Cornish Hen Stuffed with Couscous

If you want to impress your significant other, your in-laws, or simply friends and family, try this super delicious recipe. It looks so fancy that everybody would think you spent hours in the kitchen making it, yet it will only take you a total of 45 min. I promise:)

Recipe for two people-

What You'll Need:
For the Cornish Hens:
2 cornish hens
1 large onion, diced
3 Tbsp Olive Oil
2 cups chicken broth, or water
3 cinnamon sticks
Large pinch of saffron
3 garlic cloved, crushed
1 tsp turmeric powder
1 tsp ginger powder
1 tsp salt
1 tsp pepper

For the Stuffing:
1 box couscous
1 Tbsp butter
1 tsp cinnamon
2 tsp rose water
1/4 cup raisins, pre soaked in water for 10 min
1/4 cup toasted walnut or almonds, or hazelnut.

What To Do:

1. Wash the cornish hens thoroughly.
2. Prepare couscous according to package.
3. With a fork, fluff the couscous, and mix in the raisins, cinnamon, rose water, nuts (leave some for garnishing later) and butter.
4. Divide the couscous mixture in two halves. Use half to stuff the cornish hens and the other half as a side dish.
5. After stuffing the hens with the couscous mixture, sew the openings with a clean thread or toothpicks.

Cooking the Hens:

1. Heat oil in a large saucepan on medium heat, add the diced onions, garlic, and the rest of the spices. Stir for 2-3 min.
2. Place the hens, carefully, in the pan side by side. Cover and let cook for 5 min.
3. Flip the hens on the other side, add the broth, cover and cook for 30-35 min or until hens are done.
4. Make sure to check on the liquid level. We don't want to burn the hens.
5. After the hens are cooked, remove and broil them on low on both sides for more crispiness.
6. Uncover the sauce and let simmer for 2-3min.

Serving the Stuffed Cornish Hens:

The hens are served hot with the remaining couscous mixture as a side dish and garnished with the nuts.

Enjoy!

Cornish Hen Stuffed with Couscous

Seffa Medfouna with Couscous & Chicken

Seffa Medfouna is one of my favorite Moroccan dishes. It is a festive dish and it combines all flavors; it is simply succulent and hearty. We call it "Seffa Medfouna" because the meat (chicken, beef, lamb) is buried or hidden with a dome of steamed vermicelli or couscous, which in turns is flavored with butter and dried raisins. This dish is served as a main dish.

What You'll Need:

For the Chicken Sauce-

1/2 lbs chicken, cut into pieces

1 big onion, finely chopped

1/2 cup fresh parsley, chopped

2 garlic cloves, crushed

1/2 tsp turmeric powder

1/2 tsp ground cinnamon

2 cinnamon sticks

1/2 tsp ginger powder

1/2 tsp pepper (to taste)

1 tsp salt (to taste)

Large pinch of saffron (mandatory)

1 cube chicken bouillon (optional)

4 Tbsp vegetable or olive oil

1 1/2 cups water

1 large egg

For the Seffa-

1 plain couscous box

1/2 cup golden raisin, soaked in water for 10 min

3 Tbsp butter

Powdered sugar and cinnamon, for decorating

What To Do:

1. In a large pot over medium heat, heat oil, add chicken, garlic, onions, parsley, cinnamon sticks, and the rest of the spices. Brown the chicken for about 10 min, then cover the meat with enough water.
2. Cover the pot and let simmer on medium heat, stirring occasionally, for 45 min or until chicken is tender and falls easily off the bones.
3. Remove chicken, reduce heat, remove cinnamon sticks, and let the sauce simmer. Break the egg in the sauce, stirring constantly, the sauce should get thick.
4. Remove Chicken from the bones.
5. Cook couscous according to package instructions.
6. With a fork, fluff with butter. Add the raisins and 2 Tbsp powdered sugar.

Serving Seffa Medfouna-

1. Place 1/3 of couscous mixture in large plate.
2. Arrange the chicken mixture on top in an even layer, then cover with the sauce.
3. Pile the rest of the couscous on top, forming a dome.
4. Decorate in vertical patterns with cinnamon and powdered sugar.
5. Serve immediately.

Enjoy!!

