Vegetable Couscous

This vegetable couscous recipe is bursting with aroma, color, and joy. A simple yet special dish that you will love.

You can customize this couscous with greens and greens however you like. In addition to the veggies we use in our recipes, squash, carrots, broccoli, and cauliflower also work well.

Materials for 4 people

• 300 g medium couscous (wheat semolina)
• 600ml vegetable stock (or chicken, if you prefer)
• 1 small zucchini
• half red half green bell pepper
• 1 small onion
• 1 small eggplant
• One teaspoon of Ras el Hanout spice (a blend of special Arabic spices used in couscous etc.). You can easily find it in international gourmet stores and large supermarkets, but you can substitute a mixture of cumin (one level teaspoon) with a few drops of nutmeg, cloves, ginger and cinnamon, turmeric, cayenne…
• olive oil
• salt, pepper and lemon juice
• optional: chopped cilantro

Preparation of couscous with vegetables

1. we carry broth Heat it in a casserole and when it boils we divide it. We add couscous to the rain, without lumps. Add the juice of 1 lemon and the spices, mix well and let the semolina rise for 10 or 20 minutes until ready.
2. Meanwhile, in another skillet, place vegetable in oil. Cut vegetables into cubes, strips or slices of your choice, but regular in size.
3. First we put peppers, onions, and when they start to soften, we put zucchini and eggplant (you can leave if the skin is hard and smooth). We put salt and pepper.
4. We have to wait for the vegetables to be to your liking (we prefer them al dente) and have consumed the maximum liquid They can be released in cooking. Then we separate them, at the moment we put them in a casserole of already hydrated couscous.
5. We saved some pepper strips, eggplant and zucchini for a final presentation. We grilled them individually in a pan and served them over couscous on a tray, very Moroccan style.
6. we serve Couscous is prepared with vegetables, sprinkled with chopped cilantro (you can substitute chopped mint), and topped with strips of vegetables.

Tips and Comments

• As we said, if you don’t have Ras el Hanut spice, you can make a mixture by mixing pepper or paprika, cumin, ginger, cinnamon, nutmeg to your liking. Cloves and Turmeric.
• This dish can be served on its own or with lamb, beef or chicken. It can be served hot or cold, drizzled with a few drops of lemon, and the result is like a fresh salad, garnished with chopped mint leaves.