Recipe: Couscous with Beans (7)

Here's a few recipes I found that contain beans, I hope they are close to what you're looking for.

Joe

COUSCOUS
2 tbsp. olive or vegetable oil
2 1/2 to 3 lbs. broiler-fryer chicken, cut up
4 sm. carrots, cut into 2 inch pieces
2 med. onions, sliced
2 med. turnips, cut into fourths
2 cloves garlic, finely chopped
2 tsp. ground coriander
1 1/2 tsp. salt
1 tsp. instant chicken bouillon
1/4 tsp. ground red pepper
1/4 tsp. ground turmeric
1 c. water
3 zucchini, cut into 1/4 inch slices
1 (about 16 oz.) can garbanzo beans, drained (chick peas)
Couscous
COUSCOUS:
1 1/3 c. couscous
3/4 c. raisins
1/2 tsp. salt
1 c. boiling water
1/2 c. margarine or butter
1/2 tsp. ground turmeric
Heat oil in Dutch oven until hot. Cook chicken in oil until brown on all sides, about 15 minutes. Drain fat from Dutch oven. Add carrots, onions, turnips, garlic, coriander, salt, bouillon, red pepper and turmeric. Pour water over vegetables. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add zucchini to thicken mixture. Cover and cook until thickest pieces of chicken are done and vegetables are tender, about 10 minutes. Add beans; heat 5 minutes. Prepare Couscous. Mound on center of heated platter; arrange chicken and vegetables around Couscous. Mix couscous, raisins, and salt in 2 quart bowl; stir in boiling water. Let stand until all water is absorbed, 2-3 minutes. Heat margarine in 10 inch skillet until melted; stir in couscous and ground turmeric. Cook and stir 4 minutes. Serves 4.

COUSCOUS AND LAMB (Simplified)
1/4 c. oil
1 lb. boneless lamb shoulder cubes
1 broiler-fryer, cut up
2 lg. onions, quartered
3 c. chicken broth
1 cinnamon stick
1 tsp. dried coriander
1/2 tsp. salt
2 sprigs parsley
1/4 tsp. each: turmeric, black pepper, red pepper flakes
Dash ground saffron, optional
3 med. red potatoes, quartered
3 carrots, quartered
2 zucchini, cut into 1 inch pieces
1 can (15 1/2 oz.) garbanzo beans, drained
3 c. precooked med. grain couscous,

SIMPLE HARISSA SAUCE:
1/4 c. olive oil
1 clove garlic
2 tbsp. fresh lemon juice
2 tsp. red pepper flakes
1/8 tsp. each: cayenne, ground cumin
Coriander sprigs, lemon wedges for garnish
1. Heat oil in a large Dutch oven. Add lamb cubes. Cook 5 to 10 minutes, until brown; remove with slotted spoon. Add chicken to pan; cook, turning 5 to 10 minutes, until brown. Add lamb, onions, broth, cinnamon, coriander, salt, parsley, turmeric, pepper and saffron. Heat to boil; reduce heat. Simmer covered, 30 minutes, or until meats are almost tender.
2. Stir in potatoes, carrots and zucchini. Simmer, covered, 15 to 20 minutes, until vegetables are fork-tender. Stir in beans. Remove 3 cups of the cooking liquid from pan with a ladle. Pour into a large saucepan; heat to boil. Stir in couscous; let stand, covered, 5 minutes. Fluff with fork.
3. For sauce, put all ingredients and 1/4 cup of the cooking liquid into blender or food processor. Process until smooth. Spoon cooked couscous over bottom of large serving platter. Pile meats and vegetables over couscous. Garnish with coriander sprigs and lemon wedges. Serve with harissa sauce.
4. NOTE: Couscous is available in specialty food stores. The medium grain precooked couscous (made by Near East Food products) is available in 1 pound boxes. If using uncooked couscous (couscous de la Mauresque brand), follow package directions for cooking and use the cooking liquid from the pan as indicated above.

MOROCCAN CHICKEN AND COUSCOUS
1 tbsp. olive oil
1 med. sized onion, chopped
2 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
2 sm. red hot peppers, crushed or 1 tsp. ground cayenne pepper
1/4 tsp. ground nutmeg
1 c. chicken broth
1 (2 lb.) roasted chicken, cut into serving pieces
1/4 lb. French beans (or 1/2 can)
1 c. couscous
1/4 c. chopped dates
1 (16 oz.) can garbanzo beans (chick peas)
1/2 c. ripe olives, sliced
Lemon slices for garnish
In Dutch oven, heat oil; saute onion and garlic until tender. With a wooden spoon, stir in ginger, red pepper, nutmeg, and broth. Add chicken and French beans. Simmer about 10 minutes until beans are tender. Meanwhile, prepare couscous according to package directions, adding dates when liquid comes to a boil. Stir garbanzo beans and olives into chicken mixture; heat through. Serve stew over couscous. Garnish with lemon slices. Serve warm on platter. Makes 6 servings.

COUSCOUS AND CHICKPEA SALAD
4 c. cooked couscous
1 c. cooked chickpeas
1/2 c. leeks (thinly sliced and blanched 1 min.)
1/4 c. red radish (sliced in thin rounds and blanched 3 seconds)
1/2 sliced green beans, blanched 2 min.
Several fresh lettuce leaves, washed
Umeboshi-tahini dressing
1 tbsp. chopped parsley
1/4 diced and blanched celery

COUSCOUS SALAD
1 box Couscous (2 c.)
2 tbsp. powdered chicken broth
2 tbsp. parsley
3 c. water
1 bunch green onions
1/2 pkg. fresh spinach
1 can garbanzo beans
1 or 2 stalks celery
2 to 3 tomatoes
Mushrooms, optional
1 bottle Greek salad dressing

VEGETABLE BEAN STEW WITH COUSCOUS
1/4 c. salad oil
1 lg. onion, finely chopped
1 lg. red bell pepper, seeded, chopped
1 lg. green bell pepper, seeded, chopped
1 tsp. ground coriander
1/2 tsp. cinnamon
2 med. size sweet potatoes, peeled, cut into 1/2 inch chunks
2 lg. tomatoes, peeled, chopped
1/4 c. water
1 tbsp. lemon juice
1 tsp. saffron threads
2 c. cooked, drained garbanzo beans (or a 15 oz. can garbanzo beans, drained)
1/3 c. olive or salad oil
2 1/2 tsp. cayenne pepper
1 1/2 tsp. cumin
1 garlic clove, minced or pressed
1 med. size zucchini, chopped
4 c. hot, cooked couscous
Heat oil in a 5 quart kettle over medium heat; add onion, bell peppers, coriander and cinnamon; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in sweet potatoes and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, saffron and garbanzo beans. Season to taste with salt. Cover, reduce heat and simmer for 15 more minutes. Meanwhile, prepare hot pepper sauce by combining olive oil, cayenne pepper, cumin, garlic and 1/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring constantly, until ingredients are well blended (5 minute). Keep warm or cool to room temperature. Mix zucchini into potato mixture and cook, covered, until sweet potatoes are tender, about 5 minutes. Add more salt if desired. To serve, spread couscous (prepared according to directions on package) around the edge of a deep platter and spoon the vegetables into the center. Pass the hot pepper sauce at the table. Serves 6.