Cooking Stuff

A Post Entitled Think Middle Eastern is Hard? Think Again!

∞ posted 4 months ago contains 3 notes and reblogged from halalmeatcentre

halalmeatcentre:

We love to encourage people to try new things here at Halal Meat Centre. Often it’s the fear of trying something new that gets in the way of progress (of our menu and palettes). And so often, we can fit a new ingredient into a recipe routine we’re already used too. Couscous, for example, can often be substituted for rice. And is so much quicker too cook. Personally, I love it tossed in brown butter, raisins, course salt and caramelized onions and soft baked carrots. A nice slow roasted piece of chicken on top (or all cooked together in a Tajine) makes it even better.

One of our favorite sites, thekitchn.com, gives some alternative quick ways to cook couscous for dinner (or lunch, or breakfast, or… anytime). Here’s one of their recipes, and the link for their full article with four other easy couscous recipes.

Full Article:

http://www.thekitchn.com/easy-pantry-dinners-5-quick-di-142904

Cous Cous Salad with Winter Squash and Cranberries
Makes about 5 servings

1 medium butternut squash (or other hard winter squash), peeled and cut into 1-inch chunks
3/4 cup uncooked cous cous
1 cup water
1 onion, diced
4-5 tablespoons white wine vinegar
2 tablespoons olive oil
Zest of one orange
1/2 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1-3 teaspoons salt—to taste
1 can garbanzo beans—drained
1/2 cup dried cranberries
2 oz goat cheese (if desired)
1/2 cup walnuts-coarsely chopped (if desired)

Pre-heat oven to 400 degrees F. Toss squash with a bit of olive oil and spread on a baking sheet. Roast squash, stirring occasionally, until tender - -about 30 minutes. Allow to cool before combining with other ingredients.

Heat water in sauce pan to boiling. Add cous cous and stir. Remove pan from heat, cover with a lid, and let sit for about 15 minutes until the cous cous has absorbed all the water. Fluff with a fork and set aside.

Saute onion in a skillet over medium-high heat until translucent. Set aside and allow to cool.

In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.

In a large bowl, combine squash, cous cous, onions, garbanzo beans, and cranberries. Pour on the vinegar-oil dressing and stir to combine. Taste to check seasoning and add salt if needed.

If including, crumble the goat cheese into chunks and gently fold into the salad. (Note: Make sure the salad is room temperature at this point or the goat cheese will melt.)

Top each serving with a sprinkle of walnuts and enjoy. This salad can be served room temperature or cold.