MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
MOROCCAN COUSCOUS
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Provided by BenevolentEmpress
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g
MOROCCAN COUSCOUS
Steps:
- Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork.
- Add 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.
Nutrition Facts : Calories 552, Fat 12 grams, SaturatedFat 2 grams, Sodium 199 milligrams, Carbohydrate 95 grams, Fiber 13 grams, Protein 20 grams, Sugar 18 grams
ISRAELI MOROCCAN COUSCOUS
The vegetables can be cubed, but will take longer to cook.
Provided by Cigall Daboosh Goldman
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
- Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
- Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
- Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g
MOROCCAN COUSCOUS
A friend gave me this recipe that she got from a Moroccan cooking demo at her library. She says it's fabulous!
Provided by Linky
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pot over medium-high heat; saute onion until golden.
- Pour in vegetable broth and bring to boil.
- Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
- Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
- Stir in beans, tomato sauce and spices. Simmer until heated.
- Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
- Fluff with fork and serve with vegetables on top.
Nutrition Facts : Calories 289, Fat 2.9, SaturatedFat 0.4, Sodium 466.7, Carbohydrate 56.2, Fiber 7.1, Sugar 5.5, Protein 9.9
ORIGINAL MOROCCAN COUSCOUS
An amazing Morrocan masterpiece
Provided by chef102
Time 15m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat olive oil in a pan, when sizzling add shallots and garlic. When the shallots darken add in your water and stock mixture. Fry for another 2 mins.
- Pour in couscous and stir well . Keep stirring so the couscous won't stick to the pan. Season with a pinch of salt and paparika
- Simmer the mixture for a further ten minutes. Allow the couscous to cool before serving
MY-ROCKIN'-COUSCOUS CASSEROLE (MOROCCAN COUSCOUS CASSEROLE)
Make and share this My-Rockin'-Couscous Casserole (Moroccan Couscous Casserole) recipe from Food.com.
Provided by DelainaB
Categories < 4 Hours
Time 1h5m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat Oven to 400.
- Combine Onions, Garlic, and Oil in large stirfry pan and sautee over med - medhi heat until Onions soften.
- Add Butternut Squash, Carrots, Vegetable Stock, pepper, dill weed, and parsley. Bring to boil and cook until vegetables are tender.
- Add Zuchini and cook until almost tender.
- Stir in Garbonzo Beans, Tomatos, and Salt to Taste.
- Boil 2.5 C Water and pour over couscous.
- Cover and let sit for 5min.
- Mix Vegetable mixture and Couscous and place in Baking Dish.
- Cover with Paprika.
- Bake at 400 for 5-10 minutes until edges just begin to brown.
Nutrition Facts : Calories 194.1, Fat 4.6, SaturatedFat 0.6, Sodium 307.4, Carbohydrate 37, Fiber 7.4, Sugar 7.1, Protein 5.5
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