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.
MOROCCAN COUSCOUS (OR RICE)
A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from "Power Eating".
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Vegetable Mixture:.
- In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
- Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
- Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
- Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
- Stir in tomato and parsley.
- Couscous:.
- In separate bowl pour 1 cup boiling water over couscous.
- Cover and let stand 5 minutes; fluff with a fork.
- If you are having rice, cook according to directions.
- NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.
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 TOFU COUSCOUS
Make and share this Moroccan Tofu Couscous recipe from Food.com.
Provided by Vegan Courtney
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet over medium heat.
- Add tofu; cook until tofu is firm, stirring constantly.
- Add vegetables, beans, bouillon, water, curry, and cumin.
- Bring to a boil.
- Reduce heat and simmer 8 minutes or until vegetables are done.
- Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil.
- Stir in couscous.
- Cover; remove from heat.
- Let stand 5 minutes.
- Fluff with a fork before serving; spoon onto platter.
- Top with tofu mixture; sprinkle with parsley.
Nutrition Facts : Calories 329.1, Fat 7.9, SaturatedFat 1.3, Sodium 275.4, Carbohydrate 51.1, Fiber 8.7, Sugar 0.5, Protein 16.2
MOROCCAN CHICKEN WITH WILD RICE OR COUSCOUS
Very flavorful and smells incredible while cooking! Goes well with Near East wild rice or couscous! You can find Near East rice on the shelf with Rice-a-Roni or other boxed rice brands.
Provided by dawnobrn
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cut chicken into one inch cubes.
- 2. Combine oregano, allspice, cumin, cloves and garlic with chicken in a large bowl until all chicken bites are coated.
- 3. Heat the olive oil in a skillet. Cook chicken over med-high heat until cooked through (approx 10 min).
- 4. Prepare rice or couscous according to package. Serve chicken over rice.
Nutrition Facts : Calories 215.8, Fat 12.3, SaturatedFat 3.3, Cholesterol 72.6, Sodium 73.1, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 23.9
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.
MOROCCAN RICE
I haven't made this it comes from a Good Taste magazine. Putting it here as I want to try it myself. I would say it would go well with char grilled lamb cutlets
Provided by Latchy
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse rice under cold water until water runs clear; drain.
- Place rice in a microwave-safe rice cooker or bowl.
- Add enough stock until it covers the rice by 2cm.
- Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
- Cook on Medium/500watts/50% for a further 7 minutes.
- Remove from microwave and set aside.
- Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
- Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
- Add raisins, orange rind and juice.
- Cook on high for 1 minute.
- Add the nut mixture and coriander to the rice and stir gently to combine.
- Taste and season with salt and pepper.
COUSCOUS WITH MOROCCAN SPICES
A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.
Provided by pattikay in L.A.
Categories Moroccan
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
- Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
- Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
- Simmer the sauce for 10 minutes.
- Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
- If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
- To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
- Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
- Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
- (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).
MOROCCAN TAGINE WITH COUSCOUS
If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!
Provided by Stellina
Categories Lemon
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to moderate 350°F.
- Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
- Add the spices and cook for 3 minutes.
- Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
- Add the lemon, tomatoes, stock, pears and prunes.
- Cover, transfer to the oven and cook for 30 minutes.
- Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
- Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
- Flake with a fork.
- Remove the cinnamon stick from the vegetables, then stir in the parsley.
- Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.
Nutrition Facts : Calories 1223, Fat 19.2, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 265.1, Fiber 29.4, Sugar 172.6, Protein 20.4
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