Moroccan Couscous With Raisins Recipes

Steps:

• Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

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.

Steps:

• Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
• Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
• Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
• Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
• Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
• Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

Steps:

• In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
• Stir in couscous; remove from heat.
• Add pine nuts, then cover.
• Let stand 5 minutes.
• Using a fork, fluff couscous and place in a serving bowl.

Steps:

• Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

Steps:

• Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

Steps:

• Vegetable Mixture:.
• In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
• Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
• Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
• Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
• Stir in tomato and parsley.
• Couscous:.
• In separate bowl pour 1 cup boiling water over couscous.
• Cover and let stand 5 minutes; fluff with a fork.
• If you are having rice, cook according to directions.
• NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

Steps:

• Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
• Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.

Steps:

• Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.