Moroccan Peanut Couscous With Peas Recipes

MOROCCAN COUSCOUS

Moroccan Couscous image

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 18

Ingredients

1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 cardamom pods
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon freshly grated nutmeg
Kosher salt
3 tablespoons unsalted butter
Large pinch of saffron (optional)
2 1/4 cups (12 ounces) whole-wheat couscous
3 cups low-sodium chicken broth, warmed
1 to 2 teaspoons fresh lemon juice

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 PEANUT COUSCOUS WITH PEAS

Moroccan Peanut Couscous With Peas image

Make and share this Moroccan Peanut Couscous With Peas recipe from Food.com.

Provided by Virginia Cherry Blo

Categories Southwest Asia (middle East)

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons crisco pure canola oil
1/2 cup onion, chopped
1/4 cup green bell pepper, diced
garlic clove, minced (use 2 - 3 garlic cloves)
1 1/2 cups chicken broth (or vegetable broth)
1/2 cup jif crunchy peanut butter
1/2 teaspoon ground cumin
salt and pepper
1 (10 ounce) package frozen peas (tiny deluxe, if possible)
1 cup couscous

Steps:

Heat canola oil in a 2 1/2 or 3 qt saucepan, over medium heat. Add the onions, bell pepper, and garlic. Cook until just translucent. Add the broth and bring to a boil. Whisk in the peanut butter and cumin. Blend well. Season with salt and pepper as needed. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit about 5 minutes or until the liquid is absorbed. Fluff with a fork and serve.

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