YVONNE MAFFEI'S ROAST CHICKEN WITH COUSCOUS, DATES AND BUTTERED ALMONDS
Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates and the butteriness of toasted almonds. Supermarket Deglet Noors are often dark brown and hard, because they have been kept well past their natural point of ripeness; seek out soft, light-colored ones for the best flavor.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
- Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
- In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
- Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
- Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
- Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.
Nutrition Facts : @context http, Calories 913, UnsaturatedFat 32 grams, Carbohydrate 68 grams, Fat 50 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 967 milligrams, Sugar 19 grams, TransFat 0 grams
CLARIFIED BUTTER FOR COUSCOUS WITH PRUNES AND TOASTED ALMONDS
Use in chef Mamoud Lahlou's Couscous with Prunes and Toasted Almonds recipe from "Mourad: New Moroccan."
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Melt butter in heatproof bowl set over (but not touching) simmering water. Skim off foam from top. Refrigerate butter to solidify. Make two holes in the top of butter and drain off liquid. Alternatively, strain butter through a fine mesh strainer lined with cheesecloth. Discard any milky liquid remaining in bottom of pan.
COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS
Provided by Marisol Benadayan-Bennaroch
Categories Bean Fruit Nut Side Sauté High Fiber Prune Almond Chickpea Couscous Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
- Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.
TOASTED COUSCOUS WITH ALMONDS AND RAISINS
Make and share this Toasted Couscous with Almonds and Raisins recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over moderate heat.
- Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.
- Transfer to a plate.
- Add the almonds to the hot skillet and toast them in the same way, stirring frequently.
- Transfer them to another plate.
- Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.
- Simmer about 3 minutes or until the celery is slightly softened.
- Add the couscous and raisins to the saucepan and stir gently just to mix.
- Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender.
- Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.
COUSCOUS WITH CHICKPEAS AND PRUNES
Make and share this Couscous With Chickpeas and Prunes recipe from Food.com.
Provided by Kates Kitchen
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add onions and sauté until very soften and beginning to brown, about 25 minutes.
- Add garbanzo beans and prunes and combine.
- Add stock and cinnamon and bring to boil.
- Mix in couscous.
- Cover pot; remove from heat.
- Let stand 15 minutes.
- Fluff couscous.
- Mix in mint and half of almonds.
- Season with salt and pepper.
- Serve in bowl and Sprinkle with remaining almonds.
Nutrition Facts : Calories 591.5, Fat 16.4, SaturatedFat 2.2, Cholesterol 3.6, Sodium 394.9, Carbohydrate 96.2, Fiber 11, Sugar 17.7, Protein 17.6
COUSCOUS WITH PRUNES AND TOASTED ALMONDS
Spiced prunes add a sweet twist to classic couscous in this recipe from "Mourad: New Moroccan," by Mourad Lahlou. Also try: Brown-Butter Couscous, Couscous with Meyer Lemon and Parsley
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place almonds on a baking sheet and toast for 10 minutes until golden brown (break open to check). Let cool.
- Combine almonds with couscous, prunes, clarified butter, lemon juice, chives, and cinnamon; season with salt.
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