Greta SimpsonMoroccan Couscous To Warm the Soul
April 11th 2008 11:54
When I think Moroccan cuisine, I think spices, bright colours, warmth and communal eating. And this vegetarian delight from Morocco is no exception. It's so easy to make - you just throw ingredients together - but keep an eye on the clock and don't forget your vegetables are slow-cooking away in the oven.
Moroccan Couscous (serves 4)
What you need:
Vegetables:
2 onions
2 leeks
350g aubergine
4 large ripe tomatoes
3 large courgettes
2 large carrots
300ml water
sea salt
2 Tbsp mixed spice (saffron, chilli, cumin, coriander...)
tabasco sauce (optional)
Couscous:
600ml water
250g couscous
2 Tbsp olive oil
What to do:
Cut vegetables and place in casserole dish with water & salt. Cover tightly with foil & a lid, then heat in oven at 150C for 2 hours. Stir in spices then put in oven for 20 minutes longer. Cook couscous: bring water to the boil, pour in couscous, return to the boil then remove from heat, cover and leave to stand for 10 minutes.
Great for a winter's night - and leftovers can be used for lunches or a re-run dinner the next night.
Moroccan Couscous (serves 4)
What you need:
Vegetables:
2 onions
2 leeks
350g aubergine
4 large ripe tomatoes
3 large courgettes
2 large carrots
300ml water
sea salt
2 Tbsp mixed spice (saffron, chilli, cumin, coriander...)
Couscous:
600ml water
250g couscous
2 Tbsp olive oil
What to do:
Cut vegetables and place in casserole dish with water & salt. Cover tightly with foil & a lid, then heat in oven at 150C for 2 hours. Stir in spices then put in oven for 20 minutes longer. Cook couscous: bring water to the boil, pour in couscous, return to the boil then remove from heat, cover and leave to stand for 10 minutes.
Great for a winter's night - and leftovers can be used for lunches or a re-run dinner the next night.
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