Moroccan Spiced Vegetable Couscous
Moroccan Spiced Vegetable Couscous
A Vegan Option!
Ingredients:
2 cups Moroccan (fine) couscous
4 cups water or vegetable broth
4-5 tbsp. olive or avocado oil
1 white onion chopped
2 carrots sliced
2 green zucchini chopped
1 yellow squash chopped
1 red bell peppers chopped
8 oz. white mushrooms → (3 cups quartered)
1 ½ cups cooked garbanzo beans
1 tsp. ground allspice
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. ground coriander
½ tsp. ground ginger
½ tsp. ground cardamom
½ tsp. cayenne pepper
½ tsp. smoked paprika (optional)
½ cup raisins
½ cup slivered toasted almonds/pine nuts
2 tsp. Himalayan/sea salt
Instructions:
In a deep pot, bring 2½ water to boil, add 1 tsp. salt and couscous. Lift from heat and set aside.
In a flat pot heat oil on medium low and add chopped onions. Sauté until they start to soften. Add carrots and sauté for a couple of minutes, followed by zucchini & squash sautéing for two more minutes.
Add bell peppers and all the spices. Sauté for two minutes.
Add mushrooms, sauté for one minute.
Add garbanzo beans, 1 tsp. salt, 1½ cups water/vegetable broth.
Cover the lid, simmer for three minutes. Lift from heat and uncover the lid.
You may now add the couscous to the vegetables and gently fold mix.
Add raisins and slivered almonds/pine nuts.
Tips:
-To add more flavor to couscous, add ½ tsp. turmeric and ½ tsp. allspice in the water before cooking.
-You may skip boiling the couscous in advance, and just add it at the end when all vegetables are simmering, immediately after step 5.
- Read the package instructions. If mine does not match, follow instructions on box.
-Add any other vegetables like broccoli, celery or cauliflower.
-As with every recipe, you may add pepper and more spices/herbs for more flavor.
-Use less couscous, if you feel the ratio is too much couscous to vegetables.
-You will have leftovers. Refrigerate the rest and enjoy for a few more days, eating it hot or cold!
