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
MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT
Steps:
- In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)
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.
MIDDLE EASTERN SWEET COUSCOUS
This sweet couscous is great with full-flavored, spicy meats, like lamb kebabs and although it is traditionally middle-eastern, we love it with spicy caribbean jerk pork, too!
Provided by Wildflour
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop.
- Place in a bowl with the chopped apricots and toss to combine.
- Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
- Fluff with a fork, then add the nuts & apricots, toss gently.
- The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.
Nutrition Facts : Calories 619, Fat 27.9, SaturatedFat 13.9, Cholesterol 58.6, Sodium 174.3, Carbohydrate 80.5, Fiber 5.2, Sugar 27.5, Protein 14
MOROCCAN SWEET COUSCOUS
From Vegetarian Quick and Easy. This combination of nuts, dried fruits and fresh fruits is hard to resist. If the margarine option is used this recipe is vegan.
Provided by Dreamer in Ontario
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes.
- Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice.
- Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
- Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
- When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
- Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.
Nutrition Facts : Calories 791.2, Fat 34.9, SaturatedFat 7.5, Cholesterol 15.3, Sodium 418.1, Carbohydrate 109.1, Fiber 10.9, Sugar 49, Protein 18.1
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
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