MAKING 1 Throughly wash the cous-cous in hot water and allow to dry and swell. 2 In a large saucepan, heat oil and add garlic. Cook until slightly brown. 3 Add in all the vegetables, spices, herbs and soy sauce. 4 Add water to cover and bring to a... - 44.6763

COUSCOUS: In nonstick skillet, cook couscous over medium heat, stirring frequently, for 5 to 7 minutes or until lightly browned; remove from heat. In small saucepan, bring chicken stock to boil; add to couscous. Cover and let stand for 5 minutes; fluff with... - 35.8778

MAKING 1. Take a saucepan and add pineapple-orange juice, mace and cinnamon to it. 2. Allow to heat till mixture comes to boil. 3. Add couscous and stir well. 4. Cover and take off from heat. 5. Keep aside and allow to stand for 5 minutes. 6. Using a spoon,... - 44.9148

MAKING 1) In a large skillet, saute the onions in oil for about 5 minutes, until golden. Then remove and place in a deep narrow kettle or a stock pot. 2) In the same skillet, brown the chicken and lamb and transfer into the stock pot and keep aside. 3) Stir... - 44.6539

1. Pour chicken broth and water into 2-quart saucepan. Bring to a boil over high heat. Remove from heat. Add couscous, raisins, parsley, 2 tablespoons lemon juice, 2 teaspoons lemon peel, 1 1/2 teaspoons cinnamon, turmeric and cumin. Cover and let stand 5... - 31.4127

Place the lentils in a small saucepan and add enough water to cover by 1/2". Bring to a simmer over medium heat. Cook for 5 minutes, or until the lentils are just tender. Drain and rinse under cold water, pressing firmly to remove any excess water. Place in a... - 49.4775

MAKING 1) In a pot, heat oil and sauté the onions for 5 minutes or until tender. 2) Add the ginger, turmeric, cinnamon and pepper, cook for 1 minute. 3) Add the stock, squash, turnips, chickpeas, raisins, coriander and peppers. 4) Bring to a boil, cover... - 46.8085

MAKING 1) In a heavy medium saucepan, whisk together the chicken stock, cinnamon, ginger, cumin, turmeric and 1 1/2 tablespoons of the olive oil. 2) Place over heat and bring to a boil. Reduce heat to simmer and add the chicken breast if you are using... - 47.4883

1. Combine 1 1/2 cups of the water, 1/2 teaspoon of the cinnamon, and 1/2 teaspoon salt in a saucepan and bring to a boil. Add the couscous, stir, remove from the heat, and cover. Set aside. 2. Combine the chickpeas, ginger, turmeric, garlic, carrots, squash,... - 37.6729

In 1-quart casserole, combine all ingredients, except almonds and yogurt. Mix well. Cover. Microwave at High for 2 minutes, or until liquid is absorbed and couscous is tender. Stir in almonds and yogurt. Serve warm or cool in individual dishes. - 38.69

MAKING 1) Soak the couscous as per the package directions. 2) In a large saucepan, bring the water to a boil. Place the couscous in a steamer or large sieve lined with cheesecloth and keep over the boiling water. Then, steam covered as per the package... - 45.8537

1. In a medium saucepan bring broth to boiling. Add couscous and onion. Remove from heat. Cover and let stand 5 minutes. Stir in jalapeno pepper, cinnamon, and black pepper; cool. 2. In a large bowl combine couscous mixture with artichoke hearts, tomato,... - 37.0465

MAKING 1. In a saucepan, make couscous in water as directed on package. This will take about 10 minutes tops. Cover to keep warm. 2. As the couscous cooks, heat oil in large skillet over medium-high heat until hot. Put in almonds; sauté for 1 to 2 minutes... - 41.7661

Combine all ingredients in 1-quart casserole. Cover. Microwave at HIGH (100%) until liquid is absorbed and couscous is tender, 5 to 6 minutes. Let stand, covered, 1 minute. - 28.5228

MAKING 1) Take a saucepan and boil 11/2 cups of water in it. 2) Turn the heat off and add the couscous. 3) Steam it after covering the pan with a lid for 5 minutes. 4) Add 1 teaspoon of butter and fluff it up with a fork. 5) Keep it warm. 6) Take a pan and... - 48.2931

MAKING 1. In a saucepan, boil the stock and add the couscous. 2. Remove it from the heat, Cover the pan and let it stand for about 5 minutes, or until all the liquid has been absorbed. 3. In a large nonstick frying pan over medium heat, combine the corn,... - 43.2984

1. Toss the onions in the lemon juice and transfer to a saucepan. Mix in the (bell) peppers, saffron, cinnamon stick and honey. Pour in the stock, bring to the boil, cover and simmer for 5 minutes. 2. Meanwhile, heat the oil in a frying pan (skillet) and... - 37.6933

MAKING 1.Drain chick peas and pour enough fresh water on them. 2.Boil the chickpeas on high for 10 minutes without covering. 3.Lower the flame, skim and let theingredients simmer for 25- 30 minutes until soft. 4.Drain and keep the liquid aside. 5.Blend... - 47.9379

