It’s always exciting to experiment with new foods and flavors, so last week I tried a new Moroccan recipe. This recipe is originally from Cooking Light, but I made some alterations based on ingredients I had on hand.
- Although this recipe is exotic sounding, it is still a safe bet to serve to those with a little bit of an adventurous palate. I wouldn’t recommend it to picky eaters, but it certainly is not too strange to serve for guests.
- Cooking Light calls the recipe “Moroccan-style Lamb and Chickpeas” but I didn’t have lamb on hand (nor were my husband and I eager to try it… yet!). Instead, I had some Trader Joe’s turkey kielbasa already in the fridge, so I cut it into bite-sized pieces and used it in place of the ground lamb that the original recipe calls for.
- Using my beloved mortar and pestle I ground the coriander, which added an unusual but very tasty spice to the dish. Also, I didn’t have cumin, so I used paprika.
- I served this dish over couscous (from Trader Joes, where else?!) and made sure the soupy part soaked in to make it moist. Next time, I ‘m going to try it over Israeli couscous for a bit more texture.
- 1. Heat a large nonstick skillet over medium-high heat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add kielbasa, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.
- 2. Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork.
- 3. Divide couscous among plates and spoon 1 1/4 cup of chickpea stew on top of couscous.