Couscous: Fresh and Flavorful Contemporary Recipes Paperback – Apr 1 2000
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From Publishers Weekly
Author of many books on Moroccan cooking, including The Vegetarian Table, Morse divides the couscous recipes here into two categories: traditional and contemporary. The traditional recipes are all enticing; the contemporary ones, however, vary wildly from the tempting (Couscous-Parsley Salad with Preserved Lemon) to the unorthodox (Steak and Mushroom Pie with Double Gloucester Couscous). The best of the contemporary recipes take cooked couscous as an ingredient for further preparation. These include Lettuce-Wrapped Couscous Terrine with Dilled Shrimp and Yogurt SauceAa perfect light luncheon dishACurried Couscous Croquettes with Ribboned Vegetables, and Chicken Vegetable Soup with Mint Couscous Dumplings. The traditional recipes cover Sicilian Fish Cuscus? alla Trapanese with clams, mussels, swordfish, sea bass and shrimp; Algerian Couscous with Lamb Meatballs, Lima Beans and Artichoke Hearts; and Moroccan Sweet Couscous with Almonds, Raisins and Orange Blossom Water. Purists may grumble that all recipes use the instant couscous method (pouring the couscous into boiling water, then covering it and setting it aside off the heat to steam), although Morse does include the lengthier traditional method for the more ambitious. All in all, with its enjoyable introductory essay and instructions on making basics such as Moroccan Preserved Lemons, this serves as an attractive overview of a relatively unknown ingredient.
Copyright 2000 Reed Business Information, Inc.
About the Author
Kitty Morse was born in Casablanca. She has taught Moroccan cooking for over 80 years and is the author of five cookbooks, including Come with Me to the Casbah: A Cook's Tour of Morocco and 365 Ways to Cook Vegetarian. When she isn't leading an annual culi
Alison Miksch's photographs have been featured in many magazines, including Better Homes and Gardens, Country Home, and Shape. She lives in Pennsylvania.
Inside This Book(Learn More)
Top Customer Reviews
with pasta and rice and who is interested in ethnic
and fusion cuisine. From cover to cover, it impressed
me. The book is informative, mouthwatering and
creative and respects current eating trends.
Recipes range from 1 to 3 hours of preparation time.
There's a generous introduction on the history and
relevance of couscous and a listing of sources for
spices and traditional couscous cookware.
I chose this recipe because it contained interesting
ingredients which I had on hand, and I felt most
readers would find it easy to prepare. I learned how a
combination of spices can create a dish that is
flavorful and delightfully fragrant. I would
definitely make it again, perhaps with more saffron
GAME HENS WITH COUSCOUS STUFFING
21/2 cups chicken broth
4 tablespoons butter
10 threads Spanish saffron
1/2 cup couscous
2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon sweet paprika
2 12-ounce Cornish game hens
1/2 cup (about 4 ounces) slivered blanched almonds,
1 cup (about 5 ounces) golden raisins
1/2 cup (about 5 ounces) pitted prunes, coarsely
2 tablespoons honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 medium onion, diced
1. Preheat the oven to 425 degrees. In a medium
saucepan, bring 3/4 cup of the broth, 2 tablespoons of
butter, and half of the saffron to a boil. Add the
couscous in a stream. Stir once. Remove from the heat.
Cover and let stand until couscous is tender, 12 to 15
minutes. Set aside.
2.Read more ›
In "Couscous Fritters", the instructions you're supposed to turn to page 20 for her technique on how to peel and seed tomatoes. There is nothing about tomatoes on page 20. It's really page 22. The recipe calls for 2/3 cup broth, but what kind? Step 1 puts all the ingredients for the salsa together while in step 2 you are asked to prepare the fritters. Among the ingredients you're supposed to mix together is the "remaining salt". What remaining salt? You used it all in step 1 for the salsa. I think she meant the cumin.
Recipes are well thought up but somehow, either the test kitchen or the editors goofed. If you are someone who really needs recipes to be right, skip this book. You'll pull your hair out trying to figure out what's wrong. If you can work around the mistakes and really want to try couscous, you'll find some really tasty meals in here. My copy has lots of notes and cross-outs. I'm sure yours will too.