Moroccan Couscous With Raisins Recipes

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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

EASY, MOROCCAN COUSCOUS RECIPE



Easy, Moroccan Couscous Recipe image

This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.

Provided by Melissa Belanger

Categories     Side Dish

Time 25m

Number Of Ingredients 12

2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon cinnamon
3 cups vegetable broth
1 1/2 cups couscous
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1/4 cup raisins
1/2 cup toasted, sliced almonds
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 230 calories, Sugar 4.6 g, Sodium 356.5 mg, Fat 8.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 3.2 g, Protein 6.4 g, Cholesterol 0 mg

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

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.

ISRAELI COUSCOUS WITH RAISINS



Israeli Couscous with Raisins image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

COUSCOUS WITH RAISINS AND ALMONDS



Couscous with Raisins and Almonds image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 3

1 package instant couscous
1/4 cup raisins
1/4 cup toasted slivered almonds

Steps:

  • Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

COUSCOUS WITH RAISINS



Couscous with Raisins image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup raisins
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups boiling water
2 teaspoons lemon juice
1/4 teaspoon ground cumin
1 cup quick-cooking couscous
Salt to taste

Steps:

  • Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
  • Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Sugar 6 grams, TransFat 0 grams

VEGAN MOROCCAN COUSCOUS WITH RAISINS AND VEGETABLES



Vegan Moroccan Couscous with Raisins and Vegetables image

A hearty vegetable stew with couscous for a crowd that is naturally vegan. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colorful vegetables, drenched in delicious gravy and spiced with a traditional hot chile sauce called harissa.

Provided by Norma MacMillan

Categories     World Cuisine Recipes     African

Time 1h30m

Yield 8

Number Of Ingredients 30

3 tablespoons extra-virgin olive oil
2 large onions, chopped
4 cloves garlic, chopped, divided
4 teaspoons ground cumin
1 teaspoon chile powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground coriander
½ teaspoon ground ginger
6 cups vegetable stock
1 (14.5 ounce) can diced tomatoes
½ pound pumpkin, cut into chunks
1 small sweet potato, cut into chunks
2 stalks celery, sliced
1 carrot, cut into chunks
1 turnip, cut into chunks
3 ½ ounces fresh green beans, cut into 1/2 inch pieces
salt and freshly ground black pepper to taste
1 zucchini, cut into chunks
1 (14 ounce) can garbanzo beans, drained
10 ½ ounces couscous
1 cup raisins
1 cup boiling water
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon ground cumin
2 teaspoons hot chile sauce
1 tablespoon orange flower water, or more to taste
1 pinch ground cinnamon

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
  • Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
  • Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
  • Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
  • Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
  • Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 75 g, Fat 6.9 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 590.7 mg, Sugar 19.7 g

COUSCOUS WITH GOLDEN RAISINS



Couscous with Golden Raisins image

Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from "Martha Stewart's Dinner at Home."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 1/2 cups Israeli couscous
1 3/4 cups plus 2 tablespoons water
1/2 cup golden raisins
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter

Steps:

  • Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.
  • Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.

COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS



Couscous with Golden Raisins, Pine Nuts, and Green Onions image

Categories     Onion     Side     Quick & Easy     High Fiber     Raisin     Pine Nut     Summer     Couscous     Boil     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 ounces)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted

Steps:

  • Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

MINT COUSCOUS WITH RAISINS AND ALMONDS



Mint Couscous With Raisins and Almonds image

This is a recipe for those who enjoy Morrocan inspired dishes and/or those who favor mint. It's lovely along with chicken or shrimp.

Provided by Annacia

Categories     Moroccan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 cups water, boiling
8 mint herbal tea bags
2 teaspoons olive oil
1 teaspoon salt
1 cup couscous
1/2 cup raisins
1/4 cup slivered almonds, toasted
2 tablespoons fresh mint leaves, chopped

Steps:

  • In a saucepan, add water and tea bags, steep for 10 minutes.
  • Remove tea bags; add olive oil, salt and combine until mixed.
  • In a large bowl, place couscous and cover with mint tea mixture.
  • Cover and let stand about 20 minutes.
  • Remove cover and fluff with a fork; add raisins, almonds and fresh mint. Toss well before serving.

Nutrition Facts : Calories 276.3, Fat 6, SaturatedFat 0.6, Sodium 591, Carbohydrate 49.3, Fiber 3.7, Sugar 11.1, Protein 7.5

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