Best 6 Basic Moroccan Couscous Recipes
Embark on a culinary journey to the heart of Morocco with our authentic and flavorful Moroccan couscous recipes. Discover the delightful combination of fluffy couscous, succulent meats, aromatic vegetables, and a symphony of spices that will tantalize your taste buds. In this collection, we present three distinct couscous dishes that showcase the diverse culinary heritage of Morocco:
1. **Classic Moroccan Couscous with Chicken:** This traditional recipe forms the cornerstone of Moroccan cuisine, featuring tender chicken infused with the warmth of Moroccan spices, nestled atop a bed of fluffy couscous. Vibrant vegetables, such as carrots, turnips, and zucchini, add a colorful and nutritious touch, while the fragrant broth brings the dish together in perfect harmony.
2. **Moroccan Lamb Couscous:** Experience the richness and depth of Moroccan flavors with this lamb couscous. Succulent lamb pieces are slow-cooked in a tantalizing blend of spices, creating a tender and flavorful experience. Dried fruits, such as apricots and raisins, add a touch of sweetness and textural contrast, while almonds and chickpeas provide a delightful crunch.
3. **Vegetarian Moroccan Couscous:** Delight in a vibrant and colorful vegetarian couscous, perfect for those seeking a meatless yet satisfying meal. A medley of fresh vegetables, including bell peppers, zucchini, and carrots, is sautéed in a fragrant blend of spices, creating a symphony of flavors. Chickpeas and lentils add a boost of protein and texture, while the tangy lemon-herb sauce adds a refreshing touch.
EASY, MOROCCAN COUSCOUS RECIPE
This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
Provided by Melissa Belanger
Categories Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
- Add broth. Cover the pot and bring to a boil.
- Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
- Stir in raisins, almonds and parsley before serving.
Nutrition Facts : Calories 230 calories, Sugar 4.6 g, Sodium 356.5 mg, Fat 8.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 3.2 g, Protein 6.4 g, Cholesterol 0 mg
MOROCCAN COUSCOUS
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
Categories Side Dish
Time 15m
Number Of Ingredients 12
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 COUSCOUS
Steps:
- Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
- Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.
MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
MOROCCAN COUSCOUS
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Provided by BenevolentEmpress
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g
MOROCCAN STYLE COUSCOUS
This is my version of the couscous dish served at our local Moroccan restaurant. I used more chicken because I wanted it to be a one-dish meal, and I added dried currants because it just seemed at the time to be the right thing to do. And it was.
Provided by Patty Mae
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
- Add onions and saute until translucent.
- Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
- Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
- Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
- Return to a boil, add couscous, and stir well.
- Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 819.7, Fat 18.2, SaturatedFat 3.4, Cholesterol 58.8, Sodium 1872.3, Carbohydrate 122.3, Fiber 13.1, Sugar 16.7, Protein 41.6
Tips:
- Use high-quality couscous: Look for couscous made from durum wheat semolina, as it has a better texture and flavor.
- Measure the water carefully: The amount of water you use is crucial for the texture of the couscous. Use a measuring cup to ensure accuracy.
- Use aromatic broth: Instead of plain water, use a flavorful broth such as vegetable, chicken, or beef broth to enhance the taste of the couscous.
- Fluff the couscous properly: After the couscous has cooked, use a fork to fluff it up gently to separate the grains and prevent clumping.
- Add vegetables and spices: Customize your couscous by adding vegetables like carrots, zucchini, or bell peppers. Experiment with different spices like cumin, paprika, or turmeric to create a unique flavor profile.
- Serve with a flavorful sauce: Serve your couscous with a flavorful sauce or stew. Some popular options include tomato sauce, lamb stew, or vegetable tagine.
Conclusion:
Moroccan couscous is a versatile and delicious dish that can be enjoyed as a main course or side dish. With its fluffy texture, nutty flavor, and endless possibilities for customization, it's a dish that will please everyone at the table. Experiment with different ingredients and flavors to create your own unique version of this classic Moroccan dish.
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