Moroccan Style Couscous Recipes

MOROCCAN COUSCOUS WITH ROASTED VEGETABLES.

Steps:

• Preheat the oven to 392F / 200C.Add the butternut squash, red onions and pepper to a large baking tray. Season with salt and pepper and drizzle over 1 and a half tablespoons of olive oil.Toss the vegetables then bake in the oven for 20 minutes.
• After 20 minutes remove the tray from the oven then add the zucchini/courgette. Toss all the vegetables together then return the tray to the oven and bake for a further 20 minutes. The vegetables should be soft and slightly charred on the edges.
• While the veggies are roasting, make the couscous.
• Add the couscous to a large bowl, pour in the vegetable stock, stir, then cover the bowl with cling film or something similar. Leave for 10 minutes
• While the couscous is doing its magic and the veggies are roasting, make the dressing.Add all the spices, lemon zest and lemon juice to a bowl, whisk in the 1/4 cup of extra virgin olive oil. Set aside until you are ready to use it.
• When the couscous is ready, use a fork and scrape the couscous to loosen it up. It should be nice and fluffy.
• Now add the chickpeas and the dressing to the couscous, stir well.
• Add the veggies and the chopped apricots and stir again.
• Finally, add the herbs and mix well. Season with salt and pepper to taste.
• Serve with blanched almond slivers and pomegranate arils/seeds.

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 COUSCOUS

Steps:

• Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
• Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

MOROCCAN VEGETABLES WITH COUSCOUS

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.