Moroccan Spiced Chicken With Turmeric Cauliflower Couscous

Written by Kenneth Lee 2020-09-10

Table of Contents:

Cauliflower Couscous with Moroccan Chicken

Inspired by authentic Moroccan flavours, this dish strikes the perfect balance between sweetness and spice, and can be on the table in under 30 minutes using our Expert Touch frying pan.
Click to find the full recipe: http://www.pyrexuk.com/cauliflower-couscous-moroccan-chicken.html

Moroccan Spiced Chicken With Turmeric Cauliflower Couscous

Watch this video on YouTube

Video taken from the channel: WPR Agency

Spicy Couscous Recipe

Show Description

Couscous is a quick and simple dish and extra awesome when you spice it up. Print the complete recipe at http://www.myfoodchannel.com/couscous-recipe/ This dish makes a great pairing with fish and both can be whipped up lickety-split. I usually start with plain couscous and spice it up myself—give it a try—it’s eezey-peezey and vastly yummier than any overpriced couscous mix you’ll find at the market. Give couscous recipe a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552.
and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/.
More stuff:
My other channel: http://www.youtube.com/user/buckredbuck.
My recipe website: http://www.myfoodchannel.com/.
http://www.facebook.com/buckredbuck.
http://plus.google.com/u/0/109193261972985167770/posts.
https://twitter.com/buckredbuck.
Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552.
SPICY COUSCOUS RECIPE.
ingredients:
1 cup COUSCOUS.
2 Tbsp OLIVE OIL.
1 medium ONION (chopped).
3 cloves GARLIC (finely chopped).
1 HOT PEPPER (finely chopped).
1 tsp MUSTARD SEEDS.
1 tsp CHILI POWDER.
1 tsp PAPRIKA.
½ tsp TURMERIC POWDER.
1 tsp TOMATO PASTE.
1 ½ cup WATER (or broth).
directions:
Heat olive oil on medium high heat and then add onions. Stir for 1 minute and add mustard seeds, hot pepper, and garlic. Continue sautéing for a couple more minutes. Stir in chili powder, paprika, and turmeric. Add salt and tomato paste and mix well. Pour in 1 ½ cups of water, stir, cover pot and turn up the heat and bring the pot to a boil. After ingredients come to a boil, stir in the couscous and mix well. Cover and remove from heat and allow pot to sit for 5 minutes. After 5 minutes the couscous will have completely absorbed all the water. Uncover and immediately fluff with a fork—this will keep the couscous for overcooking and becoming a sticky, starchy mess; couscous should be light and fluffy, and in this case, nice and spicy, too..
Bon appétit!

Watch this video on YouTube

Video taken from the channel: Chef Buck

Chicken With Dukkah, Tahini And Cauliflower Couscous | Waitrose

Show Description

This chicken dish is a great way to use dukkah, a Middle Eastern blend of crushed spices and chickpeas..
See the full recipe | http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/chicken-dukkah-cauliflowercouscous.html.
Twitter | Tweet us @waitrose.
Facebook | https://www.facebook.com/Waitrose.
Instagram | https://instagram.com/waitrose/.
Pinterest | http://www.pinterest.com/waitrose

Watch this video on YouTube

Video taken from the channel: Waitrose & Partners

The Combi Wave™ 3 in 1 | Amanda Haas makes Moroccan spiced roast chicken | Breville USA

