courgettes

Title: Spicy Baby Vegetables

10 New potatoes, halved
12 Baby carrots
12 Baby courgettes(zucchini)
2 T Corn oil
15 Baby onions
2 ts Chilli sauce
1 ts Garlic pulp
1 ts Ginger pulp
1 ts Salt
400 g Canned chick-peas
(garbanzos), drained
10 Cherry tomatoes
1 ts Crushed dried chillies (optional)
2 T Sesame seeds

Bring a medium pan of salted water to the boil and add the potatoes and carrots.
After about 12-15 minutes, add the zucchini and boil for a further 5 minutes or until thr vegetables are just tender.
Drain the vegetables well and set to one side.
Heat the oil in a deep round-bottomed frying pan (skillet) or karahi (wok) and add the baby onions turn golden brown. Lower the heat and add the cilli sauce, garlic, ginger and salt, taking care not to burn the mixture.
Add the chick-peas(garbanzos) and stir-fry over a medium heat until the moisture has been absorbed.
Add the cooked vegetables and cherry tomatoes and stir over the heat with a slotted spoon for about 2 minutes.
Add the crushed red chillies and sesame seeds as a garnish and serve.
================================================================================================================================== Title:Squash with Peas courgettes This is absolutely delicious. I served it with hot pooris.

1 1/2 pounds (685g) young squash, cut into 3/4 inch (2 cm) cubes
1 1/2 cups (360ml) fresh peas or 10 oz (285g) frozen peas, defrosted.
1 medium size tomato, chopped
1 1/2 tablespoons chopped coriander (cilantro)
1 1.2 tablespoons chopped mint
1 inch (2.5 cm) stick cinnamon
1 - 2 hot green chillies, chopped
3 whole green cardamon pods
1 tablespoon butter or ghee
2/3 cup (160ml) single/light cream
1 teaspoon salt
2 tablespoons roasted poppy seeds

Method.

1) Combine all of the ingredients except the poppy seeds in a large heavy bottomed non-stick pan. Bring to the boil, stirring, then cover and reduce the heat to low. Stir occasionally with a wooden spatula to prevent the cream sticking on the bottom of the pan. Simmer for about 35 mins. When the dish is cooked, the squash should be butter soft, and all of the cream absorbed, with the vegetables sizzling in the butter or ghee.
2) Remove the cinnamon and cardamon pods before serving. Garnish with the toasted poppy seeds.

========================================================================================================= Couscous and Ground Turkey (serves 4)

1 lb Grnd Turkey
Brown the meat, and add spices to taste
dash(es) of ground allspice
dash(es) of ground cinnamon
2 cloves Garlic, finely chopped
carrots, sliced lenghtwise, and ~3 in long
green onions
Steam the veggies, then saute briefly in butter and oil
asparagus
butter
olive oil
5+ C prepared couscous

Double Mustard Sauce *

I made this by making up a thick white sauce, replacing about 1/2 the milk with a grey mustard, and adding mustard powder to taste. I then adjusted the thickness with milk.
I found the timing worked best if I started the couscous and sauce ahead of time, then did the meat and veggies almost simulatneously, since they both go fairly quickly.
Serve by putting a bed of couscous on the plate, pour a line of sauce down the center, and meat over the sauce. The veggies go on either side of the plate.

================================================================================================================= Chicken in Broth with Couscous and Vegetables

2 stalks lemongrass, trimmed to white center or 1 teaspoon grated lemon peel
3 cups chicken stock
2 small onions, thinly sliced
2 jalapenos, seeded and minced
1 large garlic clove, minced
4 boneless chicken breast halves, skinned and cut into 1-in pieces
16 4-inch asparagus spears
2 small plum tomatoes, seeded and cut into 1/2-inch dice
2 tablespoons unsalted butter
salt and freshely ground pepper

1/4 cup quick-cooking couscous, cooked according to package directions
1 cup fresh cilantro leaves
Mince lemongrass in processor. Wrap in cheesecloth. Combine stock, lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan. Bring to a boil. Reduce heat and simmer 10 minutes. Remove lemongrass. Add chicken and asparagus and cook until chicken is tender, about 3 minutes. Add tomatoes. Whisk in butter. Season with salt and freshly ground pepper.
Divide couscous among shallow soup bowls, mounding in center. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. Top with cilantro and serve.