GETTING READY 1. Chop and discard roots from leeks. 2. Make a 3-inch deep X cut on the white bulb and into the green of each leek. 3. In a bowl, place leeks and pour enough water to cover. 4. Add the vinegar and let the leeks soak for about 30 minutes to... - 44.2238

In the top of a large double boiler, heat the vegetable oil and saute the shallot over direct heat until it's sizzling. Add the broth or water, seasonings, and dried fruits, and bring the mixture to a boil. Add the wheat in a slow stream so that the water... - 34.3485

MAKING 1) In a pan, partially cover and simmer the chickpeas for 1 hour. 2) In a couscousiere or a large pan, gently saute the onions, garlic and ground spices in the oil for 5 minutes until softened. 3) Stir in the drained chickpeas, tomato puree and... - 44.0586

In 1-quart casserole, combine all ingredients. Cover. Microwave at High for 5 to 6 minutes, or until liquid is absorbed and couscous is tender. Let stand, covered, for 1 minute. - 38.7393

1. Preheat the oven to 375 °F. 2. With a sharp paring knife, slash the chicken thighs in several places, going down to the bone. Set the chicken in a baking pan. Combine the yogurt, tandoori mixture, and garlic and pour it over the chicken. Turn the... - 36.5265

Spray a large nonstick skillet with nonstick spray and place over medium heat. Sprinkle the chicken with the salt and cook, turning, until tender and cooked through, about 10-12 minutes. Transfer the chicken to a plate. Increase the heat to medium-high. Add... - 40.8996

To make the stew: 1. Heat the oil in a large saucepan over medium heat. Add the leeks and cook, stirring frequently, until softened, about 7 or 8 minutes. 2. Add the tomato paste and cook for an additional 3 or 4 minutes. 3. Stir in the carrots, tomatoes,... - 43.2798

MAKING 1. To make the chicken: Remove and discard the skin and all visible fat from the chicken and pat dry with paper towels. 2. In a pot or Dutch oven over medium-high heat, brown the chicken and onions in the oil for about 5 to 10 minutes turning... - 46.1577

1. Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins. 2. Add the peppers and cook for 8-10... - 35.3219

MAKING 1. In a large mixing bowl, mix with your hand the lamb with onion, half the garlic, half the ginger and half the spices. 2. Shape mixture into marble size meatballs. FINALIZING 3. In a large non-stick skillet, heat olive oil. 4. Fry the meatballs in... - 45.918

1. Boil the kettle. Put the couscous; cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam. Remove the film and fluff with a fork to loosen the couscous... - 34.0819

Place lamb shanks in a single layer in a shallow baking pan. Bake in a 450° oven until well browned (20 to 25 minutes). Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, cinnamon stick, coriander, ginger, cumin, and allspice. Lift lamb... - 45.0575

Preheat the oven to 400°F. Coat an 11" X 8 ^21/2" baking dish with olive-oil cooking spray. Place the onion in the prepared baking dish. Top with the fish. In a bowl, combine the lemon juice, tomato paste, honey, oil, cinnamon, salt, and pepper. Add the... - 40.7529

GETTING READY 1) Use a 2-quart saucepan to add milks, sugar, cornstarch, vanilla, lemon peel, and spices. 2) Dissolve the cornstarch by stirring. 3) Sprinkle with gelatin over this milk mixture and allow to stand for softening. MAKING 4) Place the saucepan... - 47.5342

In a large cereal bowl, combine the couscous, cider or apple juice, almonds, walnuts, raisins, dates, lemon rind, cardamom, and cinnamon. Microwave on high for 2 minutes, or until the couscous is tender. - 27.5806

MAKING 1. Heat the oil and saute the cinnamon, cardamoms and cloves. 2. Put in the turkey cubes and brown. 3. Put in the rest of the ingredients, bring to a boil and cook until thickened. 4. Sprinkle with icing sugar and cinnamon. 5. Serve with couscous salad... - 38.6136

Trim fat from pork; cut pork into 1/4 inch-wide strips. Place pork in a large shallow dish. Combine honey, lemon juice, 1 tablespoon plus 1 teaspoon sesame seeds, soy sauce, cumin, and cinnamon in container of an electric blender; cover and process until... - 38.869

1. Trim fat from pork; cut pork into 1/4-inch-wide strips. Place pork in a shallow dish. Combine honey, 1 1/2 tablespoons sesame seeds, and next 4 ingredients in container of an electric blender; cover and process until smooth. Pour over pork. Cover and... - 28.8885

COMBINE all ingredients except couscous and parsley in slow cooker; mix well. Cover and cook on LOW 8 to 10 hours or until vegetables are crisp-tender. Serve over couscous. Garnish with parsley, if desired. - 33.9603

