Кускус по - мароккански Couscous marocain traditionnel

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein and fiber, while bulgur is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

raisin

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries add a tart flavor, while apricots are often less expensive.

Prepare couscous by placing it in a large bowl and mixing it three times before steaming.

Boil water with salt and vegetable oil in a pot.

Pour boiling water over couscous, cover, and let it steam for 15 minutes.

In a separate pot, heat vegetable oil and butter over medium heat.

Sauté chopped onions until translucent.

Add diced carrots and cook until slightly tender before adding pumpkin pieces.

Stir in chickpeas, spices (cumin, turmeric, paprika, and black pepper), and tomato paste; cook for a few minutes.

Add water and bring to a simmer; cover and cook until vegetables are tender.

Serve the vegetable and meat mixture over the couscous, garnished with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens