Moroccan Vegetable Couscous
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Posted by:jrt
A vegetarian version of the typical Moroccan couscous preparation.
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Ingredients
2 cups couscous
4 cups water
1 large onion, sliced thin
2 cloves garlic, minced
2 tbl. kosher red wine
1 lb. canned chopped tomatoes, undrained
3 large carrots, cut in large pieces
2 large celery stalks, cut in large sections
1 medium turnip, cut into 1/2 inch cubes
1/2 tsp. cinnamon
1/2 tsp. fennel seed
1 tsp. ground cumin
1/4 tsp. turmeric
1 tsp. paprika
1/8 tsp. cayenne
1/2 lb. zucchini, cut into 1/2 inch slices
1/2 cup red bell peppers, chopped
1/4 cup raisins
1/4 cup apricots, dried
1 can chickpeas, rinsed and drained
1/4 cup fresh parsley, chopped
Directions
- In a large bowl pour 4 cups boiling water over 2 cups of couscous and let sit at least 15 minutes. Keep warm and fluff with a fork before using.
- Sauté onion and garlic in wine until onion is just translucent.
- Add tomatoes, carrots, celery, turnip, spices and bring to a boil (the liquid from the canned tomatoes should be enough but add more if required)
- Reduce the heat and simmer for about 20 minutes.
- Add zucchini, red pepper, raisins, apricots, and chickpeas and simmer for an additional 15 minutes.
- Serve in individual soup bowls with couscous topped with vegetables. Garnish with the chopped parsley.
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