Moroccan-Style Vegetable Couscous

 
Isn't it a great feeling to find money in the pocket of a jacket that you haven't worn in a while? For a blogger, finding an already-written post that has not yet been published is the equivalent. I was sure that I had already published this recipe because I remember testing it, photographing it, and writing it up. I wanted to make it again, but I couldn't find it in the archives. I was so frustrated, but then I checked on the hard drive of my computer and there it was! Yipee!

You may remember that last year, Gabe and I traveled with our kids on our first trans-Atlantic trip to Paris. Gabe ordered couscous for lunch one day and, much to my surprise, all of the kids loved it. I had tried to get the kids to eat couscous at home -- "it's like rice!" -- but they hadn't gone for it. So when they ate it in France, I wanted to come home and recreate the dish before they forgot that they liked it.

So here's my stab at it.  It's a Moroccan-style dish but, in Morocco, they would use a spice mixture called ras-el-hanout. Here, I make my own with spices that are easily available. The spices are intensly flavorful, which is excellent when spooned over the mild couscous.

 
 
Now I have to go off on a tangent and tell you a story about Morocco. It has nothing to do with this recipe, but it is the only recollection I have.

When I was a child, my family was living in Portugal and, on my seventh birthday, we took a boat trip to Morocco. I turned 7 on that boat trip and at dinner, my family sang "Happy Birthday" to me in the communal dining room. My favorite part of the trip was when my younger sister approached all of the passengers who weren't singing and shamed them into joining in.

When we arrived, we got off the boat at the port and made our way to our hotel. My least favorite part of the trip was when one of the merchants at the port market offered to trade me for a toy camel. I remember that my 7-year-old self was particularly indignant that they weren't even offering a real camel in trade. My parents thought it was funny, but I was afraid they would accept the offer. 

So here it is: Moroccan vegetable couscous, by way of Paris. Hold the camel, toy or otherwise.

Second Helping: Crepes (love the flip!)
Thirds?: Cuban Black Beans (these are still among our favorites)

 

Moroccan-Style Vegetable Couscous

Serves 6
25 minutes preparation time
25 minutes cooking time

For the spice mixture, use 6 teaspoons ras-el-hanout or make your own blend:
1/2 teaspoon saffron
1 teaspoon cumin
1 teaspoon ground ginger
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground black pepper

To finish the dish:
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, chopped
2 carrots, sliced
1 potato, peeled and diced
1 28-ounce can whole San Marzano tomatoes with their juice, torn or chopped
1 zucchini, sliced
1 15-ounce can chick peas
1 cup couscous

If you are making your own spice mixture, mix the spices in a small bowl with a whisk. Heat a large skillet over medium heat and add the spices. Toast them just until they are fragrant, probably less than a minute. Pour the spices back into the bowl and set them aside.

Add the oil to the skillet turn the heat up to medium high. Add the onion and sauté until it softens, about 7 minutes. 

Add the garlic, carrots, and potato and sauté for a couple more minutes.  Stir in the tomatoes with their juices and the spice mixture. Bring the mixture to a simmer and cook until the potatoes and carrots soften, about 20 minutes. Add the zucchini and chick peas and heat until the zucchini has cooked and the beans have heated through, about 5 minutes.

When the vegetables have finished cooking, taste them and add more salt and pepper if you like. Heap the couscous in the middle of a large shallow bowl. Spoon the vegetable mixture over the top. The dish can be eaten either warm or at room temperature.

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Comments

[Alexis]

It's late and I had to quickly skim your post because the couscous looks delicious and it's making me hungry. This is a dish I am going to try!

[Olivia]

Nice post!!! You should come back to Morocco- it's so much fun here!

[Margy]

Thanks, Olivia. I thought of you when I was writing this post. I'd love to go again some day. Alexis, I sometimes get hungry when I'm writing late at night, if that makes you feel any better. I hope you enjoy the couscous.

[Eline]

Hi Margy,

I made this couscous tonight for friends, with your feta lentil salad as a side dish. Not only did the individual dishes taste great, the combination turned out to be delicious! Thanks!

Happy New Year,

Eline (from Holland, who used to live with your parents)