Moroccan Chicken Soup With Apricot Couscous Recipes

APRICOT COUSCOUS

Steps:

• In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
• Serve family-style on a large platter and garnish with fresh cilantro.

MOROCCAN APRICOT CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

COUSCOUS WITH PISTACHIOS AND APRICOTS

Steps:

• Soak chopped onion in lemon juice: Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.
• Toast pistachios: Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant. (Take care when toasting nuts, they can burn quickly if you don't pay attention!) Remove from heat and place into a small bowl to cool.
• Cook the couscous: Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.

MOROCCAN CHICKEN SOUP WITH APRICOT COUSCOUS

Steps:

• SOUP:.
• Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
• Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
• Cook 1 minute.
• Deglaze pot with wine, reduce until liquid is nearly evaporated.
• Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
• Bring to a boil.
• Reduce heat to medium-low; simmer soup for 10 minutes.
• Season with salt and pepper.
• Garnish soup with cilantro and almonds.
• Serve with Apricot Couscous and E N J O Y!
• APRICOT COUSCOUS:.
• Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
• Remove from heat.
• Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
• Fluff couscous with a fork before serving with soup.

MOROCCAN CHICKEN OVER COUSCOUS

Steps:

• 1. To make the chicken: Rub the chicken thighs with cumin and a generous sprinkling of salt and pepper.
• 2. In a large, high-sided skillet, heat the olive oil over medium-high heat. Add the chicken thighs and brown the skin, 7 to 10 minutes per side.
• 3. Add the 2 cups of chicken stock. Bring to a boil, then cover and reduce the heat to medium-low; allow the stick to simmer 20 minutes.
• 4. Add the chopped mint and the sliced or chopped olives. Continue cooking 15 to 20 minutes, or until the chicken is tender.
• 5. Remove the lid, increase the heat to high, and reduce the sauce 3 to 5 minutes, until slightly thickened. Add additional salt if desired.
• 6. To make the couscous: In a medium saucepan, heat the 2 cups of chicken stock until just boiling, add the couscous and salt and cover. Remove from the heat and let stand 5 minutes. Fluff with fork.
• 7. Serve the couscous on a plater with the chicken on top. Spoon the sauce over it and garnish with mint leaves.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

MOROCCAN CHICKEN WITH LEMON COUSCOUS

Steps:

• Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
• Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
• Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.