Casablanca Couscous Recipes

CASABLANCA CHICKEN COUSCOUS

To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Casablanca Chicken Couscous image

Steps:

In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

Nutrition Facts : Calories 448 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 715mg sodium, Carbohydrate 63g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 package (8.8 ounces) uncooked Israeli couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
2/3 cup dried tropical fruit
1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup plain yogurt
1 small carrot, grated
1/4 cup minced fresh parsley
1 medium lemon

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

Moroccan Couscous image

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

Ingredients

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

AINSLEY'S SPICY CASABLANCA COUSCOUS

We are big couscous fans in my house and this recipe that my husband found from Ainsley Harriot is really tasty. Great as a snack on it's own or as an accompaniment to roasted veggies or grilled meats and fish.

Provided by Noo8820

Categories Moroccan

Time 15m

Yield 1 bowl

Number Of Ingredients 12

Ainsley's Spicy Casablanca Couscous image

Steps:

Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.

Nutrition Facts : Calories 1633.4, Fat 69.2, SaturatedFat 7.8, Cholesterol 10.7, Sodium 560.1, Carbohydrate 211.2, Fiber 19.3, Sugar 11.3, Protein 48.6

Ingredients

2 tablespoons olive oil
1 garlic clove, finely chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
350 ml chicken stock or 350 ml vegetable stock
good pinch saffron strand
6 spring onions, trimmed and thinly sliced
225 g couscous
1 lemon, juice and zest of
2 red chili, seeded and finely chopped
50 g pine nuts, toasted