morrocan coscous?

Question

i wonder if any body can tell me how to make morrocan coscous at home specially with lamb meet and as a dessert . thanks
yaseen

Answer 1

http://www.radionz.co.nz/popular/recipes/ninetonoon/moroccan_lamb_with_couscous
http://allrecipes.com/recipe/sweet-and-nutty-moroccan-couscous/detail.aspx
found 2 recipes hope you enjoy.

Answer 2

Start with 2 cups of boiling chicken broth. Add any ingredients needed to the broth, then add 1 cup couscous and bring back to a boil. Cover and remove from heat and let couscous absorb the broth for at least 5 minutes. Fluff with a fork and add nuts and cilantro if desired and serve!

Answer 3

2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
1 large yellow onion, chopped
1 large tomato, diced
4 lbs lamb shoulder or lamb shank, cut into 2-inch pieces
1 small bouquet parsley, approximately 1/2 cup
1/2 cup olive oil
1/2 tsp saffron
1/2 tsp ground ginger
Salt, to taste
1 TBS black pepper
24 ounces couscous
1 pound green and yellow zucchini cut in half lengthwise
1 pound baby carrots
1 pound potatoes, any kind, peeled and cut into quarters
1/2 head cabbage, diced
1 pound peas, fresh or frozen
2 rutabagas, peeled and diced
2 large turnips, peeled and cut into quarters
1/2 cup butter, softened

* Bay leaves and fresh thyme may also be added to the recipe
* 2 to 3 whole jalapeños can also be added to the vegetables, then served separately

Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.

After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Answer 4

COUSCOUS WITH 7 VEGETABLES (OR MOROCCAN COUSCOUS)

1 medium onion
1 TB veg broth
3 cups vegetable broth
2 carrots, peeled
2 turnips, peeled
1 sweet potato
1 zucchini
1 red pepper
Cut all veggies in strips - julienned

1 can garbanzo beans, drained
1 12 oz. or 15 oz. can tomato sauce
1/4 tsp. cinnamon
1/2 tsp. turmeric
pinch of saffron
pinch of curry
2 cups couscous grains

In a large saucepan, saute onion until lightly browned. Add vegetable broth and bring to a boil. Transfer to a large pot and add carrots, turnips, and potato. Simmer 15 mins. Lower heat and add zucchini and pepper.
Cook 20 mins. Add beans, tomato sauce and spices. Cook til heated through.
In a separate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover and take off of heat. Let stand 5-7 minutes, fluff with a fork and serve with vegetables on top.
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Moroccan couscous

3 1/2 pound chicken, cut in 6 pieces
3 1/2 Tbs butter
2 1/2 cup vegetable oil
1 large onion, cut into wedges
5 pounds plum tomatoes, quartered
1 cup fresh parsley, chopped
1 1/2 tsp ginger
1 1/2 tsp black pepper, ground
1 tsp ground turmeric
1 whole jalapeno chili
5 cinnamon sticks
2 1/2 tsp cayenne pepper
1/8 tsp saffron threads, crushed
5 small turnips, peeled,quartered
4 large carrots, peeled,quartered lengthwise and crosswise
1 large acorn squash, peeled,seeded & cut into 2 inch pieces
3 small zucchini, cut quartered lengthwise then crosswise
16 ounce canned garbanzo beans
2 1/4 cups water
1/2 tbs salt
3 cups couscous, about 18 ounces
4 cups chicken broth, canned

Combine chicken and broth in a large oven. Simmer until chicken is cooked through, turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid, skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy oven over medium-high heat. Add onion, sauté until tender, about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid.

Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4 cup. Water and 1-1/2 Tbs butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in centre of serving platter. Drizzle couscous with 3/4 cup sauce. Spoon chicken and vegetables atop couscous. Serve passing remaining sauce separately.

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Moroccan Couscous Recipe
Ingredients
1 cup orange or other juice
1 cup instant couscous
1/4 cup pitted dates, finely chopped
1/4 cup raisins
1/4 cup slivered almonds
1 tsp cinnamon


Instructions
Bring juice and 1/2 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 1/2 cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

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

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MOROCCAN COUSCOUS IN THE FEZ STSYLE

INGREDIENTS:


1 cup dried chickpeas, soaked and peeled
4 cups couscous (1 1/2 pounds)
4 lamb shanks
1 stick butter
4 tablespoons vegetable oil
Salt and 1 tablespoon black pepper
Pinch of saffron
1/2 teaspoon tumeric
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cinnamon sticks
3 onions, quartered
6 each cilantro and parsley sprigs, tied together
6 ripe tomatoes, peeled, seeded and quartered
1 pound carrots, cut into 2inch pieces
1 pound small white turnips, quartered
1 quince, peeled, cored and cubed
1/2 pound butternut squash, peeled and cubed
1 pound zucchini, quartered
1 fresh hot chili pepper
1 cup raisins
Ghee* Smen** (aged butter) or butter

PREPARATION:
In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins. In bottom of a couscousi, Pre heat 5 tablespoons of butter and oil over until hot, add lamb, salt and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10 minutes. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks, discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes.

Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender.

To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming.

To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter. Spread out to form a large well in center. With a slotted spoon
transfer meat and vegetables into well. Add drained squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth.