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Wednesday, April 14, 2010

Moroccan Couscous

I love Moroccan Couscous. It is one dish i go completely nuts for, but had never tried to make it. It's actually like a stew with morrocan spices, served over couscous with hot sauce. Pretty basic, but exploding flavor! The best part is, you can play around with the ingredients.
This made 6 servings
4 skinless chicken thighs
4 merguez sausages
2 coarsely chopped bell peppers
2 coarsely chopped zucchini
1 chopped onion
2 chopped medium tomatoes
1 can garbanzo beans, drained
2 tbsp ras el hanout spice mix
1 cube dehydrated beef broth
2 cups water
1 bunch cilantro
1 3/4 cup cooked thin grained couscous
1. In the crock pot put everything except the couscous, sausages and cilantro and cook for 6-8 hours on low.
2. An hour before serving, grill the sausages (if you're using them) in a frying pan.
3. Serve over couscous sprinkled with chopped cilantro and harissa sauce.

Merguez sausages are hard to find in the US, but they are not absolutely necessary for this dish. The point is to have at least 2 different meats. I used chicken, but use pieces of lamb, goat, and beef as well. For the veggies, the traditional way is to use carrots and turnips, too, but I didn't have any. I was very happy with the way mine came out!
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