Hi Sean,

Sean Dennis wrote to Ben Collver:

Ben Collver wrote to Sean Dennis <=-

I remember being fascinated when i discovered couscous cake recipes. Is it pasta? Is it vegetarian? No, it's DESSERT!

This recipe isn't dessert but it looks rather tasty:

Title: Couscous and Ricotta Cakes

That looks good to me too. I don't currently have any couscous but i'll
keep these recipes for reference when i do get some. Yesterday i made a
chili with no recipe using dry red beans, canned pork, tomato sauce, a
whole bunch of paprika, chiles de arbol, garlic, onion, cumin, oregano,
and potassium chloride. It turned out just right!

Here's another couscous recipe:

* Exported from MasterCook *

Vegetable Raisin Curry With Couscous

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Quick

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Sliced almonds
Saute liquid of choice
1 lg Onion
1 ts Minced garlic
1 tb All purpose flour
2 ts Curry powder
1/4 ts Cayenne pepper
16 oz Frozen mixed vegetable medley
1/3 c Dark or golden raisins
1/2 ts Salt -- depending on stock
2 1/2 c Stock of choice -- divided
1 c Cuscous -- uncooked

Heat oven or toaster oven to 350?F. Place almonds in a single
layer on a baking sheet. Bake for about 5 minutes or until golden
brown. Coarsely chop onion. Cook onion and garlic in saute liquid.
Stir in flour, curry powder, and cayenne pepper, and cook for
30 seconds, stirring constantly.

Stir in vegetables, raisins, salt, and 1 cup of the broth. Cover
and bring to a boil over high heat. Reduce heat to low and continue
cooking, covered, for 10 minutes, stirring occasionally. While the
curry is cooking, bring the remaining 1-1/2 cups broth to a boil in
a small saucepan. Stir in couscous and remove from heat. Cover and
let stand for 5 minutes or until liquid is absorbed. Fluff with a
fork. Serve vegetable curry over couscous and sprinkle with almonds.

Note:

The Chicken Style Seasoning posted by Michelle Dick a while back is
an excellent stock for this recipe.


- - - - - - - - - - - - - - - - - -


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

(Ben, I saw this, thought you might like it.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Autumn Harvest Couscous
Categories: Vegetarian, Main dish
Yield: 8 Servings

6 md Leeks with 4 inches of
-greens left on
1 tb White vinegar
12 c Vegetable broth
4 tb Olive oil
8 lg Cilantro sprigs; washed,
6 -roots and stems bruised
9 Garlic cloves; peeled and
-lightly bruised
3 Cinnamon sticks; each 3 "
-long
2 ts Cumin
2 ts Curry powder
1/4 ts Saffron threads; crumbled
1 ts Coarse salt
6 md Carrots; peeled, halved]
-lengthwise, and cut into
-2" lengths
3 Russet potatoes; peeled and
-cut into quarters
1/2 lb Turnips, small, white;
-peeled and quartered
3 sm Yellow onions; peeled and
-halved
2 md Zucchinis;ends trimmed
3 lg Tomatoes, ripe; cored and
-quartered
1 cn Garbanzo beans (16 oz);
-rinsed and drained
1 c Pitted prunes; halved
1/2 c Golden raisins
3 tb Cilantro leaves; chopped
8 c Couscous; cooked

1. Trim roots off leeks. Cut a 2-inch "X"{ throught he white bulb
and a 3-inch "X" through the green ends.
Place leeks in a bowl and cover with water and 1 T vinegar.Soak for
30 minutes to remove any sand.Drain and rinse under running water.
Reserve.

2. While the leeks are soaking, prepare athe seasoned broth. Place
broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks,
cumin,ciurry powder, saffron and salt in a very large, heavy pot.
Bring to a boil, reduce heat and simmer for 30 minutes.

3. Place reserved leeks, carrots, potatoes, turnips and onions into
the broth. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Using a potato peeler, peel zucchini lengthwise at intervals to
make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.

5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently
so that vegetables don't break up.
Cook for 30 minutes.

6. Just before serving, gently heat vegetables and broth through.
Stir in 3 TBS of the chopped cilantro.
Spoon cooked couscous into shallow bowls and top with vegetables and
broth. Garnish with the remaining tablespoon of chopped cilantro.
Serve hot.

Per serving: 526 cal; 9 g fat; 0 chol

Parade Magazine, Oct. 24, 1993/MM by DEEANNE

MMMMM

-- Sean

... I ordered a chicken and an egg from Amazon. I'll let you know.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to All:

(Ben, I saw this, thought you might like it.)

Title: Autumn Harvest Couscous

Thanks! I do like couscous. A friend made home-made couscous back in
the 1990s. He used a window screen as part of the process. Here's a
recipe that simply uses a sieve.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous From Scratch
Categories: Pasta
Yield: 1 Batch

2 c Semolina flour
1 c Water (approximate);
- room temperature
1 ts Salt; divided
2 tb Extra virgin olive oil;
- divided

Here's a simple, straight-forward, and beginner-friendly step to make
light and fluffy homemade couscous from scratch. This couscous recipe
is my go-to simple dish for a nutritious and quick meal.

Dissolve 1 ts of salt in 2 cups of warm water. Pour this salted water
into your spray bottle.

Spread semolina flour in in a thin, even layer on your large, wide
mixing bowl or tray.

Lightly spray the semolina with 10 to 15 spritzes of the salted water.
Immediately begin to gently rub and roll the semolina in circular
motions using your palms. The goal is to make the semolina flour form
tiny, distinct granules.

Continue spraying with small amounts of water (10 to 15 spritzes at a
time) and rolling with your hands. The semolina will slowly soak up
the water. It will grow in size and look like small, round couscous
grains. These grains are about the size of a pinhead.

Place a strainer (about 1/8" diameter holes) over another large,
shallow container. Gently work the couscous through the sieve,
rubbing it with your palm or fingertips in a circular motion. Discard
any large clumps that don't pass through the sieve.

Prepare the steamer by adding four to five inches of water to the
bottom, and bring it to a boil. Add the semolina to a cheesecloth
lined steam basket. Place over the boiling water without touching the
water and steam for 10 minutes, mixing frequently to prevent
clumping; after 10 minutes, the mixture won't clump any more.

Cover and continue to cook for another 15 to 20 minutes.

To serve you can stir fry, cook in your desired sauce or simply bring
2 cups of water to a boil and steam the couscous one more time,
covered, for another 15 minutes. Add the oil to the couscous, fluff,
and serve immediately.

Recipe by Chef Lola Osinkolu

Recipe FROM:
<https://cheflolaskitchen.com/how-to-make-couscous-from-scratch/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)