Chicken Couscous With Raisins And Almonds Recipes

EASY, MOROCCAN COUSCOUS RECIPE

Steps:

• Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
• Add broth. Cover the pot and bring to a boil.
• Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
• Stir in raisins, almonds and parsley before serving.

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the carrot, onion and cinnamon and stir to coat. Cook for 3-4 minutes, stirring occasionally, until softened.
• Add the couscous and raisins and stir to combine. Cook, stirring occasionally, for 4-6 minutes to "toast" the couscous. Add the broth and salt and stir. Once bubbling (this happened right away for me), cover the pan with a lid and remove from heat. Let the pan sit, covered, for about 8 minutes until the liquid is fully absorbed. Fluff the couscous with a fork. Add the orange zest, orange juice, almonds, parsley, and black pepper (to taste). Stir together and fluff again before serving.

MOROCCAN CHICKEN WITH COUSCOUS

Steps:

• Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
• Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
• Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.

SWEET AND NUTTY MOROCCAN COUSCOUS

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.

ROAST CHICKEN WITH COUSCOUS, RAISINS, APRICOTS, DATES & ALMONDS (DJAJ M'AMMAR BIL KESKSOU)

Steps:

• Preheat the oven to 400° F. To an oven-safe dish or pan, add the olive oil, lemon juice, ground cinnamon and ginger, salt and pepper. Add the chicken and rub it around it the spice and oil mixture.
• To a large dish add the couscous, the water and salt. Let it sit for about five minutes. Once the couscous has fluffed up, add the remaining ingredients (sugar, olive oil, ground cinnamon and orange blossom water). Flip the chicken, if desired. If not, let it cook for an additional 10 minutes.Add the couscous mixture all around the chicken. Add a few pats of butter on top of the couscous. Cover with a lid or foil and return back to the oven for 30 minutes. Remove and let cool slightly before serving.

FOODCHANNEL EDITOR

Steps:

• 1 Place the raisins in a small bowl and add enough boiling water to cover them. Let the raisins sit in the water until they plump and soften, about 5 to 7 minutes. 2 Bring the chicken broth to a boil in a large saucepan and add the olive oil, salt, and pepper. 3 Stir in the couscous, making sure that all of it is wet. Cover and set the saucepan aside in a warm place until the couscous is tender, 15 to 20 minutes. 4 Stir in the raisins, toasted almonds or pine nuts, and parsley. Drizzle the extra-virgin olive oil over the top.

MOROCCAN CHICKEN THIGHS WITH ALMONDS AND RAISINS

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
• Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
• Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
• Coarsely shred the chicken then stir in the lemon juice.
• Serve warm sprinkled with the almonds and cilantro.

YVONNE MAFFEI'S ROAST CHICKEN WITH COUSCOUS, DATES AND BUTTERED ALMONDS

Steps:

• Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
• Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
• In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
• Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
• Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
• Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.

SPICED COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

CHICKEN COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Put the chicken pieces in a bowl and sprinkle them with the cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric. Toss the pieces to coat them with the spices. Let them stand at room temperature for at least 30 minutes. To prepare the couscous, combine it with the raisins in a bowl and pour in 1 cup of boiling water. Cover the bowl and let stand for at least 5 minutes. Heat the oil in a large, heavy-bottomed skillet over medium heat, tilting the pan to coat it evenly. Add the onion and garlic and saute them, stirring constantly, until the onion is translucent, about 3 minutes. Sprinkle the salt over the chicken and add the pieces to the skillet. Saute, stirring frequently, until the chicken feels firm but springy to the touch, about 5 minutes. Pour the stock over the chicken and bring the liquid to a boil. Immediately drain the chicken and onions, reserving the liquid and the solids separately, and set them aside. Fluff up the couscous and raisin mixture with a fork and transfer it to a serving platter, hollowing out the center to form the couscous into the shape of a wreath. Mound the chicken mixture in the center of the wreath. Drizzle the stock over all and top the dish with slivered almonds.

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

SPICED COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.