RecipesSweet Quarzazate Couscous - Couscous Recipes
Severs: 4 to 6
Ingredients for couscous recipes:
5 tablespoons olive oil
2 red onions, sliced
3 tomatoes, chopped
1 large handful of flat-leaf parsley, chopped
1/2 teaspoon ground saffron
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cumin
6 small carrots
1 small white cabbage (450g/1lb)
6 small turnips, halved if large
1 preserved lemon
600 ml/1 pint stock
450 g/1lb pumpkin, cut into large cubes
6 small courgettes, part peeled lengthwise
harissa, to serve
salt
For the couscous:
450g/1 lb fine couscous
125g/4 oz. toasted flaked almonds ground cinnamon
600ml/1 pint boiling water large knob of butter
Directions for couscous recipes:
1. When you will start cooking these couscous recipes, follow these guidelines. Heat the oil in a large heavy -based saucepan, fry the onion until it becomes soften. Then add the parsley and the tomatoes and soften. To avoid sticking, stir it. Add the carrots, the cabbage and the turnips, and fry until soften.
2. Add the preserved lemon and the stock. Then if it is necessary, add more water until the vegetables are almost all covered in liquid. Then bring to the boil, cover and simmer for about 15 minutes or so. After that, add the courgettes and the pumpkin. Simmer for another 10-15 minutes, until the vegetables becomes soft, adding more water if it will be necessary. The end result should look almost like a soup.
3. In the mean time, while all the vegetables are cooking you can look after the couscous and prepare it: place it in a large bowl, then add the boiling water and leave to stand for about 10 minutes or so. Now fluff the couscous with a fork or whatever, even your fingers until the grains will be separated. To keep it warm, sprinkle with some water, cover it and leave it in a preheated low oven, prior to serving. That is about it with these couscous recipes. Enjoy your meal!