MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS
This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.
Provided by ciao4293
Categories Stew
Time 29m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet on medium high heat.
- Add the zucchini, onion, carrot and garlic.
- Saute 5 minutes.
- (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
- Cover, reduce the heat, and simmer for 8 minutes or until tender.
- Stir occasionally.
- While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
- Cover and let stand for 5 minutes.
- Serve stew over couscous.
Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5
QUICK MOROCCAN CHICKPEA AND VEGETABLE COUSCOUS
Posting for ZWT 6 North African From The Quick Recipe. 4 - 6 servings as a main dish or 8 servings as a side.
Provided by Boo Chef in West Te
Categories Moroccan
Time 30m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat.
- . Add the remaining 2 tablespoons butter to the empty pan. Once the butter melts, add the onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
- Stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. Remove the plastic wrap, add the herbs, and fluff the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately, accompanied by lemon wedges.
MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
MOROCCAN COUSCOUS & CHICKPEAS
Make and share this Moroccan Couscous & Chickpeas recipe from Food.com.
Provided by Boomette
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Splash the olive oil into a small saucepan over a medium-high heat. Add the onion, garlic and spices. Sauté for a few minutes until everything is heated through and your kitchen smells fragrant.
- Add the chickpeas, couscous, raisins, apricots, orange juice, lemon zest and juice, and salt and pepper. Bring everything to a simmer and then reduce the heat to low, just enough to maintain the simmer. Cover with a tight-fitting lid and continue cooking until the couscous is tender and the liquid has been absorbed, about 15 minutes.
- Turn off the heat and let the couscous rest for another 5 minutes or so before serving. Using a fork to help fluff up the couscous, transfer it into a serving bowl and sprinkle with the almonds and cilantro.
MOROCCAN COUSCOUS WITH CHICKEN N CHICKPEAS
Make and share this Moroccan Couscous With Chicken N Chickpeas recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Pour boiling water over the couscous in a heat-proof bowl. Let stand for 5 minutes until the water is absorbed, cool slightly.
- Add chicken,chickpeas, parsley and spring onions.
- Combine remaining ingredients in another bowl and pour over the couscous salad.
- Serve at room temperature or refrigerate until ready to serve.
Nutrition Facts : Calories 652.9, Fat 13.7, SaturatedFat 2.5, Cholesterol 52.5, Sodium 401.8, Carbohydrate 96.1, Fiber 10.2, Sugar 0.8, Protein 34.9
MOROCCAN COUSCOUS AND CHICKPEA SALAD
Make and share this Moroccan Couscous and Chickpea Salad recipe from Food.com.
Provided by tina rose
Categories < 30 Mins
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
- meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
- whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.
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