Moroccan Cousous In The Fez Style Food

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 STYLE COUSCOUS

Steps:

• Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
• Add onions and saute until translucent.
• Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
• Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
• Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
• Return to a boil, add couscous, and stir well.
• Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.

MOROCCAN VEGETABLE COUSCOUS WITH LAMB SHANKS

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.

MOROCCAN COUSCOUS

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.

MOROCCAN COUSOUS IN THE FEZ STYLE

Steps:

• In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins.
• In bottom of a couscousi, Pre-heat 5 tablespoons of butter and oil until hot, add lamb, salt and spices, onions, herb sprigs, tomatoes and simmer, covered, stirring occasionally for 10minutes.
• Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours.
• Cut meat into chunks, discarding bones.
• Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
• Meanwhile, 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 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, correct seasoning and moisten couscous and vegetables with broth.