Moroccan Couscous (or Rice) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from Power Eating . Ingredients:
1 teaspoon olive oil |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1/4 teaspoon ground ginger |
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock |
1 cup butternut squash, cubed |
1 cup carrot, sliced |
1/2 teaspoon ground pepper |
1/2 teaspoon ground coriander |
1/4-1/2 teaspoon dried chili pepper flakes |
1 medium zucchini, cut into bite sized pieces |
19 ounces chickpeas, undrained |
1 medium tomato, cut in large chunks |
1/4 cup fresh parsley, chopped |
1 cup couscous or 1 cup brown rice |
Directions:
1. Vegetable Mixture:.
2. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
3. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
4. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
5. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
6. Stir in tomato and parsley.
7. Couscous:.
8. In separate bowl pour 1 cup boiling water over couscous.
9. Cover and let stand 5 minutes; fluff with a fork.
10. If you are having rice, cook according to directions.
11. NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.
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