Moroccan Vegetable Couscous
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 2 ounces onions, chopped
- 2 1⁄2 ounces green peppers, chopped
- 1 1⁄4 ounces carrots, chopped peeled
- 1 1⁄4 ounces zucchini, chopped
- 8 fluid ounces chicken stock
- 5 ounces cabbage, shredded
- 6 ounces chopped tomatoes (2 medium)
- 1 tablespoon fresh coriander or 1 tablespoon parsley, finely chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon caraway seed
- 1⁄8 teaspoon ground turmeric
- 4 ounces couscous
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.
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