Pearl Couscous Tagine Recipes

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

Steps:

• In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
• In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
• Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
• Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
• Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

PEARL COUSCOUS TAGINE

Steps:

• 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
• 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
• 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.

PEARL COUSCOUS TAGINE

Steps:

• Put the oil in a deep skillet with a lid over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon; cook, stirring often, until fragrant, 2 minutes.
• Add the dried fruit, tomato, stock, chickpeas, carrots, cauliflower, and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before proceeding.)
• 3. Add the couscous and cook until al dente, about 10 minutes. It should have a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat. Pearl Couscous Tagine with Caramelized Butternut Squash.
• Replace the apricots with pitted prune, and the chickpeas with ½ cup mixed almonds and chopped Preserved Lemons . Omit the carrots, cauliflower, and zucchini. Add a medium (about 1 pound) butternut squash, peeled and cut into ½-inch slices. In Step 1, cook the butternut squash in the oil until golden brown on both sides, about 10 minutes. Add the onion once you've flipped the squash to cook the other side. Proceed with recipe.

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA

Steps:

• In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
• In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
• Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
• Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
• Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

CHICKEN TAGINE WITH COUSCOUS

Steps:

• To prepare the tagine:
• 1. Preheat the oven to 350°F.
• 2. Place a tagine or heavy-bottom cast-iron pot over medium-heat heat with the olive oil. Season the chicken liberally with salt and pepper. Working in batches, sear the chicken in the pot until deep golden brown on all sides, 5 to 6 minutes total. Reserve seared chicken on a plate.
• 3. Add the onions to the pot and cook, stirring occasionally, until light golden brown, 3 to 4 minutes. Add the garlic and ginger to the pot and continue cooking, until aromatic, about 2 minutes. Add the stock, cumin, and saffron to the pot, and bring the liquid to a boil. Return the chicken to the pot along with any juices that accumulated while it rested.
• 4. Cover the tagine or pot with a tight-fitting lid and bake until the chicken has cooked through, about 15 minutes (or, the chicken can be simmered over medium-low heat on the stovetop for the same amount of time until cooked through).
• 5. When the chicken has cooked through, add the olives, parsley, and lemons to the pot. Reserve warm over low heat until ready to serve.
• To prepare the couscous:
• 1. Preheat the oven to 350°F. Place dry couscous on a sheet pan and toast until pale golden brown and aromatic, about 15 minutes. Set aside.
• 2. In a medium pot over high heat, bring the chicken stock, cinnamon, turmeric, and red pepper to a boil. Add the couscous, stir to combine, and cover with a tight-fitting lid. Remove the pot from the heat and let rest for 10 minutes.
• 3. Fluff the couscous with a fork. Remove and discard the cinnamon stick. Serve warm with the prepared tagine.