Couscous with Almonds, Dates & Mint

Couscous

Couscous is probably one of the easiest, simplest and quickest dishes to put together. Done right and it can be the most satisfying. That’s why I love it. It’s also a great blank canvas; you can really get creative and add whatever ingredients you want, resulting in  your own personal masterpiece of flavors.

That’s why it just seems ludicrous to include a recipe for couscous. As long as you know how to cook (I wouldn’t even call it cooking) the couscous properly, and have a relatively good eye taste for ingredient pairing then you can’t go wrong!

That’s why I went ahead and included the recipe for this couscous, because I’m just ludicrous. But, also because I serve this particular couscous with a lamb stew, I’m sorta known for making. The flavors in this couscous have been well thought out using spreadsheets & graphs & a lot of mathematical genius that I just don’t have, to create the finest compliment to the lamb stew. It’s really tremendously delicious and the recipe for the stew is soon to follow, I hope…

Couscous

See, I actually managed to put together a video recipe for the lamb stew over  three weeks ago, only to find out later when it came to editing, that because I used  my friend’s professional camera, the footage needed to be edited in Final Cut Pro.

Uh. No. I need it to work in iMovie.

So, finally another friend came to the rescue and I should have all the video footage in correct format today. Which means I’ll have the recipe for the lamb stew up before I go off Wonking tomorrow…

Couscous

Couscous with Almonds, dates & Mint

Serves 4

Cooking time: 10 minutes

  • 90g hadrawi dates, seeded and finely chopped
  • 25g flaked almonds, toasted
  • 15 leaves of mint- chiffonade
  • 200g coucous
  • 250ml stock of choice or water-boiling
  • Olive oil-bout 1-2 tablespoons
  • Lemon-to taste
  • Salt and pepper

In a deep pyrex bowl, add the couscous then pour over the boiling stock, olive oil, salt and pepper and lemon juice if desired.

CouscousCouscous

Give it a quick stir and cover well with a plate or the likes. let it sit for about 6 minutes.

CouscousCouscous

In the mean time, prep all the other ingredients. Toast the almonds in a dry pan, shaking continuously for about a minute.

CouscousCouscousCouscousCouscous

Add all the ingredients to the couscous and mix well.

CouscousCouscous

Serve alone or with the soon to be disclosed lamb stew.

Couscous

Love Bethx

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Posted in: algerian, almonds, couscous, dates, middle eastern, mint, morrocan, north african



15 Responses to “Couscous with Almonds, Dates & Mint”

  1. Jamie

    29. Oct, 2009

    This is so simple that I wonder why I don’t ever make couscous this way? I love sweet couscous like this, usually found with raisins and almonds. Yours is so pretty, too. Thanks for this: now I’ll make it too next time I serve a tagine or couscous. Can’t wait for the video of the lamb stew!!

  2. George@CulinaryTravels

    29. Oct, 2009

    I love couscous with fruit and nuts, it makes a great meal on its own or as accompaniment too.

    Such delightful photos too.

  3. Meeta

    29. Oct, 2009

    Always love couscous – it’s a staple at home. I love the versatility and the simple way to cook it! this Beth looks grand!

  4. Tweets that mention Couscous with Almonds, Dates & Mint | Dirty Kitchen Secrets -- Topsy.com

    29. Oct, 2009

    [...] This post was mentioned on Twitter by Lynda Mitchell, allergicgirl. allergicgirl said: good 1 via @kfatweets Roasted pumpkin seeds? RT @steven_newyork: sub almonds for those w #foodallergy? http://bit.ly/3hq83z [...]

  5. Sunita

    29. Oct, 2009

    We love couscous too, and yours is simply elegant :-)

  6. Global Patriot

    29. Oct, 2009

    Couscous is amazing, and so versatile, like risotto in that that basic recipe can be adapted to such a wide variety of flavors by adding the ingredients of your choice.

  7. chris Bourne

    29. Oct, 2009

    a real great set of picture’s and simple snack to create for us people that don’t have time to stop.

  8. kouky

    31. Oct, 2009

    bonjour! j’ai lancé un jeu relatif au couscous en vue de de faire apparaitre les différents couscous. en voyant ton couscous, j’ai été séduite par cette version moderne du couscous!! serait il possible de venir nous rejoindre avec ce beau couscous?voici le lien:http://cuisinea4mains.wordpress.com/2009/10/13/couscous-de-l%e2%80%99aid-et-lancement-du-jeu-du-meilleur-couscous
    bonne journée!!

  9. koukyc

    31. Oct, 2009

    merci pour ta gentille participetion et pour ton délicieux couscous!! bonne journée! bises!

  10. RadoTouiLLE

    01. Nov, 2009

    your couscous is really “fancy”
    i have to admit, that i am still stuck with the old fashioned way of preparing it…but who knows…i might let myself get corrupted by yours… :) just joking..
    i can already smell the flavors in my head…the pictures are great by the way…

  11. Nadjibella

    02. Nov, 2009

    Effectivement, ton couscous est très simple à faire.
    A bientôt.

