Moroccan Vegetables With Couscous Recipes

Steps:

• In a nonstick skillet, heat oil over medium high heat.
• Add carrots, squash, and onion and cook until golden, about 10 minutes.
• Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
• Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
• Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
• Stir cilantro into stew.
• Spoon stew over couscous to serve.

Steps:

• Make the pesto:
• Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.
• Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.
• Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.

Steps:

• Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
• After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Steps:

• Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
• Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
• Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
• Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
• Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
• Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

Steps:

• In a medium saucepan heat olive oil. Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover; stir in couscous. Remove from heat; let stand, covered, for 5 minutes. Uncover and fluff with a fork.
• Meanwhile, for sauce, stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.

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.