Moroccan Chicken and Couscous Recipe

Moroccan Chicken and Couscous

Total Time: 35 min
Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Easy

Ingredients

2 carrots, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 large onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup couscous
1 15 -ounce can no-salt-added chickpeas, drained and rinsed
1/4 cup chopped dried apricots or prunes
Grated zest of 1/2 lemon, plus juice of 1 lemon
1/2 cup chopped fresh cilantro

Directions

Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.

Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

Chicken and Mushrooms with Couscous Recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken and Mushrooms with Couscous Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken and Mushrooms with Couscous.

Total Time: 40 min
Prep: 10 min
Cook: 30 min

Yield: 4 servings
Level: Easy

Ingredients

1 1/2 pounds cremini mushrooms, halved
3 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
1 cup whole-wheat or regular couscous
1/3 cup chopped dried apricots
1 tablespoon fresh lemon juice
1/4 cup chopped fresh cilantro or dill
Plain yogurt, for serving (optional)

Directions

Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet.

Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes.

Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper.

Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.

Per serving: Calories 535; Fat 22 g (Saturated 4 g); Cholesterol 111 mg; Sodium 346 mg; Carbohydrate 38 g; Fiber 6 g; Protein 48 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine 

More from the Hummus Recipes Kitchen:

Chicken Tagine 
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe 

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Swiss Chard with Chickpeas and Couscous Recipe

Photo: John Kernick

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Swiss Chard with Chickpeas and Couscous recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Swiss Chard with Chickpeas and Couscous.

 Yield: Makes 4 servings

Ingredients

1 10-ounce box couscous
1/2 cup pine nuts
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1 15.5-ounce can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Preparation

Place the couscous in a bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.

Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.

Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.

Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.

Tip: It's easy to vary this basic recipe from one week to the next. Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.

Sara Quessenberry, Real Simple
FEBRUARY 2007
 
More from the Hummus Recipes Kitchen:

Crudités with White Bean Hummus Recipe
Spiced Beef Pockets Recipe
Ground Lamb and Hummus Pita "Pizzas" Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe  
Chicken Tagine With Olives Recipe
Smoky Eggplant & White Bean Dip with Pita Crisps Recipe
 
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Eggplant and couscous salad with yoghurt dressing recipe

Photo: Eggplant and couscous salad with yoghurt dressing recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Eggplant and couscous salad with yoghurt dressing Recipe. Enjoy our collection of quick & easy recipes and learn how to make Eggplant and couscous salad with yoghurt dressing. 

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

To Prep 0:15
To Cook 0: 10
INGREDIENTS 10
DIFFICULTY EASY
 
SERVINGS 4

Ingredients

190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn

Method

Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.

Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.

Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.

Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.

Nutrition

Energy 995kJ
Fat saturated 1.00g
Fat Total 3.00g
Carbohydrate sugars -
Carbohydrate Total 41.00g
Dietary Fibre 5.00g
Protein 9.50g
Cholesterol -
Sodium -

Notes

Serves 4 as a light meal.

More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.

Australian Good Taste - February 2011 , Page 28
Recipe by Gemma Luongo 

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Chicken with dates and couscous recipe

Photo: Chicken with dates and couscous recipe
Photography by Mark Roper

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken with dates and couscous recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken with dates and couscous.

Follow our lead and we'll have you plating up this vibrant chicken and couscous dish in half an hour.

Ingredients

2 red onions
3 cloves garlic
6 chicken thigh fillets
50g butter
60ml (1/4 cup) olive oil
8 fresh dates
1 tsp ground cumin
1 tsp ground cinnamon, plus 1 pinch extra
1 pinch saffron threads (optional)
400g can chopped tomatoes
250ml (1 cup) chicken stock
1 cinnamon quill
400g (2 cups) instant couscous
20g (1/4 cup) flaked almonds
1 tbs lemon juice
1/4 bunch coriander

Method

Peel onions and garlic, then thinly slice. Cut chicken thighs into thirds. Heat butter and 1 tbs oil in a heavy-based casserole over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.
 
Return casserole to medium heat. Add onions, garlic and 1 tsp salt, and cook, stirring, for 5 minutes or until softened. Meanwhile, cut dates in half, remove seeds, then thinly slice. Add cumin, ground cinnamon and saffron, if using, to onion mixture and cook, stirring, for 1 minute or until fragrant. Return chicken to casserole with tomatoes, stock, cinnamon quill and half the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.

Meanwhile, fill a kettle and bring to the boil. Place couscous and 1 tbs oil in a bowl. Pour over 400ml boiling water, stir to combine, then cover tightly with plastic wrap. Set aside for 10 minutes or until water is absorbed.