  12. Colleen

    02. Nov, 2009

    I am crazy for couscous flavored in this way. I use finely grated lemon or orange rind together with the juice for added citrus flavor.. xxx

  13. Les meilleurs couscous de la blogosphère (suite) « Cuisine à 4 mains

    16. Nov, 2009

    [...]  55 –          Couscous aux amandes, aux dattes et à la menthe de Bethany [...]

  14. kouky

    17. Nov, 2009

    Bonjour! les votes du jeu ” à vos couscoussiers ” sont ouverts! merci et bonne chance!bises!kouky

  15. sarah

    21. Nov, 2009

    hey, I really like your blog, but I must admit that I have objections when it comes to the couscous – how could you ever prepare couscous this way? I mean, of course you can, but it makes such a difference in taste and texture, if you don’t do it the “old-fashioned” way over the steam…. but I like the almonds&mint

"I'm tickled pink to have you here & I'd love to hear from you! So, drop me a note, exchange your secrets or just have a nibble x"

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c3Ryb25nPndvb190d2l0dGVyPC9zdHJvbmc+IC0gZGtzZm9vZDwvbGk+PGxpPjxzdHJvbmc+d29vX3ZpZGVvX2NhdGVnb3J5PC9zdHJvbmc+IC0gU2VsZWN0IGEgY2F0ZWdvcnk6PC9saT48L3VsPg==

Mad About Chickpeas-Hummus B’ Lahme

Love Bethx

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Posted in: chickpeas, hummus, hummus awarma, hummus b lahme, hummus b tahini, minced lamb, olive oil, tahini



39 Responses to “Mad About Chickpeas-Hummus B’ Lahme”

  1. Chris Bourne

    12. Jan, 2010

    Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this

  2. Sarah, Maison Cupcake

    12. Jan, 2010

    I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.

  3. Kerrin @ MyKugelhopf

    12. Jan, 2010

    I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.

    Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !

  4. Mustapha

    12. Jan, 2010

    Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!

  5. Bethany

    12. Jan, 2010

    Agreed. I’ve had it for breakfast…it is the ultimate!

  6. Mowie @ Mowielicious

    12. Jan, 2010

    This is my ultimate favourite Lebanese dish. I could eat it all day and all night.

    Having said that, I’ve never had it for breakfast!

  7. Jamie

    12. Jan, 2010

    Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!

    Congrats on the new blog! Wow! Truly dynamic you are!

  8. shayma

    12. Jan, 2010

    huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma

  9. Bethany

    12. Jan, 2010

    Hi Shayma and thanks for your lovely comment :) If the chicpeas are left chunky then I believe you are talking about this one http://www.dirtykitchensecrets.com/mad-about-chickpeas-hummus-balila/ I do love that version as well…

  10. Jeanne @ Cooksister

    12. Jan, 2010

    Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words :)

  11. Cherine

    12. Jan, 2010

    I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it. :)

  12. Trissa

    12. Jan, 2010

    Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!

  13. Asha@FSK

    12. Jan, 2010

    Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing :) ) Does your dad sell them by any chance??

  14. Kitchen Butterfly

    12. Jan, 2010

    You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!

    Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!

  15. Miranda

    12. Jan, 2010

    mmh…this looks incredible. i would love some of that about now!

  16. Happy Cook

    12. Jan, 2010

    My daughter love chickpea too. When she was little she used to cakk them indian balls :-) It is a really unique way of serving them with the meat.

  17. Global Patriot

    12. Jan, 2010

    Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!

  18. The Cooking Ninja

    12. Jan, 2010

    mmm…I love chick peas too. That dish is delicious.

    Congrats on your new blog. :)

  19. Maunika

    12. Jan, 2010

    Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.

  20. Sarka

    12. Jan, 2010

    I don’t know if I love chickpea but I definitely like it! :) I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
    Congrats of your new blog – wonderful!

  21. Cynthia

    12. Jan, 2010

    I’m with you – a serious lover of chickpeas.

    Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?

  22. Ben

    13. Jan, 2010

    Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.

  23. Bethany

    13. Jan, 2010

    Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.

  24. Katherine

    13. Jan, 2010

    I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.

  25. shayma

    13. Jan, 2010

    hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma

  26. The Grubworm

    13. Jan, 2010

    Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.

  27. meeta

    13. Jan, 2010

    i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!

  28. Su-yin

    13. Jan, 2010

    This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better? :P

  29. deeba

    13. Jan, 2010

    I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!

  30. Bethany

    13. Jan, 2010

    Shayma- sent ya an email x
    Grubworm- AMEN!
    Su-yin: it’s diiiiiivine! :)
    Deeba: I wanna hold youuuur haaaaand! XX

  31. Bethany

    14. Jan, 2010

    I’m bringing you some this weekend

  32. Barbara Bakes

    14. Jan, 2010

    The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!

  33. tasteofbeirut

    15. Jan, 2010

    I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!

  34. Chris Bourne

    15. Jan, 2010

    Need your food need your food!

  35. Manggy

    18. Jan, 2010

    I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic! :)

  36. Ladybird

    19. Jan, 2010

    Hummus rocks! And it is sooo good for you, always a bonus :)

  37. Kate/Kajal

    19. Jan, 2010

    I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!

  38. diva

    19. Jan, 2010

    oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
    beautiful houmous. i like having houmous wraps or sandwiches. so yummy!

  39. barbara

    08. Feb, 2010

    I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.