Moroccan Couscous Pilaf Recipe Olivias Cuisine

MOROCCAN COUSCOUS PILAF

Steps:

• Place squash in a vegetable steaming basket over boiling water.
• Cover and steam until tender, about 5 minutes.
• Set aside.
• Spray a large saucepan with cooking spray and set the pan over medium heat.
• Add bell peppers and onions and cook, stirring, for 3 minutes.
• Add all seasonings/spices and stir to coat the vegetables.
• Add couscous and cook for 2 minutes.
• Remove the pan from the heat.
• Add boiling water to the pan.
• Cover and set aside for 7 minutes to steam.
• Fluff gently with a fork and add steamed squash, chickpeas and parsley.
• Toss to mix, serve warm.

VEGETABLE COUSCOUS PILAF

Steps:

• In a large, deep skillet, heat the olive oil.
• Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
• Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
• Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
• Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
• Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
• Stir in the stock and apricots and season with salt and pepper.
• Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
• Fluff with a fork, stir in the almonds and cilantro and serve.
• Serve with plain yogurt & a citrusy Sauvignon Blanc.

COUSCOUS PILAF

Steps:

• Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
• Bring to a boil; add carrots and onion.
• Cover and reduce heat to low.
• Boil 15 minutes or until carrots are done.
• Add salt, pepper, and couscous.
• Cook, uncovered, 1 minute.
• Add butter.
• Cook and stir 2 minutes.
• Cover and let stand 10 minutes.
• Stir and serve.

MOROCCAN PILAF

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil a shallow 1 1/2 quart ovenproof casserole.
• In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
• Add the rice and cook, stirring,until translucent, 1 minute.
• Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
• Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
• Garnish with chives and serve.

MOROCCAN COUSCOUS

Steps:

• Microwave carrots until slightly tender, add squash and red onion and microwave until tender.
• Combine broth, honey, lemon juice. oil, spices and lemon zest in a small saucepan, bring to a boil. Take off heat, stir in couscous and raisins, then cover and let stand until liquid is absorbed about 5 minutes.
• Fluff couscous with a fork and transfer to a large mixing bowl. Add roasted vegetables and parsley, toss to combine. Serve warm or at room temperature.