Show Description

Bring the vibrant flavors of Morocco into your kitchen with culinary expert, Amanda Haas’ spiced roast chicken recipe cooked in the Combi Wave™ 3 in 1 an air fryer, convection oven and microwave in one appliance..
The Combi Wave™ 3 in 1: https://www.breville.com/us/en/products/microwaves/bmo870.html.
This recipe serves 4-6..
Ingredients:
Spice blend:
4 tsp ground cinnamon.
2 tsp ground coriander.
2 tsp ground cumin.
1 tsp ground cardamom.
Chicken:
4 tbsp (60 ml) extra-virgin olive oil.
2 garlic cloves, grated.
Kosher salt.
Freshly ground pepper.
One 4 lb. (1.8kg) chicken, rinsed and thoroughly dried inside and out.
Chermoula:
½ cup (120ml) extra-virgin olive oil.
½ cup (15g) coarsely chopped fresh parsley.
½ cup coarsely chopped fresh mint.
1 tbsp minced preserved lemon.
1 ½ tbsp fresh lemon juice, plus more as needed.
1 garlic clove, grated.
Kosher salt.
Freshly ground pepper.
Cauliflower Couscous:
1 head cauliflower, about 1/12 lb. (60g), cut in half.
2 tbsp extra-virgin olive oil.
1 ½ tbsp fresh lemon juice ½ cup (60g) unsalted shelled pistachios, toasted.
½ cup (90g) dried cherries.
Kosher salt.
Freshly ground pepper.
Directions:
To make the spice blend, combine the cinnamon, coriander, turmeric, cumin and cardamom in a small bowl..
To make the chicken:
1. In a large bowl, combine 2 tbsp of the oil, the garlic, 1 tbsp salt, 1 tsp pepper, and 2 tbsp of the spice blend. Set the chicken in the bowl and rub it all over with the spice mixture. Cover and refrigerate for at least 2 hours, or up to overnight..
2. One hour before cooking, remove the chicken from the refrigerator and allow it to come to room temperature. Preheat the oven to 400˚ F [200˚ C]..
3. Place the chicken in the round combi-wave pan breast-side up. On the Combi Wave™ 3-in-1, select “Cook,” “Food Menu,” and then “Chicken.” Select the size of the chicken and press start. Roast until the breast meat registers 165˚ F [74˚ C] and the thigh meat registers 175˚ F [80˚ C], or until the juices run clear when pierced with a fork, 30 to 40 minutes, Transfer the chicken to a cutting board, and tent it with aluminum foil. Let rest for 15 minutes before carving..
4. Spoon some of the juices from the chicken over the top and place it back in the oven..
5. While the chicken is roasting, make the chermoula: combine the oil, parsley, mint, preserved lemon, lemon juice, and garlic in a small bowl. Taste and season with salt and pepper, and add additional lemon juice as desired..
6. Carve the chicken into 6 to 8 pieces, spooning some of the pan juices over it all. Serve with the chermoula and extra pan juices on the side..
Recipe adapted from The Vibrant Life: Eat Well, Be well by Amanda Haas with permission by Chronicle Books, 2019.
About Breville Group:
Over the past 80+ years Breville has grown to become an iconic global brand, delivering kitchen products to over 70 countries around the globe. Breville has enhanced people’s lives through the delivery of brilliant innovation and thoughtful design based on deep consumer insights, empowering people to do things more impressively or easily than they’d thought possible in their own home and ultimately allowing them to Master Every Moment™..
To find out more about us, visit our website: https://www.breville.com/.
Master Every Moment™.
#Breville #CombiWave3in1..
Subscribe to our channel to keep up to date with all our latest content:
https://www.youtube.com/user/breville?sub_confirmation=1..
Watch other films about the Combi Wave™ 3 in 1:
https://www.youtube.com/playlist?list=PLRSnFecax3hHvoLbBRZWmJ4iRbGCY7gCI..
For more great videos, check out our YouTube Channel:
https://www.youtube.com/user/breville..
Find us on other social channels:
Instagram: https://www.instagram.com/breville/.
Pinterest: https://www.pinterest.com/brevilleusa/.
Twitter: https://twitter.com/BrevilleUSA.
Facebook: https://www.facebook.com/brevilleusa/..
--

Watch this video on YouTube

Video taken from the channel: Breville

Moroccan spiced chicken, saffron and pomegranate cous cous, minted yogurt dip and a coriander salsa

Show Description

To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/12550-moroccan-spiced-chicken-with-saffron-and-pomegranate-cous-cous-minted-yogurt-dip-and-a-coriander-salsa.php

Watch this video on YouTube

Video taken from the channel: atelierdeschefsuk

ULTIMATE MOROCCAN CHICKEN! -feat. Mr.Ramsay the Owl

Show Description

50% OFF ORIGINAL ALMAZAN KITCHEN KNIFE!
GET YOURS NOW https://bit.ly/2O0jILL.
35-50% OFF ALMAZAN KITCHEN CUTTING BOARDS https://bit.ly/2NZsHNu.
One of the Mr.Ramsay’s favorite recipes: free-range chicken, cooked for 4 hours in the truly unique fireplace using special clay cookware! That meat just falls off from the bone and the aroma of those fresh ground spices just blows your mind! Except for the ultimate foodporn experience, this video may cause ASMR as well as deep relaxation of body and mind… Just raise the volume and enjoy!
Ingredients:
1 cup homemade tomato juice.
500g chicken thighs.
………… See the full list of ingredients on our website: https://www.almazankitchen.com.
OFFICIAL MERCHANDISE!! Join AlmazanKitchen Forest Crew today! https://teespring.com/stores/almazan-kitchen.
Help our channel to improve:
Patreon: https://www.patreon.com/AlmazanKtichen.
SUBSCRIBE: https://www.youtube.com/c/AlmazanKitchen.
Follow us:
Facebook: https://www.facebook.com/AlmazanKitchenRecipes.
Twitter: https://twitter.com/almazan_kitchen.
Instagram: https://instagram.com/almazan_kitchen.
Special thanks to Danko Vukovic and Gadas Gerogin for huge support on Patreon!

