African Recipes

Moroccan Vegetable Couscous Recipe

 Moroccan Vegetable Couscous Recipe

Couscous is a North African staple, most commonly associated with Moroccan cuisine. It’s made from steamed and dried semolina and is the perfect base for absorbing the flavors of aromatic spices and a medley of colorful vegetables. Couscous is delicious and incredibly versatile, making it a fantastic choice for a wide range of dishes.

The national dish of Morocco and Algeria and a must-have dish in any Moroccan and Algerian restaurant. The word itself refers both to the complete dish and the tiny grains of semolina.

 

Semolina flour is sprinkled with water until it forms into tiny pellets that are then pushed through a sieve. The dish is traditionally made in a metal steamer pot called a couscoussier, where the stew is on the bottom, while the small grains are in the perforated basket on top, cooking in the steam that is rising from the rich stew.

Some classics include couscous with seven vegetables and couscous with raisins and caramelized onions, but there are many more varieties such as spicy with chili peppers, sweet with chickpeas, lamb and raisins, Berber-style with chicken, milk and turnips, or fish couscous with fish, fennel stalks, and wild turnips.

 

STORAGE AND REHEATING

You can store in the refrigerator for up to 4 days. Reheat in the microwave or stovetop over low heat, adding a splash of water or stock to keep it moist.

To Freeze: Cool the Vegetable Moroccan Couscous to room temperature. Then, transfer it into airtight, freezer-safe containers or heavy-duty freezer bags.. Stored properly, it should maintain its quality for up to 3 months.

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RECIPE TIPS

To make it milder, simply omit the cayenne pepper, or add more if you prefer a spicier kick.

Add your favorite vegetables to this dish. Zucchini, eggplant, or even cauliflower would make excellent additions.

To make this recipe vegan, swap the chicken stock for vegetable stock.

For a healthier option, use whole-grain couscous. It will give you a boost in dietary fiber.

For a bit of sweetness, try adding raisins or sultanas.

 

 

RECIPE INGREDIENTS

2 tablespoons olive oil

1 medium red onion chopped

1 yellow bell pepper chopped

1 carrot chopped into cubes

2 cloves garlic minced

Salt & Pepper to taste

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/2 teaspoon celery salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

cayenne pepper optional, to taste

1 cup frozen peas

14 oz chickpeas (garbanzo beans) one can, drained

6 Peppadew Piquante peppers chopped, mild or hot

11/2 cups chicken stock or vegetable stock

A good handful fresh parsley chopped

1 cup instant couscous

 

 

DIRECTIONS ON HOW TO MAKE MOROCCAN VEGETABLE COUSCOUS RECIPE

  1. Heat the oil over medium heat in a skillet.
  2. Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness. Add the garlic, sauté another minute.
  3. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant.
  4. Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
  5. Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed.
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HERE ARE MORE RECIPES YOU CAN ENJOY TOO

MOROCCAN WHITE BEAN STEW

 

Moroccan Vegetable Couscous Recipe

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoons olive oil
  •  
  • 1 medium red onion chopped
  •  
  • 1 yellow bell pepper chopped
  •  
  • 1 carrot chopped into cubes
  •  
  • 2 cloves garlic minced
  •  
  • Salt & Pepper to taste
  •  
  • 1/2 teaspoon paprika
  •  
  • 1/2 teaspoon ground coriander
  •  
  • 1/4 teaspoon turmeric
  •  
  • 1/2 teaspoon celery salt
  •  
  • 1/2 teaspoon ground cumin
  •  
  • 1/2 teaspoon ground cinnamon
  •  
  • cayenne pepper optional, to taste
  •  
  • 1 cup frozen peas
  •  
  • 14 oz chickpeas (garbanzo beans) one can, drained
  •  
  • 6 Peppadew Piquante peppers chopped, mild or hot
  •  
  • 11/2 cups chicken stock or vegetable stock
  •  
  • A good handful fresh parsley chopped
  •  
  • 1 cup instant couscous

Instructions

Heat the oil over medium heat in a skillet.

 

Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness. Add the garlic, sauté another minute.

 

Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant.

 

Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.

 

Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed.

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