Myrockincouscouscasserolemoroccancouscouscasserole Recipes

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MOROCCAN COUSCOUS



Moroccan Couscous image

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

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

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 WITH MEAT AND SEVEN VEGETABLES



Moroccan Couscous With Meat and Seven Vegetables image

This famous and delicious Moroccan dish features a mound of steamed couscous topped with seven different stewed vegetables and meat.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 2h30m

Yield 6

Number Of Ingredients 29

For the Meat:
2 lbs. 3 oz./1 kg. lamb or beef on the bone (cut into large pieces), or 1 whole chicken
1 large onion (coarsely chopped)
3 tomatoes (peeled and coarsely chopped)
1/4 cup vegetable oil
1 1/2 tbsp. salt
1 tbsp. black pepper
2 tsp. ginger
1 tsp. turmeric , or 1/4 tsp. Moroccan yellow colorant
About 2 1/2 qt./2 1/2 l. water
1 handful of fresh parsley and cilantro sprigs (tied into a bouquet)
Optional: 1/4 cup dry chickpeas (soaked overnight)
For the Couscous:
2 lbs. 3 oz./1 kg dry couscous (not instant)
1/4 cup/60 mL vegetable oil
Water
1 tbsp. salt
2 tbsp. unsalted butter
For the Vegetables:
1/2 small cabbage (cut into 2 or 3 sections)
3 to 4 turnips (peeled and halved)
10 carrots (peeled and halved)
1 to 2 tomatoes (peeled and quartered)
1 to 2 small onions (whole or halved)
Optional: 1/2 cup fresh fava beans
Optional: 1 to 2 jalapeño or chili peppers
1 small acorn squash (quartered), or a small section of pumpkin (cut into 3-inch pieces)
4 to 5 small zucchini (ends removed and halved)
Optional: 2 to 3 small sweet potatoes (peeled and halved)

Steps:

  • Gather the ingredients.
  • Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
  • Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
  • Gather the ingredients.
  • While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
  • Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
  • Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
  • Pour the couscous back into the large bowl and break it apart.
  • When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
  • Gather the ingredients.
  • Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
  • Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
  • If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
  • Gather the ingredients.
  • Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
  • Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
  • Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
  • When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
  • Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
  • To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

Nutrition Facts : Calories 563 kcal, Carbohydrate 70 g, Cholesterol 24 mg, Fiber 12 g, Protein 15 g, SaturatedFat 5 g, Sodium 3020 mg, Sugar 14 g, Fat 27 g, ServingSize Generously serves 6 adults, UnsaturatedFat 0 g

MOROCCAN COUSCOUS



Moroccan Couscous image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
2 yellow onions, finely diced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 turnip, peeled and cubed
4 cups organic chicken stock
2 cups canned chickpeas, drained and rinsed
1/2 cup dried apricots, quartered
1/2 cup dried figs, quartered
1 red bell pepper, cubed
1 butternut squash, cubed
1 zucchini, cubed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cups couscous
1/2 cup roasted pistachios, crushed
1/2 cup fresh cilantro leaves, minced

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

MOROCCAN COUSCOUS



Moroccan Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4

Number Of Ingredients 18

1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 cardamom pods
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon freshly grated nutmeg
Kosher salt
3 tablespoons unsalted butter
Large pinch of saffron (optional)
2 1/4 cups (12 ounces) whole-wheat couscous
3 cups low-sodium chicken broth, warmed
1 to 2 teaspoons fresh lemon juice

Steps:

  • Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
  • Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.

ORIGINAL MOROCCAN COUSCOUS



Original Moroccan Couscous image

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

COUSCOUS ROYALE



Couscous Royale image

Impress your friends with this classic Middle Eastern dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!

Provided by SKIDMORA

Categories     World Cuisine Recipes     African

Time 1h30m

Yield 6

Number Of Ingredients 23

1 tablespoon olive oil
2 pounds small chicken thighs
12 ounces Merguez or spicy Italian sausage
1 tablespoon minced garlic
2 onions, minced
2 carrots, peeled and cut into 1/2-inch rounds
½ stalk celery, cut into 1/2 inch pieces
1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
½ green bell pepper, cut into 1/4 inch strips
½ red bell pepper, cut into 1/4 inch strips
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can garbanzo beans
2 cups chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon turmeric
1 teaspoon cayenne pepper
¼ teaspoon harissa, or to taste
1 bay leaf
2 zucchini, halved lengthwise and sliced into 1-inch pieces
2 tablespoons extra virgin olive oil
2 cups couscous
2 cups chicken stock
½ cup plain yogurt

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
  • Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
  • While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
  • Serve chicken stew over the couscous with a dollop of yogurt.

Nutrition Facts : Calories 933.3 calories, Carbohydrate 80.4 g, Cholesterol 168.9 mg, Fat 39 g, Fiber 10.8 g, Protein 62.2 g, SaturatedFat 11.1 g, Sodium 599.8 mg, Sugar 11.6 g

COUSCOUS CASSEROLE



Couscous Casserole image

Make and share this Couscous Casserole recipe from Food.com.

Provided by Dancer

Categories     Black Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups water
1/4 teaspoon salt
1 cup couscous, uncooked
15 ounces canned black beans, drained
1 (8 3/4 ounce) can no-salt-added corn, drained
8 ounces canned sliced water chestnuts, drained
1 (7 ounce) jar roasted red peppers, in water,drained and cut into strips
1/2 cup minced green onion
2 tablespoons minced pickeled jalapeno peppers
1 cup part-skim ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon ground cumin
vegetable oil cooking spray
6 cups fresh spinach leaves

Steps:

  • Combine water and salt in a saucepan; bring to a boil, remove from heat.
  • Add couscous; stir well.
  • Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
  • Add black beans and next 5 ingredients; stir gently.
  • Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture.
  • Spoon mixture into an 11x7x2" baking dish coated with cooking spray.
  • Bake, uncovered, at 350F for 25 minutes or until thoroughly heated.
  • Cut spinach leaves into thin strips.
  • Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.

MOROCCAN COUSCOUS ROYAL



Moroccan Couscous Royal image

This is one of my family's favorite dishes. It also is extremely popular in France. Great stew for a cold winter dinner party. The aromas of the spices will make your guests hungry.

Provided by TOAST Catering

Categories     Stew

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 25

2 lbs lamb shoulder, cubed
1 lb meatballs
6 chicken drumsticks
6 merguez lamb sausages (Moroccan lamb sausage)
2 tablespoons tomato paste
1 onion
4 garlic cloves
3 zucchini, sliced 1 inch
6 carrots, sliced 1 inch
4 turnips, diced 1 inch
1 lb garbanzo beans
Italian parsley
10 cups water
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 white onions
1/4 cup raisins
1/4 cup honey

Steps:

  • Brown the lamb cubes in oil. Remove from pan. Brown in same oil chicken drumsticks for few minutes. Remove from pan. Sauté sliced onions and garlic, add ras el-hanout spice mix and stir for 2 minutes. Add lamb, tomato paste and cover with water. Season with salt and pepper and bring to boil. Reduce the heat to low and simmer. After 60 minutes, add carrots and turnips. After 30 minutes, add chicken, meatballs and garbanzo beans and zucchinis, chopped parsley and cook for an other 30 minutes.
  • Cook the couscous according to the package directions. Serve the stew with a side of couscous and onion jam (recipe follows).
  • Onion Jam: Sauté 4 sliced onions on low heat for 20 minutes until caramelized, add raisins and honey. Season with salt.

Nutrition Facts : Calories 586.9, Fat 30.3, SaturatedFat 12, Cholesterol 126.1, Sodium 696.7, Carbohydrate 44.9, Fiber 7.4, Sugar 20.5, Protein 35.2

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From simplehealthykitchen.com


HOW TO COOK COUSCOUS ON THE STOVE OR IN THE MICROWAVE - KITCHN
2020-09-30 Recipe Notes. Microwave version: Pour the couscous into a heat-proof bowl. Bring the water to a boil in the microwave and then pour over the couscous. Stir to moisten, cover the bowl with a dinner plate or plastic wrap, and wait 10 minutes. Fluff and serve. Toasted couscous: Toasting gives the couscous more flavor. Melt the butter or olive oil in the saucepan. Stir in the …
From thekitchn.com


MOROCCAN FRUITY COUSCOUS – BIT OF THE GOOD STUFF
2019-08-16 Instructions. Place the couscous, sun-dried tomatoes, dried apricots and cranberries/sultanas in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil (or oil from the jar of …
From bitofthegoodstuff.com


12 SIMPLE, SAVORY COUSCOUS DISHES | REAL SIMPLE
2015-02-24 12 Simple, Savory Couscous Recipes. By Real Simple Editors Updated February 24, 2015. Skip gallery slides. Spiced Mini Burgers With Couscous Salad. Credit: James Merrell. Couscous pairs beautifully with a number of flavors in a main dish or as a side. Start Slideshow.
From realsimple.com


SAUCES TO GO WITH MOROCCAN COUSCOUS - BIGOVEN.COM
INSTRUCTIONS. Start this at least 1 hour before serving so that it can get a mahogany color. Saute onions in butter, stirring frequently, until they soften and turn golden. Add other ingredients and cook and stir, letting mixture almost burn on the bottom a few times before stirring it up. In this way it will be a lovely, dark brown.
From bigoven.com


COUSCOUS CASSEROLE | DINNERS AND DREAMS
2019-10-28 Step 1: Preheat the oven to 350 degrees Fahrenheit. Step 2: Place the carrots, celery, onion, olive oil, hot sauce, salt, pepper and turmeric powder in a medium sauté pan. Sauté over medium heat, stirring occasionally, 10 to 12 minutes. Stir in the olives and capers. Step 3: Place the couscous in an 8-inch square pan. Add the vegetable broth.
From dinnersanddreams.net


SLOW COOKER MOROCCAN COUSCOUS RECIPE - VEGAN IN THE FREEZER
2019-03-25 For the couscous. Place the couscous in a heat proof bowl that will hold at least 3 cups. Right before you are ready to serve, Heat the vegan butter and broth to a boil. Pour over the couscous. In about 5 minutes all of the liquid will be absorbed. Serve the couscous and spoon the slow cooker veggies on top.
From veganinthefreezer.com


MYROCKINCOUSCOUSCASSEROLEMOROCCANCOUSCOUSCASSEROLE RECIPES
2020-02-27 · Nacho Hash Brown Casserole. This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry. —Pat Habiger, Spearville, Kansas. Go to Recipe.
From yakcook.com


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