What is the most traditional Moroccan dish and how can I make it?

Question

I guess it's some kind of couscous, but I don't know what they eat beside the plain couscous. How do I season it and what are some other ingredients?

Answer 1

MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES

This dish is delicious over couscous, which will absorb the flavorful broth.

Active time: 45 min Start to finish: 2 1/4 hr

1 teaspoon caraway seeds
1 1/2 tablespoons salt
4 garlic cloves
1/4 cup mild honey
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1 teaspoon black pepper
2 large zucchini (1 1/4 lb total), halved lengthwise and cut into 1 1/2-inch pieces

2 medium turnips (1/2 lb total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces
2 red bell peppers, quartered and cut into 1 1/2-inch pieces
1 1/2 lb butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-oz) can whole tomatoes, drained and chopped
1/2 cup chicken broth
4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise
6 tablespoons chopped mixed fresh parsley, cilantro, and mint

Accompaniment: couscous

Preheat oven to 425°F.

Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.

Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.

Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.

CASABLANCA COUSCOUS
1 c. couscous 1 c. sliced carrots
1.5 c. water 1 c. sliced celery
1.5 lb. tofu;, cubed 1 can chickpeas
1 can tomato sauce 1/2 c. raisins
1 onion, chopped 2 tsp. curry powder
1 c. sliced mushrooms 1/4 tsp.cayenne
1/2 c. chopped walnut 1 tsp. ea. paprika, salt


INSTRUCTIONS:

Vegetable mixture: In large pan, brown tofu, onion, carrots, celery,
mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil,
cover andsimmer for 40 minutes. Couscous: Boil 1.5 c. water with
2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or
until water is absorbed. Serve vegetables over steaming couscous.
(add chicken cube too if you desire!)



Couscous Salad


About 14 servings

2 cups water or broth
1 package (10 ounces) couscous
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 large tomatoes, chopped
1 medium zucchini, chopped
1/2 cup fresh basil, chopped
3 scallions, thinly sliced
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1package (4 ounces) crumbled feta cheese


Directions:
In a medium saucepan, bring the water or broth to a boil
overmedium-high heat.
Stir in the couscous, cover and remove from the heat; let
stand for 5 minutes.

Fluff lightly and place in a large bowl to cool.

Add the remaining ingredients except the cheese; mix
well.Chill for at least 2 hours before serving.

Stir in cheese just before serving.



Curried Couscous

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and
pour over the couscous. Cover tightly and allow the couscous to soak for 5
minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and
pepper. Pour over the fluffed couscous, and mix well with a fork. Add the
carrots, parsley, currants, almonds, scallions, and red onions, mix well, and
season to taste. Serve at room temperature.



Couscous with Mushrooms and Sun-Dried Tomatoes


Servings: 4

Ingredients:
1 cup dehydrated sun-dried tomatoes
1 1/2 cups water
1/2 (10 ounce) package couscous
1 teaspoon olive oil
3 cloves garlic, pressed
1 bunch green onions, chopped
1/3 cup fresh basil leaves
1/4 cup fresh cilantro, chopped
1/2 lemon, juiced
salt and pepper to taste
4 ounces portobello mushroom caps, sliced


Directions:


1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes,
until rehydrated. Drain, reserving water, and chop.


2. In a medium saucepan, combine the reserved sun-dried tomato water with enough
water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove
from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently
fluff with a fork.


3. Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and
green onions. Cook and stir about 5 minutes, until the green onions are tender.
Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in
the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked
couscous to serve.


COUSCOUS WITH ASPARAGUS

1 cup fresh asparagus (after removing tough ends; cut into bite-sized
pieces)
2 cups chicken broth
1 1/2 cups uncooked couscous
1 T green onions, chopped
salt and pepper to taste

Hold each asparagus stalk near the tough end and bend stalk until it
snaps. It will break just at the point where the stalk becomes tough.
Cut into bite-sized pieces to make one cup, and place in a saucepan,
adding just enough water to cover. Bring to a boil and cook for 2-3
minutes, until asparagus are crisp-tender. Drain asparagus and run
under cold water to stop the cooking process.

Bring chicken broth to a boil; stir in couscous. Remove from heat and
let stand for several minutes until water absorbs. Stir in asparagus
and green onions; season with salt and pepper if desired. Chill dish
before serving.




ALGERIAN COUSCOUS

INGREDIENTS:

1 box couscous*
1 chicken
1 can tomato sauce
3 large carrots
1 rutabaga
1 large onion
2 zucchini
2 turnips
*Couscous can be found in international section of
grocery store, or the pasta or boxed rice section.
Cook chicken until tender and debone. Cut vegetables
in
chunks (not diced) and cook in chicken broth. Add
chicken and tomato sauce and let it simmer. Follow
directions on box of couscous. Once couscous is
fluffy, serve on plates and cover it with the chicken
and vegetables.

Answer 2

***Moroccan Chicken Tagine with Couscous***


This Moroccan chicken dish, named after the clay vessel in which it's traditionally cooked, is even better when garnished with caramelized onions, raisins and almonds.

