Saffron Couscous Recipe

This Kurdish-influenced side dish is delicious with or without saffron, and makes a good alternative to rice. Saffron couscous is best served warm, or at room temperature. Delicious with roasted lamb, it’s also excellent with your favorite fish or vegetable couscous recipe dish.

In this video the chef actually explains what couscous is not just how to make the recipe.

Morroccan Charbroiled Lamb and Fennel Stew With Seven Seed Couscous: Redwood Creek Campfire Classic Semi-Finalist Recipe!

Morroccan Charbroiled Lamb and Fennel Stew With Seven Seed Couscous: Redwood Creek Campfire Classic Semi-Finalist Recipe!

Originally uploaded by huggingthecoast.com food blog

Morroccan Charbroiled Lamb and Fennel Stew With Seven Seed Couscous: Redwood Creek Campfire Classic Semi-Finalist Recipe!

Doug DuCap’s Recipe for this is at
huggingthecoast.com/2008/05/21/moroccan-charbroiled-lamb-… .

This recipe was a 2008 Semi Finalist at the Redwood Creek Campfire Classic Recipe Competition.

Uploaded by huggingthecoast.com food blog on 12 Jul 08,

Cous Cous Fest

The Cous Cous Fest, the «international mediterranean culture, food and wine festival», is a great opportunity to taste all kinds of food – but of course, first and foremost cous cous, in over a dozen different variations.

A journey marked by conviviality and taste. This is the essence of Cous Cous Fest, the exhibition dedicated to the “pot of peace” that unites around him the diversity and charm of the peoples of the Mediterranean, in the splendid setting of San Vito Lo Capo. This year, from Sept. 23-28, will stage the eleventh edition. Delegations of chefs from around the world will challenge nell’amichevole Cous Cous XI International Competition. At a panel of experts, accompanied for the first time by a public jury, the arduous task of designating the Best Cous Cous 2008. But the Cous Cous Fest is also stage cultural tout court. Scheduled unforgettable performances of world music, theme meetings, talk food, gourmet laboratories …

Tags: couscousfest, cous cous fest, couscous recipe

Roasted Pork Tenderloin Poached plums and cauliflower cous cous

by ulterior epicure

Roasted Pork Tenderloin
Poached plums and cauliflower cous cous.

Notes: The recipe is from Chef Mike Davis of 26 Brix in Walla Walla, Washington. It is featured in the September, 2007 issue of Bon Appetit Magazine. I added the cauliflower cous cous as an accompaniment.

We paired this dish with a bottle of Eroica Riesling, Chateau St. Michelle-Dr. Loosen, 2005.
 

Comments

	mariannaF    says: so that is poached plums encircling the pork? they are a bit red for plums..?? or maybe it’s just me..im not seeing colours properly…? anyhow, this looks delicious! Posted 13 months ago. ( permalink )
	ulterior epicure    says: @ mariannaF: The plums were stewed, skin on, in a mix of red wine, white wine and chicken stock – you’re absolutely right, it is a brilliant garnet red sauce. Posted 12 months ago. ( permalink )

Tags: couscous, couscous, pork, plums, cauliflower, recipe

Fish Couscous in Tunis

Fish Couscous in Tunis. Look at the beautiful china, the fish knife and the piece of fish against a plain pile of couscous with some vegetable and chick peas. Delicious fish couscous recipes are a speciality of the coastal areas in Tunisia and the capital Tunis.

pic by toyohara

Tags: FishCouscous in Tunis, Fish , Couscous, Tunis, china, fish knife, cous cous, vegetable, chick peas, recipes

Saladin City, Tunisian/Algerian couscous recipe restaurant, Strasbourg

Saladin City, Tunisian/Algerian couscous restaurant, Strasbourg

Originally uploaded by Joel Abroad

Couscous recipes from the east of France, in fact Strasbourg in this French Algerian Tunisian couscous restaurant

couscous recipe video

It’s a couscous recipe video to make you go “yum!”

Couscous Recipe

Rick Stein’s seafood couscous recipe

I was reading about Rick Stein’s trip to Italy and in this part he discovers a wonderful couscous recipe which is famous all over the island of Sicily:

Rick Stein’s foodie tour of Sicily – Times Online I went back to Trapani to find the perfect fish couscous at Valderice Mare, a little village on the coast just outside the city. We stayed at La Tonnara di Bonagia, a hotel converted from a 17th-century tuna factory, which is a good place to base yourself. The restaurant that serves the couscous is nearby on the water.

Ristorante Pensione Sirena is the sort of place you will love if you enjoy the atmosphere of big, bustling Italian places; the seafood couscous is a simple matter of a good stock made by slow-simmering local rock fish such as rascasse and John Dory with tomato, garlic and nutmeg, which is then ladled on to couscous that has been gently steamed for more than an hour.

The dish is served with a line of grilled gamberetti, the local deep-red prawns, on top. Customers come from all over the island, so well regarded is the dish. There is another good restaurant for it at nearby Erice called Ristorante Monte San Giuliano.

Do you see how simple the seafood couscous recipe is?

The seafood couscous is a simple matter of a good stock made by slow-simmering local rock fish such as rascasse and John Dory with tomato, garlic and nutmeg, which is then ladled on to couscous that has been gently steamed for more than an hour.

The dish is served with a line of grilled gamberetti, the local deep-red prawns, on top.

So the method is very straightfrward but delicious. Get the best freshest local caught seafood that you can find, make a tasty stock, steam the couscous and assemble. That’s it.