One of the best couscous recipes, rich, flavorful, spicy, but only hot if you choose.

Couscous is a semolina based pasta, and like spaghetti, couscous is the name of the pasta and of the completed dish.

The Couscous
For the couscous grain, choose regular or whole-wheat, medium instant couscous. Despite what the package might say, it requires a bit morework than adding boiling water. Good couscous is not instant oatmeal.

For 2 cups of dry couscous, you will need 3/4 cup hot water, 1/2 tsp salt, and 1tbsp olive oil or butter.
Place the couscous in a bowl, add the hot water and salt, and stir. Let it sit for ten minutes to absorb the water. Fluff with a fork or rub with your fingers to separate the grains. Add the butter or olive oil, and rub through the grains gently. Set aside.

The Dish
Couscous Marrakech is best with chicken, but can be adapted to a vegetarian dish by using firm tofu.

INGREDIENTS

• 1 lb boneless chicken breast, cut in strips
• 1 12oz can chickpeas
• 2 medium onions
• 1 clove garlic, peeled and minced
• 1/4 cup raisins
• 3 tbsp olive oil
• 2tbsp Moroccan Magic
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp light jam - apricot, peach, or marmalade (this is the trick)
• 1/4 cup toasted almonds

Traditionally couscous is prepared in a couscousiere, a tall two section pot like a double boiler, allowing you to prepare the main ingredients in the bottom, and steam the couscous grains above it. A simple alternative is to use a steamer over a small pot of boiling water for the couscous,and a heavy bottomed pan or deep skillet to cook the chicken.

Place the chicken strips in a bowl with 1tbsp olive oil, the spices,garlic, and salt. Mix and let marinate for 15min. Drain and rinse the chickpeas, and set aside. Peel and very coarsely chop the onions. Place the raisins in a small bowl with boiling water just to cover.

Heat the olive oil in a heavy bottomed pan or a deep skillet. Add the chicken, and brown over medium heat. Add the onions and cinnamon, and continue cooking until the onions are translucent.Now drain the raisins, and add to the chicken with the chickpeas, jam,and red pepper flakes. Stir lightly, then add 2 cups hot water. Cover and cook 15min over medium low heat, checking to make sure the liquid doesn't evaporate.

While the chicken is cooking, place the couscous grain in a perforated steamer, over boiling water. Steam for 5 to 10 minutes, fluffing with a fork once or twice.

Add the chopped cilantro to the chicken, and taste for seasoning.

Mound the couscous grain on a large round plate, with a well in the center. Drizzle the couscous with some of the sauce from the chicken, and then pile the chicken mixture in the center of the couscous, reserving some of the chickpeas and raisins to garnish the ring of couscous. Gently pour the sauce over the dish, sprinkle with almonds, and serve.

• 1 lb fresh or frozen prawns, cleaned and peeled
• 1 tsp lemon juice
• 1 clove fresh garlic, peeled and chopped
• 2 tsp extra virgin olive oil
• 2 tbsp Real Thai spice blend
• 1 cup sliced onion
• 1 jalapeno pepper, seeded, and finely sliced
• 1 cup red pepper, sliced fine
• 1/2 cup green pepper, sliced fine
• 1tbsp fresh ginger, finely sliced 
• 1/4 cup chopped fresh cilantro or parsley
• Have all ingredients prepared, this is a very quick dish.
  
  Place  the peeled prawns in a bowl, toss with the garlic and lemon juice, and 1tbsp of Real Thai  spice blend.
  Heat a heavy shallow pan or skillet on medium-high, and add the olive oil. Immediately add the prawns and all other ingredients, except the cilantro.
  Using a spatula or bamboo paddle, keep stirring the ingredients over medium high heat, just until the prawns become pink and opaque.   Sprinkle with the cilantro, and some red pepper flakes if you want some extra heat. 
  
   Serve with steamed rice.
  
   

INGREDIENTS

• 1 lb lean ground beef (500gm), or for a more authentic flavor, half lean ground lamb or veal
• 1/2 cup fresh chopped parsley or cilantro
• 1/4 cup finely minced onion, red or white
• 1tbsp olive oil
• 2 tbsp Moroccan Magic

Mix all the ingredients together in a bowl, handling gently. Form into cylinders about 1/2" by 6". Grill on the barbeque if possible, or on highest heat under the oven broiler.

Serve with moroccan tomato salad, spicy pepper salad, and fresh pita or french bread.

For burgers, form into patties, grill or cook over medium heat in a heavy frypan. Serve in toasted buns or pitas, with moroccan salad instead of relish, fresh tomato, avocado, and lettuce.