Couscous - Moroccan?

Executive Member Joined: Jul 27 2007 Posts: 351

Looking for a recipe for couscous with a vegetable sauce on top, as is served in Middle Eastern restaurants.
The couscous is usually plain, and sauce has vegetables like carrots, zucchini, onions in, well- a sauce Wink

Does anyone know what I'm talking about and have a recipe? Even one with ingredients and not exact amounts would be very helpful- thank you!!

Platinum Member Joined: Feb 20 2009 Posts: 7950

You can do a Google search- moroccan couscous with vegetables- for an exact recipe. I make my vegetables almost like a soup, but with less water, and then ladle it on top of couscous. Veggies: onion, garlic, butternut squash, carrots, zucchini, chick peas, tomatoes, white potatoes. Seasoning: cumin, cinnamon, cayenne pepper, salt and pepper, and cilantro or coriander.

Posted: Thu, Sep 15 2011, 11:58 am Post subject: re: Couscous - Moroccan?

This is how I make it for my Moroccan husband.

You make a big pot of soup with: Chicken, butternut squash, zuchini, yellow squash, 1-2 carrots, big onion, fresh garlic, bunch of parsley or cilantro, chickpeas (optional). Spices (be generous) are 1 Tablespoons of Hawaij, salt, pepper, lotsa cumin, and turmeric. The trick is to let it cook for a few hours or as long as possible to get it to boil down and make a rich spicey sweet soup. When you make the couscous, be sure to add turmeric, cumin, salt and pepper.

You can add potatoes, tomatoes and paprika too which is good but more Tunisian Style.

Posted: Sun, Sep 18 2011, 9:52 am Post subject: re: Couscous - Moroccan?

If I may add...

broth--chicken soup or parve soup base. Colour with a bit of safran strands crushed with fingertips. I add celery ribs, celery leaves, carrots, courgettes, onions, very important to add chickpeas which adds flavour. Also keep the vegetable whole or cut only in 1/2. You can add turnip, cauliflower, tomato. You can add a half boiler or chicken pieces or small meatloaf (lamb or veal or beef, seasoned with lots of garlic and chopped corriander) cooked together but these are served separately.

couscous--better if you can steam it, instead of using the instant one that you pour hot water/cook for 3 minutes. Alternatively, blend in 1 teasp olive oil to 1 cup of dry couscous before cooking. The trick is to avoid the grains getting too soggy/clumped up together. You'll need to fluff it up. I keep mine fairly simple. For festive ones you can add raisins for the last bit of cooking/steaming and garnish with toasted almond slices.

You serve couscous in a large platter, moist with a bit of broth, lay vegetables around in circles.
Don't forget harisa, fresh tomato salad or fresh green salad as sides.