Casablanca Chicken Couscous Recipes

Steps:

• Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
• Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
• For spice mix: Combine everything and store in a jar or bottle.

Steps:

• In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

Steps:

• Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
• Brown chicken in same pan over medium heat. Reserve in skillet.
• Add carrots, potatoes to crock pot.
• Place chicken on top of veggies.
• Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
• If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
• Add zucchini to the top.
• Cover and cook on HIGH for 4 to 6 hours.
• Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
• Serve over cooked rice or couscous.

Steps:

• Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
• Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
• Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
• If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.