MOROCCAN COUSOUS IN THE FEZ STYLE
Said to be the national dish of Morocco. This recipe sounds wonderful. No times were given so I'm taking my best guess, please remember that it's only a guess and could be way off.
Provided by Annacia
Categories One Dish Meal
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 1042.9, Fat 37.9, SaturatedFat 15.4, Cholesterol 151.6, Sodium 296.5, Carbohydrate 121.4, Fiber 15.6, Sugar 24.8, Protein 55.7
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
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- Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)
- Brown the meat or chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.
- Drizzle 1/4 cup of oil over the couscous. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps. Add 1 cup of water and work it into the couscous in the same way--tossing and rubbing the couscous until all is well blended and there are no clumps.
- Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)
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