Moroccan Couscous Pilaf Recipes

MOROCCAN RICE (PILAF)

Steps:

• Saute: Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.
• Simmer: Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 5 - 10 minutes.
• Rest: Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.

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.

ISRAELI COUSCOUS PILAF

Steps:

• Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
• Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

MOROCCAN RICE PILAF

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!

MOROCCAN SAFFRON RICE PILAF RECIPE WITH VEGETABLES

Steps:

• Gather the ingredients.
• In a sauce pan, heat the stock almost to boiling and hold warm.
• Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.
• While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart pot.
• Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning as desired.
• Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork, and serve.
• Enjoy.

MOROCCAN COUSCOUS PILAF

Steps:

• Place squash in a vegetable steaming basket over boiling water.
• Cover and steam until tender, about 5 minutes.
• Set aside.
• Spray a large saucepan with cooking spray and set the pan over medium heat.
• Add bell peppers and onions and cook, stirring, for 3 minutes.
• Add all seasonings/spices and stir to coat the vegetables.
• Add couscous and cook for 2 minutes.
• Remove the pan from the heat.
• Add boiling water to the pan.
• Cover and set aside for 7 minutes to steam.
• Fluff gently with a fork and add steamed squash, chickpeas and parsley.
• Toss to mix, serve warm.