Couscous With Chicken Moroccan Recipe Recipe For Meatloaf

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MOROCCAN CHICKEN AND COUSCOUS



Moroccan Chicken and Couscous image

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

1 tsp Ground Cinnamon
1 tsp Cumin
1/2 tsp Turmeric
1/4 tsp Cayenne
1 tsp Paprika
1 tsp Cardamom
1 tsp Salt
2 Chicken Breasts
2 Chicken Breasts
2 tbsp Moroccan Spice Blend
1/8 cup Olive Oil
2 tbsp Olive Oil
1 large Yellow Onion (Diced)
4 cloves Garlic (Minced)
2 Carrots (Diced)
1 tsp Moroccan Spice
1/2 cup Raisins
1 1/2 cup Couscous
2 cups Water
1/3 cup Parsley (Chopped)
2 tbsp Lemon Juice

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



Peppery Meat Loaf with Couscous image

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

¾ cup water
½ cup reduced-sodium beef stock or water
¾ cup whole wheat couscous
1 lb. extra lean ground beef
8 oz. Italian sausage, removed from casings and crumbled
1 onion, diced
1 red bell pepper, seeded and diced
½ cup finely chopped parsley
2 eggs, beaten
1 cup reduced-sodium tomato sauce, divided
1 tablespoon sweet paprika
1 tablespoon ground cumin (see Notes below)
1 teaspoon ground coriander
½ teaspoon salt
¼ teaspoon cayenne pepper

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



Moroccan Couscous image

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

1/4 cup pine nuts (or swap pistachios or slivered almonds)
2 tablespoons unsalted butter (use coconut oil or vegan butter to make vegan)
1 small shallot (chopped)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 cups low-sodium vegetable broth (or chicken broth)
1 cup whole wheat couscous
1/3 cup golden raisins
1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil (use the good stuff here!)

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



Moroccan Chicken Couscous image

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

3 tablespoon Moroccan spice blend (recipe below)
4 chicken breasts ( about 1 1/2 lbs, boneless and skinless)
2 tablespoon olive oil
1 large onion (chopped)
5 cloves garlic (minced)
1/2 cup golden raisins
14 ounce chickpeas ((1 can) drained and washed)
14 ounce fire roasted tomatoes ((1 can))
3 cups chicken broth (low sodium)
1 cup pearl couscous (dry)
4 cups kale (rinsed and roughly chopped)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cardamom

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



Moroccan Chicken with Couscous image

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

4 cloves garlic
6 star anise
2 cinnamon sticks
1/4 cup KRAFT Sweet Balsamic Vinaigrette Dressing, divided
1 quartered broiler-fryer chicken (3 lb.)
1/4 cup PLANTERS Almonds
1/4 cup dried apricots
2 Tbsp. raisins
1 tsp. oil
1/2 cup chopped onions
1 cup fat-free reduced-sodium chicken broth
2/3 cup couscous, uncooked

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



Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous image

Provided by Rachael Ray : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

1 1/2 pounds ground lamb or chicken
Salt and freshly ground black pepper
1 small onion, peeled
4 cloves garlic, finely chopped
2/3 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg, beaten
2 lemons, zested and juiced
1/4 cup pitted, finely chopped green olives
1 tablespoon ground cumin, a scant palmful
1 teaspoon turmeric, 1/3 palmful (for chicken only)
2 pinches ground cinnamon
A handful flat-leaf parsley, finely chopped
2 handfuls fresh mint leaves, finely chopped
4 tablespoons butter
1/2 pound firm zucchini, chopped into small dice
2 1/2 cups chicken stock
1 cup couscous
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/4 cup honey

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



Moroccan Couscous with Meat and Vegetables image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield Yield: 6 servings

Number Of Ingredients 21

2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
1 large yellow onion, chopped
1 large tomato, diced
4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces
1 small bouquet parsley, approximately 1/2 cup
1/2 cup olive oil
1/2 teaspoon saffron
1/2 teaspoon ground ginger
Salt, to taste
1 tablespoon black pepper
24 ounces couscous
1 pound green and yellow zucchini cut in half lengthwise
1 pound baby carrots
1 pound potatoes, any kind, peeled and cut into quarters
1/2 head cabbage, diced
1 pound peas, fresh or frozen
2 rutabagas, peeled and diced
2 large turnips, peeled and cut into quarters
1/2 cup butter, softened
* Bay leaves and fresh thyme may also be added to the recipe
* 2 to 3 whole jalapenos can also be added to the vegetables, then served separately

