tag:blogger.com,1999:blog-18071407.post768250620840491544..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: “Let's have couscous”Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-18071407.post-65313118740847286102017-03-04T23:17:33.185+01:002017-03-04T23:17:33.185+01:00You inspired me to replicate your dish. We bought ...You inspired me to replicate your dish. We bought a Moroccan red. Great night. Thanks.tony hullhttps://www.blogger.com/profile/09000987371474335750noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48529098015418200022017-03-04T02:34:02.794+01:002017-03-04T02:34:02.794+01:00I imagine entire dissertations could be written on...I imagine entire dissertations could be written on such variations in all their variety. (I just like to rummage through books as reference.) I remember now that you posted that recipe some time back, and I'd meant to do something with it, so happy to see it again.Emmhttps://www.blogger.com/profile/17365143273404503659noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20629105159018865902017-03-03T06:44:07.297+01:002017-03-03T06:44:07.297+01:00Here's a list of spices that can go into ras-e...Here's a list of spices that can go into ras-el-hanout. I posted it years ago.<br /><br />----------------------------------------------<br /><br />The first package of ras-el-hanout that I bought in Paris contained just six spices:<br /><br /> cumin (cumin oriental is specified)<br /> turmeric (curcuma in French)<br /> ginger<br /> nutmeg<br /> coriander<br /> cardamom<br /><br />I did some reading on the web and in books and found out that some ras-el-hanout mixtures include as many as 27 spices! I haven't found one that complex. Another package that I bought spells the name with a Z (raz-el-hanout) and contains:<br /><br /> coriander<br /> turmeric<br /> cumin<br /> pepper<br /> caraway (carvi in French)<br /> sweet peppers (piment doux)<br /> fennel<br /> fenugreek<br /><br />So it's pretty different. I guess using those lists you can make up your own ras-el-hanout powder if you want to. It's a good seasoning for Moroccan dishes like couscous and tagines.<br /><br />----------------------------------------------<br /><br />My understanding is that ras-el-hanout means something like "the grocer's (or the chef's) best spice blend."Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-672001669853613962017-03-03T02:59:48.096+01:002017-03-03T02:59:48.096+01:00Curiosity piqued, I went looking for descriptions ...Curiosity piqued, I went looking for descriptions of, recipes for ras al-hanout. Marcus Samuelsson ("Discovery of a Continent") includes cadamon, only one hyphen. Claudia Roden ("The New Book of Middle Eastern Food") spells it ras el hanout, no hyphens (meaning "grocer's head") says it can include dried rosebuds, bits of dried ginger, and -- not sure I'd want to include this -- sometimes "the golden-green Spanish fly. That last is supposedly an aphrodisiac.Emmhttps://www.blogger.com/profile/17365143273404503659noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38934830135591549732017-03-03T00:29:32.364+01:002017-03-03T00:29:32.364+01:00This is the most delicious sounding couscous recip...This is the most delicious sounding couscous recipe I have ever seen...I think you must be well over your jet lag if you can cook something like this!Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86442108909299331192017-03-02T16:35:52.456+01:002017-03-02T16:35:52.456+01:00We eat couscous all the time, being non meat eater...We eat couscous all the time, being non meat eaters, it is great instead of spaghetti or rice .. something different . And so good for those juicy saucy dishes that you can scoop it up with a spoon .<br />One of my favorite summer meals is an avocado salad with a basic ratatouille over couscous.<br />I have been known to throw grated parmesan into the couscous right before serving ..Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48125284345321030042017-03-02T15:22:23.464+01:002017-03-02T15:22:23.464+01:00I could have put in some okra, but I didn't th...I could have put in some okra, but I didn't think of okra in time.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-64155061328652942162017-03-02T15:20:43.910+01:002017-03-02T15:20:43.910+01:00Unfortunately, it's not eggplant season, and I...Unfortunately, it's not eggplant season, and I didn't have any in the freezer (<i>mais j'y avais des courgettes</i>).Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53851905822400172892017-03-02T15:18:23.806+01:002017-03-02T15:18:23.806+01:00I noticed the eggplant absence also...I noticed the eggplant absence also...Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-25452066792450300052017-03-02T13:23:24.043+01:002017-03-02T13:23:24.043+01:00Oooh oooh ooooh!Oooh oooh ooooh!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-79971089505100583572017-03-02T12:00:27.553+01:002017-03-02T12:00:27.553+01:00Sensational! I just borrowed a Moroccan cookbook f...Sensational! I just borrowed a Moroccan cookbook from the Castelmoron library "Saveurs Marocaines". Hopefully I will post something soon.tony hullhttps://www.blogger.com/profile/09000987371474335750noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-51951173639171395152017-03-02T11:56:13.013+01:002017-03-02T11:56:13.013+01:00You didn't mention eggplant, whether large or ...You didn't mention eggplant, whether large or small, in the list of ingredients.<br />Couscous, as you know, is one of my favorites.<br />chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21220445713211129512017-03-02T09:24:13.368+01:002017-03-02T09:24:13.368+01:00I often put in the green leek tops too, and even i...I often put in the green leek tops too, and even if you don't eat them they give good flavor to the broth. Couscous is about the most popular dish in France these days, surpassing blanquette de veau and coq au vin in polls.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39793733587356038442017-03-02T09:03:41.610+01:002017-03-02T09:03:41.610+01:00The great thing about couscous is that you can'...The great thing about couscous is that you can't go wrong, at least vegetable-wise. It's all good. And if there are vegetables you don't particularly like, they will be delicious anyway in couscous.<br />I also use the green parts of leeks (the white parts get braised in wine on a different day). Better than throwing away, and the soup cooks long enough to soften them up.Taste of Francehttp://francetaste.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10148407234428251492017-03-02T07:22:41.974+01:002017-03-02T07:22:41.974+01:00Here's a more conventional recipe for Couscous...Here's a more conventional recipe for Couscous Royal:<br /><br />2 lbs. lamb shoulder or leg, de-boned<br />1 chicken (or 2 lbs. of chicken or turkey parts)<br />3 onions<br />4 cloves garlic<br />6 merguez sausages (spicy lamb and beef sausages)<br />2 zucchini<br />4 carrots<br />4 turnips<br />1 stalk celery or 1 small celeriac<br />green beans and bell pepper strips (to taste)<br />3 very ripe tomatoes (or a can of tomatoes and juice)<br />2 cups cooked chickpeas<br />½ cup tomato paste<br />3 teaspoons (or more) ras-el-hanout (a Moroccan spice blend)<br />salt & pepper<br />1 teaspoon paprika<br />3 Tbsp. butter<br />½ cup vegetable oil<br />2¼ lbs. couscous (medium grain)<br /><br />Cut up the chicken and cut the lamb into big cubes. Brown the meat in oil and butter in a big pot for 5 to 10 minutes with the onion and garlic, chopped.<br /><br />Add the spices (ras-el-hanout is a blend of cumin, cinnamon, nutmeg, allspice, cayenne pepper, etc.) and the salt and pepper. Put in the tomato paste and fresh tomatoes, cut into chunks, and then add water just to cover the lamb and chicken pieces. Simmer for 15 minutes on low heat.<br /><br />Peel and cut up the carrots and turnips. Cut up the eggplant and zucchini.<br /><br />Add the vegetables to the pot, along with a celery stalk, parsley, and other herbs if you want. Make sure the liquid covers all the ingredients. Bring the stew back to the boil and then let it simmer 45 minutes to an hour. Five minutes before serving, add in the cooked chickpeas.<br /><br />Prepare the couscous grain according to package directions and add butter cut into small pieces to the hot couscous, stirring with a fork to fluff up the grain.<br /><br />Cook the merguez sausages in a frying pan.<br /><br />The couscous, the meats, the vegetables, and the broth should be served in four separate bowls. In addition, put a cup or two of the broth in a dish and stir in some of the harissa paste. Serve some of the grain, some vegetables, and some meat on each plate. Moisten with sauce, and then let each person add a few spoonfuls of broth flavored with harissa, to taste.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.com