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 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 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
MOROCCAN CHICKPEAS WITH CARROT AND DATES
This is based on a chicken recipe from Australian Good Taste magazine but I made it veggo. I have successfully used Chinese red dates in this recipe. The ginger can make it a little spicy if it is very fresh, if required serve with a little good quality yoghurt.
Provided by Chickee
Categories Stew
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C.
- Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl. (You can also toast these in the microwave if preferred).
- Heat oil in a deep frypan or wok over medium heat. Add the onion, garlic and carrot, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat and toast the spices.
- Add the stock and tomatoes. Bring to the boil. Add the chickpeas and dates. Simmer until the sauce thickens to desired consistency and carrots are cooked, about 10-15 minutes.
- Roll up the spinach leaves and slice finely, and add to the tagine, allowing it to wilt. Stir in the honey and lemon juice/citric acid. Season with salt and pepper as required.
- Divide the tagine among the serving dishes (on cous cous if desired). Sprinkle with almonds and cinnamon. Top with coriander to serve.
Nutrition Facts : Calories 435.2, Fat 10.6, SaturatedFat 1.2, Cholesterol 1.4, Sodium 927, Carbohydrate 76.6, Fiber 13.9, Sugar 25.3, Protein 14.2
QUICK MOROCCAN VEGETABLE COUSCOUS
Categories Vegetable Vegetarian Quick & Easy Raisin Almond Spice Healthy Vegan Couscous Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
- Meanwhile, prepare couscous according to package directions.
- Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.
EASY MOROCCAN CHICKPEA STEW
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
MOROCCAN CHICKPEA & COUSCOUS SALAD RECIPE - (4/5)
Provided by á-114543
Number Of Ingredients 13
Steps:
- Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. Place the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. Fluff the couscous with a fork to separate the grains and stir through the red pepper, chickpeas and parsley. Pour over the dressing and toss together until well combined.
MOROCCAN-INSPIRED VEGETABLE AND CHICKPEA STEW
"Fragrant spices and dried fruits lend a Moroccan flavor" to this slow cooker stew. Serve over couscous alongside a small bowl of harissa sauce if you like spicy dishes. I love my slow cooker and this recipe really sounds delicous. This recipe is from my Fresh From the Slow Cooker Vegetarian Recipe cookbook.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.
- Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on LOW for 6-8 hours.
- About 20 minutes before serving, add the peas and dried fruit.
- When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.
Nutrition Facts : Calories 301.6, Fat 6.7, SaturatedFat 0.9, Sodium 505.7, Carbohydrate 55.4, Fiber 11.3, Sugar 6.4, Protein 9.9
More about "quick moroccan chickpea and vegetable couscous recipes"
MOROCCAN CHICKPEA COUSCOUS SKILLET - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (1)Calories 285 per servingCategory Vegetarian
- Add cauliflower, peas, garbanzo beans, and moroccan seasoning to the skillet and sauté for 5-7 minutes, stirring consistently.
MOROCCAN COUSCOUS WITH CHICKPEA AND VEGETABLES
From oldskoolrecipes.com
Servings 4Total Time 35 minsEstimated Reading Time 1 min
VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS RECIPE
From thespruceeats.com
MOROCCAN COUSCOUS RECIPE {QUICK AND EASY SIDE DISH} – …
From wellplated.com
MOROCCAN VEGETABLES WITH COUSCOUS RECIPE - BBC FOOD
From bbc.co.uk
MOROCCAN COUSCOUS RECIPE - THE LAST FOOD BLOG
From thelastfoodblog.com
MOROCCAN CHICKEN STEW WITH CHICKPEAS AND VEGETABLES
From feedingbytes.com
MOROCCAN CHICKPEA AND COUSCOUS SALAD - MEDITERRASIAN
From mediterrasian.com
MOROCCAN COUSCOUS WITH CHICKPEAS, FAST-ROASTED …
From mediterrasian.com
QUICK MOROCCAN VEGETARIAN COUSCOUS - TIPIAK
From tipiak.com
SLOW COOKER MOROCCAN CHICKPEA STEW WITH COUSCOUS
From mediterraneanliving.com
MOROCCAN COUSCOUS (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
ROASTED VEGETABLE AND CHICKPEA COUSCOUS - OLIVE TOMATO
From olivetomato.com
MOROCCAN STEW WITH CHICKPEAS AND QUINOA COUSCOUS
From pickyeaterblog.com
FLAVORFUL COUSCOUS RECIPES - THERESCIPES.INFO
From therecipes.info
ROASTED VEGETABLES AND CHICKPEAS COUSCOUS
From couscousday.com
MOROCCAN SPICED VEGETABLE COUSCOUS - ERREN'S KITCHEN
From errenskitchen.com
MEDITERRANEAN COUSCOUS AND CHICKPEAS - I HEART VEGETABLES
From iheartvegetables.com
MOROCCAN COUSCOUS WITH CHICKPEAS AND ROASTED VEG
From thepeskyvegan.com
MOROCCAN CHICKPEA & VEGETABLE COUSCOUS - FEEDING YOUR APPETITE
From feedingyourappetite.com
QUICK MOROCCAN SPICED CHICKPEAS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
MOROCCAN-STYLE VEGETABLE COUSCOUS - VEGETARIAN RECIPE
From toriavey.com
MOROCCAN ROASTED VEGETABLES WITH CHICKPEAS & COUSCOUS
From torisveganeats.com
MOROCCAN COUSCOUS - PLANT.WELL
From beplantwell.com
QUICK MOROCCAN CHICKPEA AND VEGETABLE COUSCOUS
From wikifoodhub.com
MOROCCAN CHICKPEA AND VEGETABLE COUSCOUS - AMERICA'S …
From americastestkitchen.com
MOROCCAN CHICKPEA-AND-VEGETABLE STEW RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN STYLE CHICKPEA STEW - ECFP
From endchildfoodpoverty.org
MOROCCAN VEGETABLE COUSCOUS | CANADIAN LIVING
From canadianliving.com
MOROCCAN COUSCOUS WITH ROASTED VEGETABLES, CHICK PEAS AND …
From africanvibes.com
VEGETABLE AND CHICKPEA COUSCOUS - GOOD HOUSEKEEPING
From goodhousekeeping.com
MOROCCAN CHICKEN COUSCOUS WITH VEGETABLES [FEEL MOROCCO]
From feelmorocco.travel
MOROCCAN VEGETABLES AND CHICKPEA COUSCOUS - DIABETES QUEENSLAND
From diabetesqld.org.au
15 MINUTE MOROCCAN COUSCOUS (ALDI INGREDIENTS ONLY) - SAVVY BITES
From savvybites.co.uk
QUICK MOROCCAN CHICKPEA AND VEGETABLE COUSCOUS RECIPE
From pinterest.ca
EASY ONE-POT MOROCCAN COUSCOUS WITH CHICKPEAS - COOKING FOR …
From cookingforpeanuts.com
MOROCCAN CHICKPEA COUSCOUS - YOURVEGGIECOACH
From yourveggiecoach.com
MOROCCAN CHICKPEA COUSCOUS SALAD - FEELGOODFOODIE
From feelgoodfoodie.net
#30-minutes-or-less #time-to-make #course #cuisine #preparation #healthy #main-dish #side-dishes #african #easy #low-fat #moroccan #dietary #low-sodium #low-cholesterol #healthy-2 #low-in-something #3-steps-or-less
You'll also love