Watch this video on YouTube

Video taken from the channel: AlmazanKitchen

Read: Tahini Diet Details and Health Advantages

Warm spiced Cauliflower and Chickpea salad recipe Simply Nigella: Episode 1 BBC Two

Show Description

Subscribe and �� to OFFICIAL BBC YouTube �� https://bit.ly/2IXqEIn.
Stream original BBC programmes FIRST on BBC iPlayer �� https://bbc.in/2J18jYJ.
Programme website: http://bbc.in/1Lx26Pj “This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side. And you could also bolster it further by crumbling in some feta.”.
#bbc.
All our TV channels and S4C are available to watch live through BBC iPlayer, although some programmes may not be available to stream online due to rights. If you would like to read more on what types of programmes are available to watch live, check the ‘Are all programmes that are broadcast available on BBC iPlayer?’ FAQ �� https://bbc.in/2m8ks6v. #BBCFood

Watch this video on YouTube

Video taken from the channel: BBC

Pre-heat oven to 350F. Toss cauliflower with olive oil, turmeric, paprika, salt, and pepper. Roast on a baking sheet for 25 minutes, flipping halfway through. Combine paprika, cumin, cinnamon, coriander, salt, pepper, and cayenne pepper in a small bowl.

Coat chicken breasts with olive oil, then rub with spice mixture.To the bowl with the cauliflower couscous add in the chopped mint, shallots, olive oil, vinegar, salt, pepper and turmeric and stir it all together. If eating right away then add in the flaked almonds, otherwise I recommend waiting until right before serving to add them to the salad so that they maintain their crunchiness.I cooked up some couscous with cinnamon & raisins and served the chicken and veg over the couscous. The sweetness of the cinnamon-raisin couscous was delicious with the spicy and flavorful chicken.

Preparing my version of weeknight couscous involves stewing bone-in chicken, hearty root vegetables, squash and a rich chicken broth spiced with cinnamon, turmeric and cumin. What makes this.While the couscous cooks, you can slice the chicken.

After five minutes, remove the lid, stir in the other ingredients (apricots, parsley, almonds) and place the chicken on top. By layering flavors on top of each other, this Moroccan Spiced Chicken dish tastes a lot bigger than a meal that was cooked only 15 minutes.Add onion, carrot and celery and sauté 8–10 minutes until slightly caramelized. Add the Marrakesh Sitar base and Spice Blend, stir well.

Place chicken.Step 4 While chicken cooks, in a medium pot, bring 1.5 cups water to a boil over high heat.Then, remove pot from heat and immediately stir in couscous and.5 teaspoon salt (see recipe tip).Cover pot and set aside until water is fully absorbed, 5-6 minutes (move on to Step 5—but don’t forget to come back).Meanwhile, make the couscous according to packet instructions but using the boiling stock. When the couscous has soaked up all the liquid, run a fork through it to fluff up.

Stir in the butter and coriander and season well. Divide between 4 bowls, top with the chicken.Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat. Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon.

Cook, turning occasionally, until cooked through, about 7 minutes. Transfer chicken to a.Full of spices and charred roasted vegetables, this Moroccan-style ‘couscous ‘ from Karen uses cauliflower for a low-carb version. The cauliflower couscous can be topped with spicy sausages as Karen does here, or with other grilled meats or with halloumi.5 ounces couscous; salt and pepper to taste; Directions for Moroccan Chicken Soup.

Heat the oil and smen (or butter) in a large dutch oven or stock pot over medium heat. Fry the onion for 3 or 4 minutes until softened. Mix flour, ras el hanout, and salt and pepper together on a plate and dust the chicken pieces. Fry the chicken until browned.2 Toss cauliflower florets with 2 tbsp (30 mL) olive oil and season well with salt and pepper.

Place on a rimmed baking sheet and roast in the bottom third of the oven for 10 minutes. 3. Combine mayonnaise, ground coriander, cumin, cinnamon, ¼ tsp (1 mL) turmeric and cardamom in a bowl.How to Make Moroccan Spiced Beef with Roasted Vegetables.

Method. Preheat oven to 200ºC (or 180ºC fan forced). Line a large baking tray with baking paper.Heat olive oil in a large pan.

Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pan add onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper.

Cook about 5 minutes, stirring, until onion is cooked. Return chicken.Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.

List of related literature:

