Prep 20 mins
Cook 45 mins
I love Morrocan Couscous, but I prefer it baked just a few minutes to firm it up and crisp the top.
- 2 tablespoons olive oil
- 1⁄2 medium onion, chopped
- 2 garlic cloves
- 1 butternut squash, chopped
- 1 1⁄2 cups vegetable stock
- 1 cup carrot, chopped
- 1 tablespoon black pepper
- 1 teaspoon dill weed
- 1 teaspoon parsley
- 1 zucchini, chopped
- 1 (15 1/2 ounce) can garbanzo beans (chickpeas)
- 1 (14 1/2 ounce) can stewed tomatoes
- 2 cups whole wheat couscous
- 2 1⁄2 cups water
- 2 tablespoons paprika
- Preheat Oven to 400.
- Combine Onions, Garlic, and Oil in large stirfry pan and sautee over med - medhi heat until Onions soften.
- Add Butternut Squash, Carrots, Vegetable Stock, pepper, dill weed, and parsley. Bring to boil and cook until vegetables are tender.
- Add Zuchini and cook until almost tender.
- Stir in Garbonzo Beans, Tomatos, and Salt to Taste.
- Boil 2.5 C Water and pour over couscous.
- Cover and let sit for 5min.
- Mix Vegetable mixture and Couscous and place in Baking Dish.
- Cover with Paprika.
- Bake at 400 for 5-10 minutes until edges just begin to brown.
This was very good, but I had to make some substitutions so I chose not to rate it in case I changed the recipe too much. I used sweet potatoes not squash, I read the recipe wrong and used garlic, not ginger, used less black pepper, black beans not garbanzo, a 19 can of tomatoes and less carrots. I also added a handful of dried cranberries because I felt like a sweeter dish. And when I went to get the couscous I was out, so I used basmati rice. All those substitutions said, it was easy and very flavourful. I would definitely make this again. Even my 17 year old loved it and polished off the leftovers that night. Thanks for the recipe.