Moroccon Couscous is made with lots of vegetables and couscous. It is also popularly made with meat but we tried making the vegetarian version of it recently. Couscous is rich in vitamins and mineral. Also, it helps to strengthen bones, muscles, and immune system. Eating couscous can also help improve your blood circulation too
The vegetable curry is made of turnip, carrot, zucchini, pumpkin, onion, sweet potato, egg plant chickpeas served with couscous. It is delicious and a complete meal by itself.
This a long recipe to be cooked but doesn’t need any other accompaniment and can become a meal for the entire family for a meal together.
I have also tried making this recipe without the Moroccon pan, do see me cooking click here – https://youtu.be/GLRJeTC7htc
Moroccon Couscous with Seven Vegetables
Use a couscous pan to make this dish as authentic as possible.
In the lower half of the pan, add olive oil. Once the oil is heated up, add all the veggies (add in the sequence of those that take time to cook longer) and saute it for 15 minutes.
Add the tomato puree and all ground spices to this along with the chopped coriander leaves.
Mix everything well and let this boil for sometime by adding water to it.
Meanwhile add unwashed couscous in the upper compartment of the pan along with water (1:1 ratio)
The couscous should be done in 5 minutes. Meanwhile check on the veggies and stir them occasionally.
Remove the couscous from the top compartment and add a tablespoon of oil to it. Add it back to the compartment and let it steam for another 5 minutes.
Once the vegetables are almost cooked, add the boiled chickpeas to it. Check for seasoning at this stage.
Just before serving add a tbsp of butter to the couscous for extra flavor.
To serve, plate the couscous in the centre and make space in the middle of the heap. Now pour the cooked veggies with the curry.
Enjoy it hot along with some Moroccan Mint Tea
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