In a large pot over medium high heat use 2 tablespoons oil sauté the diced onion for 3 minutes, reduce heat to medium add the chicken and sauté for 10 minutes, add turmeric, black pepper, rest of ground saffron, 1/2 teaspoon salt and give it a good stir.
from Authentic Iran: Modern Presentation of Ancient Recipes by Soraya Vatandoust Xlibris US, 2015
Heat ghee in a handiſpan, add onions, sauté over medium heat until light golden, add the garlic and ginger pastes, sauté until onions are golden, add coriander, red chilli and turmeric powders (dissolved in 60ml/% cup of water) and bhummo/stir-fry until the moisture evaporates.
from Classic Cooking Of Punjab by Jiggs Kalra, Pushpesh Pant Allied Publishers, 2004
WHY THIS RECIPE WORKS: This easy yet elegant chicken and couscous dish relies on just one 10-inch skillet to cook the chicken, sauté the aromatics, and simmer the couscous.
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make by America’s Test Kitchen America’s Test Kitchen, 2014
Add the paste, dhana jiru, sambhar masala, cayenne, turmeric, 1 teaspoon salt, and green chiles; cook over moderate heat for 3 to 5 minutes, stirring constantly to avoid sticking or burning, and adding a splash of water if necessary.
from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King University of California Press, 2007
Add the garam masala, cayenne, and turmeric and cook, stirring, 1 minute.
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better by Sara Moulton Oxmoor House, 2016
In a small dish, combine the cumin, kala jeera, turmeric, cayenne, ginger, garlic, and 1½ teaspoons salt.
from Ruhlman’s Twenty: 20 Techniques, 200 Recipes, A Cook’s Manifesto by Michael Ruhlman, Donna Turner Ruhlman Chronicle Books LLC, 2011
WHY THIS RECIPE WORKS: In this simple dish, we used larger-grained Israeli couscous instead of the more traditional smallgrain Moroccan couscous to give our dish a heartier texture and great visual appeal.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
Add the stock, coconut milk, tomatoes, bell pepper, lemongrass, and kaffir lime leaves; bring to a boil.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D. Chelsea Green Publishing, 2014
First heat the oil and brown the onions, then add the cauliflower, curry powder, tomatoes and salt to taste and fry together for 2 or 3 minutes, then add about 1/2 cup water, cover and simmer on low heat until the cauliflower is tender and most of the liquid absorbed.
from Food Culture in Sub-Saharan Africa by Fran Osseo-Asare Greenwood Press, 2005
clove and % tsp bayleaf mixed pinch cayenne together 1 tsp inace pinch cinnamon pinch 3 yoghurt 2dl Add the yoghurt and cook to reduce chicken stock 2dl until almost dry then add the stock and cream, double 3dl cream.
from Practical Professional Cookery by H. L. Cracknell, R. J. Kaufmann Cengage Learning, 1999

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Moroccan Spiced Chicken and Root Vegetable Stew

123 comments

Keleth 2020-09-10 - 13:38

Its same as Pakistani food what we cook all the time in our homes.. we use all the spices every time. We eat it with pita bread its called chicken karahi

Tygraath 2020-09-10 - 21:26

Love her and John Maclean they both have a unusualy sophisticated sence of humour

Bluebrand 2020-09-12 - 04:54

I may not have liked the politics of her distinguished father, but there’s no doubt he did an excellent job of bringing up his daughter! She’s eloquent, pleasant, elegant and more than anything genuinely looks like she’s enjoying what she’s doing. I really enjoy watching her cook as she has the capacity not only to introduce original and interesting recipes but to lift the soul also.

Bonara 2020-09-13 - 05:44

i’m gonna do this with scotch bonnet peppers chopped up with the seeds.

Huzan 2020-09-13 - 17:11

This looks awesome.but the video cut off before showing she tosses the salad with pomegranate seeds.

1 small head cauliflower
3 tablespoons regular olive oil
½ teaspoon ground cinnamon
2 teaspoons cumin seeds
250 grams home-cooked chickpeas (or drained weight from 400g/14oz can or jar)
2 tablespoons harissa paste (according to taste and the heat of the harissa)
4 smallish ripe vine tomatoes (approx. 150g/6oz total)
1 teaspoon sea salt flakes (or to taste)
4 tablespoons pomegranate seeds
large bunch fresh flatleaf parsley (approx.100g/2 1/2 cups)

Doombringer 2020-09-14 - 00:33

Typical of all “recipes “Breville Wave 3. Only reason it is brown is because of the spices. No indication of which button she pushed. Ugh I so wish I hadn’t bought one.

Kulawyn 2020-09-14 - 09:56

Can you just read off recipes to me until i fall asleep? I love your voice, and the food looks great too.

Centrigamand 2020-09-15 - 10:41

She’s not very descriptive. Put in a hot oven and I do mean hot. So what temperature???? ��

Bladewing 2020-09-15 - 19:30

It’s true: I don’t make enough use of my oven.
But one should not be afraid to enjoy the natural taste of vegetables, particularly something like cauliflower!
Spices are a bit of an egotrip really, a dinner-Party trick for érudite show-offs!
I wouldn’t put cumin in with cauliflower or chick peas much too strong and smothers the delicate flavours of both.
A touch of fresh lemon juice I think, plus maybe a soupçon of black pepper.
I would save cumin for something like Dahl where the robust taste of the lentils can hold its own or a nice vegetable curry with carrots, parsnips, swede, potato, onion and onions. Knowing me I’d probably end up doing it in the microwave rather than the oven. I have this daft idea it preserves the molecular structure of the ingredients better than an oven. And it’s quicker. And more energy effective

Bazshura 2020-09-16 - 20:05

Ive never tried chickpeas but that looked amazing. The roasted cauliflower… yummy. Im going to try this. My tummy is rumbling already ��

Blackmoon 2020-09-17 - 05:17

Ive always thought couscous looked awesome to eat, and super fun! But I never knew how to prepare it or eat it… this is very helpful! I’ll most likely hold back on the spiciness, but otherwise, this is great! Thanks Buck!

