I am such a fan of the moroccan style couscous. I once had the original moroccan couscous once in London but this recipe is influenced by the ingredients and cooking style of the authentic moroccan couscous. There is just a lot about it. If you often find yourself craving something spicy but healthy, this is one recipe for you.
I found myself over the weekend, as usual, looking for something to satisfy my spicy tooth. Normally I would go for a simple Fish soup with A lot of Chillis. But today I wanted something different and I was going to use what I already had in storage. I do not have couscous regularly. The last time I had couscous was about 3-4 Months ago. So, I had this couscous lying there and I decided to use it up. And this dish is really Amazing!!!!! Really tasty, simple and ready in less than 30 Mins.
Of course you need couscous but the mix of vegetables and spices is the real ringer to this recipe. Here I used what I had. Rosemaries, Red Ball Peppers, Chilli Peppers, Some Red Onions and Green Peas. For spices, I used some cumin, turmeric, dried mint and salt. Mix these spices in some toasted sesame sed oil and Mix in your couscous.
Once these are properly mixed, simply add some boiling water (just to cover the couscous) and cover for about 30 Mins. And it’s ready. The amount of water you add determines how soft the dish ends up. So watch this. I recommend I cup of boiling water to 1 cup of couscous.
Vegan Moroccan Couscous
- 1 Large Mixing Bowl
- 9Inch Baking Tray
- 1 Red Chilli Pepper Diced
- 1 Medium Red Onions Diced
- 1 Cup Green Peas
- 1/2 Zucchini/Courgettes Grated
- 1 Cup Regular Couscous
- 1 Medium Carrot Diced
- 1 tbsp Cumin
- 1 tbsp Turmeric
- 1 tbsp Dried mint
- 1 tsp Salt
- 1 tbsp Mild Curry Powder
- 1/2 Cup Toasted Sesame seed oil
- Preheat an oven to about 150C
- Grate the Courgettes with a medium grater
- Dice the red onions, carrots and chillis
- On a baking tray, spread the red onions, carrots, chillis, green peas, courgettes and garlic clove
- Bake in an. oven for. about 20 – 25 Mins (Just slightly browning out on the edges)
- In a large Mixing bowl, mix the toasted sesame seed oil, cumin, turmeric, mint, curry powder and salt.
- Add the roasted vegetables to the oil mix and mix thoroughly
- Add the couscous and 1 cup of boiling water
- Cover with a thick cloth and leave to rest until all the moisture is absorbed by the couscous
- With a fork, fluff the couscous