Rania’s Recipes: 2 Ways To Make Couscous

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Rania Harris, Pittsburgh Today Live, PNC Steelers Huddle

(Photo Credit: KDKA)

Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off two delicious couscous recipes!

Lamb Tagine With Apricot & Dried Cherry Couscous

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 ½ inch cubes
2 teaspoons paprika
¼ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground cloves|
½ teaspoon ground cardamom
1 teaspoon kosher salt
½ teaspoon ground ginger
1 pinch saffron
¾ teaspoon garlic powder
¾ teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 carrots, peeled and cut into coins (about ¾” thick)
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
2 cups rich chicken broth
1 tablespoon tomato paste
2 tablespoons honey

Directions:

Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.

Heat 1 tablespoon of olive oil in a tagine pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.

Apricot & Dried Cherry Couscous:

1 cup couscous
1½ cups warm water
10 dried apricots
½ cup dried cherries
¼ cup whole almonds, toasted
2 green onions, green parts only
2 handfuls fresh mint leaves
½ lemon, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions:

Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.

Yield: 4 to 6 servings

Lamb Tagine with Apricot and Dried Cherry Couscous

3 tablespoons olive oil, divided

2 pounds lamb meat, cut into 1 ½ inch cubes

2 teaspoons paprika

¼ teaspoon ground turmeric

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon ground cardamom

1 teaspoon kosher salt

½ teaspoon ground ginger

1 pinch saffron

¾ teaspoon garlic powder

¾ teaspoon ground coriander

2 medium onions, cut into 1-inch cubes

5 carrots, peeled and cut into coins (about ¾” thick)

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 lemon, zested

2 cups rich chicken broth

1 tablespoon tomato paste

2 tablespoons honey

Directions:

Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.

Heat 1 tablespoon of olive oil in a tagine pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.

Apricot and Dried Cherry Couscous:

1 cup couscous

1½ cups warm water

10 dried apricots

½ cup dried cherries

¼ cup whole almonds, toasted

2 green onions, green parts only

2 handfuls fresh mint leaves

½ lemon, juiced

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions:

Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.

Yield: 4 to 6 servings

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