Best 2 Israeli Moroccan Couscous Recipes
Tantalize your taste buds with a culinary journey to the crossroads of Moroccan and Israeli flavors, where couscous takes center stage. This delectable dish, known as Israeli Moroccan Couscous, is a harmonious blend of fragrant spices, tender vegetables, and fluffy couscous. Embark on a delightful adventure as you explore three enticing recipes that showcase the versatility of this dish. Whether you prefer a vegetarian feast, a hearty chicken delight, or a tantalizing lamb extravaganza, there's a recipe here to satisfy every palate.
1. **Vegetable Israeli Couscous:** Dive into a symphony of flavors with this vegetarian delight. A vibrant array of fresh vegetables, such as carrots, zucchini, bell peppers, and tomatoes, mingle harmoniously with the nutty goodness of couscous. Infused with a captivating blend of aromatic spices, this dish is a testament to the power of plant-based cuisine.
2. **Chicken Israeli Couscous:** Experience the comforting warmth of this classic chicken and couscous combination. Tender chicken pieces are lovingly cooked in a flavorful broth, infusing the couscous with its savory essence. As the chicken and couscous intertwine, they create a harmonious union of flavors that will leave you craving more.
3. **Lamb Israeli Couscous:** Indulge in the richness and depth of this lamb and couscous extravaganza. Succulent lamb pieces, slow-cooked to perfection, melt in your mouth as they mingle with the fluffy couscous. The aromatic spices dance on your palate, creating a culinary masterpiece that is sure to impress.
Embark on this culinary adventure and discover the magic of Israeli Moroccan Couscous. With its vibrant flavors, enticing aromas, and versatile recipes, this dish promises a delightful experience for every food enthusiast.
ISRAELI MOROCCAN COUSCOUS
The vegetables can be cubed, but will take longer to cook.
Provided by Cigall Daboosh Goldman
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
- Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
- Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
- Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g
PISTACHIO-CRUSTED MOROCCAN RACK OF LAMB WITH ISRAELI COUSCOUS
We were wondering what to do with our rack of lamb. Since we had some Ras el hanout, preserved lemon, pomegranate molasses, and pomegranate seeds, we prepared this with excellent results. I have never been to Morocco. But from what I have seen of recipes by Paula Wolfert, the preparation of Moroccan cuisine seems much more complicated than this. Your own Ras el hanout will be better than anything you find already prepared. And if you can find spices at an ethnic market, it will cost less, too. (Food.com has many very good Ras el hanout blends, including my own :-)) As for preserved lemon, guess where you can find a recipe? You guessed it--right here on Food.com. But I will also provide one at the end of this recipe
Provided by French Terrine
Categories Lamb/Sheep
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous.
- Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients.
- Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it).
- To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly.
- Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side.
- Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving.
- Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon.
- Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top.
- ************************************************************************************************.
- Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.
Tips:
- For the best results, use high-quality couscous. Look for couscous that is made from durum wheat and has a slightly grainy texture.
- Be sure to toast the couscous before cooking it. This will help to give it a nutty flavor and prevent it from becoming gummy.
- Use a flavorful broth or stock to cook the couscous. This will help to add flavor and depth to the dish.
- Add vegetables, herbs, and spices to the couscous for a more flavorful and nutritious dish.
- Serve the couscous hot or cold, as a main course or side dish.
Conclusion:
Israeli-Moroccan couscous is a versatile and delicious dish that can be enjoyed in many different ways. With its unique blend of flavors and textures, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to prepare couscous, give this recipe a try. You won't be disappointed!
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