FISH COUSCOUS W/ONION T'FAYA (ZWT-9 - MOROCCO)
Entered for ZWT-9, this is the last of 3 recipes from an article at the Eating Well website titled "Healthy Couscous Recipes". Per the recipe intro: "T'fayas are special-occasion dishes served all along Morocco's Atlantic coast & they are known for their thick, sweet & heavily-spiced sauces. This sauce gets a pleasant layer of sweetness from raisins & a touch of sugar, which marry perfectly w/halibut." - Do not be intimidated by the visually long ingredient list. It is mostly spicing & other common ingredients. Prep & Cook times were shown as an identical total, but I have allowed an extra 10 min for ingredient assembly & Prep Step 1. Enjoy!
Provided by twissis
Categories Moroccan
Time 1h10m
Yield 8 Fish & Couscous Servings, 8 serving(s)
Number Of Ingredients 18
Steps:
- Place raisins in a sml bowl & cover w/warm water. Let soak for 10 min, drain & set aside.
- Crush saffron & salt together in a mortar & pestle until a coarse powder forms. (Alternatively, place saffron & salt on a cutting board & use the flat side of a chef's knife to grind into a coarse powder.) Then combine w/ginger, turmeric, allspice, nutmeg, cinnamon & pepper in a sml bowl.
- Heat 2 tbsp olive oil & butter in a Dutch oven over med-heat. Add the spice mixture & cook (stirring) until the mixture starts to foam. Add onions, sugar & the plumped raisins. Cook (stirring occ) until the onions turn light brown (20-25 min). Add 1 cup broth & nestle fish into the onion mixture. Cover & cook until the fish is flaky (8-10 min). Remove from the heat & season w/pepper. Cover & set aside.
- Meanwhile, heat canola oil in a sml skillet over med-high heat. Add almonds & cook (stirring) until just beginning to turn golden (about 1 min). Drain on paper towels.
- Bring the remaining 1 1/3 cups broth & the remaining 2 tbsp olive oil to a boil in a sml saucepan. Add couscous in a stream. Stir once, cover, remove from heat, let stand 5 min & fluff w/a fork.
- To serve: Mound the couscous on a shallow platter. Top w/the fish & onion t'faya & sprinkle the almonds on top.
- "INGREDIENT NOTE: The dried stigma from saffron adds flavor & a golden color to a variety of Middle Eastern, African & European foods. Find it in the spice section of supermarkets, gourmet shops & at tienda.com. It will keep in an airtight container for several yrs.".
Nutrition Facts : Calories 333.8, Fat 16.7, SaturatedFat 3.7, Cholesterol 77.2, Sodium 728.2, Carbohydrate 16.9, Fiber 2.3, Sugar 9.7, Protein 30
TFAYA (MORROCAN COUSCOUS SAUCE)
A Moroccan condiment serve over couscous. Tip: Soak the raisins while slicing the onions. I had success freezing leftovers.
Provided by gailanng
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, mix the 2 pounds sliced onions, prepared raisins, 4 tablespoons sugar or honey, 1 teaspoon pepper, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon salt and 1/4 teaspoon crumbled saffron threads.
- Add the 4 tablespoons butter and 1/2 cup water, cover, and bring to a simmer. Continue simmering for 30 minutes or longer over low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.
- Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Remove from heat.
- Refrigerate leftovers. Reheat prior to serving.
Nutrition Facts : Calories 177.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 130.6, Carbohydrate 31.9, Fiber 2.9, Sugar 21.9, Protein 1.9
OLIVE COUSCOUS SALAD (MOROCCAN FOR ZWT-9)
Per Wikipedia - "The main Moroccan Berber dish most people are familiar with is couscous, a nat'l delicacy." .. "Couscous is a staple food of the No African cuisines of Morocco, Algeria, Tunisia, Mauritania & Libya." .. "Spices & Other Flavorings -Many ingredients are home-grown .. like mint & olives from Meknes (a city in north Morocco) & lemons from Fez. Common spices include coriander. Common herbs include mint & parsley." - This recipe reflects the Moroccan cuisine in many ways. It was found at kitchenconfidante.com & described as: "Wonderfully versatile, this salad works best if given time to soak in the flavors of the dressing. If made the night before, by the following dy it will be perfectly chilled, flavorful & ready to pair w/your favorite dishes." Enjoy!
Provided by twissis
Categories Moroccan
Time 20m
Yield 6 Salad Servings, 6 serving(s)
Number Of Ingredients 14
Steps:
- Couscous - Bring 2 ½ cups of water to a boil in a med saucepan. Salt the water & add couscous. Cover the saucepan & reduce the heat to low. Simmer for 5 minutes. Remove the pan from the heat & allow the couscous to sit (still covered) for another 5-10 minutes. Drain any excess liquid & chill until ready to make the salad.
- Dressing & Assembly - Mash together the garlic & salt. Stir in the lemon juice, mustard, vinegar, olive oil & pepper. Toss the dressing w/the olives, red onion, cilantro & mint into the couscous. Refrigerate until ready to serve.
- Notes: Can be made a dy in advance. Optional before serving to shave Parmesan cheese over the salad.
Nutrition Facts : Calories 252.7, Fat 14.8, SaturatedFat 2, Sodium 1085.8, Carbohydrate 26.9, Fiber 3.7, Sugar 0.6, Protein 4.5
SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)
I am not sure why, but I had never used much couscous in my cooking until I played ZWT & No Africa was 1 of the Tour destinations. I fell deeply in "serious like" w/it & use it a lot in my cooking now. I am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. All that said, I found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. Times were vague -- So I opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. Enjoy!
Provided by twissis
Categories Salad Dressings
Time 25m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
- Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
- Meanwhile, mix together all dressing ingredients in a sml bowl.
- Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
- Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
- NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.
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