Vegetable Couscous

The last item in our Moroccan feast is probably the most identifiable Moroccan food to most people. 

Couscous is fun to say if nothing else. Though it reminds me of a name someone might give a dog: “Couuuscouuus oh here couscous…who is a good couscous then …”

Anyway, it’s not a grain it is actually pasta. Traditionally made by making pasta dough and then shoving the dough through the holes of a colander. It is however much easier to just to go to the supermarket and buy a big ol’ bag of it.

A note on cooking couscous: Never cook plain couscous on the heat. Always bring the water or stock to a boil, add the couscous and immediately remove from the heat. Cover and set aside for about 5-8 minutes. It will be light and fluffy and perfectly cooked.

There are variations such as if you are making a mixed vegetable couscous, cook up the vegetables add broth or water, bring to a boil and remove from the heat.

If you choose to ignore these warnings you will have a solid mass that is just one giant cous with a close resemblance to that paste the dentist uses to make molds of your teeth before they bleed you of eight thousand dollars worth of orthodontist work.  YAY I have straight teeth but I can’t afford to eat!

Moving on, here is an easy, colorful vegetable couscous. Serve warm as a side dish or cold as a salad with the addition of a tablespoon of lemon juice and some chopped cilantro. 

Ingredients for 4-6 peeps as a side dish:

4 Cups of cooked couscous still hot (see below for recipe) 
2 Tablespoons of olive oil

1 Green pepper seeded and chopped

1 Red bell pepper seeded and chopped
1/2 Cup of green peas

4 Green onions chopped  
1/4 Lemon 

1 Tablespoon of fresh parsley chopped

Pinch of salt and some cracked black pepper
2 Tablespoons Ras el Hanout

Paprika (Optional) 
Parsley, green onions and lemon wedges to garnish

How you do this? I tell you now:

While the couscous is cooking off the stove. Heat the olive oil in a skillet over medium high heat, add the green and red peppers and saute for five minutes, add the peas and the green onions, remove from the heat. Squeeze the lemon quarter over, dust with parsley, sprinkle with the Ras el harnout and stir to combine.  Mix the cooked vegetables and cooked couscous together in a non metallic bowl using a fork to fluff lightly. Taste for seasoning and adjust to taste. Fluff lightly and dust with paprika just before serving. A little plain natural yogurt on the side adds a bit of creamy tang too! Garnish with lemon wedges, green onion curls and parsley if desired.

To make the basic Couscous:

2 ½ Cups of vegetable or chicken stock

2 Cups of couscous

2 Tablespoons of olive oil

Heat the stock to boiling, add the couscous and remove from the heat. Let sit covered for 5-8 minutes till all the liquid is absorbed and the couscous is tender. Add the olive oil and fluff with a fork.