Heat remaining 1 tbs oil in a pan over medium heat. Add remaining dates and almonds, and cook, tossing, for 3 minutes or until almonds are toasted. Stir in the lemon juice and extra ground cinnamon.

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.

MasterChef - August 2011 , Page 86
Recipe by Sophia Young

More Middle Eastern Recipes: 

Chicken couscous salad 
Moroccan Chicken with Almond Couscous 
Chicken Tagine with Couscous 
Roast chicken with couscous & pine nut stuffing 
Chicken and vegetable tagine with lemon couscous 
Middle Eastern Chicken Pot and Butter-Nut Couscous 

Save and share Chicken with dates and couscous recipe

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Chicken couscous salad recipe

Photo: Chicken couscous salad recipe
Photography by John Paul Urizar

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken couscous salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken couscous salad.

 This hearty chicken salad incorporates a satisfying combination of colours and textures. 

Ingredients

4 skinless chicken breasts
olive oil cooking spray
250g punnet cherry tomatoes, halved
1 zucchini, sliced diagonally
1 bunch asparagus, trimmed, cut into 4
1 1/2 cups couscous
1 1/2 cups salt-reduced chicken stock, boiling
2 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice

Method

Preheat oven to 180ºC. Line 2 baking trays with baking paper. Heat a non-stick frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 2 minutes each side or until golden. Remove from frying pan. Place onto a baking tray. Place vegetables onto second baking tray. Spray with oil. Season with salt and pepper. Cover vegetables with foil.

Bake chicken and vegetables for 10 minutes. Remove chicken from oven. Cover. Stand for 10 minutes. Increase oven to 220ºC. Bake vegetables, uncovered, for a further 10 minutes or until tender.

Place couscous into a heatproof bowl. Pour over boiling stock. Cover. Stand for 3 minutes. Stir gently with a fork to separate grains. Place sweet chilli sauce, lime juice, and salt and pepper into a jug. Whisk with a fork until well combined.

Toss warm vegetables through couscous. Spoon onto serving plates. Slice chicken and place on top of couscous. Drizzle with chilli lime mixture. Serve.

Super Food Ideas - August 2004 , Page 37
Recipe by Kim Meredith 

More Middle Eastern Recipes:

Salmon Fillets over Couscous 
Couscous-Stuffed Peppers with Basil Sauce 
Couscous with Dried Fruit & Feta 
Curried Couscous Salad with Dried Sweet Cranberries 
Moroccan Chicken with Almond Couscous 
Moroccan butternut squash couscous salad

Save and share Chicken couscous salad recipe

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Couscous-Stuffed Peppers with Basil Sauce Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Couscous-Stuffed Peppers with Basil Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Couscous-Stuffed Peppers with Basil Sauce.

Photo: Couscous-Stuffed Peppers with Basil Sauce Recipe

 
Total Time: 1 hr 15 min
Prep 15 min
Cook 1 hr 0 min

Yield: 4 servings

Level: Easy

Ingredients

Filling:

1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed

Sauce:

1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Recipe courtesy Giada De Laurentiis
Show: Giada at HomeEpisode: Giada’s Restaurant Favorites

More Middle Eastern Recipes:

Salmon Fillets over Couscous
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs

Save and share Couscous-Stuffed Peppers with Basil Sauce recipe 

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Salmon Fillets over Couscous Recipe

Photo: Salmon Fillets over Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Salmon Fillets over Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Salmon Fillets over Couscous.

Total Time: 35 min
Prep 5 min
Cook 30 min

Yield: 4 servings

Level: Easy

Ingredients

Olive oil
4 (4-ounce) pieces salmon
Lime
House Seasoning, recipe follows
Butter
Couscous, recipe follows

Directions

Preheat the oven to 350 degrees F.

Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Combine all ingredients in a bowl.

Couscous:

2 1/4 cups water or chicken stock

1/2 teaspoon salt

2 teaspoons butter

10 ounces couscous

1 cup diced tomatoes

1 cup crumbled feta cheese

1/2 cup green onions

Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Ease of preparation: easy

Recipe courtesy Bobby Deen
Show: Paula's Home CookingEpisode: Deen Family Cook-Off

More Middle Eastern Recipes:

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs
Moroccan Rub Lamb Chops

Save and share Salmon Fillets over Couscous recipe 

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Couscous with Dried Fruit & Feta Recipe

Photo: Couscous with Dried
Fruit & Feta Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Couscous with Dried Fruit & Feta Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Couscous with Dried Fruit & Feta.

