Couscous Recipe Moroccan Recipe For Deviled

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MOROCCAN COUSCOUS



Moroccan Couscous image

A friend gave me this recipe that she got from a Moroccan cooking demo at her library. She says it's fabulous!

Provided by Linky

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, chopped
1 sweet potato, diced
1 zucchini, diced
1 red bell pepper, diced
1 turnip, diced (optional)
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
1/4 teaspoon cinnamon
1/2 teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups couscous, uncooked

Steps:

  • Heat oil in large pot over medium-high heat; saute onion until golden.
  • Pour in vegetable broth and bring to boil.
  • Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
  • Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
  • Stir in beans, tomato sauce and spices. Simmer until heated.
  • Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
  • Fluff with fork and serve with vegetables on top.

Nutrition Facts : Calories 289, Fat 2.9, SaturatedFat 0.4, Sodium 466.7, Carbohydrate 56.2, Fiber 7.1, Sugar 5.5, Protein 9.9

MOROCCAN COUSCOUS



Moroccan Couscous image

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Provided by BenevolentEmpress

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 19

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

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.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g

ORIGINAL MOROCCAN COUSCOUS



Original Moroccan Couscous image

An amazing Morrocan masterpiece

Provided by chef102

Time 15m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Heat olive oil in a pan, when sizzling add shallots and garlic. When the shallots darken add in your water and stock mixture. Fry for another 2 mins.
  • Pour in couscous and stir well . Keep stirring so the couscous won't stick to the pan. Season with a pinch of salt and paparika
  • Simmer the mixture for a further ten minutes. Allow the couscous to cool before serving

MOROCCAN COUSCOUS



Moroccan Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

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-SPICED COUSCOUS WITH SCRAMBLED EGGS



Moroccan-Spiced Couscous with Scrambled Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ras el hanout seasoning
1 tablespoon tomato paste
1 cup quick-cooking couscous
Kosher salt and freshly ground pepper
8 large eggs
1/4 cup heavy cream
2 tablespoons plus 1 teaspoon fresh lime juice
1 cup roughly chopped fresh cilantro
1/2 English cucumber, diced
1/2 cup plain whole-milk yogurt

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
  • Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
  • Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
  • Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.

Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams

MOROCCAN COUSCOUS STUFFED PEPPERS



Moroccan Couscous Stuffed Peppers image

Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.

Provided by Cheri Liefeld

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 15

1/2 cup raisins
1/2 cup chopped dried cherries
1/2 cup chopped dried apricots
1/2 cup orange juice
4 medium to large orange bell peppers
2 cups vegetable broth
1/2 cup water
Grated peel of 1 orange
1 1/2 cups uncooked couscous
1 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup crumbled chèvre (goat) cheese (4 oz)

Steps:

  • Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
  • Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
  • In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
  • Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
  • Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.

Nutrition Facts : ServingSize 1 Serving

COUSCOUS WITH MOROCCAN SPICES



Couscous With Moroccan Spices image

A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.

Provided by pattikay in L.A.

Categories     Moroccan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
1 teaspoon cumin seed, lightly toasted and ground
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 cups light vegetable broth
3 small tomatoes, peeled and pureed
1/3 cup dried currant
1 -2 tablespoon lemon juice (lime may be used instead)
2 cups vegetable broth
1 1/2 cups water
1 tablespoon butter
1/2 teaspoon salt
2 cups couscous

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).

SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

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