Moroccan Couscous Salad Recipes
MOROCCAN COUSCOUS SALAD
Couscous is a staple in Moroccan cuisine. This is a very simple couscous recipe which incorporates some fresh and light Moroccan flavors.
Provided by Sommer Clary
Categories Moroccan
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken stock to a boil and stir in the couscous. Cover and remove from heat; allow to stand for 5 minutes.
- In a separate bowl, mix together the orange juice, lemon juice, Dijon mustard, thyme, onions, parsley and oranges. Fluff couscous with a fork and mix well with the other ingredients. Season with salt and pepper, if necessary.
Nutrition Facts : Calories 90, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.9, Sodium 61.8, Carbohydrate 15.8, Fiber 1.5, Sugar 2.6, Protein 3.1
EPCOT'S MOROCCAN PAVILION'S COUSCOUS SALAD
Make and share this Epcot's Moroccan Pavilion's Couscous Salad recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
- Season with salt, pepper, nutmeg and cinnamon.
- Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
- Toss vegetable mixture with couscous and pan juices.
- Add parsley and gently fold in citrus segments.
- Mound mixture onto a serving platter and garnish with mint.
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
ORIGINAL MOROCCAN COUSCOUS
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
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4.8/5 (13)Total Time 30 minsCategory Lunch, Salads, SidesCalories 427 per serving
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- Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
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From foodandwine.com
Servings 10
From foodandwine.com
Servings 10
- Pour the couscous into a large bowl. In a medium saucepan, combine the chicken stock with the vegetable oil, salt, white pepper, cumin, nutmeg and saffron. Bring to a boil over moderate heat. Slowly pour the stock mixture over the couscous and stir gently to moisten the grains. Cover the bowl with a clean dish towel and let stand for 10 minutes.
- Gently rub the couscous between lightly oiled hands to aerate and separate the grains. Cover again and let stand, rubbing occasionally to break up any lumps, until the couscous has doubled in volume and the grains are light and fluffy, about 30 minutes. Rewarm the couscous in the bowl over a saucepan of steaming water before serving.
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Directions. In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Add the remaining ingredients and mix. Transfer to …
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