1. Drain the capsicum, reserving 2 tablespoons of oil. Coarsely chop. Combine the salmon, 1 tablespoon of reserved oil and 2 teaspoons of spice mix in a bowl. Place the stock and remaining spice mix in a saucepan over medium heat. Bring to the boil. Add the couscous. Cover and set aside for 3 minutes or until the liquid is absorbed. Add the chopped capsicum and remaining reserved oil. Season with salt and pepper. Use a fork to separate the grains.

2. Meanwhile, combine the mint, chopped coriander, yogurt and water in a small bowl. Season with salt and pepper. Heat a large non-stick frying pan on medium-high heat. Add the salmon. Cook for 3-4 minutes each side or until golden and almost cooked through.

3. Cook the broccolini in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Divide the couscous mixture and broccolini among serving dishes. Top with the salmon and yoghurt mixture. Serve with lemon wedges and coriander sprigs.

1 1/2 cups water

2 to 3 tablespoons brown sugar or honey (to taste)

1 teaspoon orange flower water (optional; available at Middle Eastern markets)

3 tablespoons chopped dried apricots

2 tablespoons currants or raisins

1 tablespoon unsalted butter (optional)

1 cup couscous

1/4 to 1/2 teaspoon cinnamon, to taste

1/4 teaspoon salt (optional)

2 navel oranges

6 dates, pitted and cut in quarters lengthwise

Pomegranate seeds for garnish

1. Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.

2. Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.

3. Shortly before serving, steam the couscous in one of two ways.

Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts.

Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.

4. With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.

5. Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.

Yield: Serves four to six.

Advance preparation: You can make the dish through step 3, and keep the couscous in the refrigerator for up to five days.

Martha Rose Shulman

• 1 cup couscous
• 1 tsp cumin powder
• 1 spoon Knorr chicken powder
• 1/2 tsp sugar
• 1 1/4 cup hot water

• 1 courgette – cut into small cubes
• 200g mushrooms – quartered
• 150g halloumi – cut into small cubes
• 1 tbs balsamic vinegar
• Salt

• 1 handful fresh parsley – coarsely chopped
• 1 handful fresh coriander – coarsely chopped
• 5 slices sundried tomatoes – coarsely chopped

• Fish sauce
• Freshly ground black pepper
• 1/2 Lemon’s juice

• Combine couscous, cumin powder, Knorr chicken powder, sugar and hot water in a large mixing bowl. Cover and let stand until water is absorbed, about 10 mins. Fluff with a fork.
• Heat up a bit of oil in a pan. Add courgette, mushrooms, balsamic vinegar and a pinch of salt, cook until dry. Add this to cooked couscous.
• Heat up a bit of oil in a non-stick pan. Add halloumi cheese and fry until all sides are browned. Add this to cooked couscous.
• Mix in parsley, coriander, sundried tomatoes and lemon juice.
• Add fish sauce and black pepper to taste.
• Enjoy!
  

Ingredients good for 2 persons (an asian and a big Dutchman)

300 g chicken breast, cut into bite size

200g couscous, plain

1 liter water, boiling with 1 chicken bouillon

3 tbsp vegetable oil

1 large onion, sliced into rings

1 med chopped onion

2-3 cloves minced garlic

1/2 cup water

1×1cm ginger, minced

1 tbsp raisins

pepper and salt to taste

For the curry:

1 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

- Caramelized the onion rings in the pan with 2 tbsp oil. Remove. In the same pan over medium heat, add the rest of the oil and sauté the onion, garlic and ginger for about two minutes, do not burn by continue mixing. Add the chicken and continue to sauté until chicken becomes light brown. Add the curry mix and 1/2 cup of water, turning the heat to low, let it simmer until the chicken bits cooked. While doing this, place the couscous in a deep bowl. Add the chicken bouillon, half in the beginning then cover. After about 2 minutes, flap the couscous to give it some air then add the remaining chicken bouillon, slowly and gently. keep mixing. You might add the raisins at this point. Cover again until ready to be served. Just add pepper and salt to suit your taste.

To serve, simply place couscous first topping it with chicken bits and onion rings.

Source: EnjoyYourMeal

Heat a large skillet over medium to medium high heat; add 2 tablespoons
extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan.
Place flour in a shallow dish. Season chicken with salt and pepper then dredge the
tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned.
Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds.
Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add
grapes to the pan and turn chicken and grapes to coat and combine with the sauce.
Simmer 5 minutes over low heat.

Bring remaining 2 cups chicken stock and fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.

Serve tenders and grapes on couscous.

Season the chicken with a little salt and brown them in the olive oil. Add the onion and cook it until it’s translucent. Add the spices, then everything else and simmer it for 15 minutes.

serve it over 4 cups of prepared couscous (a pasta from Morocco that is SO fast and easy to cook–follow the directions on the box) and sprinkle on some chopped parsley and some fresh lemon juice.

If you want to do it vegetarian, I think it would be great to add extra garbanzo beans, leave out the chicken, and use veggie broth instead of chicken.

25 minutes
Ingredients (serves 4)

* 2 tablespoons olive oil
* 4 (180g each) chicken thigh fillets, trimmed, halved
* 1 brown onion, halved, thinly sliced
* 2 garlic cloves, crushed
* 1 tablespoon Moroccan spice mix
* 400g can diced tomatoes
* 400g can chickpeas, drained, rinsed
* 1 zucchini, halved, cut into
* 1cm pieces
* 1 1/2 cups couscous
* coriander leaves, to serve

Method

1. Heat 1 tablespoon of oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Remove to a plate.
2. Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add spice mix. Cook for 30 seconds or until aromatic.
3. Return chicken to pan. Add tomatoes, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.
4. Meanwhile, place 11/2 cups cold water in a medium saucepan. Bring to the boil over high heat. Remove saucepan from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains.
5. Spoon couscous onto plates. Spoon over chicken tagine. Sprinkle with coriander. Serve.

Source

Super Food Ideas – September 2007 , Page 74

Rachel Rays One Pot Moroccan Chicken with Nutty Couscous

2 each chicken breasts, no skin, no bone, R-T-C — cut in 1″ cubes
1/2 cup red onion — sliced
1/4 cup chopped carrots
4 cloves chopped garlic
1 each bay leaf
1/8 cup cumin
1/8 cup coriander
1/8 cup paprika
2 teaspoons cinnamon
salt and pepper — to taste
1/2 cup dried apricots — chopped
1/4 cup raisin — (or prefered dried fruits)
2 cups chicken stock
1/4 cup black olives — chopped
2 tablespoons lemon zest
lemon juice
olive oil
— For nutty couscous
1 tablespoon butter
1/4 cup chopped almonds
1/4 cup pine nuts (pignolia) — (or prefered nuts)
water — or chicken stock
couscous
parsley — chopped

Brown chicken in oil on stove top, add onion and carrot. Cook until carrot is crisp tender then add garlic and spices and bay leaf and chicken stock. Cook about 5 minutes more then add lemon zest and olives. After a couple minutes just before serving add lemon juice. Remove bay leaf. Serve over nutty couscous, or with couscous on top as Rachel did on her show.

For couscous add butter to a pot and melt. Add nuts to toast in butter over medium heat. Add water or stock and bring to a boil then add couscous and cover. Remove from heat then after 5 minutes top with parsley and flake with a fork.

Source