Moroccan-Style Vegetable Couscous
Sweet & Spicy Moroccan style Kid-friendly vegan entree
I've always loved Moroccan food. They are delightfully complex and packed with so much flavor - a complete amalgamation of sweet, salty, spicy, tangy all at the same time.
Couscous is a tiny pasta that is made from wheat flour or barley and is often served as a side with a choice of meat or stew. My older kid has been obsessed with it for some time now and he likes me to pack this for lunch at least once a week.
You can make so many versions of this delicacy but I like to keep the ingredients simple & healthy to make my life easier on a busy weekday. Plus, this recipe can be made in 10 minutes which is a huge win.
Check out the video for this on my Instagram page
MOROCCAN-STYLE VEGETABLE COUSCOUS
Dry Couscous - 1/3 cup
Butter - 1tbsp
Onion - 1/2 cup, finely chopped
Carrots - 1/2 cup, finely chopped
Mushrooms - 1/2 cup, chopped
Peas - 1/2 cup
Walnuts/ pinenuts - 1/3 cup, slightly roasted
Water - 1/2 cup
Spices - 1 small bay leaf, 1/2 tsp each of garlic powder, cinnamon powder, black pepper, Onion salt (optional)
Fresh parley - 1 tbsp, chopped
Juice of half a small lime
Melt butter in a sauce pan.
Add onions and sauté. Add in all the vegetables and mix well.
Add in the couscous and combine
Add spices, salt and mix well
Reduce heat to low and add water, mix and close the pan with a lid
Set timer for 7 mins.
Open lid and check if the couscous is cooked. If it appears dry, add 2 tbsp of hot water and cover again.
Fluff the couscous with a fork. It should not be mushy,
Top with walnuts/ pine nuts and mix until well-combined.
Garnish with parsley and lime juice.
Enjoy hot or cold.
You can add some shredded chicken or chickpeas for protein.
This can also be served as a side-dish with a curry of your choice.
Cooking time and amount of water used may vary depending on the size of the couscous. Please check your package for cooking instructions.