Moroccan vegetarian couscous
This is a terrific, relaxed party dish—easy to make, fun to eat and meant for a gathering. A time-honored stew, rich with vegetables and the flavors—saffron, cinnamon, turmeric—of North Africa.
Dietary restrictions
- 1⁄2 teaspoon vegetable oil
- 2 green onions chopped
- 1 garlic cloves minced
- 1 zucchini diced
- 1 cup shredded cabbage
- 1/4 cup golden raisins
- 1 celery diced
- 1 1/2 cups chickpeas, cooked
- 1 teaspoon coriander seeds, 1 /3 palm full
- 4 cups vegetable broth
- 1⁄4 teaspoon salt
- 2 pinches saffron threads
- 1 pinch crushed red pepper
- 1/2 tsp. ground turmeric
- 1⁄2 teaspoon curry powder
- 1 teaspoon ground cumin
- 2 cups couscous
Heat a large sauce pot over medium high heat. Add oil, garlic, onion, celery, zucchini and cabbage to the pot and season with salt and pepper. Add curry, cumin, coriander, saffron, red pepper and raisins. Saute, stirring frequently, 7 or 8 minutes.
In a separate pot, add broth and bring broth to boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork.
Remove couscous from pot, toss again with fork to combine and transfer to a serving platter. Add the veggies on top of couscous. Serve with warm Mediterranean flat breads. You can also add some fennel on top for decoration.