MOROCCAN SPICED MINCE WITH COUSCOUS
Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
- Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
- Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.
Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.21 milligram of sodium
FRAGRANT MOROCCAN SPICED MINCE WITH COUSCOUS
This was inspired from some gourmet sausages at my favourite butchers that has won many awards (Moroccan Lamb and Raisin Sausages). I also used some of the spice mix from #63885 as a base. I love the flavours!!! Then I add all of the vegetables too, a bit like a chow mein, I guess. It freezes well too and great that it's an all in one recipe.
Provided by Delicious Bits
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Combine first 10 ingredients in a small bowl or jar. (These are fairly forgiving. You can double or triple the quantities and leave them in a jar for next time.).
- Toast almonds and pine nuts if not already done. Careful NOT to burn. Can place in a non stick fry pan or a saucepan on low heat until they start to brown or are golden. Remove from heat, place on a towel or paper towels to cool. Nuts keep browning slightly after being removed from their heat source.
- Put couscous and raisins in a bowl and pour boiling water and orange juice over them. Allow to sit while you cook. (Adjust the water/juice to the instructions of how to cook the couscous. Try not to add too much liquid, it will go soggy).
- Over medium to high heat, put oil in a large fry pan with approximately 2tb of the mixed spices. Cook through til fragrant (1-3 minutes).
- Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.
- Add onion, cook til transparent. Add mince, cook til browned. Add carrot, mix through then add cabbage, a bit at a time so it reduces. Add capsicum (red pepper).
- Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.
- Add nuts, cous cous and raisins and mix through.
- Serve.
Nutrition Facts : Calories 552, Fat 25.9, SaturatedFat 6.4, Cholesterol 81.2, Sodium 699.7, Carbohydrate 49.6, Fiber 7.2, Sugar 18.8, Protein 32.9
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
COUSCOUS WITH MOROCCAN SPICES
A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.
Provided by pattikay in L.A.
Categories Moroccan
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
- Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
- Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
- Simmer the sauce for 10 minutes.
- Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
- If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
- To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
- Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
- Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
- (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).
MOROCCAN PORK MINCE
Make and share this Moroccan Pork Mince recipe from Food.com.
Provided by Kiwi Kathy
Categories Pork
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 - 6 minutes.
- Add the onion, carrot, green pepper and tomatoes with juice.
- Stir until boiling, lower heat and simmer for about 10 minutes.
- Serve with couscous and a salad.
Nutrition Facts : Calories 377.7, Fat 27.1, SaturatedFat 9.9, Cholesterol 90.2, Sodium 89.2, Carbohydrate 10.8, Fiber 3.3, Sugar 5.4, Protein 23
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