Recipe by bluemoon downunder
A vegetable dish which can be served as one of several dishes in a vegetarian Moroccan banquet or as a side dish to a meat dish, in which case it would serve many more than 6 people. This recipe for Moroccan Greens has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found on Huey's website. Huey (Iain Hewitson) is an Australian chef who has written several recipe books and hosts a popular TV cooking show twice daily on weekdays. He also runs Tolarno's restaurant in Melbourne. Whenever vegetable stock is an ingredient in a recipe, as it is in this recipe, I use my Vegetable Stock Vegetable Stock because it is heaps more flavoursome than any other vegetable stock I had previously come across.
Top Review by Alfresco5
I took the seasonings and made my own twist using sweet potatoes, baby bok choy, onions, chic peas, and quinoa. I subbed 1 cup of carrot juice for 1 cup of the broth to add flavor and vitamins. Added some sriracha at the end to add more spice.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1⁄4 teaspoon cayenne
- 1 -2 tablespoon ground cumin
- 1 large sweet potato, cut into chunks
- 4 1⁄2 cups vegetable stock
- 2 (400 g) cans chickpeas, drained and rinsed
- baby spinach leaves
- 8 sugar snap peas, topped and tailed
- 8 green beans, sliced
- 1⁄4 cup Chinese cabbage, shredded (wonga bok)
- 2 cups couscous
- 1 tablespoon raisins
Directions See How It's Made
- Heat the oil in a large non-stick pan and gently sauté the onion, garlic and ginger.
- Add the spices and briefly toss the contents of the pan to toast the spices.
- Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
- When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
- While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
- Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
- To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.