Leftover Moroccan Style Lamb And Beef Spicy Cous Cous Recipes

MOROCCAN COUSCOUS

Moroccan Couscous image

This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.

Provided by Erin Clarke / Well Plated

Time 15m

Number Of Ingredients 12

Ingredients

1/4 cup pine nuts (or swap pistachios or slivered almonds)
2 tablespoons unsalted butter (use coconut oil or vegan butter to make vegan)
1 small shallot (chopped)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 cups low-sodium vegetable broth (or chicken broth)
1 cup whole wheat couscous
1/3 cup golden raisins
1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil (use the good stuff here!)

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.

Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g

MOROCCAN LAMB WITH COUSCOUS

Moroccan Lamb With Couscous image

This is a really simple recipe to make it can be on the table in 30 Min's not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min's to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon harissa
100 ml yogurt
2 cups water
2 teaspoons vegetable stock powder
2 tablespoons hot mango chutney
1 (100 g) sachet quick-cooking couscous
1/2 red pepper, diced
1/2 yellow pepper, diced
1 tablespoon lemon juice
3 tablespoons red currants
2 tablespoons fresh coriander, finely chopped
100 ml yogurt
1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Steps:

Prep time does not include marinating time.
Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
Couscous.
In a small fry pan heat a little olive oil and cook peppers until tender.
Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
Add peppers, lemon juice, coriander and currants stir gently to combine.
Yogurt.
Combine yogurt with coriander, stir and serve drizzled over lamb.
To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.

Nutrition Facts : Calories 918.8, Fat 58.1, SaturatedFat 25.8, Cholesterol 161.1, Sodium 175.6, Carbohydrate 54, Fiber 6.1, Sugar 7.1, Protein 44.3

LEFTOVER MOROCCAN STYLE LAMB AND BEEF SPICY COUS COUS

Leftover Moroccan Style Lamb and Beef Spicy Cous Cous image

I used the leftovers from my pot roast lamb for this I removed the remaining meat from the bone of the lamb. You could make this with just beef but the remaining juice and fat from the roast lamb tastes nice in the stew, you can use lamb beef or whatever you wish in this. I cooked this in the same enamel pot I used for the lamb. If your not making this with leftovers you may want to add a tablespoon of olive oil to the mix. I used my fruity African spice rub in this please see recipe on zaar

Provided by cakeinmyface

Categories Lamb/Sheep

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

100 g roast lamb (Leftover from a lamb roast)
200 g grams carrots (chunky chopped)
100 g onions, sliced (1 onion)
100 g spring onions (chunky sliced)
300 g stewing beef
100 g celery
300 g plum tomatoes
2 tablespoons of african dry rub seasonings (see recipe)
1 beef stock cube
200 ml water
50 g raisins
50 g dried apricots (chopped)
1 cup red wine
100 g couscous

Steps:

Soak you raisins and apricots In the red wine for about an hour.
Heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
Serve with a squeeze of lemon or flaked almonds etc on top- I cant do this cos im allergic to nuts but ive heard its nice.

Nutrition Facts : Calories 556.5, Fat 19.8, SaturatedFat 7.9, Cholesterol 74.8, Sodium 292.1, Carbohydrate 59.3, Fiber 7, Sugar 26.3, Protein 26.7

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