Best 3 Couscous A La Me Recipes

**Couscous a la Me: A Culinary Journey to North African Delights**

Couscous a la M'hammar, a traditional and vibrant dish from the North African region, is a symphony of flavors and textures that captivates the senses. This delectable dish is a staple in many North African cuisines, reflecting the region's rich culinary heritage. Couscous a la M'hammar showcases the perfect harmony between tender couscous grains, succulent lamb, and an array of aromatic spices that create a tantalizing taste experience. Our curated collection of recipes takes you on a culinary journey, offering diverse interpretations of this classic dish. From the traditional Moroccan method to the modern fusion variations, each recipe promises a unique and unforgettable taste sensation. Embark on this culinary adventure and discover the beauty of North African flavors with our exquisite selection of Couscous a la M'hammar recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT COUSCOUS

Perfect Couscous image

Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it's actually a type of pasta.

Categories Vegetables & Sides

Time 10m

Yield 4 - 6

Number Of Ingredients 5

Ingredients

1¾ cups low sodium chicken or vegetable broth (or water)
½ teaspoon salt
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1½ cups (10 oz) couscous

Steps:

In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.
Freezer-Friendly Instructions: The couscous can be frozen for up to 3 months. When ready to serve, reheat it in the microwave until hot.

Nutrition Facts : Calories 226, Fat 5g, Carbohydrate 37g, Protein 7g, SaturatedFat 2g, Sugar 0g, Fiber 2g, Sodium 220mg, Cholesterol 5mg

COUSCOUS WITH LAMB STEW

Couscous with Lamb Stew image

Categories Soup/Stew Lamb Onion Tomato Stew Chickpea Bell Pepper Carrot Turnip Pumpkin Zucchini Winter Couscous Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 30

Ingredients

For lamb stew
2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1/4 cup olive oil
3 large onions, thinly sliced
8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded
4 cups canned tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 fresh habanero or cayenne chile, finely chopped, including seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf (not California)
Pinch of saffron threads
4 carrots, sliced 1/2 inch thick
4 turnips, peeled and cut into 1/2-inch-wide wedges
3 red or green bell peppers, cut into 1/2-inch pieces
1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off
For spicy tomato sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon crushed dried rose petals (pesticide-free; optional)*
1/2 teaspoon cayenne, or to taste
For couscous
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

Steps:

Make lamb stew:
Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
Make spicy tomato sauce:
Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
Cook and serve couscous:
Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.

COUSCOUS A LA ME!

Couscous a la Me! image

At 9 weeks pregnant with full-on morning sickness and food aversion, I was craving something with black beans, chicken and tomatoes, but couscous sounded good too. After a search online, nothing popped up so I created this. Turned out pretty good. Enjoy! Next time I'm going to add cream cheese and mix it in. I bet it'll be even better.

Provided by Sabrina

Categories Chicken Breasts with Pasta

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

2 cups water
1 teaspoon chicken bouillon granules
2 teaspoons butter
1 (10 ounce) box couscous
2 tablespoons olive oil
½ red bell pepper, chopped
½ yellow bell pepper, chopped
½ orange bell pepper, chopped
½ onion, chopped
¼ teaspoon garlic powder, or to taste
½ pound boneless chicken tenders, cut into bite sized pieces
2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can black beans, drained
1 splash dry white wine
¼ cup shredded Cheddar cheese

Steps:

Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.
Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.

Nutrition Facts : Calories 584.4 calories, Carbohydrate 70 g, Cholesterol 66.1 mg, Fat 15.1 g, Fiber 12.1 g, Protein 36.5 g, SaturatedFat 4.9 g, Sodium 934.8 mg, Sugar 7.5 g

Tips:

Use the right ratio of couscous to water. The general rule is 1 cup of couscous to 1 1/2 cups of water. However, you may need to adjust this ratio depending on the type of couscous you are using and the desired consistency.
Fluff the couscous before serving. This will help to separate the grains and make the couscous light and fluffy.
Add some flavor to the couscous. You can do this by adding herbs, spices, or vegetables to the cooking liquid. You can also add a flavored oil or dressing to the couscous after it is cooked.
Experiment with different types of couscous. There are many different types of couscous available, each with its own unique flavor and texture. Experiment with different types to find the one that you like best.

Conclusion:

Couscous is a versatile and delicious grain that can be used in a variety of dishes. It is a good source of fiber and protein, and it is also relatively easy to prepare. With a little experimentation, you can find many ways to enjoy this delicious grain.