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Morrocan Spiced Vegetable Couscous Recipe

Ingredients

How to make it

  • Prepare ALL OF YOUR VEGETABLES FIRST. Make sure you know where everything is located so it will be easy to just pick up the ingredient and drop it into the pan.
  • Heat 2 tablespoons of the oil in a very large pan. Add onion and garlic. Steam until tender. Drop in tomato sauce/puree, turmeric, cayenne, ground coriander, and cumin. Cook, stirring, for two minutes.
  • Add cauliflower, carrots, and pepper. Add enough water to come halfway up to the vegetables. Bring to boil, then lower the heat, cover, and simmer for 10 minutes.
  • Put on a pan, fill with water, bring to boil. Drop in your tomatoes for 30 seconds. Be careful when draining, then let cool and peel off skins. Chop up finely. Add this to the pan along with the zucchini and chick peas. Cook for another 10 minutes. Stir in fresh coriander and season with salt and pepper and keep very hot. Note: Don't be afraid to add some more water or broth to the pan to speed up the cooking process. Sometimes the time is off, and you may end up finishing the vegetables in less time or more. Highly recommended for you to use this tip - I judge by the zucchini; it should have an orange-ish tint and should be medium-tender. This is how I know the veggies are done.
  • For the couscous, follow your packaging directions (they may vary sometimes). For first-time cookers of couscous, do not be alarmed at the fact you have to use VERY little water for them. They are great absorbers. You know you have a good couscous when it is fluffy, not mushy like a pudding. When your couscous is coming off the pot, "fluff" it with a fork.
  • SERVING SUGGESTION: Pour the couscous into a very large bowl. Spoon the whole vegetable mixture on top of it, making sure you are still able to see the couscous underneath (we don't want to lose it). Garnish with coriander sprigs.

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The Cook

alp26 Brooklyn, NY

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