Vegetable Couscous With Moroccan Pesto Food

MOROCCAN COUSCOUS

Moroccan Couscous image

Provided by Ina Garten

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pignoli nuts and currants to the couscous, stir and serve.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

MOROCCAN VEGETABLES WITH COUSCOUS

Moroccan Vegetables with Couscous image

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground coriander
2 teaspoon cumin
1 teaspoon cayenne
4 carrots, peeled and cut into 1" pieces
2 russet potatoes, peeled and cut into large chunks
1 small butternut squash, peeled, seeded, cut into 1" chunks
2 cups chopped whole plum tomatoes with juices
2 cups water
2 small zucchini, cut into 1" pieces
1 15-ounce can chickpeas
Salt and pepper
Tabasco to taste
1/2 cup chopped cilantro

Steps:

In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

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