Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Butternut Squash Recipes

Wild Game Recipes

DeepFried Wild Turkey

DeepFried Wild Turkey Recipe
1 ea Wild turkey, whole, dressed 2 1/2 ga Peanut oil 1 c Italian salad dressing 1/2 c Lemon juice,...

read more

Tangine Of Moroccan Vegetables with Couscous Recipe

Tangine Of Moroccan Vegetables with Couscous recipe and other butternut squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tangine Of Moroccan Vegetables with Couscous recipe  PDF


2 tb Olive oil
2 md Onions, sliced
1 ea Red bell pepper, seeded,
cut into 3/4 wide strips 2 ea Garlic cloves, peeled
1 ts Turmeric
1 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Fine sea salt
1/4 ts Cayenne pepper
1/4 ts Crushed saffron threads
4 md Carrots, cut into 1
lengths 1 ea Butternut squash,
pared, seeded, and amp cut into 2 inch pieces 15 oz Canned tomatoes
1 c Vegetable stock or bouillon
2 md Zuchinni, cut into 1 chunks
1 c Cooked garbanzo beans
1/2 c Raisins
3 c Water
2 tb Olive oil
1/2 ts Fine sea salt
1 1/2 c Whole wheat couscous
1/2 c Coarsely chopped almonds
toasted Make the tangine: In a large saucepan, heat the oil over medium heat. Add the onions and cook, stirring often, until lightly browned, about 6 to 8 minutes. Add the bell pepper, garlic, turmeric, ginger,
cinnamon, salt, cayenne, and saffron, and stir for 1 minute. Stir in the carrots, squash, tomatoes with their juice, and vegetable stock, breaking up the tomatoes with the spoon. Bring to a simmer over high heat. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.
Stir in the zuchinni, garbanzo beans, and raisins. Cover and continue cooking until the squash is tender, about 5 to 10 minutes. Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes. Place the couscous on a warmed serving platter and make a well in the center. With a slotted spoon, spoon the vegetables into the well. Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.

Tangine Of Moroccan Vegetables with Couscous recipe and other butternut squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
103 people have voted
Last Reviewed on 2018-11-19



Monday, Nov 19 2018 Download & Print Tangine Of Moroccan Vegetables with Couscous recipe  PDF   Butternut Squash recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Espresso Romano

New Cooking Recipes

Sesame Chicken with Honey Dip
Sesame Chicken with Honey Dip Recipe


30 minutes preparation time 10 minutes cooking time INGREDIENTS 1 1/2 c Mayonnaise 1 ts Dry mustard 1 tb Onion minced 1 lb Chicken breasts skinless boneless, poached and cut crosswise into 1/2inch strp 1/2 c Seasoned bread crumbs 1/4 c Sesame seeds 2 tb Honey 1 tb Dijon mustard 1. Preheat oven to 425F. In a mdeium size bowl, combine 1/2 cup of the mayonnaise, dry mustard, and onion mi to blend will. Add chicken and toss to coat. 2. In a shallow bowl, toss bread crumbs and sesame seeds to...

Cooking Magazines: Slow Cooker Chicken Recipes » November 2018   Slow Cooker Chicken recipes RSS   Thumsb up

Dish Of The Day

Mexican Meatball Soup

Mexican Meatball Soup Recipe
MEATBALLS 1 lb Ground round 1/2 md Oni...
read more

Category: » Soup Recipes

View more dishes

>