a a a

Moroccan Cous Cous

If you want to turbocharge your couscous then try this larger Israeli couscous

Description

If you want to turbocharge your couscous then try this larger Israeli couscous

Ingredients

1Sweet potato (chopped)

1Zucchini (sliced)

2 clovesGarlic (minced)

1 tbsp. Olive oil

¼ cup Water

150gm Chickpeas (soaked overnight)

2Red or yellow bell peppers (chopped)

1 tsp. Cumin

½ tsp. Ground allspice

½ tsp. Ginger

½ tsp. Paprika

Pinch Cayenne pepper

Pinch Cinnamon

¼ tsp. Nutmeg

¼ tsp. Salt (sea salt is best)

2 cups Couscous, uncooked

1 tspButter

3 cups Boiling water for cooking couscous

Optional:

½ cup Pine nuts

½ cup Raisins

Method

First, in a large pot, sweat the sweet potato, zucchini and garlic in the olive oil until just barely tender, about 5 minutes.

Add in the chickpeas, bell peppers, ¼ cup water and all of the spices: cumin, allspice, ginger, paprika, cayenne pepper, cinnamon, nutmeg and salt. Cover the pot and allow the mixture to simmer all together for another 5 minutes, stirring occasionally.

In a separate bowl add the couscous and butter, add the boiling water, cover with a tea towel. Allow the couscous to sit for about 10 minutes, or until it becomes light and fluffy when mixed. Use a fork to separate the grains.

Combine the cooked sweet potato, zucchini, chickpea and peppers mixed with the couscous, and serve immediately.

Stir in the raisins and pine nuts just before serving, or sprinkle on top.

Course Salads, Sociable, Vegetarian

Cuisine Middle Eastern, Moroccan

Skill LevelSimple

Servings:6-8


Warning: addcslashes() expects parameter 1 to be string, array given in /home/tomrutherfordcom/public_html/wp-includes/wp-db.php on line 1539

What Others Have Said