Wednesday, November 26, 2014

Recipe: Moroccan Vegetable Couscous

It was great to get a break from French food and try some new things on our recent trip to Morocco. There were plenty of vegetables, couscous, and even some French influence with an abundance of sardines. Here's some images of food we ate in the Atlas Mountains and then a traditional vegetable couscous recipe.


2 cups cooked couscous
1 tablespoon olive oil
1 large onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoon cumin
1 teaspoon cayenne
4 carrots
2 russet potatoes
1 butternut squash
2 cups water
2 zucchini
Salt and pepper
1/2 cup chopped cilantro


Cook couscous according to package directions. Meanwhile, in a large pot, heat oil over medium heat. Stir in the onion and cook until tender. Add spices, except for cilantro. Stir in carrots, potatoes, squash, and water and cook until vegetables are tender (about 30 minutes). If necessary add more water. Remove excess water once vegetables are tender and serve over the couscous. Add cilantro and salt and pepper to taste. 

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