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.
MOROCCAN SWEET COUSCOUS
From Vegetarian Quick and Easy. This combination of nuts, dried fruits and fresh fruits is hard to resist. If the margarine option is used this recipe is vegan.
Provided by Dreamer in Ontario
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes.
- Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice.
- Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
- Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
- When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
- Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.
Nutrition Facts : Calories 791.2, Fat 34.9, SaturatedFat 7.5, Cholesterol 15.3, Sodium 418.1, Carbohydrate 109.1, Fiber 10.9, Sugar 49, Protein 18.1
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
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