MOROCCAN SPICED MINCE WITH COUSCOUS
Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
- Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
- Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.
Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.21 milligram of sodium
FRAGRANT MOROCCAN SPICED MINCE WITH COUSCOUS
This was inspired from some gourmet sausages at my favourite butchers that has won many awards (Moroccan Lamb and Raisin Sausages). I also used some of the spice mix from #63885 as a base. I love the flavours!!! Then I add all of the vegetables too, a bit like a chow mein, I guess. It freezes well too and great that it's an all in one recipe.
Provided by Delicious Bits
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Combine first 10 ingredients in a small bowl or jar. (These are fairly forgiving. You can double or triple the quantities and leave them in a jar for next time.).
- Toast almonds and pine nuts if not already done. Careful NOT to burn. Can place in a non stick fry pan or a saucepan on low heat until they start to brown or are golden. Remove from heat, place on a towel or paper towels to cool. Nuts keep browning slightly after being removed from their heat source.
- Put couscous and raisins in a bowl and pour boiling water and orange juice over them. Allow to sit while you cook. (Adjust the water/juice to the instructions of how to cook the couscous. Try not to add too much liquid, it will go soggy).
- Over medium to high heat, put oil in a large fry pan with approximately 2tb of the mixed spices. Cook through til fragrant (1-3 minutes).
- Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.
- Add onion, cook til transparent. Add mince, cook til browned. Add carrot, mix through then add cabbage, a bit at a time so it reduces. Add capsicum (red pepper).
- Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.
- Add nuts, cous cous and raisins and mix through.
- Serve.
Nutrition Facts : Calories 552, Fat 25.9, SaturatedFat 6.4, Cholesterol 81.2, Sodium 699.7, Carbohydrate 49.6, Fiber 7.2, Sugar 18.8, Protein 32.9
MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
- Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
- Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
- Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.
Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams
MOROCCAN SPICED COUSCOUS WITH FRUITS
Make and share this Moroccan Spiced Couscous With Fruits recipe from Food.com.
Provided by Elmotoo
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400F/200C/400°F Put the couscous in an ovenproof dish. Mix the stock, saffron, apricots, dates and raisins in a saucepan and bring to the boil. Pour the hot stock and fruit over the couscous. Add just enough boiling water to cover the grains, but do not flood them. Set aside for 15 minutes.
- Fluff up the couscous with a fork and season it with salt, pepper and chili powder to taste. Drizzle the lemon or olive oil and lemon juice over and add the chickpeas. Mix the ingredients well, then cover the dish.
- Bake the couscous for 15 minutes. Fluff up the grains, stir in the mint and coriander and return the couscous to the oven for a further 5 minutes. Meanwhile, dry fry the almonds in a heavy based frying pan over a moderate heat, turning or stirring frequently for 5 minutes until they are golden. Scatter almonds over the couscous and serve immediately.
Nutrition Facts : Calories 775.3, Fat 11.1, SaturatedFat 1, Sodium 337.4, Carbohydrate 147.8, Fiber 15.6, Sugar 27.1, Protein 24.7
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