Moroccan Lucky Seven Vegetable Inspired Couscous Recipes

MOROCCAN VEGETABLES WITH COUSCOUS

Moroccan Vegetables with Couscous image

Provided by Food Network Kitchen

Time 2h

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground coriander
2 teaspoon cumin
1 teaspoon cayenne
4 carrots, peeled and cut into 1" pieces
2 russet potatoes, peeled and cut into large chunks
1 small butternut squash, peeled, seeded, cut into 1" chunks
2 cups chopped whole plum tomatoes with juices
2 cups water
2 small zucchini, cut into 1" pieces
1 15-ounce can chickpeas
Salt and pepper
Tabasco to taste
1/2 cup chopped cilantro

Steps:

In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

MOROCCAN LUCKY SEVEN VEGETABLE INSPIRED COUSCOUS

Moroccan Lucky Seven Vegetable Inspired Couscous image

Before I moved to San Antonio, I used to buy this fabulous "Lucky Seven Vegetable Couscous", but can't find it here. Desperate for the flavor, I tried without success to find the recipe on the web. After some browsing, I took some of the listed ingredients from various recipes I found & came up with this. My family LOVED it! You could add some cooked cubed chicken to this to make a one-dish meal. You can also add more vegetables such as sweet red peppers or squash, and use vegetable broth instead of chicken for a vegetarian dish.

Provided by Analisa

Categories Moroccan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup sliced almonds
2 tablespoons olive oil
2 whole carrots, grated or julienned
1 small yellow onion, finely chopped
3/4 cup frozen peas
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons ground allspice
2/3 cup dried cranberries or 2/3 cup currants
1 cup dry white wine
1 (14 ounce) can low sodium chicken broth
1 3/4 cups uncooked couscous

Steps:

Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them.
Transfer to bowl& set aside.
Add OLIVE OIL to skillet& increase heat to MED-HIGH.
Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes.
Add WINE& CRANBERRIES/CURRANTS.
Boil until wine is reduced by half, about 3 minutes.
Add BROTH& PEAS (it helps if you COOK the frozen peas first)
Partially cover skillet, simmer until veggies are tender, about 6 minutes.
Season to taste with salt& pepper, if desired.
Stir in COUSCOUS.
Cover and remove from heat.
Let stand (covered) for 7 minutes.
Stir in ALLSPICE& ALMONDS right before serving.
Fluff with fork& serve.

Nutrition Facts : Calories 534.8, Fat 14.5, SaturatedFat 1.7, Sodium 96.2, Carbohydrate 75.8, Fiber 9, Sugar 5.5, Protein 16.5

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