Moroccan Seafood Stew With Couscous Recipes

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS

Slow-Cooker Moroccan Beef Stew with Couscous image

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 carrots, thinly sliced on an angle
1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups)
3/4 cup pitted prunes, chopped
1 1/4 pounds beef stew meat
1 tablespoon ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
2 tablespoons tomato paste
1 cup couscous
2 teaspoons harissa paste, plus more for serving
Fresh cilantro, for topping

Steps:

Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
About 15 minutes before serving, cook the couscous as the label directs.
Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

MOROCCAN VEGETABLE STEW WITH COUSCOUS

Moroccan Vegetable Stew With Couscous image

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Provided by Annacia

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2 inch thick
1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
1 medium onion, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 teaspoon cinnamon (more if you like)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

Steps:

In a nonstick skillet, heat oil over medium high heat.
Add carrots, squash, and onion and cook until golden, about 10 minutes.
Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
Stir cilantro into stew.
Spoon stew over couscous to serve.

Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1

MOROCCAN SEAFOOD STEW RECIPE - (4.4/5)

Moroccan Seafood Stew Recipe - (4.4/5) image

Provided by cookism

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 large onion, thinly sliced
1 clove garlic, crushed
2 tsp grated ginger
1 tsp ground cumin
1 tsp ground turmeric
1 cinnamon stick
Pinch cayenne pepper
Salt, to taste
Black pepper, to taste
1 tbsp honey
400g can tomatoes
300 g white snapper, skin removed and cut into bite-sized chunks
200 g tiger prawns, peeled and deveined
250g can chickpeas
Handful coriander, for garnishing

Steps:

1. Heat olive oil over medium heat and cook onion till soft and translucent. Stir in garlic, ginger, cumin, turmeric and cinnamon and cook for 2 minutes. 2. Add in tomatoes and 250ml of water. Season with a pinch of salt and cayenne pepper to taste. Stir well and cook for ten minutes, stirring frequently. Add the fish and prawns and simmer for a few minutes until seafood is cooked through. 3. Add chickpeas and honey, stir and cook for another 2-3 minutes. Season with salt and black pepper to taste. Garnish with coriander leaves and serve over rice or a hearty loaf of cornbread.

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS

Moroccan Chickpea and Vegetable Stew with Couscous image

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

Provided by ciao4293

Categories Stew

Time 29m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Steps:

Heat the oil in a large skillet on medium high heat.
Add the zucchini, onion, carrot and garlic.
Saute 5 minutes.
(For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
Cover, reduce the heat, and simmer for 8 minutes or until tender.
Stir occasionally.
While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
Cover and let stand for 5 minutes.
Serve stew over couscous.

Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5

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