Best 3 Best Moroccan Couscous Recipes
**Discover the Enchanting Flavors of Moroccan Couscous: A Culinary Journey Through Tradition and Delight**
Embark on a tantalizing adventure into the heart of Moroccan cuisine with our curated collection of traditional and contemporary couscous recipes. Couscous, the delectable North African grain, takes center stage in this culinary exploration, showcasing its versatility and ability to capture the essence of Morocco's rich culinary heritage. From the classic Berber preparation to innovative vegetarian and seafood variations, our recipes offer a symphony of flavors that will transport you to the vibrant souks and bustling medinas of Morocco.
**1. Classic Moroccan Couscous with Seven Vegetables:**
Savor the authentic taste of Morocco with this traditional recipe that brings together a vibrant array of seven vegetables, tender pieces of chicken, and a fragrant blend of spices. The result is a hearty and comforting dish that embodies the essence of Moroccan home cooking.
**2. Vegetarian Couscous with Roasted Vegetables:**
For a lighter and plant-based option, try our vegetarian couscous. This colorful dish features a medley of roasted vegetables, such as zucchini, bell peppers, and carrots, tossed with fluffy couscous and a zesty lemon-tahini dressing.
**3. Seafood Couscous with Shrimp and Mussels:**
Indulge in the bounty of the sea with our seafood couscous. Plump shrimp, succulent mussels, and an array of briny seafood delights are nestled in a flavorful broth infused with saffron and aromatic spices. Served over fluffy couscous, this dish is a celebration of Morocco's coastal cuisine.
**4. Couscous Salad with Grilled Chicken and Lemon-Mint Dressing:**
Create a refreshing and vibrant meal with our couscous salad. Grilled chicken breast pairs perfectly with tender couscous, crisp vegetables, and a tangy lemon-mint dressing. This light and flavorful salad is perfect for warm-weather gatherings and picnics.
**5. Moroccan Couscous with Dried Fruits and Nuts:**
Experience the sweetness and crunch of dried fruits and nuts in this delightful couscous dish. Apricots, raisins, almonds, and pistachios add a touch of elegance and sophistication to the classic preparation.
**6. Couscous with Lamb Shanks and Apricots:**
Indulge in the ultimate comfort food with our couscous with lamb shanks and apricots. Slow-cooked lamb shanks fall off the bone and mingle with tender couscous, sweet apricots, and a rich broth. This dish is a true culinary masterpiece.
**7. Couscous with Merguez Sausage:**
Savor the bold and smoky flavors of Merguez sausage in our couscous dish. Spicy Merguez sausages are seared until crispy and combined with fluffy couscous, roasted peppers, and a vibrant tomato sauce. This dish is a delightful fusion of North African and Mediterranean flavors.
Join us on this culinary adventure as we explore the diverse and captivating world of Moroccan couscous. With each recipe, you'll discover a new layer of flavors and textures that will tantalize your taste buds and leave you craving more. Get ready to embark on a journey of culinary discovery with our curated collection of Moroccan couscous recipes.
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
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 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.
Tips:
- To achieve the perfect couscous texture, use a 1:2 ratio of couscous to liquid. For a fluffier result, use broth instead of water.
- Lightly toast the couscous in a pan before cooking. This will enhance its nutty flavor.
- Soaking the couscous in cold water for 5-10 minutes before cooking helps to plump it up and reduce the cooking time.
- Always fluff the couscous with a fork after cooking to separate the grains and prevent clumping.
- For a more flavorful dish, sauté the vegetables in a mixture of olive oil and butter before adding them to the couscous.
- Add dried fruits, nuts, or fresh herbs to the couscous for a variety of flavors and textures.
- Serve couscous as a main course or as a side dish alongside grilled meats, roasted vegetables, or stews.
Conclusion:
Moroccan couscous is a versatile and delicious dish that can be enjoyed in many different ways. With its vibrant flavors and textures, it's a perfect meal for any occasion. Whether you're looking for a quick and easy weeknight dinner or a special dish to impress your guests, Moroccan couscous is sure to please. So next time you're in the mood for something flavorful and exotic, give this classic Moroccan dish a try. You won't be disappointed!
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