Moroccan Couscous Royal Recipes

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 COUSCOUS

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.

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.

COUSCOUS ROYALE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
• Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
• While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
• Serve chicken stew over the couscous with a dollop of yogurt.

COUS COUS ROYALE

Steps:

• Halve one of the red onions and then thinly slice before tossing into a couscoussier. Set aside a few sprigs of parsley and coriander before using a string to tie a knot around the rest of the small bunch and throw that in, too. Skin the tomatoes and dice them, then add to the couscoussier along with 2 glugs of olive oil and a generous teaspoon of each spice. Stir and let cook for 10 minutes over low heat to avoid burning the red onions.
• Add 2 1⁄2 litres of water to the couscoussier and turn the heat all the way up. Meanwhile, prepare your vegetables: peel and halve the carrots and turnips, trim and halve the aubergines, and quarter the cabbage. Add everything to the couscoussier with the chickpeas. Top with the top half of the couscoussier and cook for an hour.
• Meanwhile, add the couscous to a large flat round bowl and splash with about 225
• 1 tablespoon tomato paste
• One small bunch of fresh parsley and coriander
• 4 teaspoons ground ginger 4 teaspoons turmeric
• 4 teaspoons paprika
• 1 teaspoon ground saffron Olive oil
• Salt and pepper, to taste
• millilitres of cold water. Pour the water onto your hand over the couscous so that it splashes all around, then mix to combine. Add the couscous to the top part of the couscoussier (or double boiler with holes on the bottom) and cook until it starts steaming. After the vegetables beneath have cooked for an hour, remove the top part of the couscoussier and add in the pumpkin, courgette, and tomato paste. Once the couscous starts steaming, place back into the flat round bowl and splash with another 225 millilitres of cold water. Let it cool for a minute before splashing with 3 glugs of olive oil. Rub the couscous together with your hands until well-combined and then return to the top of the couscoussier.
• Check on the vegetables and add another 1 1⁄2 litres or so of water if necessary. Once the couscous starts steaming again, remove it and add in 225 millilitres of water and1 teaspoon of salt. Mix together with your hands and then return to the top of the couscoussier. Once it starts steaming again, mix in the smen and another 300 millilitres of water. Return to the top of the couscoussier and cook until it starts steaming once again.
• About halfway through this process, grab three bowls and place each meat in a bowl. Mince the second red onion and add a third to each bowl along with 1 teaspoon each of paprika, ground ginger, turmeric, salt, pepper, and a generous sprinkling of chopped fresh parsley and coriander (remember the sprigs you set aside earlier?). Mince 3 cloves of garlic and throw 1 into each bowl as well. Let marinate for half an hour and then cook in three separate pots with a bit of olive oil. Add in a few splashes of water while cooking to ensure the meat is moist. Note that the chicken will cook more quickly than the other meats.
• Pile the cooked lamb meat in the middle of a large flat round bowl and then top with the finished couscous. Top with tfaya and then arrange the chicken and sausages around the sides. Using a slotted spoon, remove the vegetables and arrange them around the couscous as well. Spoon the delicious sauce from the vegetables into a bowl and serve alongside the couscous.TfayaVery thinly slice the red onions and throw them into a pot with the spices and oil. Cook over low heat, stirring occasionally, so the red onions and spices combine and cook evenly. When the red onions begin to sweat, add in a splash of water to avoid them sticking to the bottom of the pan. Once the red onions have cooked through, add in the sugar and golden raisins. Be sure to continuously stir the tfaya at this point to prevent it from sticking to the bottom of the pan. Once the red onions have caramelised, remove from the heat and set aside until you are ready to use the tfaya to top the couscous.

MOROCCAN COUSCOUS ROYAL

Steps:

• Brown the lamb cubes in oil. Remove from pan. Brown in same oil chicken drumsticks for few minutes. Remove from pan. Sauté sliced onions and garlic, add ras el-hanout spice mix and stir for 2 minutes. Add lamb, tomato paste and cover with water. Season with salt and pepper and bring to boil. Reduce the heat to low and simmer. After 60 minutes, add carrots and turnips. After 30 minutes, add chicken, meatballs and garbanzo beans and zucchinis, chopped parsley and cook for an other 30 minutes.
• Cook the couscous according to the package directions. Serve the stew with a side of couscous and onion jam (recipe follows).
• Onion Jam: Sauté 4 sliced onions on low heat for 20 minutes until caramelized, add raisins and honey. Season with salt.

COUSCOUS ROYALE

Steps:

• Sweet onions
• Cut the onions finely in a large frying pan in a mixture of two tablespoons of oil and 2 tablespoons of butter, let them cook over a low heat for 3 hours while stirring often so it won't stick to the bottom, after this time the onions will be a caramelized and reduced to less than half, now add the raisins, cinnamon and honey and leave until they turn dark brown, about 20 minutes. Reserve! (Note this recipe for onion compote is serve in the table among the couscous, this is a special family recipe, brings out the flavors of the meats and vegetables).
• Couscous
• In a large bowl add one cup of boiling water for two cups of dry couscous, add two tablespoons of butter and salt to taste. Cover with cling plastic film paper and let that cook for 5 minutes. After that, un cover the couscous and with the help of a fork, divide the semolina grains, taste it and rectify the salt if needed. Reserve.
• Take a heavy bottom pot, add the oil, let it heat and then add 3/4 of the onions, garlic, saffron, paprika, salt, pepper, cumin, cinnamon, let it cook and then add the beef, brown a little and then add 4 cups of water, cover, let that simmer for 20 minutes. Add the tomatoes, carrots and chickpeas, let that simmer for 15 minutes. Un cover and add finally the turnips and zucchini and tomato paste. Rectify salt and pepper to taste, let it simmer again for the last 15 minutes. Apart in a frying pan, brown the chicken in some oil, add the rest of onions, garlic, saffron, paprika, salt, pepper, cumin, cinnamon, let that cook for 20 minutes covered. Reserve.
• In a large serving plate (round) put the couscous and make a well in the middle. On the well put the short ribs (at this point bones should fall out, you will only serve the meat) and the chicken, top over with the vegetables in circular order and then finish off with the chickpeas. On two separate bowls, you will divide the cooking broth, at this point should be very fragrant and deep red with the rest of the chickpeas and vegetables, to one of the bowls you will add as much Harissa (Moroccan spicy tomato paste) as you like.

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

ROYAL COUSCOUS WITH APRICOTS AND PISTACHIOS

Steps:

• Heat the olive oil in a small frying pan over medium heat. Add the chopped red onion and saute until translucent, about 3-5 minutes. Remove from the heat and set aside.
• Add the chicken stock and orange juice to a medium saucepan. Bring just to a boil over medium heat, then immediately remove from the heat, add the couscous and the apricots to the pan, and cover tightly with a lid. Shake the pan once or twice to make sure the couscous is evenly submerged under the hot liquid. Allow the couscous to steam for 5-7 minutes.
• Remove the lid from the pan and use a fork to gently fluff the couscous. Add the sautéed red onions, pistachios, chickpeas, preserved lemon, and parsley to the pan and stir to combine. Season to taste with sea salt. Sprinkle with pomegranate sees and serve immediately on its own or underneath Moroccan-Braised Lamb.