Ingredients

2 5.8 ounce packages garlic-flavored couscous
1 cup dried cranberries or golden raisins
1 cup dried apricots, chopped
1/2 cup chopped scallions
1 cup feta cheese crumbles

Directions

Prepare the couscous according to package directions. Place in a large bowl and fluff with a fork. Stir in the cranberries, apricots, scallions and feta; season with salt and pepper.

More recipes from the hummus blog:

Moroccan Chicken with Almond Couscous
Quick Tagine-Style Chicken
Chicken with roast sesame figs
Beef and dried fruit tagine
Beef stew with eggplant and bread dumplings
Lamb with spicy chickpeas

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Moroccan Chicken with Almond Couscous Recipe

Photo: Moroccan Chicken with Almond Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan Chicken with Almond Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan Chicken with Almond Couscous.

Two of the best features of this recipe are that standard pantry spices coat the chicken, and the chicken and sauce are made in the same skillet. If you don't have couscous, boil-in-bag rice—either brown or white—makes a quick substitute.

Yield: 4 servings (serving size: 2 thighs, 1/4 cup sauce, and 3/4 cup couscous)

Ingredients:

Chicken:
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
8 chicken thighs (about 2 pounds), skinned
1 tablespoon olive oil
1 1/4 cups shallots, peeled and quartered
1 1/4 cups fat-free, less-sodium chicken broth, divided
12 whole pitted dates, chopped
1 tablespoon chopped fresh cilantro

Couscous:
3/4 cup fat-free, less-sodium chicken broth
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup uncooked couscous
1/4 cup slivered almonds, toasted

Preparation

Preheat oven to 375°.

To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.

Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.

To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce. 

Nutritional Information

Amount per serving
Calories: 590
Calories from fat: 24%
Fat: 15.9g
Saturated fat: 3g
Monounsaturated fat: 7.2g
Polyunsaturated fat: 3.3g
Protein: 53.8g
Carbohydrate: 57.3g
Fiber: 5.4g
Cholesterol: 188mg
Iron: 4.4mg
Sodium: 725mg
Calcium: 87mg

Maureen Callahan, Cooking Light
MARCH 2004

More recipes from the hummus blog:

Quick Tagine-Style Chicken
Chicken with roast sesame figs
Beef and dried fruit tagine
Beef stew with eggplant and bread dumplings
Lamb with spicy chickpeas
Lamb and prosciutto burger

Save and share Moroccan Chicken with Almond Couscous recipe

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Moroccan butternut squash couscous salad recipe

Photo: Moroccan butternut squash couscous salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan butternut squash couscous salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan butternut squash couscous salad.

Recipe facts:
Takes: 10 mins to prepare and 30 mins to cook
Serves: 2

Ingredients

400g butternut squash, peeled, deseeded, cut into small cubes
½ red onion, cut into fine wedges
2tbsp olive oil
1tsp Ras al hanout
100g couscous
150ml hot chicken or vegetable stock
½ orange, zest and squeeze of juice
25g hazelnuts, toasted, roughly chopped
75g feta cheese, crumbled
2tbsp fresh mint leaves, chopped

Preheat the oven to 200C/ fan 180C/ Gas 6. Scatter the butternut squash and onion wedges over a large, shallow roasting tray, drizzle with olive oil, scatter over the Ras al Hanout, season well and roast for 30 minutes or until golden brown and tender. Turn occasionally to ensure it cooks evenly.

Meanwhile, tip the cous cous into a large bowl, add the chicken stock, orange zest and juice, cover with cling film and leave for 4 minutes. Then fluff up with a fork and add the toasted hazelnuts, feta and mint.

Finally add the roasted butternut squash and stir together. Divide between two Tupperware boxes and chill until needed.

TESCO realfood

More recipes from the hummus blog:

Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew
Moroccan Spiced Chickpea Soup

Save and share Moroccan butternut squash couscous salad recipe

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Chorizo and Preserved Lemon Couscous Recipe

Photo: Chorizo and Preserved Lemon Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chorizo and Preserved Lemon Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chorizo and Preserved Lemon Couscous.

Chuck Hughes' deliciously tender chorizo mixed in with preserved lemon couscous will make everyone's mouth water.

TOTAL TIME:20 min
Prep:5 min
Cook:15 min

YIELD:4 servings
LEVEL:Easy

Ingredients

1 cup/250ml Israeli couscous
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
4 ounces/225g chorizo, diced
1 shallot, cut into very small dice
1 clove garlic, minced
Peel of 1 Preserved Lemon, recipe follows, finely chopped
A handful fresh chives, finely chopped
A handful fresh parsley, finely chopped

Directions

Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes.

Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel.

Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.

Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Regulars

More recipes from the hummus blog:

Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs

Save and Share Chorizo and Preserved Lemon Couscous Recipe

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Caramelized roast chops and couscous with cashews recipe

Photo: Caramelized roast chops and couscous with cashews recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Caramelized roast chops and couscous with cashews Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Caramelized roast chops and couscous with cashews.

Recipe facts:
Takes: 20 mins to prepare and 25 mins to cook
Serves: 4

Ingredients

8 lamb chops, french trimmed
1tbsp red wine
1tbsp of greek yogurt
juice of small lime
2 garlic cloves, minced
sprig of rosemary
1tsp oregano
sea salt
freshly ground pepper
15ml olive oil
200g couscous
500ml quality vegetable stock
2tbsp parmesan, grated
20g butter
100g cashew nuts

Preheat the oven to 160 C. In a bowl, mix together the wine, yogurt, lime juice, garlic, rosemary, oregano and seasoning. Add the lamb chops, cover with the mixture and marinate in the fridge for an hour.

In a pan, heat the oil over a moderate heat and seal the chops for two minutes on each side to caramelize. Place in the oven and cook for twenty minutes in a roasting tin.

In a saucepan, add the stock, season and simmer. Add the couscous, stirring continuously, remove from the heat and allow the couscous to absorb the stock for 10 minutes. Drain any excess stock, fluff the couscous and add the butter and parmesan and blend in.

Add the cashew nuts to the lamb roasting tin in the oven for the final five minutes of cooking. Arrange the couscous on a plate or bowl, top with the chops and cashew nuts

More recipes from the hummus blog:

Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)

Save and share Caramelized roast chops and couscous with cashews recipe

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Roasted sweet potato and peppers with couscous recipe

Photo: Roasted sweet potato and peppers with couscous recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Roasted sweet potato and peppers with couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roasted sweet potato and peppers with couscous.

Recipe facts:
Makes: 5 mins to prepare and 40 mins to cook
Serves: 4

Ingredients

800g sweet potatoes, peeled and cut into chunks
1 red peppers, deseeded and cut into pieces
1 green pepper, deseeded and cut into pieces
2tbsp olive oil
300g couscous
2tbsp harissa paste
100g feta cheese, cut into small cubes

Preheat the oven to gas 6, 200C, 180C fan. Toss together the sweet potato with 1tbsp olive oil. Place in a roasting tin, season and cook for 20 mins. After 20 minutes, stir the potatoes and add the peppers. Cook for another 20 minutes, until the potatoes are golden and cooked through.

Place the couscous in a bowl and pour over boiling water to cover, then cover with clingfilm and leave for 5 minutes. Fluff with a fork and season.

Mix together 1tbsp olive oil and 2tbsp harissa, toss with the hot potatoes, peppers and couscous. Scatter over the feta to serve.

From TESCO realfood

More recipes from the hummus blog:

Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops

Save and share Roasted sweet potato and peppers with couscous recipe

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Moroccan spiced lamb and couscous recipe - How to make Moroccan spiced lamb and couscous

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan spiced lamb and couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan spiced lamb and couscous.

Try our Moroccan spiced lamb and couscous for a delicious versatile meal that's easy on the purse.

Ingredients (serves 4)

500g lamb leg steaks, cut into 2cm pieces
1 tablespoon Moroccan seasoning
1 tablespoon olive oil
1 brown onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
1/3 cup currants
1 cup couscous
2 teaspoons powdered chicken stock
1 1/4 cups boiling water
1/4 cup chopped fresh coriander leaves
2 tablespoons slivered almonds, toasted
Fresh coriander leaves, to serve

Method

Place lamb and seasoning in a bowl. Toss to coat. Heat 2 teaspoons oil in a frying pan over medium heat. Cook onion for 5 minutes or until softened. Transfer to a plate. Cover to keep warm. Increase heat to medium-high. Heat remaining oil in pan. Cook lamb, stirring, for 3 to 5 minutes or until browned and just cooked through. Remove pan from heat.

Add chickpeas, currants, couscous, stock powder, boiling water and onion. Stir to combine. Cover. Cook over low heat for 5 to 7 minutes or liquid has absorbed. Stir with a fork to separate grains. Stir through chopped coriander. Top with almonds and coriander. Serve.

