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-STYLE STUFFED PEPPERS
Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with chickpeas and rose harissa in this classic recipe
Provided by Dean Edwards
Categories Dinner, Lunch
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
- Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
- Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.
Nutrition Facts : Calories 494 calories, Fat 19.2 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 55.5 grams carbohydrates, Sugar 17.1 grams sugar, Fiber 12.9 grams fiber, Protein 18.3 grams protein, Sodium 1.6 milligram of sodium
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-STYLE STUFFED ACORN SQUASH
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.
Provided by TRUCKERDOO
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
- Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g
MOROCCAN STUFFED MUSHROOMS
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet, saute the onion, carrot and chopped stems in oil until crisp-tender., Add the garlic, salt, cumin and coriander. Cook and stir for 1 minute. Add broth and currants; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Stir in parsley and mint. Stuff into mushroom caps., Place on a baking sheet. Bake at 400° until mushrooms are tender, 10-15 minutes.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET AND NUTTY MOROCCAN COUSCOUS
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
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
MOROCCAN COUSCOUS STUFFED PEPPERS
Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.
Provided by Cheri Liefeld
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
- Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
- In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
- Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.
Nutrition Facts : ServingSize 1 Serving
MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
- Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
- Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
- Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.
Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams
MOROCCAN STUFFED CHICKEN
Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
- Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.26 milligram of sodium
MOROCCAN CHICKPEA AND COUSCOUS STUFFED PEPPERS
Make and share this Moroccan Chickpea and Couscous Stuffed Peppers recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
- Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes.
- Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat.
- Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint.
- Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.
Nutrition Facts : Calories 397.2, Fat 7.2, SaturatedFat 1, Sodium 488.4, Carbohydrate 71.7, Fiber 12.6, Sugar 7, Protein 13.9
MOROCCAN ROASTED TURKEY STUFFED WITH COUSCOUS
Make and share this Moroccan Roasted Turkey Stuffed With Couscous recipe from Food.com.
Provided by FDADELKARIM
Categories Whole Turkey
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the boiling water, salt & couscous in a large bowl. Then stir in the raisins and almonds, cover & let steam for ten minutes. Fluff with fork to separate the grains.
- Stir in the almond meal, butter, cinnamon, sugar & lemon pieces. Taste for seasoning and adjust according to your tastes. Set aside to cool.
- Mix the saffron and Ras el Hanout with olive oil and rub all over the turkey. Stuff the turkey at both ends with the couscous, packing it loosely.
- Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side down in a roasting pan. Add 3-4 Cups water, onion, and salt and 1/2 cup butter to the pan. Cover with foil and cook on 325 for an hour.
- At the end of the first hour of braising, turn the turkey over, then add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 more hours).
- Transfer the turkey to a serving platter and remove the string. Pour the juice from the pan into a medium pot.
- Simmer the juice over medium heat until the liquid in the pot has evaporated and the honey begins to caramelize.
- Then stir in last of the butter into the honey mixture to make a rich, thick sauce. Pour over the turkey and serve immediately.
Nutrition Facts : Calories 1313.6, Fat 74.6, SaturatedFat 29, Cholesterol 307.1, Sodium 521.1, Carbohydrate 88.2, Fiber 3.6, Sugar 60, Protein 74.8
STUFFED CABBAGE WITH MOROCCAN BEEF FILLING
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Remove the tough outer leaves of the cabbage and slice off the top inch. Place the cabbage in the boiling water and blanch for 10 minutes. Drain and set aside to cool.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and beef and cook until the beef is browned, about 5 minutes more. Stir in the apricots, pine nuts, lemon zest, cumin, cinnamon, salt and pepper. Set aside.
- Preheat oven to 375 degrees. Remove the center of the cabbage, from the top, to create a "bowl" by cutting into the head with a sharp paring knife to loosen the tightly packed inner leaves, and then scooping them out with a sharp spoon. Finely chop these leaves and stir them into the meat mixture. Add the egg and mix well.
- Carefully fold back the outer leaves. Fill the cavity with some of the meat mixture and spread the remaining filling between the leaves. Fold the leaves back to re-form the cabbage and tie with string to secure it. Place the cabbage in a small roasting pan and add 1/2 cup water. Cover with aluminum foil and bake for 25 minutes. Uncover and bake until the leaves are tender, about 20 minutes more. Place the cabbage on a platter, remove the string and serve.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 21 grams, Carbohydrate 28 grams, Fat 37 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 19 grams, TransFat 1 gram
More about "moroccan couscous recipes recipe for stuffed"
MOROCCAN COUSCOUS-STUFFED CHICKEN BREASTS RECIPE
From foodandwine.com
5/5 Category Chicken BreastServings 4
- Preheat the oven to 375°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the cinnamon stick, cumin and coriander and cook over moderate heat for 1 minute. Off the heat, add the couscous and boiling stock, cover and let stand for 5 minutes. Stir in the apricots, pine nuts and parsley. Season with salt and pepper. Let cool to room temperature, then remove the cinnamon stick.