Beafym 2020-09-18 - 21:59

Sir, It is very interesting, But the problem is I want the tamil name for couscous, I am from tamilnadu India, so i want to buy it. Is anyone there to help me. Thanks a ton.

Dawnwind 2020-09-19 - 10:23

most over the top foley sound I’ve ever seen in a video. the food looks lovely though.

Kakora 2020-09-20 - 11:05

This is nothing new yet another simple recipe and it’s just been glorified cause of nigella

Molore 2020-09-20 - 15:05

This video is enchanted. I am saving it to watch it over and over again on rainy or snowy days. If l only had smell-O-vision. I guess l can put all the ingredients together and put them in the oven for the aroma…

Bakinos 2020-09-21 - 16:44

This is American style couscous! This is a very versatile food, I don’t think there’s a wrong or a right way to cook it, so long as it tastes good!

Zulukazahn 2020-09-22 - 11:04

Terriblemente copado!! comida normal bien cocida! nada de carne que chorrea sangre. Te felicito!!

Thozan 2020-09-22 - 22:44

Gotta say I’ve made this couscous a few times now and its hella good! Tonight I added a few more hot peppers and used smoked paprika instead. I served it up with herb grilled chicken breasts & a cool edamame salad side. The pairing of the 3 was incredible. Keep these amazing recipes coming Buck!

Kirikus 2020-09-23 - 23:06

This is not the kind of BBC i want to see Nigela with, but its all right i guess, huh ��

Rainwalker 2020-09-24 - 08:08

Love ur simple simple techniques and tips much
I’m learning a lot from ur videos
I’m also doing outdoor cooking videos in srikankan tradition and rhythem.

Adowyn 2020-09-25 - 01:43

Delicious. Definitely add curry powder and don’t be shy with salt. If you like spice, for sure add cayenne too:D Also added a bit of cumin but not sure if that made a difference. Enjoy!

Diananaya 2020-09-25 - 07:49

Looks good, but how many stoves do you have? One was blue, one white and then this one. Too funny.

Graniwield 2020-09-26 - 05:39

Only Nigella could say, “I’m going to add cinnamon to invoke nights in Morocco” or “the cauliflower has already lost its Victorian pallor.” without sounding pretentious I’d completely mad. Her life is straight out of Laurence of Arabia.

Mijind 2020-09-27 - 05:30

Thanks for the video!!!And the comments Ive been trying to get the couscous to water ratio for a while thanks!!!!!

Dorintrius 2020-09-28 - 06:04

That video was so to the point and easy I love spicy food and will be making this to go with spit roast lamb on the weekend can’t wait to get into it and I just enjoyed listening to Chef Buck’s voice, really jealous of video girl.

Lariel 2020-09-29 - 06:52

The most I’ve jazzed my couscous it with veggie stock, but this is terrific!

Molore 2020-09-29 - 16:55

J’ai aimer mai c pas les vrais astuces ou bien la façon exacte pui se que je suis marocaine bravo et bon courage

Darkshaper 2020-09-30 - 00:51

Loved your recipe Chef Buck!! I tried and it tasted amazing. (I improvised a bit by adding coriander leaves and a drizzle of lemon makes it tangy!)

Telmaran 2020-09-30 - 18:32

That was good looking food, now I am going to go watch some bigfoot videos on you tube, cause I am strange and like strange stuff.

Darkfist 2020-10-02 - 01:46

I’m making this tonight. Don’t have any pomegranates in the house so using orange segments instead. (There’s half a BIG cauliflower left and a tin of chickpeas why not) Can’t wait.

Dazius 2020-10-02 - 12:39

PLEASE NIGALLA… WHEN COOKING… TAKE AND REMOVE ALL THAT HAIR FROM YOUR DISHES… OTHERWISE, U WILL HAVE HAIR AND TOMATOESAESASSS…….

Ari 2020-10-02 - 21:19

Lol I messed up and it was bland for most of it until one bite was super hot all my seasoning got in one spot im sure it would of been great I was just a “user error”

Miragar 2020-10-03 - 12:32

Hot oven please ��Nigella you are my super star. Blessings for you wherever you are ��

Kijas 2020-10-05 - 00:09

Ah just 1 thing too much of these coriander leaves can turn you impotent….

Hugindis 2020-10-05 - 16:05

Thanks Chef Buck. I made this dish and it was so delicious. Easy and simple. Thumbs Up. You’re the man.

Adoranin 2020-10-06 - 12:33

that’s not how you cook couscous!! I am from Tunisia the land of couscous and that’s not how we make it!

Mnelhala 2020-10-06 - 17:22

So very awesome…where did the idea of you doing these videos??? I am a new subscriber..you make the recipes look so easy…
We are thinking of buying your knife…tell us how to correctly use it? You make it look so easy…..

