Orange Tomato Couscous Wchicken Zwt 9 Morocco Food

MOROCCAN COUSCOUS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
• In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
• Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
• With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

MOROCCAN TOMATO COUSCOUS RECIPE

Steps:

• Heat a splash of sunflower or vegetable oil in a medium-sized pot.
• Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
• Add salt to taste, pepper to taste, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp of tomato puree.
• Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
• Next, add 350 g of couscous to the pot.
• Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add 1/4 of thinly sliced onions.
• Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
• Don't forget to garnish with fresh parsley!

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

ORANGE-TOMATO COUSCOUS W/CHICKEN (ZWT-9 - MOROCCO)

Steps:

• Pat chicken thighs dry w/a paper towel. Season w/salt, pepper, 1/4 tsp cinnamon & 1/4 teaspoon cumin.
• Heat 1 tbsp oil in a Dutch oven over med heat. Add the chicken thighs & cook until browned (3-4 min per side). Transfer to a plate & set aside.
• Add the remaining 1 tbsp oil & onion to the pan. Cook (stirring occ) until the onion is softened (about 2 min). Add the remaining 1 tsp each of cinnamon & cumin. Cook (stirring constantly) for 30 seconds. Add tomatoes & their juice, chickpeas, broth, 2 tbsp cilantro & orange slices. Bring to a simmer (stirring w/a wooden spoon to scrape up any browned bits). Return the chicken & any collected juice to the pan. Cover & cook over med-low heat until the chicken is cooked through (5-10 min). Transfer the chicken to a clean plate.
• Bring the cooking liquid back to a boil. Stir in couscous & place the chicken thighs on top of the mixture. Remove from heat, cover & let stand for 5 min before serving. Garnish w/the remaining cilantro.
• NOTE: Altho not mentioned in the recipe, I have allowed for using chicken breasts vs thighs because I prefer them. However, if lrg breasts are used, you may want to consider adjusting the ingredients & cooking times accordingly.

MOROCCAN-INSPIRED CHICKEN COUSCOUS

Steps:

• Heat the oven to 425 degrees F.
• Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
• Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
• Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
• Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
• Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
• While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
• When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

COUSCOUS CHICKEN WITH ORANGE SAUCE

Steps:

• In skillet, heat half of the oil over medium heat; cook onion, garlic, paprika, cumin, half of each the salt and pepper, the cinnamon and cayenne until onion is softened, 6 minutes.
• Meanwhile, in bowl, pour 1/3 cup boiling water over couscous; stir in currants and half of the orange juice. Cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in onion mixture, almonds and parsley.
• Cut each breast horizontally in half almost but not all the way through; stuff with couscous mixture. Place in roasting pan. Brush with remaining oil; sprinkle with remaining salt and pepper. Roast in 400F oven for 20 minutes or until chicken is no longer pink inside. remove from pan.
• Strain pan juices into saucepan; pour in remaining orange juice and bring to boil. Dissolve cornstarch in 1 tablespoon cold water; stir into pan juices and boil for 1 minute. Serve with chicken.

ORANGE-TOMATO COUSCOUS WITH CHICKEN

Steps:

• Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
• Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
• Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

OLIVE COUSCOUS SALAD (MOROCCAN FOR ZWT-9)

Steps:

• Couscous - Bring 2 ½ cups of water to a boil in a med saucepan. Salt the water & add couscous. Cover the saucepan & reduce the heat to low. Simmer for 5 minutes. Remove the pan from the heat & allow the couscous to sit (still covered) for another 5-10 minutes. Drain any excess liquid & chill until ready to make the salad.
• Dressing & Assembly - Mash together the garlic & salt. Stir in the lemon juice, mustard, vinegar, olive oil & pepper. Toss the dressing w/the olives, red onion, cilantro & mint into the couscous. Refrigerate until ready to serve.
• Notes: Can be made a dy in advance. Optional before serving to shave Parmesan cheese over the salad.

MOROCCAN TOMATO CHICKEN WITH COUSCOUS

Steps:

• Toss chicken in spice mix.
• Heat oil in a large frying pan over moderate heat and add chicken and cook, turning for 3 minutes or until browned all over.
• Remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well.
• Add chicken and bring to a simmer, cover, cook stirring occasionally for 15 minutes.
• Add zucchini and cook for 5 minutes or until chicken is cooked.
• Meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water, cover with plastic food wrap, set aside for 5 minutes or until liquid is absorbed and then using a fork, fluff and separate grains.
• Combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine.
• Spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix.

MOROCCAN CHICKEN WITH LEMON COUSCOUS

Steps:

• Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
• Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
• Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.