Moroccan Couscous

Recently, my husband told me that a few of his co-workers who follow the blog asked if I was going to post any couscous recipes.

Uh oh.  I don’t like couscous.

Or so I thought.

I am not sure why I do not have fond memories of couscous.  In fact, I was quite sure that I didn’t like it at all.  But, since I haven’t had it in a few years, I thought it deserved a try.

I wasn’t disappointed.

I mean why wouldn’t I like it?  It’s simply pasta in the smallest form possible that’s ready in under 5 minutes.  What’s not to like?

The first time I used it, I made a Mediterranean type salad, but I didn’t bother blogging it because it’s much like my Middle East Salad recipe that is one of my favorite things ever and on the blog except you can switch out chickpeas for the couscous.

So I went for this version.  I roasted veggies that I personally like the most, cooked the couscous in broth and turmeric, which gives it that nice yellow tinge, and tossed it with a tiny bit of oil and lemon.

My husband came home from work and said that he doesn’t normally like couscous, but he liked this.  Why does that statement make me so happy? Because it proves that like ourselves, our palates are always changing and it’s good to keep our minds (and mouths) open to new flavors that we previously may not have enjoyed but now make our tastes buds sing.

Oh, bonus ….. while I like it warm, you can eat it cold aaannnnddddd it makes great leftovers.

 

INGREDIENTS:

  • 1 red pepper, cored and diced
  • 2 carrots, halved and sliced
  • 1/2 red onion, diced
  • 1 zucchini, halved and sliced
  • 5 TAB olive oil, separated
  • 2 TAB lemon juice
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 1/4 cup couscous
  • 1 1/4 cup chicken broth or water
  • 1 tsp turmeric
  • salt to taste
  • 1/4 cup cilantro, chopped

DIRECTIONS:

Preheat oven to 400.  Place foil on a large rimmed baking sheet.  Place pepper, carrots, onions, and zucchini on sheet and drizzle with 2 TAB oil.  Season with salt and toss evenly to coat.  Roast in oven about 20 minutes, stirring once halfway through.  Remove from oven.

In a small mixing bowl, whisk together 3 TAB olive oil, lemon juice, garlic, cumin, coriander, and a pinch of salt.  Set aside.

In a small pot, bring chicken broth or water and turmeric to a boil.  Pour over couscous, stir, and let rest 5 minutes until cooked.

In a large bowl, combine couscous, vegetables and dressing and toss to coat.  Taste for seasoning.  Serve warm.

Serves 4-6

Published by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s