Quick Moroccan Chickpea And Vegetable Couscous Recipes

QUICK MOROCCAN COUSCOUS

Steps:

• Bring the water to a boil in a saucepan; stir couscous into the boiling water and cook until couscous absorbs all the water and is cooked through, 10 to 15 minutes.
• Heat olive oil in a skillet over medium-low heat; cook and stir onion, shallot, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Stir raisins, sun-dried tomatoes, and almonds into onion mixture; cook and stir until heated through, about 5 minutes.
• Stir couscous into onion-raisin mixture; cook and stir until heated through, about 5 minutes. Season couscous mixture with salt and pepper; add lemon juice. Remove skillet from heat and stir butter into couscous mixture.

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.

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-STYLE VEGETABLE COUSCOUS

Steps:

• Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
• Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
• Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
• Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
• Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS

Steps:

• Heat the oil in a large skillet on medium high heat.
• Add the zucchini, onion, carrot and garlic.
• Saute 5 minutes.
• (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
• Cover, reduce the heat, and simmer for 8 minutes or until tender.
• Stir occasionally.
• While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
• Cover and let stand for 5 minutes.
• Serve stew over couscous.

QUICK MOROCCAN CHICKPEA AND VEGETABLE COUSCOUS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat.
• . Add the remaining 2 tablespoons butter to the empty pan. Once the butter melts, add the onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
• Stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. Remove the plastic wrap, add the herbs, and fluff the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately, accompanied by lemon wedges.

MOROCCAN CHICKPEA & COUSCOUS SALAD RECIPE - (4/5)

Steps:

• Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. Place the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. Fluff the couscous with a fork to separate the grains and stir through the red pepper, chickpeas and parsley. Pour over the dressing and toss together until well combined.

QUICK MOROCCAN VEGETABLE COUSCOUS

Steps:

• Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
• Meanwhile, prepare couscous according to package directions.
• Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.