Moroccan rissoles recipe

Photo: Moroccan rissoles recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan rissoles Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan rissoles.

Ingredients (serves 4)

400g lamb mince
1 long red chilli, deseeded, finely chopped
2 teaspoons finely grated lemon rind
3 teaspoons Moroccan seasoning
2 garlic cloves, crushed
1/4 cup finely chopped fresh flat-leaf parsley leaves
yoghurt, lemon wedges and fresh mint leaves, to serve
Lemon and currant couscous
1 1/3 cups couscous
2 tablespoons currants
1 1/3 cups boiling water
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1/2 cup finely chopped fresh mint leaves

Method

Make lemon and currant couscous: Place couscous and currants in a heatproof bowl. Add water. Cover and stand for 5 minutes. Add lemon rind, lemon juice and mint. Stir with a fork to separate grains.

Combine mince, chilli, lemon rind, seasoning, garlic and parsley in a large bowl. Using clean hands, shape mixture into four 2cm-thick rissoles. Place on a plate.

Cook rissoles in a large frying pan sprayed with oil, over mdium-high heat, for 3 to 5 minutes each side or until cooked through.

Serve rissoles with couscous, yoghurt, lemon and mint.

Source
Super Food Ideas - March 2008, Page 51
Recipe by Liz Macri

More Arabic Food Recipes: 

Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap

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Authentic Moroccan lamb tagine recipe

Photo: Authentic Moroccan lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Authentic Moroccan lamb tagine Recipe. Enjoy the Arabic Cuisine and  learn how to make Authentic Moroccan lamb tagine.

Recipe facts:
Takes: 25 mins to prepare and 1 hr 15 mins to cook
Serves: 4

Ingredients

500g lamb neck fillet, cut into large chunks
500ml lamb stock
50ml olive oil
100g dried apricots
40g whole almonds, toasted
1 large onion, chopped
1tsp ground cumin
2tsp ground coriander
1tsp ground cinnamon
1tsp paprika
1tbsp honey
1tbsp coriander, finely chopped
salt
pepper

For the couscous
200g couscous
450ml chicken stock, hot

Directions 

Pre-heat the oven to 160°C.

Heat half of the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown in colour all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and the potatoes are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.

Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.

TESCO realfood

More Arabic Food Recipes: 

Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush

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Moroccan spiced lamb with almond couscous recipe

Photo: Moroccan spiced lamb with almond couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan spiced lamb with almond couscous Recipe. Enjoy the Moroccan Cuisine and  learn how to make Moroccan spiced lamb with almond couscous.

Preparation Time 15 minutes
Cooking Time 18 minutes

Ingredients (serves 4)

2 1/2 tbs extra virgin olive oil
2 cloves garlic, finely chopped
2 (250g each) lamb backstraps
1 tsp each ground cumin, coriander, turmeric and paprika
1 1/2 cups (300g) couscous
70g flaked almonds, toasted
1/2 cup firmly packed flat-leaf parsley
4 fresh dates, pitted, cut into strips
Finely grated rind and juice of 1 lemon

Method

Combine 2 tsp oil and garlic in a bowl. Brush mixture over lamb. Season to taste with salt and pepper then scatter with combined ground spices. Heat a char-grill pan over medium heat. Cook lamb for 3-4 minutes each side or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil and rest for 10 minutes.

Meanwhile, place couscous in a heatproof bowl. Add remaining oil and 1 tsp salt. Pour over 300ml boiling water. Stir to combine. Cover and stand for 10 minutes. Combine almonds, parsley, dates and lemon rind in a bowl then add Â1/2 mixture to couscous, together with lemon juice. Season to taste with pepper. Using a fork, stir to combine.

Divide couscous among shallow bowls. Slice lamb diagonally and place over couscous. Top with remaining almond mixture. Serve.

Notes
Cook's tips: You could replace the lamb with 500g chicken fillets or 4 small fish fillets.

