Mussels Charmoula Food

MUSSELS WITH ISRAELI COUSCOUS

Steps:

• Bring a medium saucepan of salted water to a boil. Add the couscous and cook as the label directs. Drain and set aside.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, bay leaf and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, about 10 minutes.
• Add 1 1/2 cups water, the mussels and 1/2 teaspoon salt. Cover and cook until the mussels open, about 5 minutes (discard any that do not open). Remove with a slotted spoon and divide among bowls. Add the couscous and spinach to the liquid in the pot and heat through, about 1 minute; season with salt. Add the couscous mixture to the bowls and sprinkle with the basil.

ROASTED ROOT VEGETABLES WITH CHERMOULA

Steps:

• Preheat oven to 425°F
• Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
• Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
• Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

MOROCCAN FISH CHARMOULA

Steps:

• Blend the herbs together in a bowl with the garlic, onion, & olive oil until pasty. Stir in the vinegar, lemon juice & spices.
• Pour the charmoula over the fish you are using & sit in the refrigerator for at least 2 hours.
• Note: There should be enough charmoula to marinate 2 lbs of fish or seafood.
• Broil, bake, or grill the fish once done marinating.

CHARMOULA

Steps:

• In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
• Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
• Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.

GRILLED RIB EYE BROCHETTES WITH CHARMOULA

Steps:

• In a food processor, combine parsley with cilantro, garlic, cumin, coriander, paprika, cayenne, and saffron and pulse until herbs are finely chopped. Add lemon juice and olive oil; pulse to incorporate. Add salt.
• Scrape half the charmoula into a bowl and refrigerate. Scrape remaining charmoula into a large bowl with steak cubes; turn to coat. Let stand at room temperature 2 hours.
• Light a grill. Cut onion and red bell peppers into 1-1/2-inch pieces. Thread 3 chunks of rib eye each onto long skewers, adding a piece of onion and pepper between each piece of meat. Grill over high heat about 15 minutes, turning skewers occasionally, until meat and vegetables are lightly charred and meat is cooked medium-rare to medium. Serve with reserved charmoula.