This vindaloo is made with pork meatballs, an array of peppers, juicy tomatoes, and a finishing sprinkle of cilantro. Serve it with pearl couscous, which stands up nicely to the bold sauce.
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Entries tagged with 'couscous'
I'd like to take a moment to introduce you to your next go-to weeknight meal, because that's what this dish has become for me. Shredded poached chicken and couscous—here flavored with curry and topped with crunchy pepitas and fresh cilantro—are all cooked in one skillet in under 30 minutes.
Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal.
Fluffy couscous with shredded chicken, orange segments, feta cheese, and almonds.
Harissa provides an undercurrent of gentle heat, complemented by sauteed kale, diced Bosc pears, lemon juice and zest, and the aforementioned radishes for nice zip.
Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.
Make this awesome canned soup at home—even down to the bouncy meatballs.
Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.
A quick one-skillet meal of couscous with tomatoes, spinach, and feta cheese.
Couscous cooked in a spiced tomato sauce flavored with lamb and cumin in a 30-minute one-dish skillet supper.
Super-toasty Israeli couscous is bombarded with flavors: roasted fennel and red onion, creamy feta, tart lemon and parsley. Let everything hang out in the fridge overnight, and you've got yourself an enviable lunchbox for tomorrow.
Seems like everyone these days loves kale chips. As for me, I'm on board as long as they are freshly prepared, not straight from a bag. But while undoubtedly good, why limit their potential to just snack time?
A one-skillet supper of couscous, squash, and pancetta.
If Thanksgiving can be recreated completely in pie form, can't the holiday's many familiar flavors be translated into a satisfying salad?
What put me in the cherry mood? Perhaps it was finding a jar of cherry jam in the fridge and realizing that it had never been opened. Or, it could have been the bag of dried cherries in the pantry that, too, was still sealed up tight.
Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor.
Hot New Orleans blackened salmon meets cool Miami coconut couscous with mint, parsley, green onions, and pumpkin seeds. The perfect original one-pot dinner for two in fifteen minutes.
Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.
Because the process of making couscous is relatively labor intensive, you're not likely to see it done that often. But Bailey goes through the process of steaming the semolina, which requires some patience, but the results are pretty rewarding. It turns out light and airy and tastes subtly of cinnamon. Watch the process, and maybe even try it at home!
Too often when I cook a dinner that calls for shrimp, I simply peel off the shells and then toss them away. I don't even think twice about it most times. So I was intrigued by this recipe from Michael Lomonaco's Nightly Specials, because it takes those shells and puts them to a good use, all for a recipe that still only takes 30 minutes make.