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Moroccan-inspired preparation bowls


These Moroccan-inspired preparation bowls are full of hot spices and deep flavors. It's a simple weekend meal of spicy chicken drumsticks, roasted cauliflower, and green beans, served on pearl couscous with lemon.

When it comes to meal preparation, we are all interested in large, bold flavors! From where Honey sesame meal preparation bowls to Thai Chicken Shell Prep BowlsWe love everything to enjoy today's Moroccan-inspired food preparation bowls!

Glass bowl with Moroccan couscous bowl and green beans

This recipe uses my favorite Moroccan spice massage To add the delicious, pungent flavors of Morocco to chicken and vegetables, think of ginger, cinnamon, clove, and cumin! We serve them with lemon pearl couscous for a delicious and nutritious lunch.

The reasons for this recipe

  • It is simple to prepare food in the plate pan
  • You can obtain creative with your protein and vegetables
  • Lasts up to four days and is great for heating up for lunch
  • You can replace couscous with your favorite grains

Content notes

  • Chicken- I used boneless and skinless chicken drumsticks in this recipe, which are great for storing and reheating for meal preparation. You can replace it with boneless and skinless chicken breast and cook for a total of 25 minutes. Swap chickpeas for a vegetarian version (either fry or use fresh from the can)
  • Pearl couscous It should be found in your grocery store with rice and cereals, or alternatively in the international grocery aisle.This is larger than traditional couscous and is cooked by blanching and pouring similar to pasta.
  • Vegetables- Cauliflower, green beans, and red onions are used in this recipe. Since cauliflower cooks longer than beans and onions, let's add the last 10 minutes to other vegetables first.
  • Moroccan spice we use homemade mix found on this website. Be as careful as possible when swapping purchased mixes like ras el hanout. SPICY!

Step by step instructions

1. Cook the couscous The first step is to cook couscous. Follow the directions on the packaging of your couscous and mix it with some lemon juice and lemon peel before it cools completely.

2. Prepare a seasoning mix. For the Moroccan spice mix, mix the ingredients in a bowl: brown sugar, paprika, cumin, cinnamon, cloves, ginger, salt, black pepper and paprika. This spice mix can be folded in two or three and stored in the pantry for up to 1 year.

3.Start Chicken + Cauliflower Throw the chicken in 1 tablespoon of olive oil, then 1 tablespoon of Moroccan spice mixture. Put in a sheet pan. Repeat with cauliflower (toss the green beans and onions in the remaining oil and spices, but separate them for later). Fry for 15 minutes.

4.Turn + add beans / onion- After 15 minutes, turn the chicken over and return to the oven for another 5-10 minutes. Mix together the cauliflower and add the beans and onions to the sheet pan. Fry the vegetables for 10 minutes.

5. Cold + portion off Let the chicken cool for at least 10 minutes before cutting into strips. Distribute the chicken and vegetables evenly between 1/2 cup of couscous in the bowl and four bowls for food preparation.

6.Store- Store in the refrigerator for up to 4 days. I don't recommend freezing these shells.

7. Warm up + service Heat it in the microwave until it evaporates. Enjoy it as it is or a piece of natural yoghurt.

FAQ

Is Couscous Healthy?

The disadvantage of pearlescent couscous is that it doesn't have a great nutritional impact and has a higher glycemic index.basically synonymous with pasta. So if you're looking for more whole grains and healthier foods, select farro, quinoa, bulgur, or brown rice.

Can you prepare food for 5 days?

I personally recommend that you prepare meals for four days, as many foods can only be safely stored for up to four days. Not only that, but after eating the same thing for 4 days in a row, you may be fed up with the food. Instead, I suggest that you double your dinner on Thursday night and eat leftover food for lunch on Friday.

Can i use frozen vegetables?

Yes you definitely can! Add them to the oil and seasoning, but cognize that the seasoning won't stick too much either. I also like to use the convection setting when frying frozen vegetables. Set the cooking time as required.

Can I cook this in the deep fryer?

I bet this works very well on a multi-tray fryer. Instant Pot Vortex air fryer). I would try 200C but I have no cooking times for you and you must make your top decision.

Exchange + variations

  • Chicken legs Swap for chicken breast or chickpeas
  • Couscous- Replace with 3/4 cup uncooked quinoa or rice
  • Vegetables- Replace it with broccoli, carrots, Brussels sprouts, or your favorite vegetables (commute the cooking time as needed).
  • Moroccan spices Trade for one of these 7 dry peeling recipes

Other recipes for preparing food

Moroccan couscous preparation bowls

Course: mother tongue

Local cuisine: Morocco

Calorie: 364kcal

Portion: 4th

These Moroccan-inspired preparation bowls are full of hot spices and deep flavors. It's a simple weekend meal of spicy chicken drumsticks, roasted cauliflower, and green beans, served on pearl couscous with lemon.

Preparation time15th minute

cooking time25th minute

total time40 minute

  • Cooking couscous The first step is to cook the couscous. Follow the directions on the packaging of your couscous and mix it with some lemon juice and lemon peel before it cools completely.

  • Prepare a mix of spices. For the Moroccan spice mix, mix the ingredients in a bowl: brown sugar, paprika, cumin, cinnamon, cloves, ginger, salt, black pepper and paprika. This spice mix can be folded in two or three and stored in the pantry for up to 1 year.

  • Chicken + cauliflower commence- Throw the chicken in 1 tablespoon of olive oil, then 1 tablespoon of Moroccan spice mixture. Put in a sheet pan. Repeat with cauliflower (toss the green beans and onions in the remaining oil and spices, but separate them for later). Fry for 15 minutes.

  • Turn + add beans / onion- After 15 minutes, turn the chicken over and return to the oven for another 5-10 minutes. Mix together the cauliflower and add the beans and onions to the sheet pan. Fry the vegetables for 10 minutes.

  • Cold + portion out- Let the chicken cool for at least 10 minutes before cutting into strips. Evenly distribute the chicken and vegetables between 1/2 cup of couscous in the bowl and four bowls for food preparation.

  • Business- Store in the refrigerator for up to 4 days. I don't recommend freezing these shells.

  • Warm up + service Heat it in the microwave until it evaporates. Enjoy it as it is or a piece of natural yoghurt.

Replace pearl couscous with a cup of (uncooked) quinoa, brown rice, or farro for a whole grain / healthy option.

2- Replace chicken hips with chicken breast or chickpeas

3- Vegetables can be replaced with broccoli, carrots, Brussels sprouts or your favorite vegetables (commute the cooking time as needed).

Offer: oneLunch bowl | Calorie: 364kcal | Carbohydrates: 40G | Protein: 25thG | Fat: 12thG | Saturated fatty acids: 2 ..G | Cholesterol: 72mg | Sodium: 259mg | Fiber: 5G | Sweets: 5G


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