Best Spiced Couscous And Turkey Pilaf Recipes

Couscous With Moroccan Spices image

Provided by pattikay in L.A.

Categories Moroccan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

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).

Spiced Couscous and Turkey Pilaf image

Provided by Melissa Roberts

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups pearl (Israeli) couscous (10 ounces)
1 teaspoon ground allspice
1/2 teaspoon cinnamon
2 2/3 cups water
1 (19-ounce) can chickpeas, drained and rinsed
1/4 cup currants
1 1/2 cups (1-inch) pieces cooked turkey
1/3 cup packed mint leaves, chopped
Accompaniment: plain yogurt

Steps:

Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.