Best Spice Mixture For Couscous Salad Recipes

COUSCOUS WITH MOROCCAN SPICES

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).

FIVE-SPICE MOROCCAN COUCOUS SALAD

Steps:

• Heat 1 tbs of the peanut oil in a saucepan over medium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. Remove from the heat and let stand for 5 minutes.
• Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside.
• In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
• The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.

COUSCOUS SALAD WITH SPICES

Steps:

• Whisk chicken stock, cinnamon, garlic powder, cumin and tumeric in a saucepan and bring to boil.
• Add couscous to the pan and bring to boil and cover.
• Remove from heat and let couscous sit for 5-10 minutes
• Transfer couscous to a mixing bowl and let cool.
• Add red bell pepper, cucumbers, cherry tomatoes, mushrooms, and cilantro into couscous.
• Whisk lemon juice, olive oil and garlic in another bowl. Then add the mixture to couscous.
• Toss and add salt and pepper to taste.

SPICE MIXTURE FOR COUSCOUS SALAD

Steps:

• Mix spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.