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One of the best couscous recipes, rich, flavorful, spicy, but only hot if you choose.
The Couscous
For 2 cups of dry couscous, you will need 1 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
INGREDIENTS
1 lb boneless chicken breast, cut in strips
1 12oz can chickpeas,drained and rinsed
2 medium onions,coarsely chopped
1 clove garlic, peeled and minced
1/4 cup raisins,soaked in boiling water to cover
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
Marinate the chicken strips in a bowl with 1tbsp olive oil, the spices,garlic, and salt. 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.While the chicken is cooking, place the couscous grain in a perforated steamer, over boiling water. Steam for 15 to 20 minutes, fluffing with a fork once or twice.
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 cilantro, and serve.
The Couscous
For 2 cups of dry couscous, you will need 1 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
INGREDIENTS
1 lb boneless chicken breast, cut in strips
1 12oz can chickpeas,drained and rinsed
2 medium onions,coarsely chopped
1 clove garlic, peeled and minced
1/4 cup raisins,soaked in boiling water to cover
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
Marinate the chicken strips in a bowl with 1tbsp olive oil, the spices,garlic, and salt. 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.While the chicken is cooking, place the couscous grain in a perforated steamer, over boiling water. Steam for 15 to 20 minutes, fluffing with a fork once or twice.
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 cilantro, and serve.
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.
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.
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.
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.
