Israeli Cous Cous With Beef Recipe

Chef Poppy takes us to North African for this recipe! A Tagine is a Berber dish named for the earthenware pot it is cooked in. The pot has a "chimney where the steam rises and goes back into the pot." We cooked our tagine in a regular stock pot, but equally you would brand a stew, for a tagine is really a stew. The chief difference is that the spices are mostly Moroccan and dried fruit is added for an unusual sweet as it combines with the spice rub. I rubbed the spices onto the meat and let information technology sit in the fridge overnight.  The adjacent morning time when I sautéed the meat, the smell was glorious. The merely thing I added to the stew when it was done was common salt.

Fresh eggs from my neighbor

Spice Rub
ground black pepper
1T sweet paprika
1T cumin
1T cinnamon
1T ground ginger
pinch of footing cloves

Mix the spice rub ingredients together in a modest bowl. Put beef into a big bowl and massage it with the spice rub. Cover with plastic wrap and put in the fridge for a few hours or overnight, like I did.

Ingredients
1 i/2 pounds stewing beefiness
olive oil
2 onions
cilantro
ane can chickpeas
1 tin can diced tomatoes
three – 4 cups stock (craven or vegetable OK)
4 oz. dried apricots (or prunes)

Heat some olive oil in a tagine, casserole-blazon dish, or stock pot. Fry the meat over medium heat for 5 or 10 minutes, browning each side. Add chopped onions and fry for another 5 minutes. Add together chopped tomatoes, chickpeas, stock and dried apricots.  Cook for a total of 3 hours, checking the liquid level and tenderness of the meat.

Toasted Israeli Couscous
Israeli couscous, also chosen pearl couscous, is like (but larger) to the couscous yous are probably more than familiar with in that information technology'southward a small, whole grain-like food fabricated from semolina or wheat flour. While I've always seen information technology labeled equally Israeli couscous, it is also known as "pearl couscous,"  "Jerusalem couscous," or, as information technology is known in State of israel, "ptitim." Bob'due south Scarlet Manufactory, one commonly known brand, labels their product "Natural pearl couscous." I found it in the majority aisle at Bread Market. I toasted information technology in a frying pan with olive oil, stirring to brand sure it didn't burn. Toasting couscous adds an boosted level of flavour which I love, but if you don't accept time, you can cook it in simmering h2o. Information technology is a wonderful dish, specially with the spicy tagine on top. I often spice up the couscous, but kept information technology quite obviously, adding multi-colored bell peppers for color.  I kept it plain because the tagine was the star, containing almost of the flavor.

Ingredients
2 cups Israeli Couscous
water*
olive oil
i each red, yellow, orange bell pepper, diced
cilantro, chopped
salt and pepper

*By and large I add together about twice the amount of h2o as couscous, but I haven't measured in years, equally I add the water little by lilliputian.

Add together olive oil to a non-stick pan and add couscous. Stir until the grains are browned. Be careful non to burn. Some grains volition be darker than others. Add together water until couscous is soft, stirring at intervals. This will take about 15 – 20 minutes. Add diced peppers and chopped cilantro as well equally salt and pepper. If you desire to spice up the couscous, add together cumin, turmeric, and fennel seeds, of whatever else you lot like. We made the couscous spicier at a class concluding year when we added roasted chicken, which was not spicy. The residual is of import.

Recipes provided for Greyness Bears Cooking Class by Chef Poppy, February 2016. All rights reserved.

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Source: https://greybears.org/chef-poppy-february-2017-recipes/

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