Danka <j...@n...nl> wrote in message
news:390f16d0$0$28340@news2.zeelandnet.nl...
> Witam po Swietach! Wszyscy sa najedzeni? A ja mialam takie zapalenie
gardla,
> ze przelykanie bylo dla mnie prawie niemozliwe. Dlatego tez nie najadlam
sie
> tak, jak to planowalam.
> Ale teraz na temat.
> Mam pytanie: czy znacie moze jakies fajne ( czyt. proste ) przepisy na
> kus-kus ( nie wiem czy tak sie to pisze). Jeszcze tego nie jadlam i nie
> chcialabym sie ani Jego zrazic.
> Dzieki za pomoc.
> Pozdrowienia,
> Danka
>
> P.S. Chyba macie za duzo wolnych dni w Polsce, bo nikogo tu prawie nie ma
od
> ladnych kilku dni.
>
A Wy skad ?
F.
PS. Jak z Polski to przepis z Ksiazki wydanej przez firme Proszynski i Ska
KOLOROWA SALATKA
50 dag kaszy kuskus, 2 sloiki majonezu (40 dag), 1 sloik zielonych
oliwek bez pestek (12 dag), 1 puszka kukurydzy
(34 dag), 1 puszka czerwonej fasoli (22 dag), 6 pomidorów (60
dag), 6 ogórków kiszonych (20 dag), 2 ogórki weze
(50 dag), 2 peczki szczypiorku, sól, pieprz
Swieze warzywa oczyscic, umyc i pokroic w kostke. Kuskus
przygotowac wedlug przepisu
podanego na opakowaniu. Dodac osaczona z zalewy kukurydze, fasole
i pokrojone oliwki oraz
swieze warzywa. Doprawic sola i pieprzem. Wymieszac z majonezem i
przybrac posiekanym szczypiorkiem. Wstawic do lodówki na 1 godz.
( ja od siebie dodalbym jeszcze posiekana swieza miete lub cilantro )
Jak nie z Polski to w USA nazywa sie to couscous a kasza na kuskus nazywa
sie bulgar. Panow oblozonych kulinarnymi Laroussami prosze o poprawienie
mnie bo nie wiem jak to jest w afrykanskich krajach frankofilskich skad ta
potrawa pochodzi. ( rod jej wywodzi sie z Algerii, Marokka i Tunezji.) Wiem,
ze jedza tam ta kasze z pokruszonego zboza ulozona w kopke i otoczona lub
polana miesem, drobiem lub warzywami ( jedza przewaznie po muzulmansku czyli
palcami PRAWEJ reki )
Marokanski Kuskus
Couscous is probably the most known dish that is typically
Moroccan. There are many
different interpreations of the recipe appearently if we look
at the back of couscous bags in the
supermarkets; well this is the real deal, a typical Bidaoui
Couscous with seven
vegetables.Enjoy it.

Ingredients [8-10 people]

1 packet of coucous (1 kg or 2lbs)
1 kg @lbs) of meat(knuckle of veal or shoulder of mutton)
1 medium sized Savoy cabbage
1 kg (2lbs) of onions
4 or 5 tomatoes
500 gms(1lb) of red pumpkin
250 gms (9ozs.) of aubergines
500 gms (1lb) of carrots
2 hot peppers (chillies)
1 handfull chopped coriander
150 gms (5ozs.) of butter for the stock.
150 gms (5ozs.) of butter to pour over the couscous when
cooked.
1/2 teaspooful of saffron (preferably crushed flowers)
1 soupspoon of pepper
6 litres (11 pints) of watersalt to taste.

Preparation

put the pieces of meat cut into largish pieces, two sliced
onions, the diced cabbage, butter, salt
and pepper at the bottom of the couscous steamer. Pour in 6
liters of water, and bring to boil.
Then put the upper half of the steamer, full of rolled
couscous, over the boiling stock. Seal
together the two parts of the steamer with a piece of cloth
soaked in floour and water paste so
that the steam can escap only through the top. Allow to cook
for half and hour from the
moment the couscous beguins to steam. Take the couscous off the
heat and pou into the (
alarge deep dish made of earthenware or wood for mixing bread
and making dough), press
light with a ladle to seperate the grains, allow to cool and
sprinkle with water. Let the couscous
air and then sprinkle with water again until the grains are
swollen and soaked with water. Leave
it to absorb all the water.In the meantime, about an hour
before serving, place in the bottom
part of the steamer(which is still boiling) the tomatoes, the
aubergines(quartered but not
peeled), the onions, carrot and turnip (all peeled and
quartered), the hot peppers and the
chopped (or crushed) coriander.Cook the pumpkin9cut quarters0
seperately in alittle of the
stock.Check the seasoning of the stock and, half an hour before
serving, put the couscous
back to steam, making sure to seal the two halves of the
steamer as before. When the
couscous beguins to steam, take it off the heat and turn out
into the , add the 150 gms of
melted butter, mix well, and pour on as much of the stock as
the couscous can absorb, stiring
all the time. Put on to a large round dish with the couscous
heaped into a pyramid and the meat
and vegetables placed in a scooped out hollow at the top of the
cone. Serve at once, putting a
bowl of the stock on one side for those who like their couscous
more moist.

Vegetarianski Kuskus

1 box of couscous
1 small can peas
1 red pepper
1 shallot or 6 scallions, your call
fresh cilantro (parsley can work here too, less noticeable)
nutmeg
salt?
black pepper
1/2-3/4 cup of sesame oil (olive oil works o.k.)
tofu (optional)

Directions:

Preheat oven to 350. Place pepper on foil in oven, turn until all sides look
crispy. When it cools just peel off the
skin with a fork or fingers (you will have just roasted a pepper!) Roasting
peppers may take 30-45 minutes, so just
sliver & sautee if you're really rushed, but it's not the same flavor.

Boil water for couscous. Follow box directions carefully, do NOT put in too
much water, soggy couscous doesn't
cut it.

In saucepan, on med-hi, sautee the oil, shallots (or scallions). Add peas,
then add roasted pepper. Then add
cubed tofu for about 1 minute. Salt, pepper to taste.

When couscous is done, fluff with fork. Cut up the fresh cilantro or fresh
parsley & "fluff" in with couscous.
Nutmeg makes this dish, so I usually add about a tsp. to the couscous before
mixing in the sautee.

The tofu/shallot/pea/peppers can be placed in a shallow hole in the center
of the couscous, positioning the red
pepper slivers from center to edge of bowl (this is for presentation only).

You can add or subtract any of the above ingredients depending on
availability and your time. ENJOY!

Serves: 4ish

Preparation time: 15-60mins