MOROCCAN COUSCOUS WITH CHICKPEAS
This Moroccan couscous with chickpeas is flavored with ras el hanout, golden raisins, dried apricots, and fresh herbs. It's the perfect side dish that packs a punch in the flavor department. Trust me, you'll love this dish!
Provided by Brandy O'Neill
Categories Side Dishes
Number Of Ingredients 12
Steps:
- In a 12 inch inch skillet add olive oil and set over medium heat.
- When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.
- Add in the garlic and saute for another 30 seconds.
- Pour in the chicken stock, turn the heat to high and bring the stock to a boil.
- When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.
- Add a lid to the skillet and let sit for at about 10 minutes.
- Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.
Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 372 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MOROCCAN COUSCOUS & CHICKPEAS
Make and share this Moroccan Couscous & Chickpeas recipe from Food.com.
Provided by Boomette
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Splash the olive oil into a small saucepan over a medium-high heat. Add the onion, garlic and spices. Sauté for a few minutes until everything is heated through and your kitchen smells fragrant.
- Add the chickpeas, couscous, raisins, apricots, orange juice, lemon zest and juice, and salt and pepper. Bring everything to a simmer and then reduce the heat to low, just enough to maintain the simmer. Cover with a tight-fitting lid and continue cooking until the couscous is tender and the liquid has been absorbed, about 15 minutes.
- Turn off the heat and let the couscous rest for another 5 minutes or so before serving. Using a fork to help fluff up the couscous, transfer it into a serving bowl and sprinkle with the almonds and cilantro.
MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
MOROCCAN COUSCOUS WITH CHICKEN N CHICKPEAS
Make and share this Moroccan Couscous With Chicken N Chickpeas recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Pour boiling water over the couscous in a heat-proof bowl. Let stand for 5 minutes until the water is absorbed, cool slightly.
- Add chicken,chickpeas, parsley and spring onions.
- Combine remaining ingredients in another bowl and pour over the couscous salad.
- Serve at room temperature or refrigerate until ready to serve.
Nutrition Facts : Calories 652.9, Fat 13.7, SaturatedFat 2.5, Cholesterol 52.5, Sodium 401.8, Carbohydrate 96.1, Fiber 10.2, Sugar 0.8, Protein 34.9
MOROCCAN COUSCOUS AND CHICKPEA SALAD
Make and share this Moroccan Couscous and Chickpea Salad recipe from Food.com.
Provided by tina rose
Categories < 30 Mins
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
- meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
- whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.
COUSCOUS WITH CHICKEN AND CHICKPEAS
From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."
Provided by Stephanie Z.
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
- Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
- Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
- Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
- Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
- Stir in 4 cups of the water and the carrots.
- Add in the chicken and bring to a simmer.
- Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
- Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
- Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
- Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
- Serve the stew with its broth over the couscous.
Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6
QUICK MOROCCAN CHICKPEA AND VEGETABLE COUSCOUS
Posting for ZWT 6 North African From The Quick Recipe. 4 - 6 servings as a main dish or 8 servings as a side.
Provided by Boo Chef in West Te
Categories Moroccan
Time 30m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat.
- . Add the remaining 2 tablespoons butter to the empty pan. Once the butter melts, add the onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
- Stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. Remove the plastic wrap, add the herbs, and fluff the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately, accompanied by lemon wedges.
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