Marilar 2020-10-07 - 04:51

Lost it’s Victorian colour. Ok Wts next now florets have taken colour of native indiann and adding chickpea turns the colour into Mexico.

Jorim 2020-10-08 - 13:54

When he is slicing the onion, i fear with my eye if it getting hot

Truesmith 2020-10-09 - 00:36

Her voice is so different now. It’s dropped from a mezzo to almost purely contralto. She still sounds great, it’s just a bit of a shock after watching nothing but her old videos and shows recently.

Mordred 2020-10-09 - 21:29

u should wash dishes once in a while. u would create less landfill by using less disposable aluminium baking trays. Not sure what u are trying to convey. Life too busy to wash dishes? Ur rich. Everyone knows you have a dishwasher and a maid.

Mezigore 2020-10-10 - 15:52

I’ve never seen Nigella before…wow. Talk about sexy subtext.

Umgamand 2020-10-11 - 02:42

You fused the Moroccan cuisine with the Moroccan cuisine lol. You used a tajine. You used all the typical Moroccan spices. The apricots are usually used for beef and lamb. The tomato sauce is used for the meatball tajine. The herbs are a must in everything. I like what you did here. Nice version of chicken tajine!

Moogusida 2020-10-11 - 09:25

It turned out to be a satvik (no onion no garlic)Recipe.
It’s so vibrant n audelicious

Hellmoon 2020-10-13 - 03:36

Wow! Awesome presentation skills �� Just loved watching you ��

Juzshura 2020-10-13 - 22:37

To The Poeple who dislikes this Video! May gob bless you children!

Muninn 2020-10-14 - 13:41

Did she forget to add salt or am I the only one who consumes hell lotta salt

Morann 2020-10-14 - 21:20

Toujours excellentes ces vidéo, j ai aussi son livre KITCHEN ��

Silverdweller 2020-10-15 - 04:31

I like this recipe, but not on parsley. Parsley is too hard. I prefer rocket and spinach.

Douhn 2020-10-16 - 11:56

How do I make the tomato juice and what seasoning was being sprinkled on top of the tomato juice? Do you have this recipe online with measurements?

Broadsmith 2020-10-17 - 11:00

nice video, I liked it a lot, and by the way I found an ebook on amz that gives you the 10 best Moroccan dishes. paper version also exists.

Tojara 2020-10-17 - 20:39

I want to try this with broccoli since cauliflower is nothing more than humiliated broccoli.

Gagul 2020-10-18 - 03:39

Lovely Nigella Lawson’s this is realy simple & good. Thanks so much i will make in the next time.Very elegant and harmony your presentation….and your kitchen…compliment❣��

Cerius 2020-10-19 - 15:25

I wish we get to taste what you just than just watching ��

Malaath 2020-10-20 - 06:25

I don’t know who this lady is but she has got the most calming voice. It was like listening to a documentary!

Tugrel 2020-10-21 - 07:22

My first love of couscous was in a Miami Lunch Cafe, grilled Mahi mahi fish on nice bread, large grain cous cous salad on the side.

Mojurus 2020-10-21 - 19:54

Love the way she is talking, very English and stunning �� Women.

Gasida 2020-10-22 - 10:23

Harissa is a Tunisian pepper paste not a Moroccan one. It is our most valuable item in Tunisian cuisine.

JoJolar 2020-10-22 - 23:28

And people drive around a city in the middle of the night looking for drugs? ARE you freaking kidding me? FUCK DRUGS, this is heaven man.

Metaxe 2020-10-24 - 02:35

You make cooking calming and soothing, Nigella. Bless you. You inspire me to get into making things rather than buying unhealthy takeouts.

Masida 2020-10-24 - 11:32

I made this last night. It was delicious. The spices were subtle but tasty. I didn’t have any harissa paste but did have harissa spices which was OK but I will get some paste for next time to give more of a kick of chilli.

Akizshura 2020-10-25 - 16:24

Fantastic from Bangladesh! Yum I wish I could cook this for my secret lover ha ha ha after that hmmmm lol

Ballanadar 2020-10-26 - 04:45

the balmy night of Morocco! Cauliflower has lost
it’s Victorian pallor! God��‍♀️ such evocative descriptions.

Bodred 2020-10-27 - 00:57

Great stuff, couscous. I really should use it more often.
It’s a great alternative to rice and co.

Faugami 2020-10-27 - 17:42

Pretty much a deconstructed Indian curry,so im certain the flavours will represent!

Faezilkree 2020-10-28 - 14:55

With the dirt under the cook’s nails and the soot and dirt worth of years on the pot and pan I would never eat in that house. No matter how appealing it looks.

Zolojora 2020-10-28 - 16:02

Btw, thank you for sharing. You’ve made it special by joining together spiciness n cous cous.

