MOROCCAN CHICKEN AND COUSCOUS
Enjoy a festival of flavors with this Moroccan chicken recipe. Chicken breast marinated in aromatic spices and cooked to perfection, served with delicious couscous makes this the perfect meal!
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- Place all the spices in a large bowl, stir using a small spoon.
- Take one teaspoon of the spice blend and save it for the couscous. Two tablespoons of the Moroccan spice blend will be used for the chicken.
- Preheat the oven to 375F. Coat a baking sheet with non stick spray. Set aside.
- Mix two tablespoons of the Moroccan spice blend with the olive oil until it forms a paste.
- Spread the paste over the chicken breasts on all sides. Let sit for 10 minutes.
- Heat a skillet over medium heat. Once hot, sear the chicken breasts in the pan, 3 minutes on each side. Place the chicken breasts on the baking sheet.
- Bake in the oven for 20-25 minutes, until fully cooked. Take them out of the oven, cover with a piece of aluminum foil and let them sit for 10 minutes before slicing.
- Heat olive oil in a pot over medium heat. Saute onion and garlic until golden.
- Add carrots and cook for 3 minutes.
- Add Moroccan spices and stir well. Add raisins to the vegetables.
- Add couscous and stir well so it's incorporated with the vegetables and spices.
- Add in water and bring it to boil. Lower the heat, cover and let it cook for 20 to 30 minutes until it's fully cooked. Fluff the couscous using two forks.
- Add lemon juice and parsley to the couscous.
- Serve the couscous with sliced Moroccan chicken.
Nutrition Facts : Calories 720 kcal, Carbohydrate 74 g, Protein 58 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 889 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
PEPPERY MEAT LOAF WITH COUSCOUS
Editor's Note: If you've never cooked with couscous before, then this recipe for Peppery Meat Loaf with Couscous is one you need to try! This contemporary take on the beloved dish will be a welcome addition to your meal planning. This recipe for meat loaf with couscous boasts an assortment of additional ingredients, including Italian sausage, red bell pepper, and herbs and spices. The result is a flavorful beef recipe that is easy to make and one that you will want to make for months to come. This meat loaf recipe can be served with mashed potatoes and steamed vegetables for a delicious and filling dinner. I love the range of mouth-watering tastes in this recipe, which combines old-fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin, and coriander. Serve this with baked potatoes in their skins and a tossed salad.
Provided by Judith Finlayson
Categories Beef
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F.
- In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. Fluff with a fork before using.
- In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tablespoons of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to a 9 x 5-inch loaf pan and spread remaining 2 tablespoons of tomato sauce over top. Bake in preheated oven until temperature reaches 165 degrees F on an instant-read thermometer, about 1 hour.
MOROCCAN COUSCOUS
This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
- In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
- Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
- With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g
MOROCCAN CHICKEN COUSCOUS
This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 1h30m
Number Of Ingredients 22
Steps:
- Preheat oven to 375 F degrees.
- Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.
- Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
- In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
- Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
- Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
- Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.
Nutrition Facts : Calories 419 kcal, Carbohydrate 47 g, Protein 38 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 478 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
MOROCCAN CHICKEN WITH COUSCOUS
Add Moroccan Chicken with Couscous to your meal for exotic flavor. This Moroccan Chicken with Couscous is surprisingly easy and takes just 45 minutes from start to finish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Toss first 3 ingredients with 1 tsp. dressing. Place on one half of foil-covered rimmed baking sheet sprayed with cooking spray. Place chicken on other half of prepared baking sheet; brush with remaining dressing. Bake 40 min. or until chicken is done (165°F), adding nuts, apricots and raisins to the baking sheet for the last 5 min. Remove from oven.
- Heat oil in saucepan on medium heat. Add onions along with the anise and cinnamon sticks from baking sheet; cook and stir 3 to 5 min. or until onions are crisp-tender. Stir in broth; bring to boil. Remove and discard anise and cinnamon sticks. Add couscous to onions in pan; mix well. Remove from heat; cover. Let stand 5 min.
- Fluff couscous mixture. Add garlic, nuts and fruit from baking sheet; mix lightly. Serve with the chicken.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
MOROCCAN MEATLOAF WITH LEMON HONEY GRAVY AND ZUCCHINI COUSCOUS
Provided by Rachael Ray : Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F.
- In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy.
- Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.
- Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.
MOROCCAN COUSCOUS WITH MEAT AND VEGETABLES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield Yield: 6 servings
Number Of Ingredients 21
Steps:
- Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
- After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
MOROCCAN COUSCOUS WITH ROASTED VEGETABLES RECIPE
Taste the flavors of this Moroccan couscous tossed with roasted broccoli, zucchini, and bell peppers, coated with spiced lemon juice blend.
Provided by Edna Bell
Categories Baked
Time 32m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 475 degrees F. Spray an 18x13-inch rimmed baking sheet with non-stick cooking spray.
- Place bell pepper, carrots, onions, and zucchini on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and toss to evenly coat.
- Roast in preheated oven for about 15 minutes until tender, tossing once halfway through roasting.
- Then if desired move the oven rack closer to the broiler and broil for about 1 to 2 minutes to add a light char.
