18 July 2010

moroccan couscous

Chef Jeff likes to give me a day off and cooks dinner on Sundays. He loves to cook and is always coming up with amazing meals! Today was no exception! He made a delicious Moroccan Couscous that was incredible. I loved it and so did our 18 month old little chef.

  • 1 cup couscous
  • 1 1/2 cups water
  • 2 tablespoons olive oil
  • 1 cup chicken or vegetable stock
  • 1 large onion
  • 2 carrots, peeled and julienned
  • 1 turnip, peeled and julienned (we used a yellow squash instead)
  • 1 zucchini, peeled and julienned
  • 1 sweet potato, julienned (we left this out)
  • 1 can garbanzo beans
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground tumeric
  • 1 pinch cumin
  • golden raisins (we used Craisins)
  • pinenuts or almonds
  1. Bring water to a boil, add couscous and stir
  2. Cover, simmer for 2 minutes or until all the water has been absorbed
  3. Stir to fluff, remove from heat and allow to stand 5 minutes
  4. On high heat, saute onion, carrots, sweet potato, zucchini, and turnip until 3/4 cooked for approximately 10 minutes
  5. Reduce heat to medium and add chicken or vegetable broth. Let mixture simmer
  6. Add spices, tomato paste, and garbanzo beans
  7. Stir in couscous, cover and remove from burner
  8. Garnish with golden raisins and nuts
  9. Make 6 generous servings

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