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



Moroccan Couscous with Roasted Vegetables Recipe image

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

1 cored and diced large red bell pepper
2 halved through length and sliced fairly thin medium carrots
1 diced into 1-inch chunks small red onion
1 halved through the length and sliced medium zucchini
4 tbsp divided olive oil
2 tbsp Fresh Lemon Juice
2 tsp minced garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
salt
1⅓ cups dry couscous
14.5 oz (1 can) low-sodium chicken broth
½ tsp turmeric
½ cup raisins
14 oz (1 can), drained and rinsed chick peas
½ cup toasted slivered almonds
3 tbsp minced fresh cilantro
2 tbsp minced fresh mint

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



Grilled Moroccan Chicken with Curried Couscous image

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

Harissa
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon dried crushed red pepper
2 tablespoons olive oil
2 garlic cloves
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons salt
Chicken and dressing
2 tablespoons plus 1/2 cup olive oil
5 tablespoons fresh lime juice, divided
1 teaspoon finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed
Pinch of sugar
Curried couscous
1 3/4 cups low-salt chicken broth
1 1/2 teaspoons curry powder
1 10-ounce package plain couscous

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
2013-11-01 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 …
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  • 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
Cut chicken lengthwise into 1-inch-wide strips. Combine ginger and next 3 ingredients. Sprinkle evenly over chicken; set aside. Advertisement. Step 2. Coat a large nonstick skillet with cooking spray; add oil, and …
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  • 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.


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Step 7. Ten minutes before the chicken is done, prepare the couscous. In a small pot heat the Chicken Stock (2 cups) to a gentle boil. Step 8. Add the Ras el Hanout (1/2 tsp) , Smoked Paprika (1/2 tsp) , Ground …
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  • 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.
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MOROCCAN MEATLOAF | BETTER HOMES & GARDENS
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 …
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  • 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.


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  • Cut chicken breasts into ½-inch-thick slices. Sprinkle slices evenly with salt and pepper; dredge in flour mixture.
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Stir in broth and chickpeas and bring to simmer. Stir in peas and couscous. Cover, remove skillet from heat, and let sit until couscous is tender, about 7 minutes. Add parsley to couscous and gently fluff with fork to combine. Season with salt and pepper to taste and drizzle with extra oil. Serve with lemon wedges,
From stepbysteprecipe.com


MOROCCAN CHICKEN WITH COUSCOUS | CANADIAN LIVING
2005-07-14 Place chicken on broiler pan or foil-lined baking sheet; brush 1 side with half of the spice mixture. Broil chicken, turning halfway through and brushing with remaining spice mixture, for about 15 minutes or until glazed and no longer pink inside. Meanwhile, in a saucepan, heat remaining oil over medium heat; cook garlic, onion and remaining ...
From canadianliving.com


MOROCCAN COUSCOUS WITH CHICKEN - COOKEATSHARE
View top rated Moroccan couscous with chicken recipes with ratings and reviews. Couscous With Chicken And Artichokes, Couscous And Chicken Salad With Orange Balsamic Dressing,…
From cookeatshare.com


CHICKEN COUSCOUS | INDIAN | NON-VEGETARIAN | RECIPE
How to Make Chicken Couscous. Put the stock in a large pan. Slice the vegetables and add, with a quarter of a tsp. of cumin and coriander and a little harissa, to the stock. Bring to the boil and simmer gently for 30-40 mins. until tender. The vegetables in couscous are generally served …
From bawarchi.com


MOROCCAN MEATLOAF WITH LEMON HONEY GRAVY AND ZUCCHINI COUSCOUS
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 ...
From cookingchanneltv.com


MOROCCAN BRAISED CHICKEN WITH ORANGE COUSCOUS RECIPES
Chopped fresh parsley, optional. Steps: In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker.
From tfrecipes.com


COUSCOUS WITH CHICKEN MOROCCAN RECIPE RECIPE FOR MEATLOAF
MOROCCAN CHICKEN WITH COUSCOUS. This is a recipe I modified slightly from a book called '1000 classic recipes. I made it for the first time last night and it is gorgeous. Recipe From food.com. Provided by Aileen2. Time 40m. Yield 4 serving(s) Steps: Fry chicken portions skin side down in butter and oil until golden. Turn.
From tfrecipes.com


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