GETTING READY 1) Take a large bowl and stir together walnuts, couscous, honey, raisins, ginger, cinnamon, turmeric, coriander and cumin in it until nicely mixed. 2) Remove gizzards and liver from chicken and reserve for later. Rub chicken with oil and... - 47.1675

MAKING 1)Season the lamb shanks evenly with the salt and pepper. 2) In a slow cooker, place the lamb; add apricots, prunes and almonds. 3) In a small bowl, add the water, orange juice, vinegar, allspice, cinnamon and cloves; mix well. 4) Pour the mixture... - 41.2828

For marinade, combine apple juice concentrate, lemon juice, Worcestershire sauce, cinnamon, and ginger. Place the lamb pieces in a plastic bag; set the bag in a bowl. Pour the marinade over the lamb. Close bag; turn to evenly distribute marinade. Let the lamb... - 29.8778

1. Put the turkey, onion, cumin, cinnamon, chili pepper sauce, chickpeas, and stock into a large pan and bring to a boil, then reduce the heat, cover, and let simmer for 15 minutes. 2. Stir in the apricots and return to a boil. Reduce the heat, cover, and let... - 32.6303

1. Briefly fry the onions in the oil until transparent. Add the fresh ginger, cinnamon stick, cumin, coriander and cayenne pepper and fry for 1 further minute. 2. Cut the carrots into 5 cm (2 inch) pieces or batons Put them in a steamer over the stock and... - 37.1033

1. Preheat the oven to 190°C/ 375°F/Gas Mark 5. Put all the ingredients for the meatballs in a bowl, except the oil and mix well. Season to taste with salt and pepper. Shape into 20 balls, about the size of walnuts. 2. Put on a tray, cover lightly and chill... - 42.7158

Preheat oven to 350°F. Heat oil in heavy large skillet over medium-high heat. Add chicken and brown well on all sides. Transfer to casserole or Dutch oven. Pour off excess oil from skillet. Add 1 cup water and stir, scraping up any browned bits clinging to... - 38.7024

GETTING READY 1) Rinse the chicken pieces, discard any excess fat and dry them. 2) In a large bowl, add the chicken pieces with the onion, garlic, parsley, 1/2 cup mint, cardamom, saffron, oil and lemon juice, toss well to mix and coat. Refrigerate covered... - 45.6871

1. In a 4-quart saucepot over medium-high heat, heat oil. Add half of lamb to saucepot and cook, using a wooden spoon to break up meat, until browned, about 5 minutes. Using a slotted spoon, transfer lamb to a plate and repeat with remaining lamb. Add onion... - 33.6089

GETTING READY 1) Wash the rabbit pieces and dry them gently. 2) In a large bowl, arrange olive oil, orange juice, onion, garlic, 1/2 cup of chopped mint, cinnamon, cardamom, cumin, apricots, and cherries. 3) Stir in rabbit and toss all the ingredients... - 41.8618

1. Place the aubergine in a colander, sprinkle with salt and leave for 30 minutes. Heat the oil in a flameproof casserole, add the onion and garlic and fry for about 5 minutes. 2. Stir in the ground cinnamon and cloves and fry for about 1 minute. Add the lamb... - 39.5196

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Place the meat in a mixing bowl and add the spices and oil. Mix thoroughly so that the lamb is well coated in the spices. 2. Heat a non-stick frying pan (skillet) for a few seconds until it is hot, then add the... - 37.486

1. Cut the lamb into large, evenly-sized chunks. 2. To make the marinade, combine the lemon rind and juice, oil, garlic, chilli (if using), ground cinnamon, ginger, cumin and coriander in a large non-metallic dish. 3. Add the meat to the marinade, tossing to... - 39.9729

1. Heat oil in a wide-based saucepan or lidded skillet, add chicken wings a few at a time and brown lightly on both sides. Remove to a plate as they brown. 2. Add onions and fry for 2 minutes. Stir in garlic, ginger and spices. Cook, while stirring for 1... - 36.3218

Heat the oil in a casserole and lightly dust the lamb with the flour and plenty of seasoning In two or three batches, add the lamb and brown the meat. Allow about 4 minutes per batch, building up a good colour to impart a caramelised flavour to the stew... - 38.6578

GETTING READY 1. Preheat the oven to 400F/200C MAKING 2. On a baking tray or a roasting pan, using your hands, toss the vegetables with half the oil and seasoning until they are coated. 3. Place the pan in the preheated oven and roast the vegetables for 30... - 44.0096

GETTING READY 1.Heat oven to 200C/fan 180C/gas 6. 2) Over a couple of baking trays, spread the vegetables. 3) Drizzle half of oil over veggies season, then rub the oil over the veggies with your hands to coat. MAKING 4) In the hot oven, roast the seasoned... - 42.3857

Preheat oven to 350°. Combine lamb and onion in a large nonstick skillet; cook over medium-high heat 5 minutes or until lamb is browned and onion is tender. Drain well. Wipe skillet clean with a paper towel; return lamb to skillet. Add water and next 8... - 40.2015