Teaching My WIFE How To Cook MOROCCAN COUSCOUS

Heat vegetable oil in a skillet over medium heat.

Add chopped red onion and white onion to the skillet and sauté until translucent.

Prepare couscous in a bowl by adding couscous and mixing in vegetable oil and water.

Add salt to the onions to release liquid and stir.

Add turmeric and paprika to the onion mixture and stir well.

Add shredded tomatoes to the onion mixture to create a sauce and let it cook until thickened.

Add water to the skillet and then add the potatoes and chickpeas, straining the chickpeas first.

Add carrots to the mixture and stir.

Layer the couscous on top of the vegetable mixture in the skillet and cover.

Set a timer for 15 minutes and let it cook.

After 15 minutes, check the couscous and add zucchini to the mixture.

Add a glass of water to the couscous and fluff it with hands or a spoon after washing hands.

Add salt to the couscous and fluff again.

Make a bundle of parsley and place it into the couscous before serving.

Set the timer for another 15 minutes and let it cook again.

After 15 minutes, transfer the couscous to a plate and garnish with the cooked veggies.

Equipment Needed

Dietary

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