Moonkiller 2020-10-29 - 16:49

Find someone who looks at you like the way this man looks at his knife…

Delalsa 2020-10-30 - 05:34

I can make this! Don’t have harissa, but have plenty of red pepper flakes for kick

Broadwing 2020-10-30 - 22:11

you really have have taste buds going there. think to just grab that chicken from the screen and have a mouthful then give it back to you.��

Gholbimeena 2020-10-31 - 18:18

Amazing as usual. But I think idve eaten it right outta the skillet with the onions before all the other business..

Nilsa 2020-11-01 - 22:32

I’m such a monster, without bloodshed I can’t hear the dinner bell. I look at that and say to myself, “What a healthy and yet tasty SIDE dish.”

Goldbringer 2020-11-02 - 02:00

made this last night, very nice! had no fish so served it with chicken tikka skewers

Kirilune 2020-11-02 - 09:51

I just had a hearty dinner and watched this right after and i am hungry all over again. Damn that looks yummyyyyy!!!!

Maririus 2020-11-03 - 23:22

I finally get it… Nigella is a poetess… Watching her cook and listening to her commentary is like a live poetry recital ❤️

Doririel 2020-11-04 - 12:24

thanks!!! im looking forward to trying this tonight, with some mackerel!!!!

Feri 2020-11-04 - 16:14

i love couscous specially with chicken adobo viant!!! try it guys!!!!
of course with veggies too!!!

Mosius 2020-11-06 - 06:45

Good evening
Harissa is not a moroccan chili paste but it is from the tunisian cuisine

Mavedar 2020-11-06 - 10:31

Sorry but this is not a Moroccan meal at all, u should say chicken with Moroccan spices.

Nasida 2020-11-07 - 01:02

Oh, great couscous recipe. I am definitely making this next. I made couscous primavera today and its great but this looks incredible. Also like the video and your style. Good sense of humor. Thanks

Gholbihelm 2020-11-07 - 15:17

i thought couscous was just a cool word from pinapple express haha (: nice video man looks yummy and great vid

Dalace 2020-11-09 - 07:46

I don’t wanna c u peeling onions grinding spices don’t think people have that much time otherwise it’s a good recipe

Keradora 2020-11-10 - 00:13

“I love having an implement in both hands” �� alright love we get it

Conjuwield 2020-11-10 - 06:49

wow if i had a little more money and a lot more ambition id make all of these awesome meals!

Cordatus 2020-11-10 - 14:24

somehow I’m surprised that she’s using that throwaway tin pan… doesnt’ seem Nigella worthy.

Lightskin 2020-11-12 - 00:09

Dear Nigella, again, harissa is purely Tunisian, no such thing as Moroccan Harissa
It’s sad that even famous chefs have no idea where food comes from

Coiriel 2020-11-12 - 07:57

I love the way she looks at the camera from her left profile. Omg! Killing. Trust me…m a straight woman.:)

Grizar 2020-11-13 - 07:42

Couscous is our national dish in Tunisia…but we cook it with vapour than mix it with the sauce….seafood or lamb or chixken

Felothris 2020-11-14 - 08:08

Nigella is such a relaxing, soothing cook. A treat at the end of a long day. Wish she was a professional baker and could become a judge on the GBBO. I can’t stand either of the present judges. Ones worst than the other! They need a lovely new face with sincere charisma and creative new baking ideas.

Arashijind 2020-11-14 - 15:12

So I was looking for a chicken recipe and I get the recipe for achieving nirvana. Thanks.

Motilar 2020-11-15 - 11:15

I adore you for you have this magic when you cook.. it is a combination of art and beauty
�� and you have the both.. love you ��

Arashigore 2020-11-16 - 08:02

Nigella: I don’t need to wash this up…. My mind adds: I have a housekeeper who does it….

Hukelv 2020-11-16 - 16:10

These videos are pure aesthetic ASMR. Nigella is wonderfully watchable and so calming.

Gardarr 2020-11-17 - 23:58

Very Indian!
A little bit of tamarind paste will add a twist to it.

Co 2020-11-18 - 10:49

Is couscous a good option for people who are trying to reduce weight?:)

Kehn 2020-11-19 - 01:22

The drawbridge always comes down for you, even in the middle of battle. ❤️️

Megore 2020-11-20 - 04:24

Excellent video editing. Short to the point. Garnish it with some raisins you can get from a Pakistan/Indian/Arab grocer, with some moisture adds a tart flavor to your coucous

hot and spicy and organic!

Coron 2020-11-21 - 00:20

U should put mustard seeds first otherwise it will taste bitter

Maull 2020-11-21 - 06:01

I think one thing woulda made this dish a lil better….. that is salt

Goldenfire 2020-11-22 - 07:55

Watching this and salivating. Can’t wait to try and make this dish. Looks really really good.

Thowyn 2020-11-22 - 18:55

I like how Nigella is not pretentious and not afraid to use foods from jars and cans. Half of the cooking shows now asks you to book a ticket to India and bring back chickpeas from the field directly.

Whitefont 2020-11-23 - 18:07

Huge fan of the way you cook, the environment, your kitchen & tools but a small request.. reduce video length.

