Tag Archives: couscous

Moroccan Couscous

16 Feb

This is one of my mom’s recipes. I like to do a little extra butternut squash to have on a side salad. You can certainly do it with regular couscous, but you’ll need less stock (maybe just half a cup), and the couscous will cook faster – after you bring the liquid to a boil, stir in couscous and raisins, cover, and let stand until liquid is absorbed (about five minutes). For my tastes, however, Israeli couscous is worth the wait! ~ Paula

ingredients:

  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch pieces
  • olive oil
  • salt (to taste)
  • pepper (to taste)
  • 1 cup (at least) vegetable stock
  • 1/8 cup honey (more to taste)
  • 1/4 cup lemon juice
  • 2 tablespoons oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/8 teaspoon cayenne
  • zest of one lemon
  • 3/4 cup Israeli couscous
  • 1/3 cup golden raisins
  • 1/2 cup chopped parsley

process:

  1. Place baking sheet lines with aluminum foil in oven, preheat to 450
  2. Toss squash and onion with oil, salt and pepper to taste
  3. Transfer to baking sheet, roast until tender, stirring occasionally (about 20 min); set aside
  4. Combine stock, honey, lemon juice, oil, cumin, coriander, cayenne, and lemon zest in a pot
  5. Bring to a boil, stir in couscous and raisins
  6. Cover, let simmer until couscous is soft – stir and add more stock as needed, any extra liquid can be poured off
  7. Stir in roasted veggies, top with parsley

Vegetarian Moroccan Tagine

12 Jul

This delicious dish is a perfect balance of sweet and savory.  It is a variation on traditional Moroccan Tagine, which typically contains lamb and is more savory than sweet.  This recipe is vegetarian, light and full of flavor.   It’s best served over a bed of fluffy cous cous and with plain greek yogurt and apricot pepper sauce on the side.  The long list of ingredients might make the recipe look daunting.. but it’s much easier than it looks, just throw everything together – the combination is to die for!  —Alex

ingredients:

  • 6 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 2 tsp ground cumin seed
  • 1 whole cinnamon stick
  • 1/2 tsp cardimum, ground
  • 1 tsp tumeric, ground
  • 1 tbsp grated fresh ginger
  • 3 medium garlic cloves, chopped
  • 1 can chickpeas
  • 2 cups vegetable broth
  • 1 medium head cauliflower, cut into medium pieces
  • 4-5 medium carrots, cut into rounds
  • 2 medium sweet potatoes, cubed
  • 1 fresh lemon
  • 1/2 cup diced dried figs
  • 3/4 cup golden raisins
  • 1/3 cup diced dried apricots
  • 2 boxes plain cous cous (about 2-3 cups dry)
  • 1 cup pine nuts

on the side:

  • plain greek yogurt (or vegan yogurt)
  • hot apricot pepper sauce (can be purchased at the store, or make your own with apricot jam, red chili pepper, and a little apple cider vinegar to taste).

process:

  1. Heat the olive oil in a large cast iron or other non-stick pan (at least 14″, preferably larger).  Add the onions and saute until slightly carmelized, then add all the spices and saute until aromatic (a couple minutes).
  2. Add the chickpeas, carrots and cauliflower, some of the vegetable broth, and continue to saute/simmer, stirring often.
  3. Meanwhile, steam the cubed sweet potato (either in a steamer, or microwave) until fully cooked. Remove and set aside.
  4. When the vegetables are nearing tenderness, squeeze the lemon juice in, add the dried fruit and add the sweet potatoes, continue stirring and don’t be afraid to gently mash up the sweet potatoes while you stir – it will give it a little more bind at the end.
  5. Continue stirring until everything is evenly cooked and spiced. Adjust spices to taste if necessary.
  6. For the cous cous, cook as directed (make sure to add about 1 tsp olive oil to the water first) and don’t forget to add 1 cup of pine nuts!
  7. Fluff the cous cous with a fork, put the tagine in a serving bowl (unless you’re doing individual plates, then place the tagine over a bed of cous cous), don’t forget the yogurt and apricot pepper sauce on the side… ENJOY!

serves about 8