- 3 tablespoons plus 1/4 cup olive oil
- 1 celery stalk, thinly sliced
- 4 large garlic cloves, chopped
- 1 14 1/2-ounce can diced tomatoes in juice
- 3 8-ounce bottles clam juice
- 1 1/2 pounds mussels, scrubbed
- 12 littleneck clams, scrubbed
- 3 1/2 cups plain couscous (20 ounces)
- 1 1/2 teaspoons chopped fresh thyme
- 2 pounds assorted fish fillets (such as halibut, cod and red snapper), cut into 1 1/2-inch pieces
- 8 ounces uncooked shrimp, peeled, deviened
- 1/3 cup hot chili paste (such as sambal oelek*)
Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion; sauté 5 minutes. Add carrot, celery, and garlic; sauté 5 minutes. Add tomatoes with juices and 1 bottle clam juice and bring to boil. Reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth.
Combine mussels, clams, and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth.
Place couscous in large bowl. Bring 2 1/2 cups water, 3 cups tomato broth, and 1/4 cup oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. Season with salt and pepper. Cover; let stand until ready to serve.
Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes.
Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing chili mixture and remaining broth separately.
Scallops with Spicy Curry Sauce and Couscous
Have you guys heard about the crazy radiation that&rsquos slowly making its way over to the U.S. from the Fukushima nuclear plant in Japan that was damaged in 2011 when the gigantic tsunami hit their city? I was reading this report online about how West Coast folks are getting more and more susceptible to radiation and more people will get cancer and more marine life will start to die off. Part of the reason why the salmon season was kind of bad this year, they say, was because of all this radiation in the water so the salmon couldn&rsquot spawn as many babies or reproduce as many. Some of the seafood that has been tested has shown that the some of the seafood in the U.S. contain way higher amounts/concentrations of radiation than allowed.
Why am I telling you all this? Well, Jason and I are getting all nervous about eating seafood these days. We LOVE sushi and we LOVE our salmon, but we&rsquore like OMG RADIATION. Haha, we&rsquore weird. But no seriously, it&rsquos all I think about when I go buy seafood. I look at the origin and if it&rsquos from the west coast, I tend to shy away from it. But then, I&rsquom like where else can you get decent seafood?! Plus, our paranoia is probably overrated. They likely test this stuff before they put it in markets, but we&rsquore just all like omg end of the world! Not trying to freak anyone out here, but I figured since I was posting a seafood dish today, I&rsquod bring that up.
OK, sooooooo, remember back in July when I went to Nashville? And how my friends and I ate at this restaurant called Silly Goose and we had this AMAZING ridiculously awesome dish called &ldquoKing Kong Couscous,&rdquo and I said I had already recreated it and was going to post it on the blog &ldquosoon?&rdquo Yeah, so &ldquosoon&rdquo totally meant November. Haha, I&rsquom SO bad. I really honestly meant to post it way sooner but I had all these other awesome posts that I wanted to share so this post kept getting pushed back.
I also would&rsquove named this dish, &ldquoKing Kong Couscous,&rdquo but honestly, does that sound appetizing to you? Would you really have clicked over? Maybe because you were intrigued by the name and wanted to see what it really was, but other than that, probably not. So I renamed it to something a bit more&hellipplain and refined.
The spicy curry sauce was pretty close to what Silly Goose&rsquos sauce actually is, and we loved it all over the dish &ndash it made a ton so I just jarred it up in a mason jar and we ended up dipping chips in it as a dip (don&rsquot hate &rsquotil you try it!!). The couscous was spot-on and I replaced the shrimp with scallops just &rsquocause I felt fancy. The couscous is infused with sesame oil so it&rsquos kind of like an Asian twist on the entire dish. Super delish &ndash I think you&rsquoll LOVE it!!
For North African couscous, the couscous-to-water ratio varies depending on the type of couscous. Brand recommendations differ greatly. It is best to follow the package instructions but if there are none, a rule of thumb is a 1:1 ratio of couscous to water: add 1 cup boiling salted water or broth to 1 cup couscous. If there is still liquid left over after 10 minutes, let it sit for a couple of more minutes if the couscous is still crunchy, or pour off the excess water if the couscous is tender. Coarser and whole-grain couscous require more water.
For Israeli couscous the recommended couscous to water ratio also depends on the brand. A rule of thumb is 1 cup pearl couscous to 1½ cups water.
For any type of couscous, fluffing it up with a fork afterwards is crucial to taste and consistency.
- 2 tablespoons olive oil
- 1 1/2 pounds medium shrimp, shelled and deveined
- Coarse salt and ground pepper, for seasoning
- 1 teaspoon mustard seeds
- 2 leeks, sliced into 1/2-inch half-moons
- 2 carrots, shredded
- 5 cloves garlic, thinly sliced
- 1 cup couscous
- 1 cup frozen peas, thawed
In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
Add remaining tablespoon olive oil to pan stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
Stir in couscous, peas, and 2 cups boiling water season with salt and pepper. Remove from heat. Cover let stand 5 minutes. Add shrimp stir gently.