Seffa Medfouna with Couscous & Chicken

Moroccan Couscous with Lamb and Vegetables

Couscous is a famous traditional Moroccan dish, it is held in such high esteem that religious feasts and celebratory meals would be unthinkable without it. There is an endless list of couscous recipes, some of which include, couscous with meat and vegetables (today's recipe), couscous with Tfaya (sweet onion sauce), couscous salad, sweet couscous with dried fruits and nuts, or simply plain buttery couscous recipe.

What You'll Need:

1 plain couscous box
2 lbs shoulder of lamb cut into large pieces
3 Tbsp olive oil
2 large onions, diced
2 cups baby carrots, or 2 large carrots, peeled and sliced lengthwise
1 big zucchini cut lengthwise
1 butternut squash, cut into large pieces
1 turnip, peeled and cut into thick strips
1 potato or sweet potato, cut into wedges
1/2 cup fresh parsley, chopped
3 cups vegetables broth
5 cups water

1 can garbanzo bean, drained (not pictured)
1 12 oz can tomato sauce
1 tsp cinnamon
1 tsp turmeric
Large pinch of saffron
1 tsp paprika
1 Tbsp crushed garlic
1 Tbsp salt
1 1/2 Tbsp black pepper

What To Do:

1. On medium heat, heat oil in a large pot, add meat and brown on both sides for 2-3 min. Stir in onions, garlic, parsley, and the all the spices. Add vegetable broth, cover and bring to a boil, 10 min
2. Add carrots, potatoes, turnip, 2 cups of water and simmer for 20 min.
3. Add zucchini, butternut squash, tomato sauce, taste to adjust spices at this point. Pour 1 cup of water, cover and cook for an additional 20 min.
4. Lastly add garbanzo beans and simmer for 10 min.
5. Meat and vegetables are cooked when they are tender. If not, cook for 5-7 min.
6. Meanwhile, cook couscous according to package instructions.
7. Using a fork, fluff the couscous with 1 Tbsp butter.

Serving:

To serve couscous, place couscous in a large plate, form a whole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Enjoy!!

Moroccan Couscous with Lamb and Vegetables

Sweet Couscous with Nuts, Dates, and Raisins- Kesksou Seffa

Traditionally, this fruity couscous is served as a course on its own in Morocco. However, it can also be served as a side dish with grilled meats and spicy tajines.

Adapted from Food Lovers ' Collection

What You'll Need:

1 cup of couscous
1/2 tsp salt
1 to 2 tbsp olive oil
2 tbsp butter
3/4 cup blanched almonds, or any other nuts available
3/4 cup dried dates finely sliced
3/4 cup dried raisins
2 tbsp sugar
3 tsp cinnamon
2 tsp powdered sugar, for garnishing

What To Do:

1. Cook couscous according to package directions.
2. Drizzle the oil over the couscous. Using your fingers, rub the oil into the grains to break up the lumps and aerate them.
3. Heat the butter in a heavy bottom skillet, add the almonds, and cook for 1-2 minutes, stirring, until the nuts begin to brown and emit a nutty aroma.
4. Toss in the dates and raisins, and cook, stirring for 2 minutes.
5. Stir in the couscous, add the sugar and 1 tsp cinnamon, mix thoroughly, and heat through.
6. Pile the couscous onto a warmed plate in a mound. Garnish with the remaining cinnamon and powdered sugar, creating alternate vertical lines from the top of the mound to the base.
Serve immediately.

Enjoy!

Sweet Couscous with Nuts, Dates, and Raisins- Kesksou Seffa

Couscous Salad

Light and summery, this couscous salad can be served with almost any dish.

What You Need:

1 cups uncooked couscous
1 cucumber, diced
1 tomato, diced
1/2 cup rinsed and drained canned black beans
1 tbsp fresh chopped fresh cilantro
2 tbsp minced or diced red onion
1 tbsp balsamic or white Vinegar
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tbsp ground cumin
salt and pepper to taste

What To Do:

1. Cook couscous according to package.
2. In a large bowl, whisk together the olive oil, lemon juice, vinegar and cumin. Add red onions, cucumber, tomato, cilantro, and beans and toss to coat.
3. Fluff the couscous well with a fork, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Enjoy!

Couscous Salad