Cooking at Christmas gets to be healthy, delicious, so simple and zero stress.
I am sharing an Ancestral recipe with you which has been passed on from generation to generation.
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©️Copyright by Azra Ladora 2025
Ingredients:
Cous Cous:
180 gr of Whole Wheat Couscous
¼ tsp of Sea Salt
¼ tsp of Black Pepper
1 tbsp of Extra Virgin Olive Oil
100 ml of Bone, Lamb Broth or (Vegetable)
200 ml of Water
Vegetable Tagine:
½ a Courgette
½ a Butternut Squash
100 gr of Chickpeas (Pre-cooked soaked in water)
¾ tsp of Ground Cumin
½ tsp of Oregano
¼ of a tsp of Ground Cinnamon
¼ tsp of Black Pepper
40 gr of Raisins
Handful of Fresh Coriander
1 tbsp of Extra Virgin Olive Oil
1 litre of pre-boiled Filtered Water
½ Red Onion
½ teaspoon of Tomato Paste
½ tsp of Sea Salt
300 ml of Water
Dressing:
½ Lime
½ Fresh Orange
1 tbsp of Extra Virgin Olive Oil
1 small pot for the couscous
Bigger pot for making the vegetable and chickpeas.
Method
Place couscous into a sieve and run under cold water.
Place a bowl underneath.
Then pour the couscous into a sieve and let it drain for 5 minutes.
Pour the couscous into a bowl add the olive oil, sea salt
and black pepper.
Use a spoon to stir everything together and put to one side.
For the vegetables, slice half an onion in thin slices, chop half a butternut squash into small cubes,
Chop half a courgette into small cubes and soak your raisins in fresh filtered water.
Use one tablespoon of olive oil into the pan, caramelise your onions for a few minutes,
Then add the courgettes, butternut squash and stir everything together.
Now add your chickpeas,
Add Ground Cumin, Oregano and Ground Cinnamon
Add the Black Pepper and sea salt, stir for a few minutes and cover the lid and let it cook for a few minutes.
Add the chopped tomatoes, tomato paste and allow to cook for a few minutes with lid on.
Add about 200 ml of water and allow to cook for about 25-30 minutes at medium heat until everything caramelises.
While that’s cooking, pour the couscous into the pot, add the lamb broth and add about 300 ml of water.
Cook at low heat with lid on for 10 minutes.
Turn of and allow to rest and simmer for 5 minutes.
Chop the coriander to garnish.
Serve two large spoons of cous cous and three large spoons of the tagine.
Drizzle 1 tablespoon of dressing on top.
Enjoy.
©️Copyright by Azra Ladora 2025
Dining and Cooking