Sauces To Go With Moroccan Couscous Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
SWEET ONION AND RAISIN SAUCE
2: Small, hot fresh peppers
1/3 cup: Butter,
1 cup: Raisins,
2 tsp: Cinnamon,
1 tsp: Pepper,
1 cup: Sugar or honey,
Directions:
Start this at least 1 hour before serving so that it can get a
mahogany color. Saute onions in butter, stirring frequently, until
they soften and turn golden. Add other ingredients and cook and stir,
letting mixture almost burn on the bottom a few times before stirring
it up. In this way it will be a lovely, dark brown. Hot Sauce: Remove
2 or 3 ladles of broth to small saucepan about 20 min. before serving
and simmer with whole hot peppers. I have not tried these receipes
but they do sound good. Later I will post some of my couscous
receipes. Also want to prepare and also post a receipe for beef
brochettes. Gary, if you are reading this I doubt if we could ever
duplicate the Moroccan cooking. The country and the atmosphere had a
lot to do with the flavor of the food. Hope you dont mind someone
else adding their 2 cents. My husband was stationed in Morocco from
1970-72. The Couscous postings brought back wonderful memories. In
fact, thanks to Garys posting my husband and I bought a steamer.
Now, all I have to do is purchase some cheesecloth so the couscous
does not fall through the holes. I also dug out my old Morocccan
cookbook, COOKING IN MOROCCO by the American Womens Association of
Rabat. Lots of Coucous receipes, but none calling for harissa. Did
find 2 receipes for sauces to be served with couscous. Carolyn in
Asheville
Source from luhu.jp
mahogany color. Saute onions in butter, stirring frequently, until
they soften and turn golden. Add other ingredients and cook and stir,
letting mixture almost burn on the bottom a few times before stirring
it up. In this way it will be a lovely, dark brown. Hot Sauce: Remove
2 or 3 ladles of broth to small saucepan about 20 min. before serving
and simmer with whole hot peppers. I have not tried these receipes
but they do sound good. Later I will post some of my couscous
receipes. Also want to prepare and also post a receipe for beef
brochettes. Gary, if you are reading this I doubt if we could ever
duplicate the Moroccan cooking. The country and the atmosphere had a
lot to do with the flavor of the food. Hope you dont mind someone
else adding their 2 cents. My husband was stationed in Morocco from
1970-72. The Couscous postings brought back wonderful memories. In
fact, thanks to Garys posting my husband and I bought a steamer.
Now, all I have to do is purchase some cheesecloth so the couscous
does not fall through the holes. I also dug out my old Morocccan
cookbook, COOKING IN MOROCCO by the American Womens Association of
Rabat. Lots of Coucous receipes, but none calling for harissa. Did
find 2 receipes for sauces to be served with couscous. Carolyn in
Asheville
Source from luhu.jp
Tags
Sauces