Moroccanpattieswithmintedcucumbersalad Food

MOROCCAN COUSCOUS

Moroccan Couscous image

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

Ingredients

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

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

QUICK MOROCCAN COUSCOUS

Quick Moroccan Couscous image

Tried to replicate couscous portion from the Moroccan chicken from Cheesecake Factory®.

Provided by Rachel Fives

Categories Side Dish

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups water
1 cup pearl (Israeli) couscous
1 tablespoon olive oil
½ cup chopped yellow onion
1 shallot, chopped
6 cloves garlic, quartered
½ cup golden raisins
½ cup chopped oil-packed sun-dried tomatoes
½ cup slivered almonds
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons lemon juice
1 tablespoon butter, softened

Steps:

Bring the water to a boil in a saucepan; stir couscous into the boiling water and cook until couscous absorbs all the water and is cooked through, 10 to 15 minutes.
Heat olive oil in a skillet over medium-low heat; cook and stir onion, shallot, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Stir raisins, sun-dried tomatoes, and almonds into onion mixture; cook and stir until heated through, about 5 minutes.
Stir couscous into onion-raisin mixture; cook and stir until heated through, about 5 minutes. Season couscous mixture with salt and pepper; add lemon juice. Remove skillet from heat and stir butter into couscous mixture.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 38.6 g, Cholesterol 5.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 2.1 g, Sodium 207.8 mg, Sugar 9.6 g

MOROCCAN CHICKEN

Moroccan Chicken image

This Moroccan chicken recipe serves four-making it just the thing to serve at your next small dinner party.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 17

Ingredients

2 carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
1 cup canned chickpeas, rinsed and drained
1 small onion, cut into 1/4-inch pieces
1/2 cup raisins
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
6 sprigs fresh thyme
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
2 teaspoons coarse salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1 pinch of ground cinnamon
8 chicken legs, skin removed
1/2 cup homemade or canned low-sodium chicken stock
Cooked couscous, for serving

Steps:

Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.
In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.
Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.
To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.
Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.

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