Moroccan Couscous (or Rice)

Submitted by LUv 2 BaKE

"A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from "Power Eating"."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 3-4

ingredients

• 1 teaspoon olive oil
• 1⁄2 cup onion, chopped
• 2 garlic cloves, minced
• 1⁄4 teaspoon ground ginger
• 1 1⁄2 cups vegetable stock or 1 1/2 cups chicken stock
• 1 cup butternut squash, cubed
• 1 cup carrot, sliced
• 1⁄2 teaspoon ground pepper
• 1⁄2 teaspoon ground coriander
• 1⁄4 - 1⁄2 teaspoon dried chili pepper flakes
• 1 medium zucchini, cut into bite sized pieces
• 19 ounces chickpeas, undrained
• 1 medium tomatoes, cut in large chunks
• 1⁄4 cup fresh parsley, chopped
• 1 cup couscous or 1 cup brown rice

directions

1. Vegetable Mixture:.
2. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
3. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
4. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
5. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
6. Stir in tomato and parsley.
7. Couscous:.
8. In separate bowl pour 1 cup boiling water over couscous.
9. Cover and let stand 5 minutes; fluff with a fork.
10. If you are having rice, cook according to directions.
11. NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

Reviews

[Rhiannon and Matt]

We have 400g cans of chickpeas in Australia, so that's what i used. We didn't have any fresh tomatoes on hand, so used approx 200g of canned crushed toms. We liked it, but didn't love it. I think it could do with more spices/herbs.

 

[Pneuma]

Was a bit spicy and different for my taste that I had to mask it with another sauce. It's just ok for me hence the 2 stars.

 

[Cybill]

Wow! This was the first dish we made on our new "two vegitarian dinners a week" plan. We doubled the pepper flakes (we are HUGE heat fans) and the dish ROCKED! Didn't even miss meat!

 

[Sackville]

I made this with a friend for our weekly "girly night" and we really enjoyed it. The sauce was slightly spicy with lots of flavour and it was nice that you had so many different textures and tastes with the vegetables. She has a new baby so it's great that it came together so easily too. We served it over couscous. I think this is quite a flexible dish so if you can't find some of the ingredients it would be quite easy to sub for something else, although the onions, chickpeas and tomatoes are essential in my opinion.

 

[Food4Life]

Good easy recipe. I was looking for something to do with butternut squash, preferably a vegetarian dish, and this fit the bill. Quick and simple. Very good with couscouse.