- Using your fingers, loosen the chicken breast skin. Stuff the couscous under the skin, pressing it into an even layer.
- In a small bowl, mix the harissa with 1 tablespoon of the olive oil. Brush the chicken skin with the harissa oil and season with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until browned, about 4 minutes. Turn the chicken. Transfer the skillet to the oven and roast the chicken for about 10 minutes, or until white throughout. Serve at once.
MOROCCAN COUSCOUS STUFFED ACORN SQUASH - LOVE IN …
From loveinmyoven.com
MOROCCAN STUFFED PEPPERS WITH COUSCOUS - PALATABLE …
From palatablepastime.com
MOROCCAN BEEF & COUSCOUS STUFFED BELL PEPPERS
From abbeyskitchen.com
MOROCCAN COUSCOUS-STUFFED PEPPERS - MEDITERRASIAN
From mediterrasian.com
MOROCCAN STUFFED MUSHROOMS | METRO
From metro.ca
MOROCCAN ROAST CHICKEN WITH COUSCOUS STUFFING
From aninas-recipes.com
MOROCCAN COUSCOUS STUFFED ROASTED CORNISH HENS
From purewow.com
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND …
From tasteofmaroc.com
ALL THE MOROCCAN COUSCOUS RECIPES YOU NEED!
From marocmama.com
LAMB SHOULDER STUFFED WITH MOROCCAN COUSCOUS | CRUSH
From crushmag-online.com
MOROCCAN COUSCOUS RECIPE - TRADITIONAL MOROCCAN DISH
From originalmoroccanfood.com
MOROCCAN ROAST CHICKEN WITH COUSCOUS STUFFING | FOOD …
From foodtolove.co.nz
MOROCCAN STYLE ROAST CHICKEN STUFFED WITH COUSCOUS
From bigoven.com
EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN COUSCOUS-STUFFED PEPPERS | OM YOGA MAGAZINE
From ommagazine.com
MOROCCAN COUSCOUS STUFFED PEPPERS - DAIRY FREE RECIPES
From fooddiez.com
MOROCCAN COUSCOUS- STUFFED PEPPERS - PLANTBASED MAGAZINE
From plantbasedmag.com
MOROCCAN COUSCOUS, RECIPE, STYLE, AND HISTORY - TOURING IN MOROCCO
From touringinmorocco.com
MOROCCAN FRUITY COUSCOUS - BIT OF THE GOOD STUFF
From bitofthegoodstuff.com
10 BEST QUICK MOROCCAN COUSCOUS RECIPES | YUMMLY
From yummly.com
COUSCOUS-STUFFED CORNISH HENS RECIPE - FOOD & WINE
From foodandwine.com
PERFECTLY FLUFFY MOROCCAN SPICED COUSCOUS SALAD WITH CUMIN
From pantsdownapronson.com
SAVOUR THIS SAUCE MOROCCAN COUSCOUS STUFFED TOMATOES
From thechalkboardmag.com
RECIPE: COUSCOUS-STUFFED MOROCCAN CORNISH HENS - WHOLE FOODS …
From wholefoodsmarket.com
10 BEST MOROCCAN COUSCOUS SALAD RECIPES | YUMMLY
From yummly.com
COUSCOUS-STUFFED CORNISH HENS RECIPE | MYRECIPES
From myrecipes.com
EASY MOROCCAN COUSCOUS RECIPE - SIMPLY WHISKED
From simplywhisked.com
MOROCCAN COUSCOUS (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
MOROCCAN CHICKPEA-AND-COUSCOUS-STUFFED PEPPERS RECIPE
From myrecipes.com
MOROCCAN COUSCOUS SALAD - COOKING FOR MY SOUL
From cookingformysoul.com
MOROCCAN-STYLE COUSCOUS STUFFING – JUDITH FINLAYSON
From judithfinlayson.com
BEST MOROCCAN COUSCOUS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
AUTHENTIC MOROCCAN COUSCOUS RECIPE - PETIT APRON
From petitapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love