Spice Mixture For Couscous Salad Food

COUSCOUS SALAD WITH SPICES

Steps:

• Whisk chicken stock, cinnamon, garlic powder, cumin and tumeric in a saucepan and bring to boil.
• Add couscous to the pan and bring to boil and cover.
• Remove from heat and let couscous sit for 5-10 minutes
• Transfer couscous to a mixing bowl and let cool.
• Add red bell pepper, cucumbers, cherry tomatoes, mushrooms, and cilantro into couscous.
• Whisk lemon juice, olive oil and garlic in another bowl. Then add the mixture to couscous.
• Toss and add salt and pepper to taste.

SPICY TROPICAL COUSCOUS SALAD

Steps:

• Cook couscous according to package directions WITHOUT oil or butter.
• Fluff couscous with fork and set aside in a bowl to cool.
• Add remaining ingredients to cooled couscous and mix well.
• Refrigerate 1 hour before serving.

COUSCOUS WITH MOROCCAN SPICES

Steps:

• Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
• Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
• Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
• Simmer the sauce for 10 minutes.
• Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
• If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
• To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
• Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
• Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
• (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

FIVE-SPICE MOROCCAN COUCOUS SALAD

Steps:

• Heat 1 tbs of the peanut oil in a saucepan over medium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. Remove from the heat and let stand for 5 minutes.
• Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside.
• In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
• The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.

SWEET AND SPICY COUSCOUS SALAD

Steps:

• Bring 1 cup of chicken broth to a boil; stir in couscous.
• Remove from the heat and cover.
• Let stand until cool and then fluff with a fork; transfer into a large bowl.
• Add in grapes, pine nuts, apricots, green onions, parsley, and mint.
• Next add oil, lemon juice, 1/4 cup chicken broth, cinnamon, salt, pepper, and cayenne; let stand for 30 minutes before serving to let flavors mingle; may cover and chill for up to 24 hours; bring to room temperature before serving.

SPICY VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil.
• Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
• Remove from heat and keep warm.
• In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.

SPICE MIXTURE FOR COUSCOUS SALAD

Steps:

• Mix spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.