Quarzazate Couscous

3 Tab. olive oil
1 red onion, cut into wedges
small handful of flat leafed parsley, chopped
1 1/2 tomatoes, chopped
1/2 tea. turmeric
1 tea. ground ginger
1 tea. ground cumin or curry
1/2 black pepper
1/2 small white cabbage (about 1/2 pound)
3 small carrots, peeled and chopped
3 small turnips, halved
1-2 cups of vegetable stock
1 preserved lemon*
1/2 lb. pumpkin, peeled, seeded and cut into large cubes
3 small zucchini, partially peeled lengthwise to create a striped effect and then chopped into large chunks

1 cup couscous
1 cup boiling water
salt, to taste

1/2 cup almond slices
Harissa (optional)

In a large pot, heat oil and saute the onions until soft.
Add parsley, tomatoes and spices. Stir.
Add cabbage, carrots and turnips and saute to soften.
Add stock and preserved lemon. If necessary, add water so that the vegetables are nearly covered in liquid. Bring to a boil, cover and simmer for 10-15 minutes.
Add pumpkin and zucchini and simmer for another 15 minutes or until all the vegetables are soft.
While the vegetables are cooking prepare the couscous as directed on the package.
Serve with couscous as a bed with vegetables on top. Sprinkle with almonds and cinnamon. Serve with Harissa if you like spicy food.

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