Traditional Moroccan Couscous

Name: Traditional Moroccan Couscous
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 portions
Ingredients: 3 tablespoons olive oil; 1 pc onion; 1 pc red bell pepper; 2 pcs carrot; 1 pc zucchini; 2 pcs tomatoes; 2 tablespoons tomato paste; 1 tin chickpeas; 600 ml vegetable broth; 1 teaspoon ground caraway; 0.5 teaspoon turmeric; 0.5 teaspoon ground coriander; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 1 teaspoon salt; 50 g raisins; 300 g couscous; 30 g butter; 1 handful parsley

Eduard LáskaSide DishMoroccan Cuisine x se líbilo

Traditional Moroccan couscous is a fragrant vegetarian dish where fine semolina forms the base for a braised vegetable ragù. Vegetables and chickpeas simmer slowly in a sauce scented with cumin, turmeric and cinnamon. The semolina is simply steamed with boiling water or broth and fluffed with a fork and butter. Spooned on top, the ragù is scattered with parsley and served straight from the bowl.

Příprava: 20min

Vaření: 40min

CELKOVÝ ČAS: 1h

Step by step process

Vegetable Ragù

1
For the Moroccan couscous, first make the ragù. Heat olive oil in a deep pot over medium heat, add the onion cut into half-rings and saute for 3 to 4 minutes until golden. Add cumin, turmeric, coriander, cinnamon and ginger and toast for another minute until fragrant.
2
Add the carrots cut into thick slices and the red pepper cut into larger chunks. Stir together with the spices and cook for 2 minutes. Stir in the tomato paste and pour in the vegetable broth. Bring to a boil.
3
Cover the pot with a lid and cook for 10 minutes. Then add the zucchini cut into cubes, tomatoes cut into quarters, drained and rinsed chickpeas and raisins. Cook for another 15 minutes until the vegetables are tender. Season with salt.

Couscous and Serving

4
Pour the couscous into a large bowl and cover with 300 ml of boiling salted water or hot broth. Cover with a lid or plate and leave it to absorb the liquid for 5 minutes.
5
Fluff the semolina with a fork and work in the butter. Spoon it onto plates, top with the vegetable ragù and garnish with chopped fresh parsley.