Source
Notebook: - November 2005, Page 129
Recipe by Sophia Young

More Arabic Food Recipes:

Moroccan chicken with almond & spinach couscous
Moroccan Meatballs
Lamb tagine with chickpeas
Winter vegetable tagine
Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice

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Moroccan chicken with almond & spinach couscous recipe

Photo: Moroccan chicken with almond & spinach couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chicken with almond & spinach couscous Recipe. Enjoy the Moroccan Cuisine and  learn how to make Moroccan chicken with almond & spinach couscous.  This flavoursome dish is truly satisfying.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

4 corn-fed single chicken breast fillets
Olive oil spray
3 tbs Spencers Moroccan Seasoning
1 tbs olive oil
1 small red capsicum, deseeded, finely chopped
40g (1/4 cup) slivered almonds
45g (1/4 cup) sultanas
375ml (1 1/2 cups) chicken stock
290g (1 1/2 cups) couscous
60g baby spinach leaves

Method

Preheat oven to 180°C. Spray both sides of chicken with olive oil spray and sprinkle with Spencers Moroccan Seasoning. Heat a frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes or until cooked through.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the capsicum and almonds, and cook, stirring, for 2 minutes. Add the sultanas and stock and bring to the boil. Remove from heat and add the couscous. Use a fork to combine. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains. Fold through spinach until just wilted.

Spoon the couscous among serving plates. Top with sliced chicken to serve.

Source
Good Taste - September 2006, Page 117

More Arabic Food Recipes:

Moroccan Meatballs
Lamb tagine with chickpeas
Winter vegetable tagine
Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf

Save and share Moroccan chicken with almond & spinach couscous recipe recipe 

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Moroccan fish with couscous recipe - How to make Moroccan fish with couscous

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan fish with couscous Recipe. Enjoy the Moroccan Cuisine and  learn how to make Moroccan fish with couscous. 

Why not add this flavoursome dish to your weekly repertoire - for a smart, great-value fish supper

Easy
Serves 2
Prep 10 mins
Cook 20 mins
Dairy-free

Ingredients

100g couscous
300ml vegetable stock , hot
1 small onion , diced
olive oil
1 large courgette , cut into small dice
1 tbsp harissa
2 tomatoes , cut into small dice
2 fat skinless fillets sustainable white fish
½ small bunch flat-leaf parsley , chopped

Method

Put the couscous in a bowl, pour over half the stock, cover and leave to plump up. Cook the onion in a little olive oil until softened. Add the courgette and cook for 3 minutes. Add the harissa, tomatoes and the rest of the stock and bring to a simmer. Sit the fish on top of the veg, put on a lid and simmer for 5-7 minutes until the fish is just cooked.

Mix the parsley through the couscous. Serve the fish on top of the couscous then spoon over the veg and juices.

Nutrition per serving:

375 kcalories, protein 43.1g, carbohydrate 34g, fat 8.4 g, saturated fat 1.2g, fibre 2.6g, salt 1.6 g

Recipe from olive magazine, September 2010.

More Arabic Food Recipes:

Mutafaya Recipe
Moroccan fish with salad 
Grilled Fish Kofta in Spicy Sauce
Middle Eastern style baked fish with couscous
Couscous salad with avocado & prawns
Winter Vegetable Stew over Couscous

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Winter Vegetable Stew over Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Winter Vegetable Stew over Couscous Recipe.  Enjoy Middle Eastern food and learn how to make Winter Vegetable Stew over Couscous.   

YIELD: 10 servings (serving size: 3/4 cup couscous, about 1 cup vegetable mixture, and about 2 1/2 tablespoons cheese)
COURSE: Soups/Stews

Ingredients

11 1/2 ups water, divided
4 cups vertically sliced onion
2 cups thinly sliced leek
1 1/2 cups (1/2-inch-thick) slices carrot
3 cups (1-inch) cubed peeled turnips (about 1 pound)
1 bay leaf
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 teaspoon ground cumin
3/4 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
Dash of saffron
4 garlic cloves, mince
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
6 cups chopped Swiss chard (about 12 ounces)
1/2 cup chopped cilantro
2 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 cups uncooked couscous
2 tablespoons extravirgin olive oil
1 1/2 cups (6 ounces) crumbled goat or feta cheese

Preparation

Combine 10 cups water, onion, and the next 4 ingredients (10 cups water through bay leaf) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove 2 cups cooking liquid; set aside. Add squash and next 6 ingredients (squash through chickpeas) to onion mixture. Simmer 25 minutes or until squash is tender. Stir in chard, cilantro, 2 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf.