==============================================================================================

COUSCOUS STUFFING WITH GOLDEN RAISINS and PISTACHIOS

2 c finely chopped onion
1/2 c finely chopped carrot
1/2 c finely chopped celery
1 large minced garlic clove
1/4 c + 2 T olive oil
2/3 c finely chopped red bell pepper
1/3 c finely chopped pistachios
1/2 c golden raisins
3 T finely chopped parsley leaves
1/4 t cinnamon
1 t cumin
1 1/2 t ground coriander seed
1/4 t dried thyme
1/3 c thinly sliced scallion
2 1/4 c water
1 2/3c (10 oz box) couscous
If baking the stuffing separately:

1/4 c chicken broth
2 T unsalted butter
Cook onion, carrot, celery, and garlic in 1/4 of oil over moderately low heat until veggies are soft. Add bell peper and cook 3 more minutes. Add pistachios, raisins, parsley, cinnamon, cumin, coriander, thyme, scallion. Salt and pepper to taste. Cook and stir for another minute, then put in a large bowl.
Combine water and remaining olive oil, add salt to taste. Bring to boil. Stir in couscous and let stand covered for 5 minutes or until liquid is absorbed. Fluff with fork. Add to veggie mixture, salt and pepper it, and combine everything GENTLY. Let cool, then stuff 12-14 lb turkey.
If baking separately, put stuffing into buttered 3-4 qt casserole, drizzle with broth, dot top with butter. Bakd in middle of 325 degree oven for 30 minutes covered and 30 minutes uncovered.
================================================================================================================

Couscous
1 lb Ground turkey
2-3 med -small carrots
asparagas
butter or olive oil
cinnamon
ground allspice
4-6 cups cooked couscous
1 C. double mustard sauce
Brown the turkey, drain, add spices to taste and mix, simmer 2-3 min. For me "to taste" is uasually about 1/8th tsp. allspice, 1/4-1/3 tsp cinnamon.
Cut the veggies into ~3" pieces, slice the carrots into 1/4s length wise. Steam the veggies, then saute briefly in olive oil or butter.
Double mustard Sauce:
A standard thick white sauce, with 1/2 the normal amount of milk replaced the same amount of grey mustard, plus about 1 Tbs. mustard powder (adjusted to taste, of course.)
This makes 4 servings.
Spread cous cous (1 to 1 1/2 C) on a plate, dribble mustard sauce in a think line down the center. put the ground turkey over that. Veggies go on either side of the plate, and your ready to eat.
============================================================================================== Couscous salad
Cook the couscous as directed.
baby yellow squash, sliced thinly
green pepper, finely chopped
tiny bits of broccoli
green onion, sliced
carrots, sliced
Add them all together.
Dressing:

2 TBS olive oil
3 TBS white wine vinegar
sugar to taste (I use about a tablespoon)
cardomom, ground (1 tsp)
coriander, ground (1 tsp)
curry, 1 tsp

This mixed together and allowed to sit for a few hours to absorb the various flavors, is a wonderful side dish. I am very liberal with the spices and don't stick to this recipe.
================================================================================================================= CASABLANCA COUSCOUS
1 c. couscous
1 c. sliced carrots
1.5 c. water
1 c. sliced celery
1.5 lb. tofu;, cubed
1 can chickpeas
1 can tomato sauce
1/2 c. raisins
1 onion, chopped
2 tsp. curry powder
1 c. sliced mushrooms
1/4 tsp.cayenne
1/2 c. chopped walnut
1 tsp. ea. paprika, salt
Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1.5 c. water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous.

====================================================================================== Couscous

1 box couscous
2 cups chicken broth, canned or fresh
2 small zucchini/courgettes
handful of cherry tomatoes
garlic
olive oil
1 can minestrone soup

Bring the stock to a boil in a saucepan. Add the couscous, stir. Cover.
Turn off heat. Saute garlic in olive oil in a frying pan. Add zucchini/courgette,saute for 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat through.
Place couscous in a bowl, add vegetables. Add left over meat, if desired (leftover buffalo chicken wings, sliced, is especially good. Enjoy.

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