Couscous with Seven Vegetables / كسكس سبع خضار - CookingWithAlia - Episode 423
Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-)
WRITTEN RECIPE:
INGREDIENTS
Couscous Ingredients:
- 500 grams dry couscous (not instant)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (or Moroccan smen)
- ½ teaspoon salt
- Water
Meat Ingredients:
- 500 grams lamb or beef, cut into large pieces
- 1 tomato, grated and skin discarded
- 1 onion, chopped
- ¼ cup olive oil
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- A large pinch saffron threads
- A bouquet of fresh parsley and cilantro, tied together
- 2 cups dry chickpeas, soaked overnight
Vegetables:
- 3 carrots
- 2 sweet potatoes
- 2-3 turnips
- 2 zucchini
- 1/2 of a small cabbage
- 1-2 small sections of pumpkin
- 1 red chili pepper
- You can also use fresh fava beans, potatoes, or other vegetables of your choice.
RECIPE:
Step 1: Prep Vegetables
- Peel and cut the veggies
Step 2: Prepare Meat
- In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs.
- Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients.
- Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous.
Step 3: Prepare Couscous
- Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa.
- Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water.
- place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise.
Step 4: Steam Couscous - Round 1
- After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps.
- Add vegetable oil, and continue fluffing the couscous.
- Add a large pinch of salt. Mix.
- Now add a little bit of water, and continue fluffing.
- Let the couscous rest while you start cooking the veggies!
Step 5: Cook Root Vegetables
- Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time.
- Place them with the meat and add boiling water to cover it all.
Step 6: Steam Couscous - Round 2
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate and fluff.
- Add a little bit of water and gently break all the lumps with a fork.
- Let the couscous rest for 5 minutes while you are cooking the other vegetables.
Step 7: Cook the Other Vegetables
- First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate.
- Let’s add the other vegetables: zucchini, pumpkin, and cabbage.
Step 8: Steam Couscous - Round 3
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- Let the couscous steam for 15 minutes or until done.
- Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)!
Step 9: Check Meat & Vegetables
- Check the veggies and remove the ones that are ready out of the pot.
- Remove the herbs and discard.
- Check on the meat… mine still needs some cooking.
- Taste your sauce and adjust the seasoning: salt and pepper
- In my case, I will close the pot and let the meat cook a bit more.
- Time for all the veggies to come back to the pot.
Step 10: Plate Couscous
- First place the couscous grains in a dome shape.
- Pour some of the broth over the couscous grains.
- Place the meat in the center. Arrange the veggies around and on top of the couscous.
- In a separate bowl, pour the broth and serve on the side
???? Spring Vegetable and Chickpea Couscous ????
???? A simple vegetarian spring recipe with a healthy dose of veggies!
Ingredients
- 200g couscous
- 200ml boiling water
- 2 x 400g cans chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp garam masala
- 250g frozen peas
- 2 lemons, zest and juice
- 250g radishes, grated
- 1 cucumber, chopped into thin batons
- large pack parsley, chopped
- 1/2 large pack mint, chopped
- Natural yoghurt or feta cheese and pomegranate seeds to serve
Tip: use non-dairy yoghurt to make the recipe vegan friendly.
Method
1) Add 200g of couscous into a large heatproof bowl, and pour over 200ml of boiling water. Cover with cling film or a lid and leave for 5-10 mins until the couscous is soft
2) Add 2 cans of drained chickpeas into an ovenproof dish and add 1tbsp of olive oil, 1tbsp of garam masala, some black pepper, and mix well.
3) Put the chickpeas in your pre-heated oven (200C/180C fan/ gas 6) and cook for 15 minutes until starting to crisp
4) Now add 250g of frozen peas to the chickpeas, along with the zest of two lemons, and mix well. Pop the chickpeas back in the oven for around 10 minutes until warmed through
5) Fluff the couscous with a fork, and add the cooked chickpeas
6) Now add 250g of grated radishes, one chopped cucumber, a large pack of chopped parsley and half a pack of chopped mint
7) Add the juice of the two lemons, and give it a really good mix to combine the ingredients
8) Serve with natural yoghurt or feta cheese, and a sprinkling of pomegranate seeds
9) Serve and enjoy!
Note: ensure the size, shape and texture of the ingredients are suitable for the age and developmental stage of your child.
EASY Moroccan-Style Vegetable Couscous Dinner!
Tender, charred vegetables are seasoned Moroccan-style with ras el hanout and cinnamon before being scooped onto a bed of fluffy couscous!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? RAS EL HANOUT:
???? ALEPPO PEPPER:
???? COUSCOUS:
???? PANS:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 small eggplant, cut into 1-inch chunks
???? Kosher salt
???? 1 large onion, cut into 1-inch chunks
???? 1 zucchini, cut into large 1-inch chunks
???? 1 yellow squash, cut into large 1-inch chunks
???? 1 sweet red pepper, cored and cut into chunks
???? 2 to 3 carrots, peeled and cut into large chunks
???? 3 garlic cloves, minced
???? 1 15-ounce canned chickpeas, drained and rinsed
???? 2 ½ teaspoons, ras el hanout, divided
???? 1 teaspoon red pepper flakes or Aleppo pepper
???? ¾ teaspoon ground cinnamon
???? Black pepper
???? Extra virgin olive oil
???? 1 28-ounce can San Marzano tomatoes with their juices
???? 1 cup water or vegetable broth
???? 1-inch fresh ginger, grated
???? ½ cup dried apricot, chopped
???? ½ cup slivered almonds
???? ½ cup cilantro or parsley, to finish
For the couscous:
???? 2 cups dry whole wheat couscous or regular couscous
⏱️TIMESTAMPS⏱️
0:00 Intro
0:11 Prepping eggplant
0:4 Prepping vegetables
1:37 Adding eggplant and chickpeas
1:50 Flavor makers!
2:25 Broiling vegetables
2:38 Preparing dried apricots
2:53 Adding in the sauce and spices
3:28 Cooking the vegetables
3:31 Toasting the couscous
3:41 Cooking the couscous
3:57: Making the crunchy topping
4:33 Putting it all together!
4:57 Taste test
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Roasted Veggie Couscous and Garlic Herb Chickpeas
One of my top 5 favorite recipes! Veggies and whole garlic cloves are roasted until caramelized with a deep nutty flavor. Chickpeas are tossed in a simple garlic herb pantry seasoning and toasted till golden brown. The couscous is cooked in chicken broth and then tossed with the mashed roasted garlic and roasted vegetables. Plate it up and you have a savory, sweet, delicious vegetarian dish perfect for the whole family. Even my husband loves this one!
Vegan conversion: sub chicken bouliion for vegetable. Omit cheese.
Tasty Turkish Couscous | Kerryann Dunlop
Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
Subscribe to Kerryann's own channel here:
Links from the video:
Kerryann's Sticky Toffee Pudding |
Kerryann's Cookbook |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
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Moroccan Couscous Salad with Chickpeas - Vegan Recipe
A simple Moroccan Couscous Salad with Chickpeas, Vegetables and Raisins
Moroccan Vegetarian Recipe
2 Servings
Ingredients:
200g Couscous
100g Chickpeas boiled (dry weight)
1 Bell Pepper
1 Onion
1 Zucchini
1 Carrot
60g Raisins
2 Cloves Garlic
1 tbsp Mint
1/2 tsp Cinnamon
1/2 tsp Cumin
1/2 tsp Allspice
1 tsp Coriander
3 tbsp Lemon Juice
2 tbsp Olive Oil
300ml Broth + 1/4 tsp Turmeric