Berbere Spiced Couscous Recipes

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MOROCCAN SPICED VEGETABLE COUSCOUS



Moroccan Spiced Vegetable Couscous image

Throw together a deliciously spiced and super healthy dish in no time flat. This recipe is great as a side dish or vegetarian meal.

Provided by Erren Hart

Categories     Side Dish

Time 30m

Number Of Ingredients 19

2 tablespoons olive oil
1 medium red onion (chopped)
1 yellow bell pepper (chopped)
1 carrot (chopped into cubes)
2 cloves garlic (minced)
salt & pepper (to taste)
½ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon turmeric
½ teaspoon celery salt
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
cayenne pepper (optional, to taste)
1 cup frozen peas
14 oz chickpeas (garbanzo beans) (one can, drained)
6 Peppadew Piquante peppers (chopped, mild or hot)
1½ cups chicken stock (or vegetable stock)
A good handful fresh parsley (chopped)
1 cup instant couscous

Steps:

  • In a medium-size skillet heat the oil over medium heat.
  • Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
  • Add the garlic, sauté another minute.
  • Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
  • Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
  • Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

Nutrition Facts : Calories 472 kcal, Carbohydrate 77 g, Protein 17 g, Fat 10 g, SaturatedFat 1 g, Sodium 780 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving

BERBERE (ETHIOPIAN SPICE)



Berbere (Ethiopian Spice) image

For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.

Provided by Twin Cities

Categories     World Cuisine Recipes     African

Time 10m

Yield 24

Number Of Ingredients 11

1 cup red chili powder
½ cup paprika
1 tablespoon salt
1 teaspoon ground fenugreek
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Steps:

  • Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.6 g, Fat 1.2 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 345.2 mg, Sugar 0.7 g

BERBERE SPICED COUSCOUS



Berbere Spiced Couscous image

Number Of Ingredients 7

1 RawSpiceBar's Berbere Spices
1 teaspoon olive oil
1 cup grape tomatoes, halved
1 1/2 cups water
1 teaspoon Berbere seasoning
1 1/2 cups couscous
12 fresh basil leaves

Steps:

  • 1. Heat the oil in a medium saucepan over medium-low heat. Add the tomatoes and sauté, stirring occasionally until blistered, about 3 minutes. 2. Carefully pour in the water and stir in the Berbere seasoning. Turn heat to high. When water reaches a boil, stir in the couscous, cover and remove from heat. Let sit 5 minutes. Fluff with a fork. 3. Stack the basil leaves on top of each other and roll together lengthwise. Cut the basil into chiffonade by cutting into the basil roll crosswise. Add half the basil to the couscous and stir to combine. Transfer to a serving dish and garnish with the remaining basil.

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