Moroccan Chili W 10000 Grains Of Sand Couscous Recipes

MORROCAN CHILI AND 10,000 GRAINS OF SAND

Steps:

• Preheat oven to 400 degrees F.
• Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
• Bring butter and stock to a boil in a pot with tight fitting lid. Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
• Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

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 CHILI W/ 10,000 GRAINS OF SAND (COUSCOUS)

Steps:

• Preheat oven to 400 degrees F (if serving with pita bread).
• Heat skillet with extra-virgin olive oil, add meat and brown.
• Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan.
• Cook until onions are soft, 8 minutes.
• Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer (for about 10 minutes while you make the couscous).
• To make couscous: Bring butter and stock to a boil in a separate pot with tight fitting lid. (This is a good time to put the pitas in the oven too).
• Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
• Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.