Seven Vegetable Couscous & Moroccan Chicken |
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| Kid Friendly Recipes | |||
| Written by Mama Says | |||
| Wednesday, 10 June 2009 00:00 | |||
 Grilled Chicken with Moroccan Spices1 cup olive oil 1/4 cup red wine vinegar 3 tablespoons ground cumin 1 1/2 tablespoons ground coriander 2 teaspoons ground cinnamon 1 teaspoons salt 1 teaspoons sugar 1/4 teaspoon cayenne pepper 2 pounds chicken (your choice – I prefer skinless, boneless breasts sliced in half) Parsley (optional garnish – minced fresh) Marinade: Whisk together the first 8 ingredients in a medium glass-measuring cup. Place chicken in a plastic bag; add marinade and turn to coat. Chill 4 to 6 hours. Remove from refrigerator 30 minutes before grilling. Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 4 minutes per side Transfer chicken to platter; sprinkle with parsley and serve with couscous. Seven-Vegetable Stew 12 cups water or chicken broth Salt and pepper 1 pound turnips, peeled and quartered 4 medium onions, in 1/16th lengthwise, root end intact 1 pound carrots, peeled and cut into 1 or 2-inch chunks 1 pound butternut squash or pumpkin, peeled and cut into 1or 2-inch chunks 1 pound zucchini, cut into 1or 2-inch rounds 1 (15 1/2-ounce) can chickpeas, rinsed and drained 1 cabbage heart, quartered and halved 1 can diced tomatoes, with their juices ½ teaspoon saffron Fresh parsley and coriander, minced (approx ½ to ¾ cup) Couscous 1 box prepared couscous Optional: add a dash of cinnamon and garlic powder to the liquid Harissa (Tunisian hot sauce) or Zhrug Preparation For the stew: Put the turnips, onions, and carrots in a large soup pot with a lid. Add water or broth and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Add squash, zucchini, chickpeas, cabbage and tomatoes to the pot. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 30 minutes more. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.). Stir in the parsley and coriander just before serving. For the couscous: Follow the directions on the package using a mixture of water and stew broth for the liquid. Will take approximately 5 minutes after the liquid comes to a boil. Transfer to a bowl and fluff with a fork. To serve: Put the couscous and stew in serving separate bowls. Pass the harissa or hot sauce around for people to adjust the heat, as they desire. ____________________________________
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Recipe courtesy of Mama Says (
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