500g pack of medium couscous and pour into a
Add the first 14 ingredients to a non-reactive saucepan.
Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
Add in the bell pepper and cook for 2 more minutes.
Take pan off of burner and add in the peas.
Add in couscous; stir.
Cover and let sit for 10-15 minutes.
Add in olives; fluff couscous with a fork to mix.
Season to taste with salt and pepper.
Spoon onto individual plates; sprinkle with pine nuts and currants.
bring to a boil. Add couscous, cover saucepan, and remove from
inute.
Mix in the couscous and butter or margarine. Cover
nd chickpeas into the dry couscous, and steam. Serve by ladling
baking sheet.
Place couscous in a medium heatproof bowl
in.
Meanwhile, for the couscous, bring 1 1/2 cups
nd set aside.
Stir couscous into boiling water, remove from
tir.
To prepare the couscous, bring chicken stock to a
Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
until tender. Meanwhile, make the couscous, if desired: Cook according to
Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins.
Remove from heat.
Cover; let stand 5 minutes. Fluff with a fork.
Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well.
Garnish with green onions, if desired.
separate pot. Stir in couscous. Remove from heat and let
Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
Marinate the the chicken for two hours, refrigerated.
Grill chicken 20 minutes or until juices run clear, basting with marinade.
n a medium saucepan, add couscous, 1 tablespoon olive oil and
In a small dish combine the spices. Place the chicken in a resealable container, add spice mixture, close container and shake to coat.
In a large skillet heat the olive oil over medium heat. Add the chicken and allow to brown briefly. Slowly stir in the orange juice and vinegar. Cook and stir for about 3 to 5 minutes or until chicken is warmed through and flavors have blended.
Serve over couscous or rice.
entils are tender.
Add Couscous, browned onions, cumin, and dash
large saucepan. Stir in couscous, butter and cinnamon; cover and
his recipe can be doubled or tripled as needed.
Couscous grains
resh parsley and serve over couscous with dried dates.