MOROCCAN COUSCOUS WITH RAISINS
Make and share this Moroccan Couscous With Raisins recipe from Food.com.
Provided by little_wing
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
- Stir in couscous; remove from heat.
- Add pine nuts, then cover.
- Let stand 5 minutes.
- Using a fork, fluff couscous and place in a serving bowl.
COUSCOUS WITH RAISINS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
- Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Sugar 6 grams, TransFat 0 grams
EASY, MOROCCAN COUSCOUS RECIPE
This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
Provided by Melissa Belanger
Categories Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
- Add broth. Cover the pot and bring to a boil.
- Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
- Stir in raisins, almonds and parsley before serving.
Nutrition Facts : Calories 230 calories, Sugar 4.6 g, Sodium 356.5 mg, Fat 8.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 3.2 g, Protein 6.4 g, Cholesterol 0 mg
MOROCCAN CHICKEN WITH COUSCOUS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
- Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
- Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.
ISRAELI COUSCOUS WITH RAISINS
Steps:
- Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.
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 VEGETABLE COUSCOUS WITH LAMB SHANKS
Moroccan fez style couscous made with seven vegetables. Delicious and filling. This can be a meal in itself! This is also delicious with chicken!
Provided by Alskann
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- In a saucepan cover chickpeas with water and cook, covered, until tender.
- Drain, cool and remove skins.
- In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
- Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
- Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
- Cut meat into chunks, discarding bones.
- Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
- In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
- To lamb broth add zucchini, chili pepper, and raisins.
- Top with colander containing couscous, cover and steam 20 minutes.
- Dot couscous with remaining butter during last 5 minutes of steaming.
- To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
- Spread out to form a large well in center.
- With a slotted spoon transfer meat and vegetables into well.
- Add drained squash.
- Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.
Nutrition Facts : Calories 1323.8, Fat 43.2, SaturatedFat 15.2, Cholesterol 181.7, Sodium 326.7, Carbohydrate 161.6, Fiber 20.6, Sugar 33.1, Protein 74.1
VEGAN MOROCCAN COUSCOUS WITH RAISINS AND VEGETABLES
A hearty vegetable stew with couscous for a crowd that is naturally vegan. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colorful vegetables, drenched in delicious gravy and spiced with a traditional hot chile sauce called harissa.
Provided by Norma MacMillan
Categories World Cuisine Recipes African
Time 1h30m
Yield 8
Number Of Ingredients 30
Steps:
- Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
- Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
- Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
- Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
- Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
- Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 75 g, Fat 6.9 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 590.7 mg, Sugar 19.7 g
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
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
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
MOROCCAN COUSCOUS
Make and share this Moroccan Couscous recipe from Food.com.
Provided by ElizabethKnicely
Categories Peppers
Time 55m
Yield 8 serving(s)
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 261.7, Fat 3.2, SaturatedFat 0.5, Sodium 522.7, Carbohydrate 50.1, Fiber 5.6, Sugar 9.2, Protein 9.1
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