Best Moroccan Chili W 10000 Grains Of Sand Couscous Recipes

Morrocan Chili and 10,000 Grains of Sand image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil
2 pounds ground lamb
Salt and freshly ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1 lemon, zested and juiced
2 tablespoons Worcestershire sauce, eyeball it
1 (14-ounce) can tomato sauce
2 tablespoons butter
1 1/2 cups chicken stock
A handful golden raisins
4 apricots, chopped
1 1/2 cups couscous
3 to 4 tablespoons toasted pine nuts
A handful fresh parsley leaves, chopped
A handful fresh mint leaves, chopped
3 tablespoons finely chopped chives
8 pita breads, cut into wedgesfor scooping

Steps:

Preheat oven to 400 degrees F.
Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
Bring butter and stock to a boil in a pot with tight fitting lid. Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.

Moroccan Chili Olives image

Provided by Dancer

Categories Vegetable

Time P1DT8m

Yield 3 cups

Number Of Ingredients 11

1 lb pitted green olives (about 3 cups)
1/3 cup olive oil or 1/3 cup vegetable oil
5 -6 cloves garlic, crushed
1 tablespoon tomato paste
1 cup peeled seeded and chopped tomato
1/4 cup water
3 lemon slices, unpeeled
1 teaspoon cayenne or 1 teaspoon harissa
1/2 teaspoon ground cumin or 1 sprig fresh thyme
1 pinch salt
ground black pepper

Steps:

Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
Heat the oil in a large skillet or saucepan over medium heat.
Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
Stir in the olives.
Discard the lemon slices and let cool.
Cover and let marinate in the refrigerator for at least 24 hours.
Store in the refrigerator for up to 1 week.
Serve at room temperature.