Best Fragrant Moroccan Spiced Mince With Couscous Recipes

SPICED COUSCOUS

Spiced Couscous image

Make and share this Spiced Couscous recipe from Food.com.

Provided by evelynathens

Categories Moroccan

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups chicken stock
1/3 cup currants
1/2 teaspoon salt
1/8 teaspoon allspice
1 cup quick-cooking couscous

Steps:

Bring stock, currants, salt and allspice to boil.
Add couscous and boil 2 minutes, stirring constantly.
Remove from heat, cover and let stand 5 minutes.
Fluff with fork and serve.

COUSCOUS WITH MOROCCAN SPICES

Couscous With Moroccan Spices image

A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.

Provided by pattikay in L.A.

Categories Moroccan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
1 teaspoon cumin seed, lightly toasted and ground
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 cups light vegetable broth
3 small tomatoes, peeled and pureed
1/3 cup dried currant
1 -2 tablespoon lemon juice (lime may be used instead)
2 cups vegetable broth
1 1/2 cups water
1 tablespoon butter
1/2 teaspoon salt
2 cups couscous

Steps:

Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
Simmer the sauce for 10 minutes.
Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
(If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

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