Moroccan Peanut Couscous With Peas Recipes
MOROCCAN PEANUT COUSCOUS WITH PEAS
Make and share this Moroccan Peanut Couscous With Peas recipe from Food.com.
Provided by Virginia Cherry Blo
Categories Southwest Asia (middle East)
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat canola oil in a 2 1/2 or 3 qt saucepan, over medium heat. Add the onions, bell pepper, and garlic. Cook until just translucent. Add the broth and bring to a boil. Whisk in the peanut butter and cumin. Blend well. Season with salt and pepper as needed. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit about 5 minutes or until the liquid is absorbed. Fluff with a fork and serve.
MOROCCAN COUSCOUS WITH CHICKEN N CHICKPEAS
Make and share this Moroccan Couscous With Chicken N Chickpeas recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Pour boiling water over the couscous in a heat-proof bowl. Let stand for 5 minutes until the water is absorbed, cool slightly.
- Add chicken,chickpeas, parsley and spring onions.
- Combine remaining ingredients in another bowl and pour over the couscous salad.
- Serve at room temperature or refrigerate until ready to serve.
Nutrition Facts : Calories 652.9, Fat 13.7, SaturatedFat 2.5, Cholesterol 52.5, Sodium 401.8, Carbohydrate 96.1, Fiber 10.2, Sugar 0.8, Protein 34.9
MOROCCAN BLACK-EYED PEAS (COWPEAS)
My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.
Provided by TGural
Categories Side Dish Beans and Peas
Time 9h40m
Yield 8
Number Of Ingredients 12
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
- Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g
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MOROCCAN PEANUT COUSCOUS WITH PEAS
Step 4. SEASON with salt and pepper to taste. Add peas; bring to a boil. Step 5. STIR in couscous. Return to a boil, stirring constantly. Step 6. REMOVE from heat. Cover and let stand 5 minutes or until liquid is absorbed.
From adamspeanutbutter.com
Servings 4Calories 510 per servingCategory Dinner
From adamspeanutbutter.com
Servings 4Calories 510 per servingCategory Dinner
MOROCCAN PEANUT COUSCOUS WITH PEAS RECIPE | MYRECIPES
2009-11-28 Step 1 HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil. WHISK in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.
From myrecipes.com
Servings 4-6Total Time 45 mins
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Servings 4-6Total Time 45 mins
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MOROCCAN PEANUT COUSCOUS WITH PEAS
1 cup couscous Directions Step 1 HEAT canola oil in a 2-1/2 or 3 quart saucepan over medium heat. Add the onions, bell pepper, and garlic. Step 2 COOK until just translucent. Add the broth and bring to a boil. Step 3 WHISK in the peanut butter and cumin. Blend well. Step 4 SEASON with salt and pepper as needed. Add peas and bring to a boil. Step 5
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MOROCCAN PEANUT COUSCOUS WITH PEAS RECIPE | RECIPE | PEA RECIPES ...
Jan 18, 2021 - Learn how to make Moroccan Peanut Couscous with Peas. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From pinterest.co.uk
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MOROCCAN COUSCOUS WITH CHICKPEAS AND ROASTED VEG
2021-06-29 Using a pan with a tight-fitting lid, heat the pan over low-medium heat and add the dried couscous to the dry pan (4). Toast for 2-3 minutes, then add the cumin seeds along with a small drizzle of oil.
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Moroccan Peanut Couscous with Peas 2 tablespoons Crisco® canola oil 1/2 cup chopped onions 1/2 cup red or green bell pepper 2 to 3 cloves minced garlic 1 1/2 cups chicken or vegetable broth 1/2 cup Jif extra crunchy peanut butter 1/2 teaspoon ground cumin salt and pepper 1 (10 oz.) package frozen peas (tiny deluxe, if possible) 1 cup couscous In a 2 and …
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