MOROCCAN COUSCOUS WITH ROASTED VEGETABLES.
Steps:
- Preheat the oven to 392F / 200C.Add the butternut squash, red onions and pepper to a large baking tray. Season with salt and pepper and drizzle over 1 and a half tablespoons of olive oil.Toss the vegetables then bake in the oven for 20 minutes.
- After 20 minutes remove the tray from the oven then add the zucchini/courgette. Toss all the vegetables together then return the tray to the oven and bake for a further 20 minutes. The vegetables should be soft and slightly charred on the edges.
- While the veggies are roasting, make the couscous.
- Add the couscous to a large bowl, pour in the vegetable stock, stir, then cover the bowl with cling film or something similar. Leave for 10 minutes
- While the couscous is doing its magic and the veggies are roasting, make the dressing.Add all the spices, lemon zest and lemon juice to a bowl, whisk in the 1/4 cup of extra virgin olive oil. Set aside until you are ready to use it.
- When the couscous is ready, use a fork and scrape the couscous to loosen it up. It should be nice and fluffy.
- Now add the chickpeas and the dressing to the couscous, stir well.
- Add the veggies and the chopped apricots and stir again.
- Finally, add the herbs and mix well. Season with salt and pepper to taste.
- Serve with blanched almond slivers and pomegranate arils/seeds.
Nutrition Facts : Calories 469 kcal, Carbohydrate 68.6 g, Protein 14.6 g, Fat 16.4 g, SaturatedFat 2.2 g, Sodium 384 mg, Fiber 12.1 g, Sugar 10.2 g, ServingSize 1 serving
TOP 10 MOROCCAN RECIPE COLLECTION
Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Moroccan recipe the whole family will enjoy!
Nutrition Facts :
MOROCCAN COUSCOUS
This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
- In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
- Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
- With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g
MOROCCAN CHICKEN COUSCOUS
Recipe updated 10/2019 to incorporate reader feedback
Provided by Fresh Off The Grid
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- At home: Place the couscous, apricots, almonds, ras el hanout, and salt in a resealable bag. Pack along with the olive oil packets (or small container of oil), chicken pouch, and True Lemon.
- At camp: Bring ~5oz water and oil to a boil in your cookpot. Add the couscous, apricots, nuts, spices, and True Lemon to the pot. Give it a big stir to combine, add in the chicken, then cover and remove from heat. Let stand for 5 minutes. Fluff with a fork or spoon and dig in!
Nutrition Facts : Calories 665 kcal, Fat 24 g, Fiber 12 g, Carbohydrate 79 g, Protein 40 g, ServingSize 1 serving
MOROCCAN LENTIL SALAD
A quick, colorful and spicy protein-rich salad or side dish
Provided by Hetal
Categories Salad Beans Lentil Salad Recipes
Yield 5
Number Of Ingredients 13
Steps:
- Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
- In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 27.6 g, Fat 6.3 g, Fiber 9.8 g, Protein 8.1 g, SaturatedFat 0.9 g, Sodium 94 mg, Sugar 5.1 g
MOROCCAN COUSCOUS SALAD
This easy and flavor-packed Moroccan Couscous Salad is vibrant, colorful, and fresh. Made with tender couscous, roasted veggies, chickpeas, raisins, carrots, parsley, almonds, and a delicious cumin and coriander spiced dressing.
Provided by Tania
Time 45m
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
- Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
- Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
- In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!
LENTIL COUSCOUS SALAD
"The delectable blend of flavors in this easy lentil salad convinced me to enter a men's cooking contest," writes Shannon Schunicht, College Station, Texas. It won first prize and kudos from his wife, Christie.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring lentils and 4 cups water to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain; transfer to a large bowl. Cover and refrigerate for at least 1 hour. , Meanwhile, in a small saucepan, bring remaining water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., Add the red pepper, corn, onions and couscous to lentils. In a small bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper. Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 322 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 495mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 15g fiber), Protein 16g protein. Diabetic Exchanges
MOROCCAN COUSCOUS SALAD
Get the recipe for Moroccan Couscous Salad.
