Couscous With Moroccan Spices Recipes

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

Steps:

• In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
• In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
• Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
• Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
• Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

MOROCCAN COUSCOUS

Steps:

• Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
• Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.

MOROCCAN SPICED MINCE WITH COUSCOUS

Steps:

• Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
• Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
• Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.

MOROCCAN COUSCOUS WITH ROASTED VEGETABLES.

Steps:

• Preheat the oven to 392F / 200C.Add the butternut squash, red onions and pepper to a large baking tray. Season with salt and pepper and drizzle over 1 and a half tablespoons of olive oil.Toss the vegetables then bake in the oven for 20 minutes.
• After 20 minutes remove the tray from the oven then add the zucchini/courgette. Toss all the vegetables together then return the tray to the oven and bake for a further 20 minutes. The vegetables should be soft and slightly charred on the edges.
• While the veggies are roasting, make the couscous.
• Add the couscous to a large bowl, pour in the vegetable stock, stir, then cover the bowl with cling film or something similar. Leave for 10 minutes
• While the couscous is doing its magic and the veggies are roasting, make the dressing.Add all the spices, lemon zest and lemon juice to a bowl, whisk in the 1/4 cup of extra virgin olive oil. Set aside until you are ready to use it.
• When the couscous is ready, use a fork and scrape the couscous to loosen it up. It should be nice and fluffy.
• Now add the chickpeas and the dressing to the couscous, stir well.
• Add the veggies and the chopped apricots and stir again.
• Finally, add the herbs and mix well. Season with salt and pepper to taste.
• Serve with blanched almond slivers and pomegranate arils/seeds.

MOROCCAN COUSCOUS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
• In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
• Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
• With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

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 MOROCCAN SPICES

Steps:

• Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
• Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
• Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
• Simmer the sauce for 10 minutes.
• Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
• If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
• To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
• Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
• Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
• (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

MOROCCAN SPICED VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil over medium heat.
• Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
• Add the garlic, sauté another minute.
• Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
• Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
• Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS

Steps:

• Marinade:.
• Combine vinegar and seasonings, stir well.
• Add honey and oil, stirring until blended.
• Remove 1/3 cup marinade; set aside for preparing couscous.
• Slice steak diagonally into thin slices.
• Place steak in marinade, turning to coat.
• Marinate in refrigerator 1 hour or up to overnight.
• Remove steak from marinade, discarding marinade.
• Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
• Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
• While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
• Bring to a boil over high heat.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes, then fluff with a fork and serve with steak.

MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
• Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
• Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
• Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.

MOROCCAN COUSCOUS

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.

MOROCCAN-SPICED SALMON WITH VEGETABLE COUSCOUS

Steps:

• In a shallow baking dish, whisk together vinegar, 2 Tbsp olive oil, Moroccan spice blend, and honey. Add salmon filets to the dish and turn them to coat.
• Leave salmon flesh-side down in marinade and refrigerate for 20 minutes while the oven heats.
• Preheat oven to 450°F / 232°C.
• While oven is heating, melt butter in a saucepan. Add carrots, zucchini, and red onion with a pinch of salt. Sauté over medium heat until carrots are very tender, 10 to 14 minutes.
• Pour stock over vegetables and bring to a boil. Add ground cumin and saffron. When stock is boiling, stir in couscous and salt. Remove from heat. Cover with a lid and let sit until ready to serve (at least 10 minutes).
• Remove salmon from the refrigerator.
• Line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil.
• Place salmon flesh-side up on the prepared sheet pan (discard marinade). Season salmon with some salt and pepper.
• Bake salmon until it flakes easily with a fork, 10 to 15 minutes (depending on thickness).
• While salmon roasts, fold golden raisins and lemon juice into couscous.
• Serve salmon over couscous with toasted nuts, parsley, and yogurt.

MOROCCAN-INSPIRED CHICKEN COUSCOUS

Steps:

• Heat the oven to 425 degrees F.
• Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
• Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
• Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
• Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
• Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
• While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
• When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.