American's have Mexico, and the French have Morocco for both exotic vacationing and delicious food. Couscous is a quintessential Moroccan dish that normally includes meat, however this vegetarian version has all the flavor and will brighten up your dinner routine with its unique ethnic flair.
Recipe:
Moroccan Couscous
Ingredients
1 1/2 cup couscous, uncooked
2 organic red or yellow bell peppers
2 Tbs. olive oil
2 cloves garlic, diced
2 med carrots, chopped
2 1/2 cups chopped cauliflower
3 med zucchini, chopped
2 1/2 cups cooked chickpeas
1 1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. ginger
1/2 tsp. salt
cayenne pepper, to taste
1/3 cup pinenuts
hot sauce, if desired
1. In a medium saucepan, bring 2 cups of water to a boil. Add couscous. Stir then cover and remove from heat. Allow to sit for 10-15 minutes, then fluff with a fork.
2. Put bell peppers on a tray near the top of the oven and broil until they are black on all sides, turning every 3-5 minutes to evenly roast. Set aside until cool. Peel off skins, discard stem and seeds, and chop.
3. Heat olive oil; saute garlic and carrots for 5 minutes, stirring occasionally. Add cauliflower and zucchini and cook about 5 more minutes or until just barely tender. Add chickpeas, roasted bell peppers, 1 cup water, and spices. Cover and allow to simmer for another 5-10 minutes, stirring occasionally.
4. To serve divvy out portions of couscous, and adorn the veggie chickpea mix over it. Sprinkle with pinenuts and serve with hot sauce for a real Morroccan kick.
