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Hungry for Moroccan food? Try this easy vegetarian couscous recipe with mixed vegetables and pine nuts
- Couscous 300 g
- Salt To taste
- Zucchini 2 each, small
- Tomato 4 each
- Carrot 3 each
- Eggplant 1, small
- White cabbage 100 g leaves
- Chick-peas 100 g
- Green bean 100 g
- Coriander 4 sprigs, fresh
- Garlic 2 cloves
- Chili pepper 1, dried
- Butter 45 ml, clarified
- Saffron powder 1 pinch
- Vegetable stock 250 ml
- Pepper To taste, freshly
- Pine nuts 30 g
- Parsley To taste, as garnish
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Moroccan
Pour 300 ml boiling salted water on to the couscous and leave to swell for 5 minutes.
Fluff up the couscous with a fork and keep warm.
Wash the zucchini and cut into thickish sticks.
Wash, halve and deseed the tomatoes and cut into pieces.
Peel the carrots, cut into four or eight lengthwise and then into sticks.
Wash and roughly dice the eggplant.
Wash and trim the beans, cut off the ends and cut in half if necessary.
Peel and finely chop the garlic.
Crush the chili pepper in a mortar.
Heat the clarified butter in a large frying pan, add the carrots and beans and cook gently for 4 minutes.
Add the garlic and chili and cook all together for a short time.
Then add the zucchini and eggplant, cover and cook over a low heat for 4 minutes.
Deglaze with vegetable stock, stir in the tomatoes and chickpeas, cover and simmer for a further 5 minutes.
Season with salt, pepper and saffron.
Toast the pine nuts in an ungreased frying pan.
Transfer the couscous to a terracotta dish and place the vegetables on top.
Scatter with the toasted pine nuts and garnish with parsley or coriander.