[ENG] 7-Veggie Moroccan Couscous: A Feast for the Senses | Flavors of Morocco

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is high in protein, while bulgur is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, while frozen herbs retain flavor.

Chop the onions and place them in a pot with chopped tomatoes.

Add pepper, ginger, turmeric, salt, and fermented butter to the pot.

Add about 1 tablespoon of olive oil and some vegetable oil to the pot.

Add water to the pot and cook everything for 10 minutes.

Stir the ingredients in the pot and let it cook a little longer.

Prepare the couscous by adding salt and olive oil, then mix it and set it aside for 15 minutes.

Uncover the pot and add more water to the couscous.

Chop the vegetables: turnips, zucchinis, eggplants, cabbage, carrots, pumpkin, and parsnips.

Rinse all the vegetables after chopping.

De-shell the broad beans.

Place the carrots, turnips, parsnips, and cabbage in the pot first since they take longer to cook.

Stir the ingredients together and cover the pot.

Break apart the couscous and transfer it to the steamer pot.

Steam the couscous for the next 15 minutes.

After the first round of steaming, transfer the couscous back to the plate and add water.

Set the couscous aside for 10 minutes.

Add the eggplants, zucchinis, and a teaspoon of tomato paste to the stock pot.

Allow the mixture to cook after adding the vegetables.

After letting the couscous absorb the water for almost 15 minutes, return it to steam again.

Steam the couscous for the second time and add the beans to the pot, then cover it to cook.

Prepare for the third round of couscous steaming.

Add a little water to the couscous and mix it.

Add the pumpkin to the pot and steam the couscous for the third time for 15 minutes.

Time to serve the semolina couscous.

Coat the couscous with either olive oil or fermented butter, as preferred.

Serve the chicken first on top of the couscous.

Add the vegetables starting with the cabbage and pumpkin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens