COUSCOUS CASSEROLE
Make and share this Couscous Casserole recipe from Food.com.
Provided by Dancer
Categories Black Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine water and salt in a saucepan; bring to a boil, remove from heat.
- Add couscous; stir well.
- Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
- Add black beans and next 5 ingredients; stir gently.
- Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture.
- Spoon mixture into an 11x7x2" baking dish coated with cooking spray.
- Bake, uncovered, at 350F for 25 minutes or until thoroughly heated.
- Cut spinach leaves into thin strips.
- Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.
ROCKIN' MOROCCAN STEW
Provided by Mark Scriver
Categories Olive Soy Tomato Vegetarian Quick & Easy Father's Day Dinner Dried Fruit Prune Saffron Artichoke Vegan Couscous Dairy Free Peanut Free Kosher
Yield Serves 6
Number Of Ingredients 25
Steps:
- Method
- 1. In the wok, heat the oil and sauté the onion and garlic.
- 2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
- 3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
- 4. Cover and simmer for 20 minutes or until the vegetables are tender.
- 5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
- 6. While you are waiting, toast the almonds in a dry frying pan.
- 7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
- 8. Fluff the couscous with a fork.
- 9. Serve the stew over the couscous and garnish with toasted almonds.
MOROCCAN VEGETABLE CASSEROLE
Packed with vegetables,this casserole is full of flavour. Recipe found in an Australian cooking magazine and adjusted for our tastes. Add more chilli powder if you like your food spicier!
Provided by Fairy Nuff
Categories Curries
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large heavy-based saucepan.
- Saute onion and garlic for two minutes. Add spices and cook,stirring for 3 minutes.
- Add vegetables and stir to coat with the spices. Cook, stirring occasionally for 3 to 5 minutes.
- Blend in the stock and lemon,bring to boil then add the chickpeas and sultanas.Reduce the heat and cook,uncovered,for 20 minutes or until the vegetables are cooked and the sauce has thickened.
- Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water. Fluff up with a fork and serve with the vegetables. Sprinkle the pistachios over the top.
- NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial seasoning is unavailable.
Nutrition Facts : Calories 701.7, Fat 18.7, SaturatedFat 2.5, Sodium 239.6, Carbohydrate 118.3, Fiber 14, Sugar 12.7, Protein 19.2
MOROCCAN CHICKEN CASSEROLE
I don't know how authentic this is. I often make it for large groups as it is so quick, easy and tasty.
Provided by kodi_inoz
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cumin, turmeric and paprika together and dust the chicken.
- Heat 1 tbsp on oil in large stew pot. Fry onions for 5-8 minutes, adding garlic as the onion brown. Remove from pan.
- Heat remaining oil and fry chicken pieces in batches until browned on all sides.
- Add chicken, onions, stock, cinnamon and salt and pepper to the pot.
- Bring to boil then simmer for 30 minutes.
- Add diced sweet potato, and a little more water if necessary, and simmer for a further 10 minutes or until vegetables are tender.
- Squeeze a little lemon over the chicken and garnish with fresh coriander leaves.
- Serve with couscous and steamed green beans.
Nutrition Facts : Calories 874.3, Fat 50.8, SaturatedFat 12.9, Cholesterol 193.2, Sodium 535.8, Carbohydrate 49.2, Fiber 7.3, Sugar 11.8, Protein 55.3
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