissa
  • 1 tablespoon white wine
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • 1/4 cup onions
  • 1/2 cup carrots
  • 1/2 cup garbanzo beans
  • 1/4 cup white wine
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 2 tablespoon plum tomatoes
  • 4 cup vegetable broth
  • 4 tablespoon olive oil
Couscous
  • red bell pepper
  • 2 ounce lamb sirloin
  • 2 ounce chinese eggplant
  • 1/8 ounce wedge red onion
  • 1 ounce crimini mushroom
  • 3 teaspoon salt
  • 2 teaspoon fennel seed
  • 2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 3 teaspoon rosemary
  • 1 teaspoon chile de arbol
  • 1/8 teaspoon black pepper
  • 1 can vegetable broth
  • 1/4 cup plum tomatoes
  • 1/2 teaspoon saffron
  • 1 teaspoon garlic
  • 1/4 cup onions
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander
  • 2 teaspoon harissa
  • 1 tablespoon white wine
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • 1/4 cup onions
  • 1/2 cup carrots
  • 1/2 cup garbanzo beans
  • 1/4 cup white wine
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 2 tablespoon plum tomatoes
  • 4 cup vegetable broth
  • 4 tablespoon olive oil
  • 1/4 cup couscous
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon saffron

Preparation

Baking Directions:

Boil the water.

Pour the water over the couscous.

Cover and let sit for 15 minutes.

Skewer preparationCombine spices for the lamb seasoning mix and then using them to coat the skewer components.

If lamb is not available, pork loin is a good option.

Regular eggplant could also be substituted for Chinese eggplant.

Set skewer aside for grilling.

Follow steps below to prepare garbanzo stew and saffron sauce.

Cook skewers on a hot grill, approximately 10-14 minutes, making sure to turn frequently for even cooking.

Place finished skewer on a bed of garbanzo stew and drape with saffron sauce.

Garnish with several strands of saffron.

Sauce preparationBegin the sauce by sautéing the onions, garlic and olive oil in a sauté pan until translucent.

Add in saffron and stir for one minute, then deglaze with white wine.

Deglazing is accomplished by adding wine or liquor to a sauté pan to loosen the cooked-on food particles.

Reduce mixture until wine has evaporated.

Add tomatoes, fennel, tomato paste, coriander, harissa and vegetable stock, and bring to a boil.

Reduce heat, and simmer for 20 minutes.

Harissa is a fiery- hot sauce originating from Tunisia.

It is usually made with hot chilies, garlic, cumin, coriander, caraway and olive oil.

Harissa can be found in cans and jars in Middle Eastern markets.

Stew preparationBegin stew by sautéing onions with olive oil, in a medium saucepan, until onions become transparent but not brown.

Add garbanzo beans and cook out any remaining liquid.

Add wine, and reduce until dry.

Then add tomatoes and chili powder, and mix well.

Salt to taste.

Add vegetable broth 1 cup at a time, allowing garbanzo beans to absorb the broth before adding another cup.

Continue to add broth until beans are completely soft, then add carrots and a small amount of broth.

Simmer mixture until carrots are tender, adding stock only if necessary.

Finished stew should be sticky and relatively dry.

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