Best Couscous Casablanca Recipes

CASABLANCA CHICKEN COUSCOUS

Casablanca Chicken Couscous image

To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 package (8.8 ounces) uncooked Israeli couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
2/3 cup dried tropical fruit
1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup plain yogurt
1 small carrot, grated
1/4 cup minced fresh parsley
1 medium lemon

Steps:

In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

Nutrition Facts : Calories 448 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 715mg sodium, Carbohydrate 63g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein.

COUSCOUS CASABLANCA

COUSCOUS CASABLANCA image

Categories Chicken Lamb

Yield 4 Servings

Number Of Ingredients 12

Ingredients

12 Oz lean boneless leg of lamb or boneless, skinless chicken breast, cut into 1 inch pieces
2 tsp Curry powder
1/2 tsp Salt (optional)
3 tsp Olive oil, divided
1 Lg Onion, chopped
1 C Carrots, thinly sliced
2 Cloves garlic, minced
1 Can (13 3/4 oz) Reduced sodium chicken broth
1 C Plain couscous
4 Tbl Cilantro, chopped
Plain low fat yogurt
Chutney

Steps:

Toss meat with curry powder and salt. In large nonstick skillet, heat 1 1/2 tsp olive oil over medium-high heat. Add meat mixture; cook 5 to 6 minutes or until browned on all sides. (Lamb should be pink in center. If using chicken, cook 7 to 8 minutes or until chicken is no longer poink inside.) Remove from skillet; set aside. In same skillet, heat remaining 1 1/2 tsp oil over medium heat. Add onion, carrots and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to boil. Cover; simmer 5 to 7 minutes or until carrots are tender. Stir in couscous and reserved meat; bring to boil. Cover; remove from heat. Let stand 5 minutes. Stir in cilantro. Serve with yogurt and chutney.

CASABLANCA COUSCOUS

Casablanca Couscous image

How to make Casablanca Couscous

Provided by @MakeItYours

Categories Pasta Sides

Number Of Ingredients 18

Ingredients

1.5 pound(s) tofu, cubed
2 tablespoon(s) oil
1.5 cup(s) water
- COUSCOUS INGREDIENTS
1 teaspoon(s) salt
1 teaspoon(s) paprika
1/4 teaspoon(s) cayenne pepper
2 teaspoon(s) curry powder
1/2 cup(s) raisins
1 can(s) tomato sauce
1 can(s) chick peas
3 tablespoon(s) oil
1/2 cup(s) walnuts, finely chopped
1 cup(s) mushrooms, sliced
1 cup(s) celery, sliced
1 cup(s) carrots, sliced
1 - onion, chopped
1 cup(s) couscous

Steps:

Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 tablespoons oil.
Add remaining ingredients, bring to boil, cover and simmer for 40 minutes.
Couscous: Boil 1 1/2 cups water with 2 tablespoons oil.
Pour over couscous, stir, cover, let stand for 5 minutes or until water is absorbed.
Serve vegetables over steaming couscous.