Moroccan Couscous with Vegetables Recipe - CookingWithAlia - Episode 7

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more economical and still provide protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is less expensive and has a neutral flavor.

Heat 3 tablespoons of olive oil in a pot over medium heat.

Chop and wash the vegetables: 3 carrots, 1 zucchini, 2 onions, 1 potato, 1 parsnip, and 1 piece of butternut squash or pumpkin.

Add the chopped onions to the pot and sauté for a few minutes until they start to soften.

Add 1 tablespoon of minced garlic and cook for another minute until fragrant.

Add the potato first, then after a while add the carrots, followed by the parsnip, zucchini, and butternut squash or pumpkin, cooking them step by step.

Add half of the spices: 1/2 teaspoon paprika, 1/2 teaspoon pepper, 1 teaspoon saffron, 1/2 teaspoon cumin, and 1 1/2 teaspoons salt to the onions and cook for a few minutes.

Once the vegetable broth starts boiling, add water until the potatoes are covered.

Check the vegetables for doneness by poking them with a fork; they should be easy to poke through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary