Moroccan Couscous With Chickpeas Recipes

MOROCCAN COUSCOUS WITH CHICKPEAS

Steps:

• In a 12 inch inch skillet add olive oil and set over medium heat.
• When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.
• Add in the garlic and saute for another 30 seconds.
• Pour in the chicken stock, turn the heat to high and bring the stock to a boil.
• When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.
• Add a lid to the skillet and let sit for at about 10 minutes.
• Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.

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 TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

MOROCCAN COUSCOUS & CHICKPEAS

Steps:

• Splash the olive oil into a small saucepan over a medium-high heat. Add the onion, garlic and spices. Sauté for a few minutes until everything is heated through and your kitchen smells fragrant.
• Add the chickpeas, couscous, raisins, apricots, orange juice, lemon zest and juice, and salt and pepper. Bring everything to a simmer and then reduce the heat to low, just enough to maintain the simmer. Cover with a tight-fitting lid and continue cooking until the couscous is tender and the liquid has been absorbed, about 15 minutes.
• Turn off the heat and let the couscous rest for another 5 minutes or so before serving. Using a fork to help fluff up the couscous, transfer it into a serving bowl and sprinkle with the almonds and cilantro.

COUSCOUS WITH CHICKEN AND CHICKPEAS

Steps:

• In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
• Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
• Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
• Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
• Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
• Stir in 4 cups of the water and the carrots.
• Add in the chicken and bring to a simmer.
• Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
• Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
• Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
• Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
• Serve the stew with its broth over the couscous.