You are browsing the archive for couscous Archives - Food from East.

Blueberry Couscous Pudding

Categories: Lung Fluid Xu, Lung Yin Vacuity, Spleen Qi Vacuity, Stomach Cold

Blueberry Couscous Pudding
By scott Schultz

Ingredients:
1 pint (16 oz.) blueberries
3 cups apple juice
1 cup couscous
1 teaspoon grated lemon or orange rind
1/4 teaspoon sea salt
optional: dollop of whipped cream
Preparation:
Mix all ingredients together in a large pot
Cover and simmer for 10 minutes
Turn off heat and let sit undisturbed for 15 minutes
Spoon onto a platter and arrange into a mound
Garnish with fresh blueberries and strawberry leaves or whipped cream
Serves approx. 6 people
TCM Ingredient Analysis:
Blueberries: cool, sweet, sour, astringent, forms body fluids and blood, nourish KD yin
Apple Juice: cool, sweet, sour, reduces heat, produces fluids for the body, moistens dryness, cool LU, cleansing and beneficial for LV/GB
Couscous: sl. cool, sweet, supplements qi, nourishes HT and calms shen, reduces thirst
Lemon/Orange Rind: acrid, bitter, regulates qi, harmonize, dries/transforms damp
Sea Salt: cooling, salty, anti-inflammatory, softens
TCM Recipe Analysis:
This dessert is cooling if served cold and more neutral if served warm. The three main ingredients are blueberries, apple juice, and couscous, which are all sweet and nourishing. The blueberries and the apple juice both produce fluids for the body. The lemon/orange peel helps harmonize the dish as an envoy. Overall this dessert does a good job at supplementing qi and building fluids in the body.
Patterns:
SP qi xu
LU dryness (heat)
Spleen & Stomach, nourishing fluids and blood
Can add Long Yan Rou To direct more to HT blood

Morning Couscous With Oranges and Dates

Categories: Shen Calming, Spleen Qi Vacuity

Morning Couscous With Oranges and Dates
Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
Published: December 7, 2009

This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.

1 1/2 cups water

2 to 3 tablespoons brown sugar or honey (to taste)

1 teaspoon orange flower water (optional; available at Middle Eastern markets)

3 tablespoons chopped dried apricots

2 tablespoons currants or raisins

1 tablespoon unsalted butter (optional)

1 cup couscous

1/4 to 1/2 teaspoon cinnamon, to taste

1/4 teaspoon salt (optional)

2 navel oranges

6 dates, pitted and cut in quarters lengthwise

Pomegranate seeds for garnish

1. Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.

2. Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.

3. Shortly before serving, steam the couscous in one of two ways.

Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts.

Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.

4. With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.

5. Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.

Yield: Serves four to six.

Advance preparation: You can make the dish through step 3, and keep the couscous in the refrigerator for up to five days.

Fig and Grape Couscous Pudding

Categories: Blood Vacuity, Desserts, Kidney Yin Vacuity, Vegan, Vegetarian

Figs

Fig and Grape Couscous Pudding

Ingredients:
2 figs
2 cups of red grapes
½ cup of raisins or goji berries
1 cup of couscous
2 tbsp raw honey
1 tsp sea salt
1 ½ cups water.

Preparation:
Blend figs and grapes together until they form a thick soup. Bring water
to a boil and add couscous and blended fruits. Reduce heat to low and
boil for 5 minutes. Remove from heat and stir in raw honey, sea salt, and
raisins/goji berries. Cover and let sit for five minutes, then spoon out
onto a plate and mold as desired (pudding will begin to cool and thicken
to a pasty consistency).

Makes 3-6 servings.

by Greg Bell

This recipe may be used to nourish Kidney yin and, to some extent, jing.

Figs: sweet, neutral, SP, LU, LI. Reinforces the SP/ST, moistens the LU
and throat, moistens the Intestines and promotes bowel movements. From the
vantage point of systematic correspondence, figs could be said to benefit
the male reproductive system, particularly in cases of impotence from low
sperm count. They grow in pairs, closely resemble the testicles, and
contain many small seeds.

Grapes/raisins: sweet, sl. sour, neutral. KD, LV, ST. Reinforces the LV
and KD, replenishes qi and blood, promotes production of body fluids,
promotes urination.

Raw honey: It is important to use raw honey that has not been filtered
because it will then retain active enzymes and bee pollen which benefit
the middle jiao and nourish KD jing.

Couscous: Couldn’t find any info on the energetic properties of this
grain. Seeing as how it’s in the wheat family, I would judge its
properties to be sweet and neutral – warm, entering the SP, ST, and KD.