Place couscous in a large bowl. Combine reserved cooking liquid and remaining 1 1/2 cups water in a small saucepan; bring to a boil. Stir in remaining 1/2 teaspoon salt and oil. Pour water mixture over couscous; stir well to combine. Cover and let stand 20 minutes or until liquid is absorbed. Fluff with a fork. Serve vegetable mixture over couscous. Top with crumbled cheese.

Martha Rose Shulman, Cooking Light
APRIL 2004

More Moroccan Recipes:

Couscous with vegetable tagine
Moroccan-style lamb with pistachio couscous
Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine
Moroccan chard & lamb pan-fry

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Couscous with vegetable tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous with vegetable tagine  Recipe.  Enjoy Moroccan Food and learn how to make quick and easy Couscous with vegetable tagine. 

Preparation Time 10 minutes
Cooking Time 16 minutes

Ingredients (serves 4)

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve

Method

1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.
  
2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
  
3. Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.
  
4. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.

Source
Taste.com.au - May 2008, Page 9
Recipe by Kate Murdoch


More Moroccan Recipes:

Moroccan-style lamb with pistachio couscous
Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine
Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous

Save and share Couscous with vegetable tagine recipe

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Moroccan-style lamb with pistachio couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan-style lamb with pistachio couscous Recipe.  Enjoy Moroccan Food and learn how to make quick and easy Moroccan-style lamb with pistachio couscous.

Cooking Time 25 minutes

Ingredients (serves 4)

2 (about 500g) lamb eye of loin (backstrap)
Large pinch of ground cinnamon
Salt & freshly ground black pepper
1 tbs olive oil
250ml (1 cup) water
125ml (1/2 cup) fresh orange juice
20g butter
290g (1 1/2 cups) couscous
150g fresh dates, halved, stones removed, thinly sliced lengthways
150g dried Turkish apricots, halved
75g (1/2 cup) salted pistachio kernels, coarsely chopped
1 bunch fresh coriander, washed, dried, leaves picked
1 tbs finely grated orange rind
Thick natural yoghurt, to serve

Method

1. Sprinkle both sides of the lamb with cinnamon and season with salt and pepper. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

2. Meanwhile, combine the water, orange juice and butter in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

3. Slice the lamb across the grain. Add the dates, apricot, pistachios, coriander and orange rind to the couscous and stir to combine. Divide among serving bowls. Top with lamb and serve with yoghurt, if desired.

Source
Good Taste - March 2006, Page 39
Recipe by Michelle Southan

More Moroccan Recipes:

Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine
Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous

Save and share Moroccan-style lamb with pistachio couscous  recipe

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Sumac kebabs on couscous tabouli recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sumac kebabs on couscous tabouli  Recipe.  Enjoy the taste of Lebanese food and learn how to make quick and easy Sumac kebabs on couscous tabouli.

Preparation Time 15 minutes
Cooking Time 10 minutes

Equipment
You will need to soak 12 bamboo skewers in water for 15 minutes for this recipe.

Ingredients (serves 4)

6 chicken thigh fillets, cut into 3cm pieces
2 garlic cloves, crushed
1 tbs sumac
1 tsp ground coriander
2 tbs extra virgin olive oil
1 cup (250ml) chicken stock
1 cup (190g) couscous
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
2 green onions, trimmed, thinly sliced
250g cherry tomatoes, halved
1/4 cup (60ml) lemon juice
Greek yoghurt, to serve
Pita bread, to serve

Method

1. Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.

2. Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.

3. Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.

4. Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.

Notes
Try substituting couscous with burghul (cracked wheat). It takes a little longer to cook, but is traditionally used to make tabouli.

Source
Notebook: - October 2008, Page 171
Recipe by Sarah Hobbs

More BBQ & Arabic Food Recipes:

Shish Taouk
Lebanese Chicken Marinade
Moroccan beef skewers with lemon couscous
Lamb, lemon & dill souvlaki
Pesto chicken kebabs with roasted veg pasta
Chicken kebabs with gremolata  

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Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe.  Enjoy tasty & easy Middle Eastern Food recipes and learn how to make Middle Eastern Chicken Pot and Butter-Nut Couscous.

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Chicken Goes Abroad

More Moroccan Recipes:

Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous

Save and share Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

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