- While vegetables are roasting, in a small mixing bowl whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and season with ¼ teaspoon salt, set aside.
- Bring chicken broth, ½ teaspoon salt, and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous, and stir. Cover bowl with plastic wrap and let rest for 5 minutes.
- Add roasted vegetables, chickpeas, almonds, cilantro, mint, and lemon mixture to couscous and toss to evenly coat. Season with a little more salt to taste as desired. Serve warm.
Nutrition Facts : Carbohydrate 50.45g, Fat 12.77g, Fiber 7.76g, Protein 11.49g, SaturatedFat 1.61g, ServingSize 7.00, Sodium 607.39mg, Sugar 0.00, UnsaturatedFat 8.37g
GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS
Categories Chicken Dinner Curry Grill/Barbecue Couscous Seed Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For harissa:
- Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.)
- For chicken and dressing:
- Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
- Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
- Preheat barbecue (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
- For couscous:
- Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.
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MOROCCAN CHICKEN WITH COUSCOUS – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
Estimated Reading Time 4 mins
- Heat the olive oil in a large dutch oven over medium high heat. Brown the chicken thighs in it in batches for about 3 minutes on each side. They don't have to be completely cooked through, just golden on the outside. Remove them to a plate when they are done. Add the sliced onion to the pot and deglaze with the white wine to scrape up the yummy brown bits. Let the onion get soft and fragrant for a couple of minutes.
- Add the Ras el hanout, coriander, turmeric, cumin, ginger, dried tarragon, smoked paprika, cayenne and salt to the pot and let them get fragrant for about 30 seconds while stirring. Then pour in the chicken stock and honey and let the mixture come to a boil. Add the butternut squash, apricots, prunes and chickpeas. Return the chicken to the pot and stir everything well. Stick the bay leaves in last. Bring the pot to a boil again and reduce it to a simmer. Let the Moroccan chicken simmer for 2 hours.
- When the Moroccan chicken is just about done, quickly prepare the couscous. It only takes 10 minutes tops! In a small pot heat the chicken stock to a gentle boil. Add the spices and stir it in while it heats up. Once it is boiling, pour in the couscous and cover the pot. Take it off of the heat and let the couscous cook for 5 minutes, until it is tender. Fluff it up with a fork when it's done and that's it.
- Remove the cinnamon sticks and bay leaves from the Moroccan chicken and take it off of the heat. Scoop the couscous into pretty bowls and ladle a generous portion of the Moroccan chicken over it. Garnish with fresh parsley and serve immediately! This can also be served family style in a pretty tagine.
MOROCCAN CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
- Cut chicken lengthwise into 1-inch-wide strips. Combine ginger and next 3 ingredients. Sprinkle evenly over chicken; set aside.
- Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken and garlic; cook 3 minutes or until chicken is lightly browned. Add broth and peas; bring to a boil. Reduce heat, and simmer 2 minutes or until chicken is done. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with cilantro.
MOROCCAN CHICKEN WITH COUSCOUS RECIPE | SIDECHEF
From sidechef.com
- Heat the Olive Oil (1 dash) in a large dutch oven over medium high heat. Brown the Boneless, Skinless Chicken Thigh (2 pound) in it in batches for about 3 minutes on each side. Remove them to a plate when they are done. They don't have to be completely cooked through, just golden on the outside.
- Add the Onion (1) to the pot and deglaze with the White Wine (1 dash) to scrape up the yummy brown bits. Let the onion get soft and fragrant for a couple of minutes.
- Add the Ras el Hanout (1 teaspoon), Ground Coriander (1 teaspoon), Ground Turmeric (1 teaspoon), Ground Cumin (1/2 teaspoon), Saffron Threads (1 pinch), Ground Ginger (1/2 teaspoon), Dried Tarragon (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Cayenne Pepper (1/8 teaspoon), and Salt (1 pinch) to the pot and let them get fragrant for about 30 seconds while stirring.
MOROCCAN MEATLOAF | BETTER HOMES & GARDENS
From bhg.com
- Preheat oven to 425°F. In a large mixing bowl combine 1 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture; cover. Let stand for 2 minutes. Add turkey and egg; mix well. Pat mixture into a foil-lined greased 8x8x2-inch baking pan. Bake in the top third of oven for about 20 minutes or until cooked through (165°F).
- Meanwhile for chutney, in a saucepan combine the remaining 1/2 cup raisins, remaining half of onion, remaining cinnamon, the tomatoes, and 1/4 cup water. Cook, covered, over medium-high heat until tomatoes pop. Lift meat loaf from pan with foil. Cut into slices and serve with tomato chutney.
MOROCCAN CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
- Cut chicken breasts into ½-inch-thick slices. Sprinkle slices evenly with salt and pepper; dredge in flour mixture.
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or until golden brown and chicken is done. Remove chicken from skillet, and keep warm.
- Melt remaining 2 tablespoons butter in skillet; add onion, and sauté 5 to 6 minutes or until tender. Stir in raisins and next 3 ingredients, and bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Add parsley, and fluff with fork. Arrange chicken strips over couscous, and serve immediately.
MOROCCAN COUSCOUS WITH CHICKEN AND PRUNES RECIPE | NESTLé ...
From nestle-family.com
- In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
- To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
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