Couscous with Vegetables, Casablanca style Recipe

From Dorothy McNett's Recipe Book.

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Couscous with Vegetables, Casablanca style

From Dorothy McNett's recipes at If you have some harissa (hot sauce) serve it separately so that people can add to their serving as desired.

1 package couscous (8.8 oz)
2 1/2 cups water or broth, as desired
salt and pepper as desired
7 kinds of sauteed or roasted vegetables, for good luck
(carrots, pumpkin, zucchini, onion, tomato, sweet potato, bell pepper)
1-2 tablespoons extra virgin olive oil
1/2 teaspoon powdered saffron, or crushed saffron threads
sea salt and freshly ground pepper
more olive oil as needed for the presentation

In glass or ceramic batter bowl, combine water and couscous. Cover with a glass or ceramic plate or lid. Cook in microwave on high 5 minutes, then on half power (power level 5) for 8 minutes, or until pasta is tender and the water has been absorbed. In meantime, slice the vegetables into stick shapes. Saute for just a few minutes in olive oil and saffron. Sprinkle with salt and pepper. To serve, place the cooked couscous on a big flat plate and pile up the center a bit and then arrange the 7 vegetables in and around, drizzling on the vegetable cooking juice and sprinkling on more olive oil if needed/desired.

Recipe created 2005-03-20.

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