Best 3 Moroccan Couscous Or Rice Recipes

Embark on a culinary journey to the heart of Morocco with our collection of traditional and authentic Moroccan couscous and rice recipes. These dishes are not only delectable but also deeply rooted in Moroccan culture and cuisine. From the fluffy and flavorful couscous to the aromatic and hearty rice dishes, our recipes cater to various palates and preferences.

Dive into the succulent flavors of Moroccan chicken couscous, a classic dish that combines tender chicken, fluffy couscous, and an array of vibrant vegetables. Experience the richness of Moroccan lamb couscous, where succulent lamb is slow-cooked with aromatic spices, creating a tender and flavorful masterpiece. For vegetarians, our Moroccan vegetable couscous is a delightful symphony of colors and textures, bursting with the goodness of fresh vegetables.

Indulge in the comforting warmth of Moroccan rice dishes, such as the classic Moroccan rice with chicken, a harmonious blend of tender chicken, fluffy rice, and a medley of aromatic spices. Savor the savory delights of Moroccan rice with lamb, a hearty and flavorful dish that showcases the best of Moroccan cuisine. And for a vegetarian option, our Moroccan rice with vegetables offers a vibrant and wholesome meal, perfect for any occasion.

Each recipe is carefully crafted to guide you through the process of creating these Moroccan delights in the comfort of your own kitchen. With detailed instructions, helpful tips, and a comprehensive ingredient list, you'll be able to recreate the authentic flavors of Morocco, impressing your family and friends with your culinary prowess.

Let's cook with our recipes!

MOROCCAN COUSCOUS

Moroccan Couscous image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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 (OR RICE)

Moroccan Couscous (or Rice) image

A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from "Power Eating".

Provided by LUv 2 BaKE

Categories One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
1 cup butternut squash, cubed
1 cup carrot, sliced
1/2 teaspoon ground pepper
1/2 teaspoon ground coriander
1/4-1/2 teaspoon dried chili pepper flakes
1 medium zucchini, cut into bite sized pieces
19 ounces chickpeas, undrained
1 medium tomatoes, cut in large chunks
1/4 cup fresh parsley, chopped
1 cup couscous or 1 cup brown rice

Steps:

Vegetable Mixture:.
In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
Stir in tomato and parsley.
Couscous:.
In separate bowl pour 1 cup boiling water over couscous.
Cover and let stand 5 minutes; fluff with a fork.
If you are having rice, cook according to directions.
NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

MOROCCAN COUSCOUS

Moroccan Couscous image

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

Ingredients

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

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

Tips:

For the best flavor, use high-quality couscous and vegetables.
Be sure to toast the couscous before cooking it. This will help to give it a nutty flavor.
Use a variety of vegetables in your couscous. This will add color, flavor, and nutrients to the dish.
Don't be afraid to experiment with different spices and herbs.
If you are using a meat or seafood protein, be sure to cook it thoroughly before adding it to the couscous.
Serve couscous hot or cold, as a main course or a side dish.

Conclusion:

Moroccan couscous is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of fruits, vegetables, and whole grains. With so many different variations, there is sure to be a Moroccan couscous recipe that everyone will love. So next time you are looking for a new and exciting dish to try, give Moroccan couscous a try. You won't be disappointed!