MOROCCAN ROASTED TURKEY STUFFED WITH COUSCOUS
Make and share this Moroccan Roasted Turkey Stuffed With Couscous recipe from Food.com.
Provided by FDADELKARIM
Categories Whole Turkey
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the boiling water, salt & couscous in a large bowl. Then stir in the raisins and almonds, cover & let steam for ten minutes. Fluff with fork to separate the grains.
- Stir in the almond meal, butter, cinnamon, sugar & lemon pieces. Taste for seasoning and adjust according to your tastes. Set aside to cool.
- Mix the saffron and Ras el Hanout with olive oil and rub all over the turkey. Stuff the turkey at both ends with the couscous, packing it loosely.
- Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side down in a roasting pan. Add 3-4 Cups water, onion, and salt and 1/2 cup butter to the pan. Cover with foil and cook on 325 for an hour.
- At the end of the first hour of braising, turn the turkey over, then add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 more hours).
- Transfer the turkey to a serving platter and remove the string. Pour the juice from the pan into a medium pot.
- Simmer the juice over medium heat until the liquid in the pot has evaporated and the honey begins to caramelize.
- Then stir in last of the butter into the honey mixture to make a rich, thick sauce. Pour over the turkey and serve immediately.
Nutrition Facts : Calories 1313.6, Fat 74.6, SaturatedFat 29, Cholesterol 307.1, Sodium 521.1, Carbohydrate 88.2, Fiber 3.6, Sugar 60, Protein 74.8
MOROCCAN TOFU WITH COUSCOUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set aside the herbs from the soup greens; peel the vegetables as needed, then chop. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside.
- Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes. Remove from the heat.
- Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa. Serve with the couscous and top with the remaining cilantro.
Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 450 milligrams, Carbohydrate 52 grams, Fiber 8 grams, Protein 18 grams
MOROCCAN TURKEY WITH CRANBERRY COUSCOUS
Make and share this Moroccan Turkey With Cranberry Couscous recipe from Food.com.
Provided by wicked cook 46
Categories Turkey Breasts
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 400°.
- To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
- To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
- Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
- Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.
Nutrition Facts : Calories 352.2, Fat 9.9, SaturatedFat 2.4, Cholesterol 73.8, Sodium 480.8, Carbohydrate 34, Fiber 3.1, Sugar 3.5, Protein 30.1
MOROCCAN-STYLE STUFFED ACORN SQUASH
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.
Provided by TRUCKERDOO
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
- Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g
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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