Source
Super Food Ideas - May 2009, Page 21
Recipe by Miranda Farr

More recipes from the hummus blog:

Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing 

Save and share  Moroccan spiced lamb and couscous recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan meatballs with couscous recipe - How to make Moroccan meatballs with couscous

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan meatballs with couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan meatballs with couscous.

Meatballs are always on the money, and spiced lamb mince with fresh coriander makes for a fun twist on a family favourite.

Preparation Time 20 minutes

Cooking Time 25 minutes

Ingredients (serves 4)

500g lamb mince
35g (1/2 cup) fresh wholemeal breadcrumbs (made from day-old bread)
1 small brown onion, coarsely grated
1/3 cup chopped fresh coriander
1 1/2 tbs Moroccan seasoning
3 tsp olive oil
1 garlic clove, crushed
1 x 400g can Ardmona Chopped Tomatoes
125ml (1/2 cup) chicken stock
290g (1 1/2 cups) couscous
375ml (1 1/2 cups) boiling water
Fresh coriander leaves, to serve

Method

Combine mince, breadcrumbs, onion, chopped coriander and Moroccan seasoning in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into balls. Place on a plate.

Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook half the meatballs, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining meatballs.

Heat the remaining oil in the pan. Add the garlic and cook for 1 minute. Add the tomato and stock. Bring to the boil. Reduce heat to medium. Add the meatballs. Simmer for 15 minutes or until meatballs are cooked through. Season with salt and pepper.

Meanwhile, combine couscous and water in a heatproof bowl. Cover. Set aside for 5 minutes. Use a fork to separate the grains.

Divide the couscous among serving plates. Top with the meatball mixture. Sprinkle with coriander leaves to serve.

Source
Good Taste - September 2009, Page 48
Recipe by Miranda Farr

More recipes from the hummus blog:

Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus

Save and share Moroccan meatballs with couscous recipe

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Moroccan apricot chicken recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan apricot chicken Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan apricot chicken.

Buy chicken in bulk and make meals to eat now or freeze for later.

Ingredients (serves 4)

1 tablespoon olive oil
4 (150g each) chicken breast fillets, trimmed
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning mix
1 tablespoon tomato paste
2 tablespoons honey
400g can whole peeled tomatoes
1 cup chicken stock
1 cup dried apricots
400g can chickpeas, drained, rinsed
Fresh coriander leaves and couscous, to serve

Method

Heat oil in a large frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.

Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots and chickpeas. Bring to the boil.

Return chicken to pan. Reduce heat to low. Simmer, uncovered, turning chicken occasionally, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous and coriander.

Notes

Chicken tips: Freeze chicken breasts in a single layer in freezer or snap-lock bags for up to 6 months.

If using chicken breasts for stir-fries or casseroles, slice or chop the chicken before freezing for quicker defrosting.

When barbecuing chicken breasts, cut 2cm-deep slits into top of chicken for a shorter cooking time. This technique is also useful for marinating, so the chicken absorbs more flavour.

Source
Super Food Ideas - September 2009, Page 21
Recipe by Kirrily La Rosa  

More Middle Eastern Recipes:

Moroccan chicken rissoles
Eggplant & Beef Hotpot
Chicken with Mushroom and Tomato
Frike with Fish Stew Recipe
Stuffed Baby Zucchini with Tomato Sauce
Chicken Tagine Moroccan Style

Save and share Moroccan apricot chicken recipe

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Golden Couscous with Currants & Scallions Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Golden Couscous with Currants & Scallions Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Golden Couscous with Currants & Scallions.

Quick-cooking couscous transforms into a fragrant and colorful side dish with just a few staple ingredients.

4 servings

Active Time: 10 minutes

Total Time: 15 minutes

Ingredients

2 cups water
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon turmeric
1 1/3 cups whole-wheat couscous
1/2 cup currants
1 bunch scallions, chopped
Salt, to taste

Sweet Couscous with Nuts and Dried Fruit Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Sweet Couscous with Nuts and Dried Fruit Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sweet Couscous with Nuts and Dried Fruit.

Cook Time: 2 min | Level: Easy | Yield: 4 to 6 servings

Ingredients

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired

Directions

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Transfer the couscous to an airtight container and store in the refrigerator.

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

Recipe courtesy Giada De Laurentiis, 2008
Show: Everyday Italian Episode: Healthy Snacks

More Middle Eastern Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous

Save and share Sweet Couscous with Nuts and Dried Fruit recipe 

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Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Chicken Pot and Butter-Nut Couscous.

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Chicken Goes Abroad

More Middle Eastern Recipes:

Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef

Save and share Middle Eastern Chicken Pot and Butter-Nut Couscous recipe

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