JoJocage 2020-11-24 - 08:52

I have enjoyed this several times after trying it the first time last year and it just gets better and better each time. My guests love it and I take it with me to each barbeque invite upon request. It’s delicious and very simple to prepare. Thank you so much Ms Lawson.

Samut 2020-11-25 - 00:02

I usually let it soak for a couple of minutes. LIke 10-15 minutes. Another nice thing you can soak and cook later 1) beans 2) (overinight) iron oat meal.

I’m a college kid, parents are Pakistani and Lebanese, I’m American, so I’ve learned all these neat little recipes to cook fast.

I also really love your channel. Just got to the point of the video, and how to cook so fast. Even with all the variables and tangents, less than 3 minutes! GJ man

Rexstone 2020-11-25 - 05:24

Gosh, this looks delicious! It makes me wish I focused on savoury rather than sweet foods ��

Sajin 2020-11-26 - 14:34

It was delicious and flavoursome but a little too spicy for me. Next time I’ll use half a scotch bonnet pepper.

Ariunius 2020-11-27 - 05:33

Chef buck what is couscous? Is it gluten free? Is it like grits?

Fotus 2020-11-28 - 08:04

Oh no…. First we got good food and relaxing asmr-like sounds going on….. I’m drooling… sub

Mern 2020-11-28 - 20:05

I really wanted to make this but I’m old and can’t eat spicy food anymore.

Sajin 2020-11-29 - 15:11

How hot is the oven and how long do you keep it in the given?

Jogra 2020-11-30 - 01:20

hai,cikkk,naigella,lepas,ini,you,masak,seafood,ke
oh,maby,you,boleh
tukar,ke,westers,macam,mana
cikkk,naigella
okey,cikkk,naigella
seeee,you,soon
and,gooddd,byyyy

Za 2020-11-30 - 13:12

Definitely my favorite couscous recipe! I’ve started adding a bit of cheddar cheese while stirring the couscous into the mix. It gives it a flavorful punch.

Flamemane 2020-12-01 - 12:12

made this and sprinkled it in a salad. Tasted fab! makes a lot:)

Jobandis 2020-12-02 - 10:43

All the ingredients are easily available but we don’t do. Because we are not passionate as you guys. That big is the difference between lazy guys and active guys. ��

Stonesmith 2020-12-03 - 02:06

She has just poured the chickpeas over with the tomato….I am in love….

Dokus 2020-12-03 - 23:02

Sooo lucky that Camera Girl lets you spice it up some. I have to eat mild salsa. I mean who eats mild salsa right. It’s like eating stewed tomatoes directly out of the can.

Wonderful dish Buck.

Felozius 2020-12-04 - 14:48

I can’t wait to try this! I’m a little worried about the spiciness though….:)

Stoneredeemer 2020-12-05 - 15:42

Broccoli in hot oven…how much is the temperature and for how long?
Did I miss the salt?
Raw chilli paste?!
Please clarify ��

Pern 2020-12-05 - 22:01

I always get couscous confused with Boutros Boutros. Thank for helping me better understand that.

Adorathris 2020-12-06 - 18:22

Just subscribed,, can’t help myself salivating everytime you cook,, you’re cooking method is so interesting every single detail of it,it seemed more appealing when you’re showing us the ingredients because you’re like peelingevery s8ngle detailof it,,and because ofthat i have this feeling that your teasing us with your food and your right,,we’d like to be your partner in your kitchen,,love the firewood cooking,, far more better than electric cooking,,always eager towatch yourfood,, this one,,can’t wait to try, thank you s9 much!

Gardagar 2020-12-07 - 12:23

Love it Nigella like the balmy night in Morocco a squeeze of fresh lemon ��would be the final touch before tucking into this. Will be trying this with my freshly ground cumin. Thank you.

Adorafyn 2020-12-08 - 09:17

this guy sounds like a real hill bill, could have his own show just for his voice

Dawnwind 2020-12-08 - 19:04

it IS perfecto! i will certainly do this one!:) now i need to go try and make my burner rings as clean and shiny as yours hehehe

Moroccan Spiced Chicken With Turmeric Cauliflower Couscous

Cauliflower Couscous with Moroccan Chicken

Spicy Couscous Recipe

Chicken With Dukkah, Tahini And Cauliflower Couscous | Waitrose

The Combi Wave™ 3 in 1 | Amanda Haas makes Moroccan spiced roast chicken | Breville USA

Moroccan spiced chicken, saffron and pomegranate cous cous, minted yogurt dip and a coriander salsa

ULTIMATE MOROCCAN CHICKEN! -feat. Mr.Ramsay the Owl

Warm spiced Cauliflower and Chickpea salad recipe Simply Nigella: Episode 1 BBC Two

Moroccan Spiced Chicken and Root Vegetable Stew

Simple-to-Make Mediterranean Quesadillas

You may also like

123 comments

Leave a Comment Cancel Reply