My Rockin Couscous Casserole Moroccan Couscous Casserole Recipes

Steps:

• For the chicken: Preheat the oven to 375 degrees F.
• Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
• Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
• Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
• For the couscous:
• Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
• Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
• Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
• Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
• To assemble:
• Preheat the oven to 375 degrees F.
• Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
• Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
• When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Steps:

• Combine water and salt in a saucepan; bring to a boil, remove from heat.
• Add couscous; stir well.
• Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
• Add black beans and next 5 ingredients; stir gently.
• Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture.
• Spoon mixture into an 11x7x2" baking dish coated with cooking spray.
• Bake, uncovered, at 350F for 25 minutes or until thoroughly heated.
• Cut spinach leaves into thin strips.
• Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.

Steps:

• Preheat oven to 350F (180C).
• Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
• Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
• Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
• Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
• Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
• When the meat and squash are tender, stir through the fresh cilantro and serve with rice.

Steps:

• Heat oil in a large heavy-based saucepan.
• Saute onion and garlic for two minutes. Add spices and cook,stirring for 3 minutes.
• Add vegetables and stir to coat with the spices. Cook, stirring occasionally for 3 to 5 minutes.
• Blend in the stock and lemon,bring to boil then add the chickpeas and sultanas.Reduce the heat and cook,uncovered,for 20 minutes or until the vegetables are cooked and the sauce has thickened.
• Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water. Fluff up with a fork and serve with the vegetables. Sprinkle the pistachios over the top.
• NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial seasoning is unavailable.