Moroccan-style couscous with vegetables

Moroccan-style couscous with vegetables

Golden colored and beautifully scented couscous with roasted seasonal vegetables is a real summer treat and is as good as it looks. The preparation is simple and quick – everything will be on the table in 20 minutes. A bowl of salad and/or a glass of red wine goes well with it.

The combination of spices makes this dish divine and really rich, and the just-right softened vegetables add to the divine taste. Not only is this dish like sunshine on a plate, it is also good, nutritious and filling. Since it has a sweeter taste (not like a dessert, make no mistake!), a big bowl of salad goes wonderfully with the dish – we recommend celery, tomato, cucumber, cabbage or a combination of all of the above.

The dish can be a light stand-alone meal, but it is also great as a side dish to various main dishes – for example, baked seafood or meat.

Couscous with vegetables can be served warm immediately after preparation, and it is also excellent at room temperature, so you can also take it with you.

And an explanation about the name. The ingredients used are typical Moroccan ingredients, because in Morocco they love couscous, eggplant, paprika, raisins, cumin, turmeric…

You can also find raisins in the dish, which are quite unusual in salty cuisine. Because they are soaked in a spice-filled liquid in this recipe, they get drunk and are wonderful and not at all rubbery. So worth trying, even if you don’t like raisins. Otherwise, you can also use dried apricots, which you first cut into smaller pieces. A beautiful yellow color that stands out so beautifully from other vegetables that turmeric. Turmeric colors everything beautifully, and that’s not its only good feature – it’s also very healthy, so don’t miss it. If you don’t have it at home yet, take it to the store, and below you will find recipes in which you can still use it.

PREPARATION

INGREDIENTS (for 2 main dishes or 4 side dishes):

2 tablespoons (olive) oil

1 small onion

2 cloves of garlic

1 hot pepper (optional)

1 medium-sized eggplant

1 red pepper

1 tablespoon of turmeric

1/2 teaspoon ground coriander

1/2 tsp ground cumin (not cumin!)

1 teaspoon of cinnamon

3 tablespoons raisins (or a few dried apricots)

150 g of couscous

4 dcl vegetable soup base (or boiling water and vegetable soup cubes)

4 handfuls of fresh spinach

1 handful of peanuts (or pistachios)

1 bunch of fresh parsley

a few leaves of fresh mint

salt and pepper to taste

PREPARATION

Chop the onion and garlic, and cut the pepper into rings. Also cut the pepper and eggplant. Clean the spinach and herbs. Heat the soup base. If you use water and stock cube, dissolve it in boiling water.

Heat the oil in a large pan and fry the onion first, then add the garlic, pepper, coriander, cumin and turmeric and fry for another minute. Add the eggplant and pepper and mix well and fry for a few minutes. Then put 4 tablespoons of water in the shrimp, cover it with a lid and cook for 3 minutes so that the steam softens the vegetables. Then pour the couscous into the shrimp, add half of the chopped parsley, cinnamon and pour the hot soup base over everything, mix well and cover with a lid and let it rest for 5 minutes so that the couscous can absorb the wonderful liquid. At this stage, you can already remove the shrimp from the stove.

Then taste the dish and add salt if necessary. Add spinach, most of the peanuts and pepper to the soaked couscous with soft vegetables, stir and cover for another 2 minutes.

Serve the dish, garnish with peanuts, the remaining parsley, mint and, if desired, a little pepper and enjoy!

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