If you ever had a traditional couscous meal, you know that it's full of flavors and warmth. The delicate couscous is fluffy and the vegetables are hearty and delicious. Traditionally, the couscous is made in a "couscousier" which is a type of double boiler but much larger, the vegetables are cooked in the bottom pot and the couscous is in the top pot which has small holes to let the steam in and cook the grains.Nowadays there are quicker methods that are just as tasty and I'll share mine, you'll need:
1 box of medium grain kosher couscous (plain)
1/2 a green cabbage
3 large carrots
2 turnips
1 large sweet potato or squash
1 can chick peas
1 leak (optional)
1 to 2 cups chicken broth or substitute
In a large pot or saucepan, heat 2 tsp of oil then drop in your cut up carrots, turnips and squash and let caramelise on sides. Once they've colored a bit add in your other veggies, salt, pepper and a pinch of turmeric then pour in a cup of your broth and lower to a simmer covered. Let cook till vegetables a tender, add broth if it evaporates completely.
For the couscous, in a microwavable bowl put in all the box of grains, then cover with boiling water and let it soak up (about a minute or so), then add in salt, 1 to 2 pats butter or margarine and 1/4 cup broth and microwave 2 minutes. once done, fluff with fork and taste, if still too dry, add some more broth and microwave another minute, again, fluff and taste. serve veggies over couscous with a side of roasted chicken, meat or fish.
Enjoy!Mediterranean Food ... Healthy, Fresh and Delicious
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