Moroccan Vegetable Couscous

recipe characterize

  • Serves
Creator Notes

After I used to be somewhat one, my family used to be dwelling in Portugal and, on my seventh birthday, we took a ship day out to Morocco. My well-liked portion of the day out used to be when my family sang “Delighted Birthday” to me at dinner, and my younger sister approached the total passengers who weren’t singing and shamed them into joining in. My least well-liked portion of the day out used to be when we arrived within the port and one of the most valuable retailers supplied to trade me for a toy camel. My folk idea it used to be humorous, but I used to be insecure they’d earn.

Rapid forward to ideal April when my husband and I traveled with our children on our first trans-Atlantic day out to Paris. My husband ordered this Moroccan couscous for lunch in some unspecified time in the future and, powerful to my shock, the total children cherished it. I mediate the plethora of carrots and potatoes made it more delightful. When we bought residence, I hurried to recreate the dish earlier than they forgot that they loved it.

Whenever that probabilities are you’ll derive ras-el-hanout, employ it; otherwise, it’s easy to provide your like spice mix. The spices in my model are intensly flavorful, which is complement to the gentle couscous.

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  • For the spice mixture, employ 6 teaspoons ras-el-hanout or produce your like mix:

  • 1/2

    teaspoon saffron

  • 1 teaspoon


  • 1

    teaspoon floor ginger

  • 1

    teaspoon salt

  • 1/2

    teaspoon turmeric

  • 1/2

    teaspoon cinnamon

  • 1/2

    teaspoon cardamom

  • 1/2

    teaspoon coriander

  • 1/2

    teaspoon nutmeg

  • 1/2

    teaspoon floor sunless pepper

  • To provide the dish:

  • 1

    tablespoon olive oil

  • 1

    itsy-bitsy onion, diced

  • 2

    garlic cloves, chopped

  • 4

    carrots, peeled and sliced

  • 1

    potato, peeled and sliced

  • 1

    28-ounce can complete San Marzano tomatoes with their juice, chopped

  • 1

    zucchini, sliced

  • 1

    15-ounce can chick peas

  • 1

    cup couscous

  1. Combine the spices in a itsy-bitsy bowl with a run. Warmth a tidy educated over medium heat and add the spices. Toast them gorgeous till they’re fragrant, doubtlessly lower than a minute. Pour the spices aid into a bowl and space them aside.

  2. Add the oil to the skillet turn the warmth up to medium high. Add the onion and saute till it softens, about 7 minutes.
  3. Add the garlic, carrots, and potato and saute for just a few minutes. Traipse within the tomatoes with their juices and the spice mixture. Bring the combination to a simmer and cook dinner till the potatoes and carrots soften, about 20 minutes.
  4. Add the zucchini and chick peas and warmth till the zucchini has cooked and the beans have heated by way of, about 5 minutes.
  5. When the vegetables have accomplished cooking, taste them and add more salt and pepper whenever you happen to like. Heap the couscous for the duration of a tidy shallow bowl. Spoon the vegetable mixture over the pause.

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