Moroccan couscous recipes

Here are three different recipes for Moroccan couscous dishes:

1. Moroccan Vegetable Couscous: Ingredients:

• 2 cups couscous
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 can chickpeas, drained and rinsed
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened.
2. Add the diced carrots, zucchinis, and red bell pepper to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
3. Stir in the tomato paste, ground cumin, ground coriander, paprika, salt, and pepper. Cook for an additional minute to let the flavors combine.
4. Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
5. Meanwhile, prepare the couscous according to the package instructions.
6. Fluff the cooked couscous with a fork and transfer it to a serving dish.
7. Pour the vegetable mixture over the couscous and gently toss to combine.
8. Garnish with fresh cilantro and serve hot.
9. Moroccan Lamb Couscous: Ingredients:

• 1.5 pounds lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 carrots, peeled and sliced
• 2 zucchinis, sliced
• 1 can chickpeas, drained and rinsed
• 4 cups chicken broth
• 2 cups couscous
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Stir well to coat the onions and garlic with the spices.
4. Return the browned lamb to the pot and add the sliced carrots, zucchinis, and chickpeas. Pour in the chicken broth and bring it to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
6. Prepare the couscous according to the package instructions.
7. Fluff the cooked couscous with a fork and transfer it to a serving dish. Arrange the lamb and vegetable mixture on top.
8. Garnish with fresh parsley and serve hot.
9. Moroccan Fish Couscous: Ingredients:

• 1 pound white fish fillets (such as cod or haddock)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tomatoes, diced
• 2 cups fish or vegetable broth
• 1 cup couscous
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is softened and translucent.
2. Add the ground cumin, ground paprika, ground turmeric, ground cinnamon, salt, and pepper. Stir well to coat the onions and garlic with the spices.
3. Add the diced tomatoes and cook for a few minutes until they start to break down.
4. Place the fish fillets on top of the tomato mixture. Cover the skillet and let the fish cook for about 5-7 minutes, or until it flakes easily with a fork.
5. Meanwhile, prepare the couscous according to the package instructions.
6. Fluff the cooked couscous with a fork and transfer it to a serving dish. Place the cooked fish and tomato mixture on top.
7. Garnish with fresh cilantro and serve hot.

Enjoy your Moroccan couscous dishes!