Provided by Adam Dolge
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 475°F. Toss cauliflower, pepper, paprika, ¼ cup of the oil, and 1 teaspoon of the salt in a large bowl. (Do not clean bowl.) Spread cauliflower in a single layer on a rimmed baking sheet. Roast, shaking sheet halfway through, until browned and tender, 15 to 18 minutes.
- Prepare couscous according to package directions; drain.
- Whisk together lemon zest, lemon juice, vinegar, honey, mustard, remaining ½ cup oil and ¼ teaspoon salt in a large bowl. Add cauliflower, couscous, scallions, pistachios, and raisins and toss to combine.
MOROCCAN COUSCOUS SALAD
Steps:
- Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
- Cover the couscous with a tea towel or lid and leave for 5 minutes.
- Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
- Wash the orange and grate the zest.
- Peel and chop the orange and add it to the salad, along with the zest.
- Deseed the pomegranate (here's a helpful video) and add the seeds.
- Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
- If you managed to find a fig, chop it up and add it to the salad.
- Wash and chop the parsley and any other optional herbs, again add them to the salad - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
- Give it a good toss ;)
- That's it! You have one fresh, delicious, Moroccan couscous salad.
Nutrition Facts : Calories 427 kcal, Carbohydrate 84 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 843 mg, Fiber 10 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving
MOROCCAN LENTILS AND COUSCOUS
This superb Moroccan favorite can only be described as heavenly, with the combination of aromatic spices and crisp, brown onion adding a real spark to the subtle flavors of the lentils and couscous.
Provided by morgainegeiser
Categories Moroccan
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the lentils in a medium saucepan.
- Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
- While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
- Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
- Add lentils to skillet and mix well.
- Remove and discard bay leaf. Serve lentils over couscous.
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
MOROCCAN COUSCOUS AND LENTIL SALAD
Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
- Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
- Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt.
- Remove pan from heat and let couscous stand, covered, 5 minutes.
- Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
- Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
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- To prepare dressing: Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes. Transfer to a large bowl and add lemon juice, 1 teaspoon salt and pepper. Whisk in 1/3 cup oil, then stir in preserved lemon peel (or lemon zest).
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- Meanwhile, heat oil in a large skillet over medium heat. Add carrots and onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Remove from heat.
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MOROCCAN LENTIL SALAD - FEASTING AT HOME
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- Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.
- Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.
PEARL COUSCOUS & LENTIL SALAD - A COUPLE COOKS
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- Add the lentils and 4 cups water to a saucepan; bring to a boil and simmer with the top tilted for about 20 minutes until the desired tenderness is reached. Drain, rinse under cool water, and set aside.
- In a separate saucepan, bring 1 1/4 cup water to a boil. Add the pearl couscous; cover and simmer for about 8 minutes. Drain, rinse under cool water, and set aside.
- Cut the tomatoes into bite-sized chunks. Slice the green onions. Thinly slice (chiffonade) the mint. Zest the lemon.
- Combine couscous, lentils, tomatoes, green onions, mint, and lemon zest with the red wine vinegar, olive oil, stone ground mustard, kosher salt, and fresh ground black pepper. Stir to combine. Serve garnished with crumbled feta cheese.
WARM MOROCCAN BEEF AND COUSCOUS SALAD - HEALTHY FOOD
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- 1 Coat beef strips in seasoning. Heat a barbecue hotplate or non-stick frying pan to a medium-high heat and spray with olive oil. Cook beef in batches for 2-5 minutes or until browned.
- 2 Meanwhile, prepare couscous according to packet directions, using hot stock in place of water. Fluff the grains with a fork. Add lemon zest, juice and diced red onion to couscous. Toss gently to combine.
- 3 Divide rocket, grated carrot and roasted capsicum among 4 serving bowls. Top with couscous, beef and a dollop of tzatziki or dip.
MOROCCAN COUSCOUS CHICKPEA SALAD - CUPFUL OF KALE
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- In a large salad bowl, place the drained chickpeas, grated carrot, chopped cherry tomatoes, chopped cucumber, finely chopped onion, cranberries and raisins and mix well.
- Once the couscous is fluffy and cooked add to the bowl too (it shouldn't need draining but if it does, get rid of any excess stock).
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