Couscous Paris

I do not want cold couscous salad, by the way, but the hot savory dish.
I want to replicate what I had in a Moroccan restaurant in Paris, which was wonderful. It was a great dish of lamb steamed, with full flavors and couscous beautiful things. Does anyone have a recipe authentic North African?

Mediterranean Couscous

Ingredients
200g/8oz couscous
400ml/14fl oz hot vegetable stock
10 sun-dried tomatoes or Confit, quartered
2 avocados, medium, peeled, pitted and cut into chunks
100g / 3 ½ oz black olives
a good handful of nuts like pine nuts, cashews or almonds
200g/8oz feta cheese, crumbled around
Salad 130g/4oz bag green leaves

For the vinaigrette:
5 c. tablespoon olive oil
2 v. tablespoon lemon juice



Method
1. Tip the couscous into a large bowl, add the hot broth, cover and let stand for 5 minutes.
2. Make a vinaigrette with olive oil, lemon juice and salt and pepper. 2tablespoons Stir in couscous, stir gently tomatoes, avocados, olives, nuts and feta. Adjust seasoning.
4. Mix the salad leaves with remaining dressing, divide between four plates and spoon the couscous on top.

******* Sundried Tomato & GREEN-ONION COUSCOUS
Add 1 medium sized onion green, sliced, and 5 sun-dried tomato halves, chopped, water when preparing couscous.

Orzo with shrimp and feta
On the table in 20 minutes! Orzo is filled with sauteded shrimp, feta cheese with garlic and herbs and chopped fresh tomatoes - perfect for weeknight entertaining Broccolini with steamed on the side.
Ingredients
1 1 / 2 cups (10 ounces) orzo (rice-shaped pasta)
1 tablespoon margarine or butter
1 1 / 4 pound medium shrimp, shelled and deveined, with a rear portion of the shell left on if you want
3 medium tomatoes, coarsely chopped
4 ounces garlic-and herb feta cheese, crumbled (3 / 4 cup)

Instructions
1. Prepare orzo in boiling salted water as label directs.


2. Meanwhile, in nonstick 10-inch, melt margarine or butter over medium-high. Add shrimp, 1 / 2 teaspoon salt and 1 / 8 c. teaspoon cracked black pepper, and cook 3 to 5 minutes or until shrimp throughout the turn opaque, stirring occasionally. Add tomatoes and cook for 30 seconds, stirring. Remove pan from heat.

3. Drain orzo and toss with shrimp mixture and feta

try it ..

This seems like a lot of ingredients, but not as much work as you think. It is a great dish to prepare in a hot climate - virtually no cooking involved! From The Barefoot Contessa blessed.

1 1 / 2 cups couscous
1 tablespoon unsalted butter
1 1 / 2 cups boiling water
1 / 4 cup plain yogurt
1 / 4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1 / 4 c. teaspoon ground turmeric
salt 1 1 / 2 c. Kosher Tea
1 teaspoon freshly ground pepper
1 / 2 cup shredded carrots
1 / 2 cup chopped parsley
1 / 2 cup dried currants
1 / 4 cup sliced blanched almonds
2 shallots, minced
1 / 4 cup diced red onion

Pour the couscous into a large bowl, melt the butter in boiling water and pour over couscous.
Cover tightly and let stand 5 minutes.
In a medium bowl, whisk together yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
Fluff the couscous with a fork and pour the mixture on top of curry and mix well.
Add carrots, parsley, currants, almonds, shallots and red onions.
Mix well and adjust seasoning.
Serve at room temperature.