Couscous with Vegetables Recipe - video with my Grandmother - CookingWithAlia - Episode 99

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often cheaper and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Using water with seasoning is a cost-effective alternative.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar-free dried fruit

Sugar-free dried fruit can be a healthier option.

Prepare the vegetables: chop the cabbage, potatoes, carrots, turnip, onion, zucchini, and tomatoes.

In the Moroccan couscous pot, heat 1/3 cup of olive oil and add the chicken, spices (turmeric, ginger, salt, pepper, saffron), and chopped onion.

Cook the chicken for 10 minutes on medium heat, covered.

Add the chopped cabbage, potatoes, carrots, turnip, and soaked chickpeas (if using dry chickpeas).

Add water to cover the vegetables and cook until they are half cooked.

After half cooking the initial vegetables, add the zucchini, butternut squash, and red chilies.

In a separate bowl, mix 3 cups of couscous with 1 cup of water and 2 tablespoons of vegetable oil.

Transfer the couscous to the top section of the couscous pot for steaming.

Cover the couscous pot and steam the couscous until steam starts to come out from the top.

Once you see steam, remove the couscous from the pot and add salt to taste and 1 cup of water.

Return the couscous to the pot and steam again until steam comes out from the top.

Work the couscous with 1 tablespoon of smin (clarified butter).

To serve, place the couscous on a large plate, pour some sauce over it, and arrange the chicken and vegetables on top.

Serve the couscous with sauce in small bowls on the side for guests to add as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens