Moroccan Vegetables And Cous Cous Recipes

MOROCCAN SPICED VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil over medium heat.
• Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
• Add the garlic, sauté another minute.
• Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
• Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
• Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

MOROCCAN VEGETABLES WITH COUSCOUS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
• Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.
• Pour the tomatoes into the pan. Add the pepper, courgette, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
• Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.
• Divide the aubergines between four plates. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Garnish with coriander and yoghurt.

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 WITH MEAT AND VEGETABLES

Steps:

• Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
• After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

MOROCCAN VEGETABLES WITH COUSCOUS

Steps:

• In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

MOROCCAN VEGETABLE STEW WITH COUSCOUS

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.

VEGAN MOROCCAN COUSCOUS WITH RAISINS AND VEGETABLES

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.

QUICK MOROCCAN VEGETABLE COUSCOUS

Steps:

• Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
• Meanwhile, prepare couscous according to package directions.
• Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.