Moroccan Couscous Recipes Recipe Cards

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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 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 COUSCOUS



Moroccan Couscous image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
2 yellow onions, finely diced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 turnip, peeled and cubed
4 cups organic chicken stock
2 cups canned chickpeas, drained and rinsed
1/2 cup dried apricots, quartered
1/2 cup dried figs, quartered
1 red bell pepper, cubed
1 butternut squash, cubed
1 zucchini, cubed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cups couscous
1/2 cup roasted pistachios, crushed
1/2 cup fresh cilantro leaves, minced

Steps:

  • Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork.
  • Add 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.

Nutrition Facts : Calories 552, Fat 12 grams, SaturatedFat 2 grams, Sodium 199 milligrams, Carbohydrate 95 grams, Fiber 13 grams, Protein 20 grams, Sugar 18 grams

MOROCCAN COUSCOUS



Moroccan Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4

Number Of Ingredients 18

1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 cardamom pods
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon freshly grated nutmeg
Kosher salt
3 tablespoons unsalted butter
Large pinch of saffron (optional)
2 1/4 cups (12 ounces) whole-wheat couscous
3 cups low-sodium chicken broth, warmed
1 to 2 teaspoons fresh lemon juice

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



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

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

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

ISRAELI MOROCCAN COUSCOUS



Israeli Moroccan Couscous image

The vegetables can be cubed, but will take longer to cook.

Provided by Cigall Daboosh Goldman

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups uncooked couscous

Steps:

  • Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
  • Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
  • Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
  • Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g

MOROCCAN LAMB WITH COUSCOUS



Moroccan Lamb With Couscous image

This is a really simple recipe to make it can be on the table in 30 Min's not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min's to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 19

2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon harissa
100 ml yogurt
2 cups water
2 teaspoons vegetable stock powder
2 tablespoons hot mango chutney
1 (100 g) sachet quick-cooking couscous
1/2 red pepper, diced
1/2 yellow pepper, diced
1 tablespoon lemon juice
3 tablespoons red currants
2 tablespoons fresh coriander, finely chopped
100 ml yogurt
1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Steps:

  • Prep time does not include marinating time.
  • Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
  • Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
  • Couscous.
  • In a small fry pan heat a little olive oil and cook peppers until tender.
  • Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
  • Add peppers, lemon juice, coriander and currants stir gently to combine.
  • Yogurt.
  • Combine yogurt with coriander, stir and serve drizzled over lamb.
  • To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.

Nutrition Facts : Calories 918.8, Fat 58.1, SaturatedFat 25.8, Cholesterol 161.1, Sodium 175.6, Carbohydrate 54, Fiber 6.1, Sugar 7.1, Protein 44.3

MOROCCAN COUSCOUS WITH RAISINS



Moroccan Couscous With Raisins image

Make and share this Moroccan Couscous With Raisins recipe from Food.com.

Provided by little_wing

Categories     Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 cup dark seedless raisins
1 tablespoon unsalted butter
1 cup couscous
1/4 cup toasted pine nuts

Steps:

  • In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
  • Stir in couscous; remove from heat.
  • Add pine nuts, then cover.
  • Let stand 5 minutes.
  • Using a fork, fluff couscous and place in a serving bowl.

MOROCCAN COUSCOUS (OR RICE)



Moroccan Couscous (or Rice) image

A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from "Power Eating".

Provided by LUv 2 BaKE

Categories     One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
1 cup butternut squash, cubed
1 cup carrot, sliced
1/2 teaspoon ground pepper
1/2 teaspoon ground coriander
1/4-1/2 teaspoon dried chili pepper flakes
1 medium zucchini, cut into bite sized pieces
19 ounces chickpeas, undrained
1 medium tomatoes, cut in large chunks
1/4 cup fresh parsley, chopped
1 cup couscous or 1 cup brown rice

Steps:

  • Vegetable Mixture:.
  • In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
  • Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
  • Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
  • Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
  • Stir in tomato and parsley.
  • Couscous:.
  • In separate bowl pour 1 cup boiling water over couscous.
  • Cover and let stand 5 minutes; fluff with a fork.
  • If you are having rice, cook according to directions.
  • NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

MOROCCAN COUSCOUS WITH RHUBARB



Moroccan Couscous with Rhubarb image

An easy fragrant and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.

Provided by Sabrina Alaimo

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
1 medium onion, chopped
½ cup chopped dried apricots
½ cup finely chopped rhubarb
1 cup couscous
1 ¼ cups chicken stock
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cayenne pepper
1 pinch ground cloves

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
  • Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
  • Let sit for 10 minutes until all the liquid is absorbed.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 47.9 g, Cholesterol 0.2 mg, Fat 4.2 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 0.6 g, Sodium 513.8 mg, Sugar 10.2 g

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