Casablanca Couscous Food

CASABLANCA CHICKEN COUSCOUS

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES

Steps:

• Gather the ingredients.
• Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
• Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
• Gather the ingredients.
• While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
• Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
• Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
• Pour the couscous back into the large bowl and break it apart.
• When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
• Gather the ingredients.
• Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
• Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
• If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
• Gather the ingredients.
• Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
• Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
• Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
• When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
• Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
• To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

AINSLEY'S SPICY CASABLANCA COUSCOUS

Steps:

• Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
• Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
• Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
• If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.