MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
SAFFRON COUSCOUS
A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!
Provided by toastyfrenchy
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine warm water and saffron together in a bowl.
- Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
- Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 42.7 g, Fat 7.3 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 236.3 mg, Sugar 7.2 g
MOROCCAN COUSCOUS WITH SAFFRON
Categories Vegan
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 375 degrees F. 2. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. 3. Roast for 25 to 30 minutes, turning once with a spatula about midway through. 4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan. 5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste. 6. Cover the pan and steep for 15 minutes. 7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous. 8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once. 9. Cover tightly with a plate and allow to stand for 15 minutes. 10. Add the scallions, toss the couscous and vegetables with a fork, and serve. Serves 6
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