Best 3 Moroccan Peanut Couscous With Peas Recipes

MOROCCAN PEANUT COUSCOUS WITH PEAS

Moroccan Peanut Couscous With Peas image

Make and share this Moroccan Peanut Couscous With Peas recipe from Food.com.

Provided by Virginia Cherry Blo

Categories Southwest Asia (middle East)

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons crisco pure canola oil
1/2 cup onion, chopped
1/4 cup green bell pepper, diced
garlic clove, minced (use 2 - 3 garlic cloves)
1 1/2 cups chicken broth (or vegetable broth)
1/2 cup jif crunchy peanut butter
1/2 teaspoon ground cumin
salt and pepper
1 (10 ounce) package frozen peas (tiny deluxe, if possible)
1 cup couscous

Steps:

Heat canola oil in a 2 1/2 or 3 qt saucepan, over medium heat. Add the onions, bell pepper, and garlic. Cook until just translucent. Add the broth and bring to a boil. Whisk in the peanut butter and cumin. Blend well. Season with salt and pepper as needed. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit about 5 minutes or until the liquid is absorbed. Fluff with a fork and serve.

MOROCCAN COUSCOUS WITH CHICKEN N CHICKPEAS

Moroccan Couscous With Chicken N Chickpeas image

Make and share this Moroccan Couscous With Chicken N Chickpeas recipe from Food.com.

Provided by Stardustannie

Categories One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dry couscous
2 cups boiling water (adjust according to pkt. instructions)
1 (440 g) can chickpeas (garbanzo beans)
1/2 cup fresh parsley, minced
3 spring onions, finely chopped
2 cups shredded cooked chicken
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 garlic cloves, minced

Steps:

Pour boiling water over the couscous in a heat-proof bowl. Let stand for 5 minutes until the water is absorbed, cool slightly.
Add chicken,chickpeas, parsley and spring onions.
Combine remaining ingredients in another bowl and pour over the couscous salad.
Serve at room temperature or refrigerate until ready to serve.

Nutrition Facts : Calories 652.9, Fat 13.7, SaturatedFat 2.5, Cholesterol 52.5, Sodium 401.8, Carbohydrate 96.1, Fiber 10.2, Sugar 0.8, Protein 34.9

MOROCCAN BLACK-EYED PEAS (COWPEAS)

Moroccan Black-Eyed Peas (Cowpeas) image

My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.

Provided by TGural

Categories Side Dish Beans and Peas

Time 9h40m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups dried black-eyed peas (cowpeas)
1 onion, chopped
1 (8 ounce) can tomato sauce
½ cup olive oil
¼ cup chopped fresh cilantro
3 cloves garlic, finely chopped
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
3 ½ cups water, or more if needed

Steps:

Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g

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