Asking for authentic recipes from morocco for couscous?

Answer 1

MOROCCAN COUSCOUS
Categories: Jewish, Ethnic
Yield: 4 servings

1 c Orange or other juice
1 c Instant couscous
1/4 c Pitted dates, finely chopped
1/4 c Raisins
1/4 c Slivered almonds
1 ts Cinnamon

From the upcoming "Low-Fat Jewish Vegetarian Cookbook" by Debra Wasserman.

Bring juice and * cup water to a boil in a small pot. Remove from heat.
Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in
* cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams
carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams
cholesterol, 7 milligrams sodium

Answer 2

Lemon and Parsley Couscous 50g couscous consistent with individual a million lemon a million tablespoon parsley vegan mayonnaise The recipe serves 2. Soak 100g Couscous interior the quantity of water reported on the packet (this could substitute consistent with whether you're using brown or white couscous). style to confirm that it quite is delicate and fluffy and if no longer upload greater water. as quickly because it quite is waiting upload the juice of the lemon and finely chopped parsley. Stir properly. in simple terms till now serving upload 2 tablespoons of vegan mayonnaise. --------------------------------------... Roasted Onion and Cherry Tomato Couscous a million onion 12 cherry tomatoes 50g couscous 2 teaspoons sunlight-dried tomato paste finely chopped parsley olive oil Chop the onion and put in and oven evidence dish with the tomatoes and roast for half-hour. as quickly as they are waiting upload the required volume of boiling water to the couscous (or till delicate) and upload interior the onion and tomato blend alongside with any extra oil. Stir interior the sunlight-dried tomato paste and parsley. pass away for 5 minutes and stir lower back and then style to confirm the couscous is delicate. If needed upload greater water, pass away for 5 minutes and style lower back. Season if needed.

Answer 3

INGREDIENTS
1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
1/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups uncooked couscous
DIRECTIONS
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.