My cookbook

Очень вкусно! Подавала с Fish Piccata: https://www.themediterraneandish.com/fish-piccata/

¼ cup pine nuts or swap pistachios or slivered almonds
2 tablespoons unsalted butter use coconut oil or vegan butter to make vegan
1 small shallot chopped
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
2 cups low-sodium vegetable broth or chicken broth
1 cup whole wheat couscous
⅓ cup golden raisins
¼ cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil use the good stuff here!
Instructions

Preheat the oven to 350°F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

Источник: https://www.wellplated.com/moroccan-couscous/

Делала нам на двоих и нам обоим очень понравилось!

ngredients

Serves 4-6

For the fish soup:

1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stalk of celery, finely chopped
2-3 cloves of garlic, finely chopped
A few sprigs of parsley, finely chopped
A pinch of red (chili) pepper flakes
Olive oil, q.b.
250-300ml (1 to 1-1/2 cup) passata di pomodoro, preferably homemade
1-1.5 kilo (2-3 lbs) mixed firm-fleshed fish (preferably bone-in) and shellfish (see Notes for details)
A few threads of saffron (optional)
A bay leaf

For the coucous:

250g-300g (9 to 10-1/2 oz) pre-cooked or regular packaged couscous
A handful of almonds, chopped
A pinch of ground cinnamon
A pinch of ground nutmeg

Directions
Step 1: Prepare the fish soup

In a pot large enough to contain all your seafood comfortably, sauté the onion, carrot, celery, parsley, garlic and red pepper flakes in abundant olive oil over low heart until quite soft. Add a pinch of salt as you sauté, taking care not to let anything brown.

Add the tomatoes to the pot and let them reduce for a few minutes into a saucy consistency.

Lay on the fish and other seafood, then add enough water to cover the seafood, along with the bay leaf and saffron if using. Simmer, uncovered, for a good 20-30 minutes, until the seafood is cooked through and broth is very flavorful. Taste and adjust for salt.

Remove the fish and other seafood from the pot. Using a paring or boning knife, remove the skin and filet the fish. Cut the filets, if need be, into serving-size pieces. Place the fish filets and shellfish in a bowl and cover to keep warm. Discard the fish heads, skin and bones.

Pour the remaining broth through a fine sieve, pressing out the liquid from the solids, and return it to the pot, along with the seafood.
Step 2: Make the couscous:

If you are using pre-cooked couscous, you should follow the measurements and instructions on the package, but using the fish broth or a 50/50 combination of broth and water instead of water. Generally speaking, the instructions will tell you to add pre-cooked couscous to hot liquid and allowed to steam off heat.

Bring the required amount of liquid to a boil, add the precooked couscous, together with the chopped almonds and spices, give it all a good stir and cover. Let the couscous stand for a good 5 minutes, or until the broth is fully absorbed and the couscous tender. Once the couscous is cooked, fluff it with a fork.
Step 3: Assemble and serve:

When you are ready to serve, bring the broth back to the barest simmer to reheat the seafood.

For a family style presentation, serve the couscous in a large serving bowl, perhaps topped with more chopped almonds and a few pieces of seafood, with the fish soup in a separate soup terrine. Each diner can take a portion of couscous, and top it with the seafood and a good ladleful of the borth, to their taste. For a fancier presentation, you can plate individual servings as pictured here.

Источник: https://memoriediangelina.com/2018/08/18/couscous-di-pesce-fish-couscous/

Очень вкусный сегодня был ужин, оба рецепта понравились.

куриный фарш из 2 куриных бедрышек и целой грудки-500гр.на выходе (450 гр идющачего фарша)
150гр.фарша из телятины (не было)
70гр.белой булочки
1 яйцо (только белок)
2 ст.л.сметаны (1 ст.л.)
соль.перец из мельницы
для начинки: 12 маленьких кусочков замороженного сл.масла.мелко нарезанная зелень петрушки.
для панировки:2 яйца.сухари.соль перец.
масло для жарки.


из данных ингредиентов приготовить фарш.он должен быть совершенно однородным.
лук и чеснок в рецептуру котлет не входят!
разделить фарш на 12 частей.
сформировать котлеты круглой формы.поместив внутрь масло и петрушку.
обмакнуть в взбитое со специями яйцо и обвалять в сухарях.
жарить в хорошо разогретом масле на среднем огне.

Источник: http://natapit.livejournal.com/3794.html

Гарнир:


¼ cup extra virgin olive oil
1 cup Israeli couscous (брала 1/2 чашки на двоих)
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼ cup chopped fresh mint (не было)
½ pound ripe tomatoes, very finely chopped
¾ pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried (не добавляла, но добавила красный болгарский перец)

Preparation

Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Advance preparation: This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.

Источник: http://cooking.nytimes.com/recipes/12607-cucumber-and-israeli-couscous-salad

Источник: http://cuinera-catala.livejournal.com/390518.html#cutid1

Нужно:

кускус, сварить согласно инструкции
сладкий перец (красный, зеленый)
цуккини (идеально очень молодой с нежной мякотью, он употребляется сырым)
свежая клубника
оливковое масло
уксус бальзамико
соль

Все кубиками и смешать с кускусом. Заправить солью, оливковым маслом и бальзамико по вкусу. Дать настояться не меньше получаса.

Времени на жж совсем нет и не предвидится. Поэтому сегодня постараюсь выложить самые удачные рецепты, те, что на мой взгляд получились идеально.



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