Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Morocan Eggs & Couscous

1 tbsp olive oil
1/2 cup minced onion
14.5 oz crushed tomatoes
1/2 tsp sugar
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp cayenne
1 cup couscous
4 eggs
1 cup shredded cheese (chedder, montery jack, etc)
Cilantro (optional)

Preheat oven to 400.

Heat oil in wide sauce pan.

Saute onion until soft.

Add tomatoes, sugar, cumin, cinnamon, cayenne. Bring to simmer and cook for 5 minutes.

Put couscous in a 8-9″ baking pan (round or square). Add 1.25 cups boiling water. Cover with foil and let sit 5 minutes.

Fluff couscous. Make 4 indentations and place eggs there. Cover with sauce and cheese.

Bake 10 minutes or until eggs are done.

Cut into quarters and loosen edges, then serve. Garnish with cilantro.

Salmon w/ Couscous Pilaf

1 pound carrots, quartered lengthwise and sliced 1/8″ thick diagonally
1 c couscous
1/2 c silvered almods
1/2 c raisins
1/4 c chopped herb (prefer not the recommended mint)
1 tbsp Olive oil
4 salmon fillets, 6-8 oz each.
lemon wedges

Preheat oven to 450.

In a 9 x 13 pan, mix carrots, couscous, almonds, raisins, her, oil, 1.75 cups water, 1.5 tsp salt, 1/4 tsp pepper (if fresh ground).

Place salmon on top of mixture, season generously. Cover pan with foil.

Bake until fish is opaque, 30 minutes ish.

Transfer fish to plates, fluff couscous and serve with lemon.

Moroccan Pot Roast over Couscous

1 T olive oil
1 1/2 pound chuck roast or bottom round roast
1 white or yellow onion chopped
3 carrots, chopped
4 garlic cloves, chopped, smashed, etc.
1 t cayenne pepper
2 T Ras Al Hanout (spice mix)
16 oz can of beef broth
15 oz can of chickpeas, rinsed and drained

Preheat oven to 375.

Cut beef into 4 equal pieces.

Season the roast with salt and pepper.

Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.

Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.

Move to oven. Bake covered until fork tender (about 2 hours).

For couscous,
1 cup broth
juice of half a lemon
zest of half a lemon
1 tbsp butter
1 cup couscous
1 tsp garlic powder
1 tsp onion powder

Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.

Marinated Salmon with Couscous

From Everyday Food

– 1 bunch cilantro, stems removed
– 3 garlic cloves, chopped
– 1-2 red jalapeno (or similar) peppers (seeded and chopped)
– 1.5 in piece fresh ginger, peeled and minced
– 1 tsp paprika
– 1 tsp ground cumin
– 1/4 cup plus 1 tbsp olive oil
– zest of 1 lemon
– 2 tbsp lemon juice
– 4 salmon steaks (6-8 oz each)
– 1 cup couscous

In a food processor, pulse cilantro, garlic, peppers, ginger, paprika, and cumin until fine. Add 1/4 cup oil and lemon juice, pulse to combine.

Arrange salmon in a 9×13 baking dish. Rub both sides with mixture. Cover and fridge 30 minutes.

Preheat oven to 375.

Bake salmon uncovered until opaque (12ish minutes).

Prepare couscous normally, then add lemon zest to finished couscous and stir.

Cauliflower & Carrot w/ Couscous

Cumin over carrots and cauliflaur (bite sized pieces). Roast in over
until soft.

Serve over couscous, drizzle with olive oil and lemon juice.

Possibly serve with cumin chicken.

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