Spiced Ground Beef With Couscous
Couscous and ground beef get along really well. We spiced and flavored this ground meat with garam masala, cumin, thyme, parsley, and onion. Then we cooked the couscous with red onion, butter, vegetable stock, and even 1 teaspoon of brown sugar.
Tips For this Couscous Recipe:
You can prepare the spicy chickpeas and couscous ahead of time (3 days), just reheat them before serving.
Feel free to skip/adjust the type and amount of spices used in the chickpeas to suit your taste.
To infuse extra flavor in to the couscous, try adding some vegetable stock in place of the water.
If you can’t find sumac spice, just add a squirt of lemon/lime juice and for a zestier couscous, add lemon zest.
If you’re not a kale person, use spinach, arugula or any type of greens.
For a gluten free meal, use millet, buckwheat or quinoa and read this How To Cook Quinoa post for extra tips!
Delicious Jollof Couscous in 20 Minutes!
Inspired by one of West Africa’s favorite rice dishes, this Jollof couscous is a quick and easy recipe that you can whip up in less than 20 minutes!
Hello people of the world! Today I have for you one of the most impressive, fancy looking but easy recipes to share. The world has recently begun to awaken to the wonder that is Jollof rice. Jollof rice, a dish that is traditional to West Africa and has multiple variations across different countries is one of the most famous food exports initially from Senegal’s Wollof tribe as thieboudienne. This legendary dish has evolved into different interpretations leading to a eternal, epic, yet fun rivalry between the Ghanaian and Nigerian versions, even resulting in versions from Gambia and Liberia and even the controversial Jamie Oliver interpretation. Our goal today isn’t to end that war, but instead to throw another interesting variation into the mix. For those who have had the privilege of experiencing the deliciousness that is Jollof rice, for those who have never had Jollof rice, but want to jazz up their meals, for those who don’t really care… for anyone who can eat food, this jollof couscous recipe is for you!
Inspired by what might arguably be West Africa’s favorite rice dish: Jollof rice, this Jollof couscous is a mouth watering, quick and easy recipe that you can whip up in less than 20 minutes, and have all your guests (or just you, nothing wrong with making some good food for just yourself, I do that all the time) thinking that you are some type of kitchen genius… which you are of course. Just be careful to never claim that you have finally won the title of jollof champion, especially around West Africans. Their eternal defense of their beloved dish will not be trifled with!
15-Minute Mediterranean Couscous with Tuna and Pepperoncini
What looks totally fancy but takes virtually no effort to make? Why, this 15-minute Mediterranean couscous with tuna and pepperoncini. You basically toss couscous with a few flavorful, super-savory ingredients and you&rsquore done.
Sure, you could make this dish with another grain (quinoa or farro would be delicious), but the couscous is as easy to make as it is to boil water. Seriously&mdashit soaks up the liquid off heat and before you know it (aka ten minutes later), it&rsquos fluffy and ready to eat. Pair it with a high-quality tuna for the tastiest results.
All nights should be this easy (and delicious).
1 cup chicken broth or water
Two 5-ounce cans oil packed tuna
1 pint cherry tomatoes, halved
⅓ cup chopped fresh parsley
Extra-virgin olive oil, for serving
Kosher salt and freshly ground black pepper
1. Make the Couscous: In a small pot, bring the broth or water to a boil over medium heat. Remove the pot from the heat, stir in the couscous and cover the pot. Let sit for 10 minutes.
2. Make the Accompaniments: Meanwhile, in a medium bowl, toss together the tuna, tomatoes, pepperoncini, parsley and capers.
3. Fluff the couscous with a fork, season with salt and pepper, and drizzle with olive oil. Top the couscous with the tuna mixture and serve with lemon wedges.
In a medium saucepan, heat 1 tablespoon of the oil and add couscous. Stir constantly to lightly ‘toast’ the couscous for 2 -3 minutes.
Add water to the pan to completely cover the couscous. Add a generous pinch of salt and bring to a boil. Turn down heat and cook 7-8 minutes.
While it cooks, combine dressing ingredients in a small bowl, whisk well to combine and set aside.
When couscous is done, remove from heat, drain and put in a large mixing bowl. Add tuna, onion, pepper, cilantro and some dressing to taste – season with Kosher salt.
Some Like It Hot! 9 Spicy Recipes from O, The Oprah Magazine
Thrillingly versatile harissa paste adds depth and spice to roast chicken legs. Harissa is a common North African condiment made primarily from smoked or dried chilies, a blend of spices, garlic, and sometimes tomato.
A blend of traditional Indian spices, including coriander, cumin, fresh ginger, and black mustard seeds, brings this shrimp dish to life. Serve with Green Rice on the side.
Spiced up with pickled chilies, this dish gets a kick from tangy Italian tomato puree. These ribs are a delicious departure from standard barbecue.
Hot and refreshing, this soup combines citrus and spices to create a heady delight. This recipe relies on three serrano or bird chilies to achieve its spicy flavor.
Succulent grilled beef tenderloin needs little garnish to make an incredibly satisfying meal, but this herb vinaigrette really amps up the flavor. Made with fresh parsley, basil, mint, and thyme and as much spicy red chili flake as you can handle, this sauce can be adjusted to suit all tastes.