Quick Moroccan Couscous Food

MOROCCAN COUSCOUS

Steps:

• Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
• Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.

MOROCCAN COUSCOUS

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.

QUICK MOROCCAN CHICKPEA AND VEGETABLE COUSCOUS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat.
• . Add the remaining 2 tablespoons butter to the empty pan. Once the butter melts, add the onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
• Stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. Remove the plastic wrap, add the herbs, and fluff the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately, accompanied by lemon wedges.

QUICK MOROCCAN VEGETABLE COUSCOUS

Steps:

• Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
• Meanwhile, prepare couscous according to package directions.
• Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.