Couscous, A Taste of North Africa

Despite popular belief, couscous is a pasta, not a grain. It has a rice-like appearance, but is actually made of semolina and wheat flour that is steamed. Couscous is a staple in North African cooking and several variations and recipes exist that infuse a host of ingredients. It is most popular in the Maghreb, a region of North Africa that includes Tunisia, Algeria, Morocco, and Libya. Fruit, vegetables, and meats are all used in couscous, making it an excellent main or side dish that can please just about any palette! 

Cooking Tip: always remember to use an equal volume of couscous to liquid.

Lamb kofta with couscous

Ingredients:

1 small brown onion, chopped                                  Salt and pepper, to season                            

1 garlic clove, halved                                                1 tablespoon olive oil

2/3 cup natural sliced almonds, toasted                    1 1/2 cups CousCous

2/3 cup mint leaves                                                   1 1/2 cups  vegetable stock

2 teaspoons ground cumin                                        1/2 cup sultanas

1 teaspoon ground cinnamon                                   100g feta cheese, crumbled

1/4 teaspoon ground chilli                                       

500g lamb mince

Method:

1. Process the onion and garlic in a processor until finely chopped. Add half the almonds and process until a coarse paste. Add half the mint and the spices and process for 10 seconds until the mint is finely chopped. Transfer to a large bowl. Add the lamb mince and season with salt and pepper. Using hands, mix until well combined.
2. Divide the lamb mixture into 8 portions, shape each portion around a medium metal skewer.
3. Heat the oil in a large frying pan or chargrill pan over medium-high heat. Cook the skewers for 8-10 minutes or until browned and cooked through.
4. Meanwhile, place the couscous in a large heatproof bowl. Add 1½ cups boiling stock and sultanas. Stir with a fork until liquid is moistly absorbed. Cover and stand for 5 minutes. Fluff up the couscous with a fork to separate the grains. Stir through the remaining almonds and mint leaves. Serve topped with kofta, feta and yogurt.

Couscous & herb stuffed vegetables

Ingredients:

2 teaspoon olive oil

 1 onion, finely chopped

 2 garlic cloves, crushed

 2 tablespoons  tomato paste

 2 x 400g cans diced tomatoes

 60ml (1⁄4 cup) water

 190g (1 cup) couscous

 250ml (1 cup) boiling water

 2  tomatoes, chopped

 1/4 cup chopped fresh chives and parsley

 1 tsp garam masala

 2 tablespoons currants

 50g feta, crumbled

 4 (about 850g) zucchini, halved lengthways

 2 large red bell peppers, halved, deseeded

 Baby herbs, to serve

Method:

1. Preheat oven to 180C/160C fan forced. Heat oil in saucepan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic. Cook for 30 seconds or until aromatic. Add tomato paste. Cook, stirring, for 1 minute. Stir in chopped tomato and water. Bring to boil. Reduce heat to low. Simmer for 10 minutes or until thickened. Season. Spread over a baking dish
2. Place couscous in a heatproof bowl. Add boiling water. Stir. Cover with plastic wrap. Set aside for 4 minutes to absorb. Fluff with a fork. Add diced tomato, herbs, garam masala,  currants and feta. Stir to combine.
3. Scoop out zucchini flesh, leaving 1cm shell. Fill zucchini and bell pepper with couscous mixture. Place in dish. Cover with foil. Bake for 30 minutes or until vegies are almost tender. Remove foil. Bake for 5-10 minutes or until light golden. Sprinkle with herbs.