Moroccan Friday Couscous

[quote=Madridista]Couscous with Chicken, Almonds, and Squash

In Morocco, couscous is steamed in a couscoussière, a two-part pot with a perforated top, but a number of makeshift couscous steamers are possible. The easiest, which I use, is a colander lined with cheesecloth. Other choices include metal or wooden vegetable steamers lined with cheesecloth or a large fine mesh sieve. The primary consideration is that the holes be small enough to prevent the couscous from falling through.

Ingredients:

1-1/2 cups sliced almonds
1/4 cup olive oil
1 chicken (3 pounds), cut into 8 serving pieces
2 medium onions, diced
2 pounds butternut squash, peeled, seeded, and cut into
1/2-inch cubes (about 3-1/2 cups)
1 Tbsp turmeric
Pinch of saffron
1 Tbsp cinnamon
1/2 cup canned chick peas, rinsed and drained
8 cups chicken stock
4 cups instant couscous (about 1-1/2 pounds)
1/4 cup chopped cilantro
salt
freshly ground black pepper

Instructions:

Preheat the oven to 350°F (175°C). Put the almonds on a small sheet pan or pie plate and toast for 8 to 9 minutes, or until browned but not too dark. Set aside.

Put 2 Tbsp of the olive oil in a Dutch oven over medium-high heat. Add the chicken and cook until lightly browned, 6 to 7 minutes. Work in batches to avoid crowding the pan, which will make it harder to brown the chicken. Remove the chicken to a platter. Add the onions and squash and cook for 5 to 6 minutes, or until the onions soften. Return the chicken to the pot and add the turmeric, saffron, and cinnamon. Cook for 2 minutes, stirring well.

Add the chick peas and stock and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 30 minutes, uncovered, or until the chicken is tender and the squash is cooked. Season with salt and pepper.

Put the couscous in a steamer lined with cheesecloth and place over the simmering stew. Cover and cook for 16 minutes, or until the couscous is cooked and looks swollen. Transfer the couscous to a decorative shallow bowl and season with 1/2 cup of the stew liquid, the remaining olive oil, and salt and pepper to taste.

Add the almonds and cilantro to the stew. Check the seasoning again, place the chicken pieces and vegetables in the middle of the couscous, and pour the broth around the edges. Serve immediately.

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yeah it is so special … and as someone already said ; before moroccans ate couscous everyday but nowadays we only eat it in fridays which is a special day for muslims
[/quote]
Looks like somebody is an expert in the kitchen… or just copied and pasted…

I’ve never tasted Moroccan made couscous HOWEVERRR i have tasted aussie made couscous which is named “moroccan couscous salad”, it tastes good, wait i’m lying it tastes horrible but the only reason i insist on buying it every lunch time is coz it says “moroccan” on it :smiley: and the only reason it doesn’t taste so good is coz it’s not REAL couscous but a fake try

[quote=Madridista]
yeah it is so special … and as someone already said ; before moroccans ate couscous everyday but nowadays we only eat it in fridays which is a special day for muslims
[/quote]
that someone has a name, and it’s DARIJA LOVER n3am asidi

with extra vegetables, cuz it’s friday[/quote]
you take veggies from the couscous to add to your omelet? or you actually fry them with the eggs?
come on, we agreed to leave all the ger3a for ach

yeah, to make you droll over them, but still not show you how to get it, somehow like Choumicha does… I don’t mean to backbite her, but many ladies have been saying that Choumicha does not give accurate info in her cooking show, and that no matter how many recipes they try like Choumicha, they never turn out to be as good as hers… I say to the ladies now: hey, it’s not just about the ingredients

duuudes and dudettes, why do you need me to remind you all the time, post here every Friday!!! and tell us what you ate for heaven’s sake!!!

Mad, did you have that kordas couscous or what? because I seriously want to know!

and no couscous for me again, I would have came here and bragged about it all over the place, but nooooo, no couscous for me sigh

hahahhabhahahah doudi im sooooooooooooooo sorry
yes i had it and i didnt remember to take the pic till the gues3a became like hiroshima :frowning: so sorry again

always same excuses

atleast i ate it miam miam
not like u hhhhhhhhhh the restaurant closed its door when they heard that a turk is coming hhhhh

Soon Friday :hap: I’ll cut out the chicken and try the almond couscous - shukran & tenmiirt, Mad :slight_smile:

yaaaaaaaaaaay we’re invited :stuck_out_tongue:

[quote=Madridista]atleast i ate it miam miam
not like u hhhhhhhhhh the restaurant closed its door when they heard that a turk is coming hhhhh[/quote]
you’re so mean, im still cut at what happened that day… my friend told me “thats it, i dont like morocco anymore” i told her shutup or i won’t take u anywhere again :stuck_out_tongue:

hhhhhhhhhhhhhhhhhhhhhhhhhhhhh i like this one hhhhhhhhhhhhhhhhhhhhhhhhh
u’ll be a great mom lol

i know i will, my children will have black eyes and broken teeth.

hahhahahaha duuuude generally ppl like u give demons not children :no:

come on dude don’t judge

true :slight_smile: sorry