Veggie or Moroccan cous cous seemed intimidating at first with all the spices, but it ended up being quick and easy. And the smell and taste of the spices were intoxicating and delicious!
The recipe I referred to originally is linked here: https://cooking-classy.com/moroccan-couscous-roasted-vegetables-chick-peas-almonds/ Thank you to cooking classy.
What you need:
2 cups of couscous
1/2 to 1 cup of raisins
2 1/2 cups chicken broth or chicken boullion (I used shrimp boullion in this video but prefer chicken broth.
1/2 a cup chopped carrots
1/2 a cup of chopped bell pepper, all colors
1/2 a cup of chopped onions
1/2 cup of chopped zuchini
1/2 cup of chopped yellow squash
1/2 cup parsley
2 to 3 tbsp of chopped garlic to be divided
2 tbsp lemon juice
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp cinnamon
1 tsp cardamom
1/4 cup of olive oil plus 4 tsp divided
salt
red pepper
Prepare vegetables by rinsing and then chopping them.
Season vegetables with 2 tbsp of olive oil, 1 1/2 tsp of salt, 1/2 a tsp of red pepper.
To veggies also add 1 tbsp of chopped garlic, 1/2 cup of onions, and handful of parsley.
Let veggies sit while you start the cous cous.
Add 2 1/2 cups broth and one tsp of turmeric to a pot and bring to a boil.
Add raisins and cous cous to broth and stir. Cover and take off of burner.
Let sit with lid on for 5 minutes.
Heat a larger pot and add 1/4 cup of olive oil. Once heated on medium to medium high heat, add veggies and roast. You don’t want to over cook veggies, this will take about 10 mins.
Make sauce for cous cous by combining 2 tbsp of olive oil, 2 tbsp of lemon juice, 1 tbsp of garlic, coriander, cumin, cinnamon, and cardamom. Stir till combined.
Once veggies are done you can fork and add cous cous.
Add sauce and remaining parsley stir to combine.
Great by itself or as a side!
Enjoy!
Thank you for watching😊