Traditional Moroccan Couscous Recipes

Keto Moroccan Spiced Couscous Carb Manager

WEBStep 1. Heat the olive oil in a saucepan over a low/medium heat. Finely dice the onion and mince the garlic. Add to the pan and sweat gently …

1. Heat the olive oil in a saucepan over a low/medium heat. Finely dice the onion and mince the garlic. Add to the pan and sweat gently until tender.
2. Add the dried spices, tomato paste and lemon juice and stir well to combine. Cook gently for a minute or two until fragrant.
3. Add the cauliflower rice and stir into the seasonings.
4. Add the stock and stir well. Bring to a simmer and continue to cook until all the liquid has been absorbed - about 5-6 minutes.

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Moroccan Couscous with Seven Vegetables Taste of …

WEBSep 25, 2020 · Turn the couscous out into your bowl and work in the butter. Add the smen (if using) to the broth in the pot and swirl to …

1. Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)
2. Brown the meat or chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.
3. Drizzle 1/4 cup of oil over the couscous. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps. Add 1 cup of water and work it into the couscous in the same way--tossing and rubbing the couscous until all is well blended and there are no clumps.
4. Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)

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