Moroccan Lucky Seven Vegetable Inspired Couscous Recipes
MOROCCAN LUCKY SEVEN VEGETABLE INSPIRED COUSCOUS
Before I moved to San Antonio, I used to buy this fabulous "Lucky Seven Vegetable Couscous", but can't find it here. Desperate for the flavor, I tried without success to find the recipe on the web. After some browsing, I took some of the listed ingredients from various recipes I found & came up with this. My family LOVED it! You could add some cooked cubed chicken to this to make a one-dish meal. You can also add more vegetables such as sweet red peppers or squash, and use vegetable broth instead of chicken for a vegetarian dish.
Provided by Analisa
Categories Moroccan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them.
- Transfer to bowl& set aside.
- Add OLIVE OIL to skillet& increase heat to MED-HIGH.
- Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes.
- Add WINE& CRANBERRIES/CURRANTS.
- Boil until wine is reduced by half, about 3 minutes.
- Add BROTH& PEAS (it helps if you COOK the frozen peas first)
- Partially cover skillet, simmer until veggies are tender, about 6 minutes.
- Season to taste with salt& pepper, if desired.
- Stir in COUSCOUS.
- Cover and remove from heat.
- Let stand (covered) for 7 minutes.
- Stir in ALLSPICE& ALMONDS right before serving.
- Fluff with fork& serve.
Nutrition Facts : Calories 534.8, Fat 14.5, SaturatedFat 1.7, Sodium 96.2, Carbohydrate 75.8, Fiber 9, Sugar 5.5, Protein 16.5
MOROCCAN VEGETABLE COUSCOUS WITH LAMB SHANKS
Moroccan fez style couscous made with seven vegetables. Delicious and filling. This can be a meal in itself! This is also delicious with chicken!
Provided by Alskann
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- In a saucepan cover chickpeas with water and cook, covered, until tender.
- Drain, cool and remove skins.
- In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
- Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
- Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
- Cut meat into chunks, discarding bones.
- Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
- In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
- To lamb broth add zucchini, chili pepper, and raisins.
- Top with colander containing couscous, cover and steam 20 minutes.
- Dot couscous with remaining butter during last 5 minutes of steaming.
- To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
- Spread out to form a large well in center.
- With a slotted spoon transfer meat and vegetables into well.
- Add drained squash.
- Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.
Nutrition Facts : Calories 1323.8, Fat 43.2, SaturatedFat 15.2, Cholesterol 181.7, Sodium 326.7, Carbohydrate 161.6, Fiber 20.6, Sugar 33.1, Protein 74.1
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