Moroccan Vegetable Couscous

"Couscous has been a staple in North Africa for years. It’s becoming popular here, partly because it cooks quickly. From Cooking at a Glance - Vegetables & Grains."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
14
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In a medium saucepan heat olive oil. Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover; stir in couscous. Remove from heat; let stand, covered, for 5 minutes. Uncover and fluff with a fork.
  • Meanwhile, for sauce, stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was very good, but under-spiced; I felt it really needed a little lemon and a bit of heat--not extreme but some pepper. However, the vegetables were delicious and still crisp and fresh tasting.
     
Advertisement

RECIPE SUBMITTED BY

I love good movies, good food, and good wine!!! Zaar is going to make me fat!!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes