Cauliflower Couscous with Moroccan Chicken
Video taken from the channel: WPR Agency
Spicy Couscous Recipe
Video taken from the channel: Chef Buck
Chicken With Dukkah, Tahini And Cauliflower Couscous | Waitrose
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Moroccan spiced chicken, saffron and pomegranate cous cous, minted yogurt dip and a coriander salsa
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ULTIMATE MOROCCAN CHICKEN! -feat. Mr.Ramsay the Owl
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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.
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123 comments
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
Love her and John Maclean they both have a unusualy sophisticated sence of humour
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.
i’m gonna do this with scotch bonnet peppers chopped up with the seeds.
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)
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.
Can you just read off recipes to me until i fall asleep? I love your voice, and the food looks great too.
She’s not very descriptive. Put in a hot oven and I do mean hot. So what temperature????
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
Ive never tried chickpeas but that looked amazing. The roasted cauliflower… yummy. Im going to try this. My tummy is rumbling already
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!
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.
most over the top foley sound I’ve ever seen in a video. the food looks lovely though.
This is nothing new yet another simple recipe and it’s just been glorified cause of nigella
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…
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!
Terriblemente copado!! comida normal bien cocida! nada de carne que chorrea sangre. Te felicito!!
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!
This is not the kind of BBC i want to see Nigela with, but its all right i guess, huh
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.
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!
Looks good, but how many stoves do you have? One was blue, one white and then this one. Too funny.
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.
Thanks for the video!!!And the comments Ive been trying to get the couscous to water ratio for a while thanks!!!!!
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.
The most I’ve jazzed my couscous it with veggie stock, but this is terrific!
J’ai aimer mai c pas les vrais astuces ou bien la façon exacte pui se que je suis marocaine bravo et bon courage
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!)
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.
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.
PLEASE NIGALLA… WHEN COOKING… TAKE AND REMOVE ALL THAT HAIR FROM YOUR DISHES… OTHERWISE, U WILL HAVE HAIR AND TOMATOESAESASSS…….
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”
Hot oven please Nigella you are my super star. Blessings for you wherever you are
Ah just 1 thing too much of these coriander leaves can turn you impotent….
Thanks Chef Buck. I made this dish and it was so delicious. Easy and simple. Thumbs Up. You’re the man.
that’s not how you cook couscous!! I am from Tunisia the land of couscous and that’s not how we make it!
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…..
Lost it’s Victorian colour. Ok Wts next now florets have taken colour of native indiann and adding chickpea turns the colour into Mexico.
When he is slicing the onion, i fear with my eye if it getting hot
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.
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.
I’ve never seen Nigella before…wow. Talk about sexy subtext.
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!
It turned out to be a satvik (no onion no garlic)Recipe.
It’s so vibrant n audelicious
Wow! Awesome presentation skills Just loved watching you
To The Poeple who dislikes this Video! May gob bless you children!
Did she forget to add salt or am I the only one who consumes hell lotta salt
Toujours excellentes ces vidéo, j ai aussi son livre KITCHEN
I like this recipe, but not on parsley. Parsley is too hard. I prefer rocket and spinach.
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?
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.
I want to try this with broccoli since cauliflower is nothing more than humiliated broccoli.
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❣
I wish we get to taste what you just than just watching
I don’t know who this lady is but she has got the most calming voice. It was like listening to a documentary!
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.
Love the way she is talking, very English and stunning Women.
Harissa is a Tunisian pepper paste not a Moroccan one. It is our most valuable item in Tunisian cuisine.
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.
You make cooking calming and soothing, Nigella. Bless you. You inspire me to get into making things rather than buying unhealthy takeouts.
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.
Fantastic from Bangladesh! Yum I wish I could cook this for my secret lover ha ha ha after that hmmmm lol
the balmy night of Morocco! Cauliflower has lost
it’s Victorian pallor! God♀️ such evocative descriptions.
Great stuff, couscous. I really should use it more often.
It’s a great alternative to rice and co.
Pretty much a deconstructed Indian curry,so im certain the flavours will represent!
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.
Btw, thank you for sharing. You’ve made it special by joining together spiciness n cous cous.
Find someone who looks at you like the way this man looks at his knife…
I can make this! Don’t have harissa, but have plenty of red pepper flakes for kick
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.
Amazing as usual. But I think idve eaten it right outta the skillet with the onions before all the other business..
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.”
made this last night, very nice! had no fish so served it with chicken tikka skewers
I just had a hearty dinner and watched this right after and i am hungry all over again. Damn that looks yummyyyyy!!!!
I finally get it… Nigella is a poetess… Watching her cook and listening to her commentary is like a live poetry recital ❤️
thanks!!! im looking forward to trying this tonight, with some mackerel!!!!
i love couscous specially with chicken adobo viant!!! try it guys!!!!
of course with veggies too!!!
Good evening
Harissa is not a moroccan chili paste but it is from the tunisian cuisine
Sorry but this is not a Moroccan meal at all, u should say chicken with Moroccan spices.
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
i thought couscous was just a cool word from pinapple express haha (: nice video man looks yummy and great vid
I don’t wanna c u peeling onions grinding spices don’t think people have that much time otherwise it’s a good recipe
“I love having an implement in both hands” alright love we get it
wow if i had a little more money and a lot more ambition id make all of these awesome meals!
somehow I’m surprised that she’s using that throwaway tin pan… doesnt’ seem Nigella worthy.
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
I love the way she looks at the camera from her left profile. Omg! Killing. Trust me…m a straight woman.:)
Couscous is our national dish in Tunisia…but we cook it with vapour than mix it with the sauce….seafood or lamb or chixken
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.
So I was looking for a chicken recipe and I get the recipe for achieving nirvana. Thanks.
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
Nigella: I don’t need to wash this up…. My mind adds: I have a housekeeper who does it….
These videos are pure aesthetic ASMR. Nigella is wonderfully watchable and so calming.
Very Indian!
A little bit of tamarind paste will add a twist to it.
Is couscous a good option for people who are trying to reduce weight?:)
The drawbridge always comes down for you, even in the middle of battle. ❤️️
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!
U should put mustard seeds first otherwise it will taste bitter
I think one thing woulda made this dish a lil better….. that is salt
Watching this and salivating. Can’t wait to try and make this dish. Looks really really good.
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.
Huge fan of the way you cook, the environment, your kitchen & tools but a small request.. reduce video length.
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.
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
Gosh, this looks delicious! It makes me wish I focused on savoury rather than sweet foods
It was delicious and flavoursome but a little too spicy for me. Next time I’ll use half a scotch bonnet pepper.
Chef buck what is couscous? Is it gluten free? Is it like grits?
Oh no…. First we got good food and relaxing asmr-like sounds going on….. I’m drooling… sub
I really wanted to make this but I’m old and can’t eat spicy food anymore.
How hot is the oven and how long do you keep it in the given?
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
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.
made this and sprinkled it in a salad. Tasted fab! makes a lot:)
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.
She has just poured the chickpeas over with the tomato….I am in love….
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.
I can’t wait to try this! I’m a little worried about the spiciness though….:)
Broccoli in hot oven…how much is the temperature and for how long?
Did I miss the salt?
Raw chilli paste?!
Please clarify
I always get couscous confused with Boutros Boutros. Thank for helping me better understand that.
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!
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.
this guy sounds like a real hill bill, could have his own show just for his voice
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