Alina’s Colorful Moroccan Vegetables with Couscous

I was lured to this recipe because a dish with the word “Moroccan” in the title has to be good. After all, Morocco is known as being one of the world’s most naturally colorful places, and their food ought to be equally exotic. I modified the recipe to create my Colorful Moroccan Vegetables with Couscous.

Makes 4 servings. 379 calories per serving. Total cost of approximately $11.
Prep time: 20 minutes. Total time: 70 minutes.

Shopping List:
·        Two onions (I used white)
·        3-4 carrots
·        1 medium sized parsnip
·        1 zucchini
·        1 large sweet potato
·        1 butternut squash piece (optional)
·        2 tbsp olive oil
·        1 tbsp minced garlic
·        1 cup chopped parsley
·        ½ tsp paprika
·        ½ tsp cumin
·        1 ½ tsp salt
·        ½ tsp pepper
·        2 cups low sodium veggie broth
·        3 tbsp tomato paste
·        1 15-oz can of chickpeas
·        1 box of plain couscous
·        1 tbsp butter

1. Peel and slice the onions.
2. Peel the carrots, cut them in thirds, and then cut those 
pieces in half the long way.
3. Peel the parsnip, remove the end and the skinny tail, cut it in half, and then cut those pieces in half the long way.
4. Remove the ends of the zucchini, cut it in half, then cut those pieces in half the long way.
5. Peel the potato, cut it in half, and then quarter those pieces.
6. Over medium heat, add 2 tbsp of olive oil and the two onions.
7. Stir for a few minutes, and then add the minced garlic and the parsley.

8. Add ¼ tsp paprika, ¼ tsp cumin, ¾ tsp salt, and ¼ tsp pepper. Add two cups of veggie broth and put the lid on the pan.
9. When it’s boiling, add the potato.
10. Read a book for 10 minutes, and then add the carrots.
11. After 15 minutes, add the zucchini. If the sauce is cooking down too much, add a little   water.

12. After 10 minutes add the tomato paste and the remaining spices (1/4 tsp paprika, ¼ tsp cumin, ¾ tsp salt, and ¼ tsp pepper). Add the squash piece at this time if you are using it.

13. At this time, begin preparing the couscous according to the directions on the box. I cooked the couscous with leftover vegetable stock and fluffed the couscous with a teensy bit of butter.

14. After 10 minutes add the chickpeas.

15. The dish is done if all of the veggies can be easily poked through with a fork.

16. To serve, pile the couscous in a dome shape, and then pour the sauce over the top. Pile the veggies on top.

Adam’s taste rating: 4 ladles
Brad’s taste rating: 4 ladles
Healthy rating: 4 ladles
Ease of prep rating: 3 ladles
Overall average: 3.75 ladles

Alina's closing thoughts: This was yummy, but the texture was a little mushy for my tastes. It would be fun to play around with this recipe to perfect it. I'd like to try swapping some other veggies to mix things up, like brocolli or a different type of potato. The trick is to add the firm veggies early and the soft ones at the end. I can see myself making this again, but the prep time was a little high for my schedule, so this is one I'll only throw into the food schedule on the weekend.


MaryKayMomma said... Best Blogger Tips[Reply to comment]Best Blogger Templates

This looks really yummy! I would probably substitute millet or quinoa for the cous cous since I'd want to make it gluten free, and cous cous is pasta. I think it's hilarious that Alina's getting into squash!!! ;) Love, Mom.

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