Couscous is a North African dish that has become popular in many countries. It is traditionally served under a leg of lamb, camel, goat or vegetable stew. I particularly like the Moroccan version of Vegetable couscous, because of healthy ingredients and how all the different flavors blend together to make a perfect vegetarian dish. You can substitute the vegetables to your own preferences, but try to include the full variety to achieve an authentically flavored sauce. This recipe is bit time consuming than instant couscous recipe, but its so worth the effort.
1 red bell pepper, halved
1 red onion, peeled and quartered
6 tablespoons olive oil
3/4 pound fine-grain couscous,
2 small carrots, peeled and sliced into 1/4-inch thick slices
1/4 pound cauliflower florets, cut into quarters
1 teaspoon minced garlic
1 zucchini, quartered lengthwise and sliced
1 (14.5-ounce) can diced tomatoes and their juices
1 (16-ounce) can garbanzo beans, drained and rinsed well
1/4 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/8 teaspoon ground cinnamon
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 tablespoon butter
2. Rinse the couscous in under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
3. In a vegetable steamer, bring the water to a boil and add the couscous .Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
4. Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes.
6. Pour the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Serve hot!!!