This Christmas I got an amazing cookbook called Vegetarian Cooking from my step mom, Jennifer and my dad, Dan. It's an awesome book and I've tried several recipes so far, but the one Will and I both have loved and have cooked several times, each time raving over the deliciousness of the dish, is Moroccan Couscous. The cookbook calls for it to be made with eggplant, but every time I want to make this for a meal I never have eggplant on hand so instead I use broccoli. The spices create an amazing flavor to this couscous and since it is so filling, we always just have one serving and are stuffed! I can't wait to get back to Houston to pick up some whole wheat couscous to make this dish even more nutritious. The original recipe calls for instant couscous, but pretty much all couscous is instant so just cook it as the directions say and enjoy!
Moroccan Couscous With Broccoli
- 1 cup whole wheat or regular couscous
- 1/2 cup olive oil
- 1 onion, halved and diced
- 6 broccoli spears, chopped and defrosted (if frozen)
- 3 teaspoons ground cumin
- 1 1/2 teaspoons garlic salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 2 tablespoons butter ( We use Smart Balance)
- a handful of roughly chopped parsley
- Boil 1 1/2 cups of water for couscous.
- Put the couscous in a large bowl.
- Pour the 1 1/2 cups boiling water over the couscous and cover bowl with a plate. Leave for 10 minutes, or until all the water is absorbed. Fluff up the grains with a fork.
- Heat 2 Tablespoons of the olive oil in a large frying pan. Saute the onion for 8-10 minutes, or until browned.
- In a small bowl mix spices together and add the broccoli. Toss the broccoli in the spices until well coated.
- Add remaining olive oil to the pan and add the broccoli. Cook broccoli with the onion until tender.
- Add couscous, and butter to the sauteed onion and broccoli. Cook about 2-3 minutes until heated through. Stir in the parsley. And serve.
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