Moroccan Couscous with Trio of Meats (Theresa Neuville-Style)
By Andrea McGurran
Published 20 April 2026
In honor of my late cousin, Theresa Neuville, who made some of the most delicious meals I’ve ever tasted, I’ve created this stylized dish. Moroccan Couscous with Trio of Meats is a comforting North African dish that blends tender meats, aromatic spices, and sweet golden raisins — all nestled on a bed of fluffy couscous. Ingredients: Couscous Base •2 cups couscous •2 tablespoons olive oil •2 cups chicken or vegetable broth •Salt, to taste Meat and Vegetable Mix •250 g chicken breast, cut into cubes •250 g beef, cut into cubes •250 g lamb, cut into cubes •2 large carrots, sliced •2 medium potatoes, diced •2 onions, coarsely chopped •4 cloves garlic, mashed or finely minced •2 bay leaves •2 teaspoons coarse black pepper •1 teaspoon paprika •1 teaspoon cumin (optional, for a deeper flavor) •Salt, to taste •2 tablespoons olive oil Tomato and Raisin Sauce •1 ½ cups crushed tomatoes •½ cup golden raisins •1 tablespoon olive oil •½ teaspoon black pepper •½ teaspoon salt •1 tablespoon honey (optional — for a mellow sweetness) Method: 1. Prepare the Couscous •Bring the broth to a light boil in a medium saucepan with olive oil and a pinch of salt. •Remove from heat, stir in the couscous, and cover immediately. •Allow it to rest for 5–10 minutes, then fluff gently with a fork to separate the grains. Set aside. 2. Cook the Meats and Vegetables •Heat a large pan or tagine with two tablespoons of olive oil over medium heat. •Add the cubed chicken, beef, and lamb. Sauté until the meat develops a golden crust on all sides. •Toss in the onions and garlic, stirring until fragrant and slightly softened. •Add the carrots and potatoes and mix to coat them in the spices. •Season with salt, black pepper, paprika, cumin, and add the bay leaves. •Splash in a bit of water or broth, cover, and reduce the heat. Let everything simmer for about 25 minutes, or until the meats are tender and the vegetables are cooked through. 3. Prepare the Tomato–Raisin Sauce •In a small skillet, warm the olive oil over medium heat. •Stir in the crushed tomatoes along with salt and pepper. Let it simmer until thickened, about 10 minutes. •Add the golden raisins and honey, if using, and cook for another few minutes until the sauce becomes glossy and rich. 4. Bring It All Together •Combine the cooked meats and vegetables with the couscous in a large serving bowl or decorative platter. •Pour the tomato–raisin sauce over the mixture and toss gently to coat everything evenly. •Remove the bay leaves, adjust seasoning if needed, and sprinkle a few extra golden raisins on top for garnish. Serving Suggestion: Serve warm on a traditional Moroccan-style plate, surrounded by vibrant side dishes like olives, harissa, or a small pot of mint tea. This dish offers the perfect balance of savory spice, tender texture, and a subtle kiss of sweetness — truly the soul of Moroccan home cooking.
Santorini Herbed Chickpea Couscous Stuffed Peppers
By Andrea McGurran
Published 21 April 2026
Bright, aromatic, and built on simple coastal ingredients, Santorini Herbed Chickpea Couscous Stuffed Peppers are filled with a lively mix of lemon‑kissed couscous, chickpeas, feta, and herbs. Each bite recalls the easy warmth of the Aegean—fresh, balanced, and satisfying whether enjoyed warm or at room temperature. Serves: 4-6 Ingredients: For the Peppers and Filling •4 large bell peppers (choose red, orange, or yellow), tops removed and cavities cleaned •1 cup cooked whole‑wheat couscous (or bulgur for a richer, nutty texture) •1 cup cooked or canned chickpeas, drained and rinsed •½ cup cherry tomatoes, chopped into quarters •½ cup crumbled feta cheese •¼ cup chopped Kalamata olives •1 small shallot, finely diced •1 garlic clove, minced •2 tablespoons extra‑virgin olive oil •1 tablespoon freshly squeezed lemon juice •1 teaspoon finely grated lemon zest •1 teaspoon finely chopped fresh oregano •1 tablespoon chopped fresh parsley •Sea salt and cracked black pepper, to taste For the Topping •½ cup tomato purée (or crushed ripe tomatoes) •1 teaspoon olive oil •Pinch of sea salt •Extra feta, mint leaves, and lemon zest for garnish Method: 1. Prepare the Peppers •Preheat the oven to 400°F (200°C). •Set the hollowed peppers upright in a lightly greased baking dish. Brush their interiors with a little olive oil and a sprinkle of salt, then set aside while preparing the filling. 2. Mix the Filling •In a large bowl, combine the couscous, chickpeas, tomatoes, feta, olives, shallot, garlic, lemon juice, zest, oregano, parsley, and olive oil. •Toss gently until everything is evenly coated and fragrant. Taste the mixture and adjust with salt or pepper—it should taste bright, herbal, and a little tangy. 3. Fill and Roast •Generously fill the peppers with the couscous mix. Spoon a little tomato purée over the top of each, drizzle with olive oil, and cover the pan loosely with foil. •Bake for 25–30 minutes, until the peppers soften but still hold their shape. •Remove the foil and bake for an additional 8–10 minutes to lightly caramelize the tops and bring depth to the flavor. 4. Finish and Serve •Once baked, top each pepper with a crumble of feta, a scatter of mint, and a dash of lemon zest. •Drizzle with any pan juices and a thread of olive oil before serving. •These peppers are delicious hot from the oven—or even better after resting, when the flavors have mingled. Andrea Cook’s Notes: •For extra substance, mix in cubes of grilled zucchini, roasted eggplant, or sautéed spinach. •To transform this into a more robust entrée, add browned lamb sausage seasoned with cumin and cinnamon before baking. •Enjoy alongside tzatziki, cucumber salad, or a yogurt‑herb dip. Pairing Suggestions: Serve with a chilled glass of Sauvignon Blanc, a dry rosé from the Mediterranean coast, or sparkling water with fresh lemon and mint. Andrea’s Reflection: Sun‑soaked colors, sparkling acidity, and warm spices make this dish an edible postcard from the islands. The simplicity of grain, pulse, and produce reminds us that comfort and elegance often speak the same culinary language.