Moroccan Couscous with Vegetables Recipe - CookingWithAlia - Episode 7

Moroccan Couscous with Vegetables

Transport yourself to the aromatic streets of Morocco with this vegetarian Moroccan Couscous with Vegetables. Designed for simplicity, this dish utilizes common kitchen tools and ingredients readily found in your local supermarket. With a medley of colorful vegetables and delicate couscous, it's a feast for both the eyes and the palate. Perfect as a hearty main course, this dish serves vibrant flavors to every guest at your table.

Ingredients

🫒 3 tablespoons olive oil
🥕 3 medium carrots, peeled and cut into large pieces
🥒 1 medium zucchini, cut into 8 pieces
🧅 2 medium onions, peeled and quartered
🍠 1 large sweet potato, peeled and cut into large chunks
🥕 1 large parsnip, peeled and cut into large pieces
🎃 1/4 medium butternut squash, peeled and cut into chunks
🌾 1 box Near East Couscous, Original Plain
🥫 1 can Rienzi Chick Peas, drained and rinsed
🍅 2 tablespoons 365 Organic Original Tomato Paste
🌶️ 1/2 teaspoon paprika
🌶️ 1/2 teaspoon black pepper
✨ A pinch of saffron
🧂 1 1/2 teaspoons salt
🌿 1/2 teaspoon cumin
🌿 1/2 cup chopped coriander
🌿 1/2 cup chopped parsley
🧄 1 tablespoon minced garlic
🥣 2 cups Pacific Natural Foods Organic Vegetable Broth, low sodium
💧 Approximately 6 cups water, plus additional as per couscous package instructions
🧈 A small cube of butter

Instructions

1- Prepare Vegetables:

• Peel and chop all vegetables into large, uniform pieces.
• Quarter onions and chop cilantro, parsley, and garlic.

2- Sauté Aromatics:

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté until translucent. Add garlic, parsley, and coriander. Stir well.

3- Add Initial Spices:

• Introduce half the paprika, pepper, saffron, salt, and cumin. Stir to combine.

4- Cook Harder Vegetables:

• Pour in the vegetable broth and add sweet potato. Add enough water to cover.
• Bring to a boil, then simmer for 10 minutes.

5- Layer Vegetables:

• Add carrots and simmer for 15 minutes.
• Then add parsnip and simmer for another 15 minutes.

6- Add Softer Vegetables & Remaining Spices:

• Add zucchini, squash, remaining spices, tomato paste, and more water to submerge. Simmer for 10 minutes.

7- Add Chickpeas:

• Stir in chickpeas, continuing to simmer briefly.

8- Prepare Couscous:

• Follow package instructions, bringing water to a boil, adding couscous, covering, and letting stand for 5 minutes.

9- Fluff Couscous:

• Add butter and fluff with a fork until light and airy.

10- Check Doneness:
- Vegetables should be tender but intact. Use a fork to test.

11- Serve:
- Mound couscous on a serving plate. Create a well, fill with stew, and arrange vegetables aesthetically. Serve hot.

Prep Time: 15-20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour to 1 hour 15 minutes
Servings: 6
Calories: 380 per serving
Proteins: 10g per serving
Fats: 13g per serving
Carbohydrates: 58g per serving
Equipment:

• Cutting Board, White plastic
• Chef's Knife
• Vegetable Peeler
• Plates, Brown ceramic
• Pot, Large white non-stick with grey handles and glass lid
• Wooden Spoon/Spatula
• Measuring Cup/Pitcher, Clear and blue plastic
• Measuring Spoons
• Small Saucepan, Black
• Forks
• Ladle
• Serving Plate, Decorative Moroccan-style

Cooking Tips

• Layering: Add vegetables in stages to ensure even cooking.
• Flavor Base: Start with aromatics and half the spices for depth.
• Butter Fluffing: For light couscous, incorporate butter.

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Moroccan Couscous with Vegetables