Moroccan Couscous Royale Recipe Recipe For Banana

MOROCCAN COUSCOUS

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.

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.

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 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.

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.

COUSCOUS ROYALE

Steps:

• Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
• Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
• PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
• Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
• Reheat the cooked couscous and add the butter.
• To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.

COUSCOUS ROYALE

Steps:

• Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
• Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
• Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.

EASY, MOROCCAN COUSCOUS RECIPE

Steps:

• Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
• Add broth. Cover the pot and bring to a boil.
• Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
• Stir in raisins, almonds and parsley before serving.

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.

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