MOROCCAN COUSCOUS
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Provided by BenevolentEmpress
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g
MOROCCAN COUSCOUS
Steps:
- Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
- Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.
MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
MARRAKESH CHICKEN & COUSCOUS
I love transforming boxed grains into dishes like this couscous worthy of Morocco. All it took was a little chicken, artichoke hearts and extra spice. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through., Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds.
Nutrition Facts : Calories 326 calories, Fat 14g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 751mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
MARRAKESH COUSCOUS
Make and share this Marrakesh Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories African
Time 1h18m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
- Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
- Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
- Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
- Remove from heat and stir in the parsley; taste to adjust seasonings.
- Serve hot, cold, or at room temperature.
- *Can add a can of drained chickpeas for protein.
MOROCCAN COUSCOUS ROYAL
This is one of my family's favorite dishes. It also is extremely popular in France. Great stew for a cold winter dinner party. The aromas of the spices will make your guests hungry.
Provided by TOAST Catering
Categories Stew
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Brown the lamb cubes in oil. Remove from pan. Brown in same oil chicken drumsticks for few minutes. Remove from pan. Sauté sliced onions and garlic, add ras el-hanout spice mix and stir for 2 minutes. Add lamb, tomato paste and cover with water. Season with salt and pepper and bring to boil. Reduce the heat to low and simmer. After 60 minutes, add carrots and turnips. After 30 minutes, add chicken, meatballs and garbanzo beans and zucchinis, chopped parsley and cook for an other 30 minutes.
- Cook the couscous according to the package directions. Serve the stew with a side of couscous and onion jam (recipe follows).
- Onion Jam: Sauté 4 sliced onions on low heat for 20 minutes until caramelized, add raisins and honey. Season with salt.
Nutrition Facts : Calories 586.9, Fat 30.3, SaturatedFat 12, Cholesterol 126.1, Sodium 696.7, Carbohydrate 44.9, Fiber 7.4, Sugar 20.5, Protein 35.2
MOROCCAN COUSCOUS
A friend gave me this recipe that she got from a Moroccan cooking demo at her library. She says it's fabulous!
Provided by Linky
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pot over medium-high heat; saute onion until golden.
- Pour in vegetable broth and bring to boil.
- Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
- Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
- Stir in beans, tomato sauce and spices. Simmer until heated.
- Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
- Fluff with fork and serve with vegetables on top.
Nutrition Facts : Calories 289, Fat 2.9, SaturatedFat 0.4, Sodium 466.7, Carbohydrate 56.2, Fiber 7.1, Sugar 5.5, Protein 9.9
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