Tag Archives: couscous

Karl’s Moroccan Couscous II

I had decided to make Moroccan chicken tajine for this Sunday’s dinner. Couscous is an obvious side dish—especially since some of my diners are on a low carb diet. The chicken would be well spiced so I thought that the side dish should be a bland-ish canvas for the flavorful sauce.

Karl’s Moroccan Couscous II

Karl’s Moroccan Couscous II

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Karl’s Couscous Florentine

I wanted a starch dish to go with my fried salmon. I wanted something that was quick and easy. Couscous cooks in just minutes and can be a very versatile starch. A bit of this and a bit of that and viola, dinner is served.

Karl’s Couscous Florentine

Karl’s Couscous Florentine

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Filed under California Fusion, Green Vegetables, Side Dishes, Starches, Vegan, Vegetarian

Karl’s Israeli Couscous With Almonds and Mint

Lamb calls out for a starch of some kind—potatoes, rice, or couscous. Since I am doing Middle Eastern lamb shanks, I decided I would use ptitim. This Israeli couscous was invented in the 1950’s as a substitute for rice.

Karl’s Israeli Couscous With Almonds and Mint

Karl’s Israeli Couscous With Almonds and Mint

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Karl’s Lemon Saffron Couscous

I am making Surf-and-Turf for Miriam’s birthday dinner this weekend. I am making a Tunisian salad and I thought lemon couscous would be a good compliment. I have made lemon couscous before, but I thought I could improve it.

Karl’s Lemon Saffron Couscous

Karl’s Lemon Saffron Couscous

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Karl’s Lemon Couscous

I am making a Moroccan feast for my birthday dinner. A tajine is frequently served over a bed of couscous. I decided that my vegetable tajine needed a lemon couscous. I looked at several recipes, but they all seemed very shy with the lemon juice.

Karl’s Lemon Couscous

Karl’s Lemon Couscous

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Karl’s Zatar Spinach Israeli Couscous

Jan suggested Israeli couscous as the starch dish to go with my Easter lamb. Ptitim, or “Ben-Gurion rice,” has only a nodding acquaintance with the fine grained couscous of the rest of the Middle East. It was created in the early years of the nation of Israel as a rice substitute.

Karl’s Zatar Spinach Israeli Couscous

Karl’s Zatar Spinach Israeli Couscous

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Karl’s Moroccan Couscous Salad

Adapted from A Dash of Flavour

I am making Moroccan stuffed vegetables and I wanted a dish for the starch eaters in my home. I found this recipe on-line and my first thought was to make it Californian, raw vegetables and starch with a dressing. As I read through the directions I began to understand the appeal of the lightly sautéed vegetables. Still, I could not help myself from making some changes.

 

Karl’s Moroccan Couscous Salad

Karl’s Moroccan Couscous Salad

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Filed under Salads, Vegan, Vegetarian

Karl’s Moroccan Quince and Green Lentil Pilaf

I have some diners who do not eat starch or fruit. In converting my Moroccan oxtail tajine to chicken I have had to deconstruct it to make some of my diners happy. I have moved all of the starch and fruit into this side dish. Green lentils take some time to cook while couscous cooks in no time at all. The trick here is to cook the dried fruit and lentils until almost done and then add more cooking liquid for the couscous.

Karl’s Moroccan Quince and Green Lentil Pilaf

Karl’s Moroccan Quince and Green Lentil Pilaf

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