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Recipe
Recipe
Recipe
African Recipes- Moroccan Couscous
Ingredients : Moroccan Couscous
Nasi Goreng
  • 2 Tbls. olive oil, divided
  • 1/2 lb. medium mushrooms, quartered
  • 1 med. red onion, cut into wedges
  • 1 clove garlic, pressed
  • 1-1/2 lbs. plum tomatoes, cored and cut into quarters
  • 1 bag(10oz.) spinach
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 can (14 1/2oz.) vegtable broth
  • 1 1/3 cups couscous
  • 1 can (15-1/2 oz.) chick peas, drained and rinsed
Method:
  • Heat 1 Tbls. oil in large sillet over medium-high heat.
  • Add mushrooms, onion and garlic; cook 5 min., stirring occasionally.
  • Add tomatoes, spinach, salt, and pepper. Increase heat to high; cook 5 minutes or until tender, stirring often.
  • Meanwhile, mix vegetable broth with enough water to measure 2 cups.
  • Place in saucepan and bring to a boil.
  • Stir in couscous.
  • Cover and remove from heat; let stand 5 minutes.
  • Stir chick peas into vegetable mixture; heat through.
  • Once couscous is done, add remaining 1 Tbs. olive oil, fluff with fork, and spoon on vegtables.
  • Work time 20 minutes
African Recipes - CousCous Pilaf
Ingredients:
  1. 1 can veg broth
  2. 1 c CousCous (I like wheat)
  3. 1/4 c each shredded carrot, chopped celery, chopped onion

Method:

Use some of the broth to saute the veggies.
Add remainder of broth, bring to boil. add couscous. cover pot. remove from heat and let sit for a few minutes. a handful of currants is really good in this also just toss them in when you add the broth to the veggies.
Some slivered almonds adds a nice crunch too. but I could go on forever
Preparation time: <10minutes

African Recipes- Atar Allecha
Nasi Goreng
  • 1/3 cup Onion -- chopped
  • 2 cloves Garlic -- finely chopped
  • 1 tablespoon Corn oil
  • 1 cup Split green peas; soaked -- cooked and drained
  • 1/2 teaspoon Tumeric -- ground
  • 1/2 teaspoon Salt
  • 3 teaspoons Hot green pepper -- finely chopped
  • 1 cup water
Method:
  • Soak peas for one hour.
  • Cook for 1/2 hour.
  • Drain.
  • Mash. Set aside.
  • In dry pan over moderate low heat, stir fry the onion and garlic for 2 mins.
  • Add oil and stir fry one minute more.
  • Add the mashed peas, tumeric, salt, and chili.
  • Mix well.
  • Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.
  • Serve with warm Injeera.
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Africa Delicious Recipes Moroccan Couscous
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