What to serve with couscous/currants?
- IndyGirl Jan 12, 2007 02:05 PM
I realize this is a middle-eastern kind of side dish. I'm wondering what to serve as the main....we don't eat red meat or any poultry but we do do seafood. Thoughts?
You definitely don't need a tagine pot to do a tagine. Tagine, as a generic term, just refers to the stewy concoction that is traditionally cooked in a tagine pot. But I make them all the time in a Dutch oven or other large pan. A tagine that includes lentils or sweet potatoes or butternut squash would be ideal.
Here's a vegetable tagine I've made several times. It's delicious. The veggies can be varied to suit what you like and what's available.
2 tbsp. butter or olive oil
2 medium onions, chopped
2 small fresh chili peppers, thinly sliced
1 tbsp. paprika
1/2 tsp. cayenne (if desired)
1 tsp. ground cumin
1 cup dried lentils
4 tomatoes, chopped
1/4 cup tomato puree (I just use a bit of extra tomato)
1 cup chick peas, canned or home cooked
1 cup carrot, cut into 1/2-inch cubes
1-1/2 cups green beans, cut into 1-inch pieces
1 zucchini, cut into 1-inch cubes
3/4 cup peas, fresh or frozen
1/2 cup Italian parsley, chopped
1 tbsp. zaatar
salt and pepper to taste
Place the butter or olive oil in a large saucepan over medium heat. Add the onions and chilies and cook until the onions begin to soften, about 10 minutes. Add the paprika, cayenne and cumin and continue to sauté for two or three minutes. Add the lentils, tomatoes, tomato puree and water just to cover. Simmer for about 20 minutes, stirring occasionally.
Add the chick peas, carrots, green beans zucchini and green peas. Simmer until everything is tender – about 10 to 15 minutes more. Add the parsley and zaatar, simmer for 5 minutes and serve immediately, accompanied by hot couscous.
Makes 6 to 8 servings.
(Some lentils take longer to cook than others – especially the small brown ones. You may want to pour boiling water over the lentils and let them soak for about 1/2 hour before using in this recipe.)
Fish cooked with tomatoes/onions in a Mediterranean style is delightful with couscous and currants! A squash -based veggie stew is also a good choice
I'd say you could do a white fish like halibut or even salmon with a stew that includes some fresh herbs like mint. I think the sweet potato stew idea could work with that.
I made mahi mahi awhile back with a pineapple-mint salsa and a couscous (isreali style) made with curry, raisins (you could sub currants), carrots and some other delicious veggies and spices.
It was fantastic. Unfortunately I can't remember where I found the recipe.
I think seafood will work with cousous. How about rosemary skewered shrimps? You literally use the rosemary as the skewer (stick) and skewer the shrimps like a kebab. Because the rosemary is already very fragrant you only need very simple seasoning like salt and pepper and olive oil.
I also remember having some kind of sauteed clams or mussels in a restaurant that came with couscous on the side. It was very very delicious!
If you did a sweet and savory type of shrimp I think this would go well with couscous and currants.
Marinate shrimp with OO, cinnamon, chilipowder, garlic, salt and pepper. And grill.
What's wrong w/couscous and currants as the main part and adding a side? Add carmelized onions and mushrooms then stuff into an orange pepper. Bake and eat. Or, make a pseudo vege paella thing and add grilled shrimp skewers and grilled pineapple rings. KQ