Bonjour,
We have had vegetables couscous at least once or twice a month. Whenever we have a lot of leftover veggies, we will make a vegetables couscous with seven or even more different vegetables. It's kind of lucky to combine seven vegetables in one dish and also a lucky number in the Moroccan culture.
I knew that making traditional couscous could be long but our vegetarian couscous doesn't take much time to prepare. The leftovers vegetables are even better the next day.
VEGETABLE COUSCOUS
Ingredients;
1 onions, chopped
1-2 potatoes, cut in half or quarters
2 carrots, cut into chunks
1 aubergine, cut into chunks
1 zucchini, cut into chunks
2 tomatoes, chopped
1 stick celery, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 small can of chickpeas
1 tablespoon ras el hanout powder
1 tablespoon harissa sauce
250g couscous grain
Olive oil
METHOD;
- In a large casserole, heat little olive oil over medium heat and fry onion until fragrant.
- Add potatoes, carrots, ras el hanout spice, harissa sauce and 2 cups of water, bring to a boil, cover and simmer for 10 minutes.
- Add the rest of vegetables and chickpeas, season with salt and pepper.
- Reduce the heat and continue to cook for another 15-20 minutes or until vegetables are tender. Add more spices to taste and water if desired.
- For the couscous, prepare the couscous grain as per package direction.
- Separate the grains by roughing them up with a fork.
Serve hot and bon appétit!
We have had vegetables couscous at least once or twice a month. Whenever we have a lot of leftover veggies, we will make a vegetables couscous with seven or even more different vegetables. It's kind of lucky to combine seven vegetables in one dish and also a lucky number in the Moroccan culture.
I knew that making traditional couscous could be long but our vegetarian couscous doesn't take much time to prepare. The leftovers vegetables are even better the next day.
VEGETABLE COUSCOUS
Ingredients;
1 onions, chopped
1-2 potatoes, cut in half or quarters
2 carrots, cut into chunks
1 aubergine, cut into chunks
1 zucchini, cut into chunks
2 tomatoes, chopped
1 stick celery, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 small can of chickpeas
1 tablespoon ras el hanout powder
1 tablespoon harissa sauce
250g couscous grain
Olive oil
METHOD;
- In a large casserole, heat little olive oil over medium heat and fry onion until fragrant.
- Add potatoes, carrots, ras el hanout spice, harissa sauce and 2 cups of water, bring to a boil, cover and simmer for 10 minutes.
- Add the rest of vegetables and chickpeas, season with salt and pepper.
- Reduce the heat and continue to cook for another 15-20 minutes or until vegetables are tender. Add more spices to taste and water if desired.
- For the couscous, prepare the couscous grain as per package direction.
- Separate the grains by roughing them up with a fork.
Serve hot and bon appétit!
