Couscous With Vegetables

Couscous With Vegetables

Couscous With Vegetables

Hungry for Moroccan food? Try this easy vegetarian couscous recipe with mixed vegetables and pine nuts

May 2, 2012

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

1 HR 15 MIN

ingredients

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

  • 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.

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