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Couscous [Paperback]

Kitty Morse
4.8 out of 5 stars  See all reviews (5 customer reviews)

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Book Description

April 1 2000
Bored with spaghetti? Tired of rice? Discover the exotic world of couscous! Fluffy and foolproof, couscous cooks in in less than five minutes and makes aperfect accompaniment to any dish! North African cusiine, couscous is a hot trend in contemporary cooking--and author Kitty Morse is here with the most exciting and inventive ways to get couscous beyond the land of Casablanca and straight into your kitchen. From Couscous Paella to Couscous Mango Mousse, Couscous will revolutionize your culinary repertoire. You may wonder what you ate before discovering this versatile and delectable staple.

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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 and raised in Casablanca of English and French parents. She has lived in the United States for many years, all the while continuing to explore North African cuisine. Her many previous cookbooks include Cooking at the Kasbah, and the Vegetarian Table: North Africa. An expert on North African cuisine, she has lectured at the Smithsonian Institution and organizes a culinary tour of Morocco each year. Today she divides her time between homes in Southern California and Casablanca.

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Customer Reviews

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4.8 out of 5 stars
4.8 out of 5 stars
Most helpful customer reviews
Format:Paperback
This book is for the adventurous cook who is bored
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
next time.
GAME HENS WITH COUSCOUS STUFFING
Serves 2-4
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,
toasted
1 cup (about 5 ounces) golden raisins
1/2 cup (about 5 ounces) pitted prunes, coarsely
chopped
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.
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4.0 out of 5 stars Great Food, Poor Editing March 12 2001
Format:Paperback
My first attempt was "Couscous Fritters with Fresh Corn and Tomato Salsa". Delicious! Every recipe tried was well seasoned and was what I'd call an "eager to repeat winner", if you don't mind fighting past all the errors.
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.
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5.0 out of 5 stars Fabulous! June 20 2002
Format:Paperback
Tired of rice and potatoes, I've been keeing an eye out for recipes about couscous. Not too long ago, I caught Kitty on a television program. I think it was Sara Moulton's show on the Food channel. They prepared "Couscous-Parsley Salade with Preserved Lemons." The recipe called for 1 or 2 Tsp of pine nuts and Sara dumped about a cup in! Hey, but that's okay. I like crunch! So, I bought the cookbook and set about preparing the "Rock Cornish Game Hens with Dried Fruit and Couscous Stuffing." I substituted dried cherries for the prunes. The recipe was easy to follow and came out just fabulous. A welcomed twist from the usual game hens and wild rice. The next recipe I want to try is "Tongolese Couscous in Peanut Sauce." While there's no photo, it sounds delicious. Thank you Kitty!
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5.0 out of 5 stars Flavorable, exotic recipes Feb. 21 2001
Format:Paperback
My husband and I traveled with Kitty on her last Moroccan culinary tour and we highly recommend it. We also highly recommend this book from which we have prepared several dishes including the delicious Rock Cornish game hens with dried fruit and couscous stuffing. Our dinner guests have loved the Moroccan foods that we have prepared - a departure from the usual party fare. We have found all of her recipes unique, flavorable, fun to prepare and delicious to eat! Also recommend her "Cooking at the Kasbah". Our guests have raved about the chicken b'stila which is quite unique, a "production" to prepare but can be made ahead of time, frozen and then baked right out of the freezer.
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5.0 out of 5 stars couscous the grain for busy people July 30 2000
By A Customer
Format:Paperback
This is a wonderful book for people who want great meals fast. The recipes are for the most part quick( the couscous takes only five minutes to cook), easy to prepare , and they are big on flavor. The author begins the book with traditional recipes, but the bulk of the books focus are contemporary recipes for this versatile grain.
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