A good friend of mine recently told me that as she was making a moroccan couscous dish last week, she had forgotten to buy cloves at the market and then remembered that she had doTerra's clove oil on hand. She used a drop of it in her dish and it came out delicious. "Having bought clove to help me with my thyroid, I forgot that it's a key ingredient in some wonderful dishes and it just gave me an entire reframe around the meals I cook for my family. Also, as I like to make this dish often, it's so much easier to use coriander, cinnamon, and clove oil than to have restock on the spices at the store." Here is the recipe she cooked which is a family favorite!
Moroccan Cous Cous with Chicken, Sausage and Vegetables
Taken originally from Terry Dagrosa's recipe here
Ingredients
Taken originally from Terry Dagrosa's recipe here
Ingredients
- 1 tablespoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves (or drop of doTerra's clove oil)
- 1/4 teaspoon ground coriander (or drop of doTerra's coriander oil)
- 3 Tablespoons sweet butter
- 2 Tablespoons olive oil
- 1 large Vidalia onion, 1/2 diced, 1/2 thinly sliced
- 2 skinless chicken breasts, cut in 2 x 1 1/2″ bite-size pieces
- 2 chicken thighs
- 1 tablespoon paprika and a pinch of salt (for chicken)
- 5 plum tomatoes, seeded, and cut in quarters
- 1 1/2 lbs spicy sausage*, preferably merguez sausage (lamb and beef sausage)
- 1/4 teaspoon saffron
- 2 tablespoons of hot water
- 1 quart of chicken stock
- 1 small bunch of parsley, about 8 sprigs tie together (stems and all…I tied a knot with the stems)
- 2 dried red chili peppers (one if you desire less heat)
- 2 six-inch sticks of cinnamon (or one drop of doTerra's cinnamon oil)
- 5 carrots, peeled and cut into 2″ pieces
- 1 large turnip, peeled and cut into 1/2″ rounds
- 1 can of chick peas
- 1 box of your favorite cous cous (I used Near East with Toasted Pine Nuts)
- Harissa
- In a large heavy-bottomed pot over medium heat, add all spices and heat up for about 2 minutes until fragrant.
- Add butter and olive oil, stir until the spices are blended in the butter/olive oil.
- Add onions and cook until translucent – about 5 minutes.
- Sprinkle salt and paprika on the chicken pieces
- Push the onions to the side and add chicken to the center, cooking until brown on both sides
- Next add tomatoes and gently stir, mixing all ingredients together, let simmer
- Place saffron in a very small bowl with hot water, set aside
- In a separate skillet, brown sausage on all sides, set aside
- Add chicken stock to the chicken, tomatoes and onions.
- Add the tied parsley and the saffron and water,
- Add carrots, turnips, raisins, cinnamon and sausage links, gently stir everything together
- Turn up heat and bring to a boil. When water comes to a boil, cover and lower heat to medium-low and simmer for 45 minutes.
- Add Chick Peas (water and all) and continue to simmer for a five more minutes
- Cook Cous Cous per directions
- Fluff the cous cous with a fork
- Place a 1/4 cup of cous cous on each plate – moisten with a few tablespoons of the stew’s broth
- Top with Chicken, sausage and vegetables
- Garnish with Parsley and serve with Harissa on the sid