Couscous and Tajines Oriental Cuisine Recipes

By Pierre-Emmanuel Malissin

Discover 50 recipes of oriental cooking with traditional dishes and the family, delicious and original recipes to the delight of family and friends,let yourself be captivated by the Orient and its warm and colorful cuisine.

• Language: English
• Publisher: Pierre-Emmanuel Malissin
• Release date: May 7, 2011
• ISBN: 9782364440364

Pierre-Emmanuel Malissin

Pierre-Emmanuel Malissin a fait l'école Hôtelière de Nîmes, puis a passé 10 ans à faire les saisons sur la côte d'azur et le grand sud.Reconvertit dans les métier du web, il y a 5 ans il a décidé de marier les 2 mondes, épicurien, animateur de plusieurs sites de cuisine, il a décider de publier ses recettes en livre numérique pour partager sa passion.

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Algerian Couscous

Ingredients for 6 persons:

500 g (17.60 oz/1.10 lb) of couscous

800 g (28.20 oz) of lamb (preferably the neck)

500 g (17.60 oz/1.10 lb) of tomatoes

500 g (17.60 oz/1.10 lb) of zucchinis

500 g (17.60 oz/1.10 lb) of carrots and turnips

 2 bell peppers

 2 onions

 parsley

 1 clove of garlic

 2 cloves

 1/2 teaspoon of ginger (optional)

150 g (5.30 oz) of butter or 9 tablespoons of oil

 Cayenne Pepper

100 g (3.50 oz) of Malaga Raisins

3 cubes of Pot-au-Feu Maggi (broth)

Preparation: 30min

Cooking Time: 1h

Difficulty Level: Medium

Cost: Moderate

Preparation:

In a pan and in butter or in 3 tablespoons of very hot oil brown on all surfaces the lamb cut in 8 pieces of 50 g (1.75 oz)

In the pressure cooker, dissolve 3 of Pot-au-Feu cubes in two litres (68 fl oz) of water

Add the meat, the tomatoes, the stoned bell peppers cut in pieces, the onions poked with a clove, carrots and turnips, powdered ginger, bouquet of parsley, a bit of Cayenne Pepper

Close the pressure cooker, cook for 25 minutes from the rotation point of the valve

Meanwhile, pour the couscous in a salad bowl. Drizzle at mid-height with salted cold water. Let it rise for 5 minutes. Transfer it in the stackable aluminum basket (with small holes) of the pressure cooker or in a colander

Open the pressure cooker, empty it and once more pour a few ladles of the stock that just cooked. Add the zucchinis cut in quarters as well as the raisins. Over this, place the basket or the strainer of couscous while ensuring that it does not come into contact with the liquid. It must only cook with the steam (a small mug placed at the bottom of the pressure cooker should keep the basket over the liquid). Close the pressure cooker. Cook for 5 minutes from the rotation point of the valve

Open the pressure cooker without waiting. Turn the strainer of couscous over a cloth, seed it with a fork. Put it back in the strainer, then into the pressure cooker. Close it and let it cook one more time for 5 minutes. Open the pressure cooker without waiting. At this point, the grains must have doubled in volume.

Pour the couscous in a big dish. Incorporate 100 g (3.50 oz) of butter or 6 tablespoons of oil with the help of two forks and in such a way so as not to make balls with the grains. Form a pyramid. At the top, place the meat and the vegetables, drizzle with a few ladles of stock. Serve the rest in gravy boats. If you like the couscous very hot and spicy, accompany it with a very hot sauce (Harissa)

Lamb and Vegetable Couscous

Ingredients for 6 persons:

1 kg(35.50 oz / 2.20 lb) of couscous

1 kg (35.50 oz / 2.20 lb) of lamb meat (shoulder preferably)

 1 onion

 1 sprig of celery

 1 tomato

 1 small can of tomato concentrate

 4 or 5 turnips

 4 or 5 small zucchinis

 4 or 5 carrots

 1 part of nutmeg squash

 1 handful of chick peas soaked overnight

 1 teaspoon of saffron

 1 tablespoon of Ras el hanout (mixture of moroccan spices)

 1/2 ladle of oil

100 g (3.50 oz) of butter (for the semolina)

 2 tablespoons of butter