Recipe by CIGALL
"The vegetables can be cubed, but will take longer to cook."
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carrots, peeled and julienned
turnips, peeled and julienned
sweet potato, julienned
red bell pepper, julienned
1 (15 ounce) can
garbanzo beans, drained
1 (15 ounce) can
I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder. Replace with ground ginger, paprika, a pinch or two of Ras el Hanout [Moroccan spice blend] or Garam Masala will work too, salt, and pepper to taste. Be generous with the spices; liberally sprinkle spices over the vegetables instead of measuring.
The greastest thing about making couscous is that the ingredients can easily be subtituted! Add queen table squash or pumpkin. Cabbage and garlic should definitely be on your addition list!
For a more flavorful couscous - cook it the authentic way. Measure couscous into a ceramic bowl and cover with hot water; then drain. Insert a tightly fitting steamer (resembles a colander) on top of the stock pot. Pour couscous and cover with a tight fitting lid. Remove couscous periodically (20-30 minutes) and place in a big bowl/platter and fluff the couscous - breaking up the chunky pieces. Salt and butter the couscous to taste and return to steamer pan. The steamed couscous tastes a lot better than boiled couscous.
NOTE: Although saffron is a little expensive, it is a staple in Moroccan cooking. To save money - avoid buying saffron at your local chain grocery store as their spices are always costly. Try an ethnic market (Indo/Pak) and you will see a significant price difference.
Nothing special here
Easy, excellent, low calorie stew. I dice the vegetables and increase the curry powder. I also use a can of diced tomatoes instead of the tomato sauce and deepen the flavor with chicken broth base. I have made this over and over-- it is a favorite staple at my house. My son's friend (from Morocco) ate half a batch at one sitting, and he was only 12!
When I made this recipe, it came out almost like my grandmother makes it. However, I omitted the tomato sauce entirely (I planned on adding tomatoes, but forgot) and I added the spices I know she uses: cumin, turmeric, paprika, and curry powder. I wish I hadn't added the cinnamon; it tasted weird.
This is the closest recipe I've found to the couscous I ate in Paris at a little Moroccan restaurant. The only changes I made were to omit the sweet potatoes and to use diced tomatoes instead of tomato sauce. I also cut the vegetables into big chunks, but that's only because of personal preferance. A great (and simple) recipe!
Moroccan and Israeli couscous are two different things. Israeli couscous is much larger while Moroccan is fine milled making it quite small. It's an easy mistake and I mean no offense, just sharing knowledge :)
This is a super recipe if you're looking for a filling, savory dish that is low in fat and calories (I omitted the turnips...). I think I cut the sweet potato too thin and would suggest cutting this veggie a bit larger; it easily breaks down while cooking. Enjoy! It's a good one.
I thought this recipe was excellent. It was hearty and mildly spicy (just right). I used no zucchini (I had none), and 1/4 tsp curry powder. It came out just right. It was very tasty and easy to make. The only negative comment came from my husband who wanted rice instead of couscous. Too bad! I loved it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Israeli Moroccan Couscous
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 25
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