Couscouswithmoroccanspices Recipes

COUSCOUS WITH MOROCCAN SPICES

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).

MOROCCAN COUSCOUS

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.

MOROCCAN SPICED VEGETABLE 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.

SWEET AND NUTTY MOROCCAN COUSCOUS

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.

MOROCCAN COUSCOUS

Steps:

• Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
• Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.

MOROCCAN COUSCOUS

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 MINCE WITH COUSCOUS

Steps:

• Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
• Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
• Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.

SEASONED COUSCOUS

Steps:

• In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

Steps:

• In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
• In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
• Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
• Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
• Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

ORIGINAL MOROCCAN COUSCOUS

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 SPICED COUSCOUS WITH FRUITS

Steps:

• Preheat oven to 400F/200C/400°F Put the couscous in an ovenproof dish. Mix the stock, saffron, apricots, dates and raisins in a saucepan and bring to the boil. Pour the hot stock and fruit over the couscous. Add just enough boiling water to cover the grains, but do not flood them. Set aside for 15 minutes.
• Fluff up the couscous with a fork and season it with salt, pepper and chili powder to taste. Drizzle the lemon or olive oil and lemon juice over and add the chickpeas. Mix the ingredients well, then cover the dish.
• Bake the couscous for 15 minutes. Fluff up the grains, stir in the mint and coriander and return the couscous to the oven for a further 5 minutes. Meanwhile, dry fry the almonds in a heavy based frying pan over a moderate heat, turning or stirring frequently for 5 minutes until they are golden. Scatter almonds over the couscous and serve immediately.