Serving: 4
Prep Time: 20 minutes
Cook Time: 90 minutes

INGREDIENTS:

1 chicken, about 3 pounds, cut into 8 pieces
coarse salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
1/2 onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon turmeric
pinch of saffron threads
juice of 1 lemon
1 bunch cilantrom stems discarded, roughly chopped
2 cups chicken stock
2 medium zucchini, each cut into 8 slices
1 yellow squash, cut into 8 slices
2 medium carrots, each cut into 8 slices
2 medium turnips, each cut into 8 slices
Couscous (recipe follows):
1 1/4 cups water or chicken stock
1 6-ounce box Moroccan or other couscous
1 tablespoon olive oil
1 teaspoon ground cumin
coarse salt and freshly ground black pepper to taste

METHOD:

Bring the water to a boil. Stir the remaining ingredients together in a bowl and cover with the boiling water. Cover with plastic wrap and let sit until all the liquid is absorbed, about 15 minutes.




1. Season the chicken pieces with salt and pepper.

2. In a saucepot big enough to hold the chicken and the chicken stock, heat the olive oil over moderate heat. Add the onion, garlic, and spices to the pan and saute until the onion is soft, about 4-5 minutes.

3. Add the lemon juice, cilantro, chicken pieces, and chicken stock to the pan. Raise the heat to high and bring the stock to a boil.

4. Reduce the heat to a simmer, cover, and cook until the chicken is tender, about 45 minutes.

5. Remove the chicken from the pan and add the zucchini, squash, carrots and turnips. Cook until the vegetables are tender, about 10 minutes. Return the chicken to the pot.

6. To serve, mound equal portions of the couscous on each of 4 dinner plates. Spoon some chicken and vegetables on top of the couscous and spoon some of the sauce over and around the plate.

Answer 3

Hi there,

Tex Mex Couscous Salad

INGREDIENTS:
* 1 pound medium shrimp, shelled and devined
* 1 tablespoon chili powder
* 1/4 teaspoon cumin
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 2 tablespoons olive oil
* 1 (15 ounce) can black beans, rinsed
* 1 red bell pepper, chopped
* 1/2 cup diced red onion
* 2 (6 ounce) pkgs. instant couscous
* 1 chipotle chile in adobo sauce, drained and minced
* 1 avocado, peeled and diced
* 1/2 cup olive oil
* 1/3 cup lemon juice
* 1/2 cup chunky salsa
* 1/4 cup fresh chopped cilantro
* 1/2 teaspoon salt
* 3 cups mixed salad greens

PREPARATION:
In large bowl, place shrimp. In small bowl, combine chili powder, cumin, 1/2 tsp. salt, and pepper and mix well. Sprinkle over shrimp and toss to coat.

Cook shrimp either by brushing a dual contact grill with some olive oil and grilling the shrimp for 2-3 minutes, or heating olive oil in a pan and sauteing for 3-5 minutes until shrimp are curled and pink.
Set aside.

In large bowl, combine black beans, red bell pepper, and onion and toss. Add shrimp and toss. Cook couscous along with diced chipotle chili according to package directions.

In small bowl combine 1/2 cup olive oil, lemon juice, salsa, cilantro, and 1/2 tsp. salt, and mix well. Add to black bean mixture along with couscous and toss gently. Just before serving, stir in diced avocado. You can chill this salad for 2-3 hours before serving, or serve immediately. Serve on mixed salad greens with sour cream, salsa, and guacamole.

enjoy it

Answer 4

Moroccan-Spiced Chicken Paillards:

50 min 25 min prep
4 servings

Sauce
1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3 inch) cinnamon sticks
1/4 teaspoon hot red pepper flakes
2 tablespoons unsalted butter
Paillards
1/2 teaspoon ground cumin
1/2 teaspoon paprika (not hot)
1/4 teaspoon black pepper
2 tablespoons olive oil
1 3/4 lbs boneless chicken breasts, slices 1/4 inch thick
1 1/4 teaspoons salt

1. note:.
2. Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick.
3. Special equipment:
4. A well-seasoned large (2-burner) ridged grill.
5. Prepare grill pan and start sauce:.
6. Heat grill pan over moderate heat until hot.
7. Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
8. Make paillards:.
9. Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean).
10. Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards on grill, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt.
11. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.
12. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
13. Finish sauce:.
14. Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil.
15. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

Answer 5

here is a link list for african recipes...look up morocco and see what you get.

African Recipe Link list
http://www.ivu.org/recipes/african/ (vegan recipes)
http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
http://www.johnrussell.name/recipes/ethiopia.htm
http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
http://www.fatfreevegan.com/includes/ethnicity.shtml
http://www.fooddownunder.com/cgi-bin/search.cgi?q=african
http://www.columbia.edu/cu/lweb/indiv/africa/cuvl/cooking.html
http://dmoz.org/Home/Cooking/World_Cuisines/African/
http://foodgeeks.com/recipes/subcat/10,4,african.phtml
http://about.com/food/rSrch.htm?cu=African&zIsPG=bSrch
http://www.cbel.com/African_Recipes/ (Huge link list to link lists)
http://www.thegutsygourmet.net/africa.html (north African recipes