Best Moroccan Lentils And Couscous Recipes

MOROCCAN LENTILS AND COUSCOUS

Steps:

• Place the lentils in a medium saucepan.
• Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
• While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
• Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
• Add lentils to skillet and mix well.
• Remove and discard bay leaf. Serve lentils over couscous.

MOROCCAN LENTIL STEW WITH COUSCOUS (VEGAN)

Steps:

• Measure your lentils, couscous, parsley, lemon juice and vegetable broth. Wash and cut vegetables. In a small bowl mix all dry seasonings together. Set everything aside until you need it.
• Heat up some vegetable broth in your pot or dutch oven on medium high heat. As soon as the broth is hot sauté your onion for 2 minutes. Then add carrots and garlic and sauté for another one to two minutes.
• Add more vegetable broth, lentils and couscous. Bring to a boil. Add half of your fresh parsley and let everything simmer covered for 20 minutes. Check on it occasionally. If it gets to dry in your pot add some more water.
• After 20 minutes of simmering add diced tomatoes, lemon juice and spice mixe. Simmer for another 25 minutes covered.
• Shortly before finishing with cooking add the rest of your fresh parsley and stir it in gently. Taste and flavor it with salt and pepper, if needed. Serve hot, optional with some grainy bread on the side.

SWEET AND NUTTY MOROCCAN COUSCOUS

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

MOROCCAN COUSCOUS AND LENTIL SALAD

Steps:

• In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
• Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
• Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt.
• Remove pan from heat and let couscous stand, covered, 5 minutes.
• Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
• Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.

MOROCCAN COUSCOUS

Steps:

• Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
• Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

MOROCCAN LENTIL SOUP

Steps:

• In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
• Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
• Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!