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Moroccan Vegetable Couscous This past Memorial Day weekend, I was lucky enough to travel to Paris. It was my first (long overdue) trip to that amazingly beautiful, remarkably friendly, and most delicious city. Chez Omar fed my vegetarian self really well and it didn’t hurt that the cafe was a mere 5 minute walk from my hotel in the 3rd. I have dreamt often of the brothy, gorgeous vegetables and fluffy, perfect couscous I dined on there. I attempted tonight to recreate such a dish. It wasn’t the same— not nearly— but it’s one I’d make again because it’s similar enough that I am reminded of the early days of June I spent in one of loveliest places I’ve ever been. Moroccan Vegetables with Couscous (in the style of the 19123): 3 T. vegetable oil 1 T. butter (ideally ghee, which of course, I didn’t have and wasn’t willing to make; it should be noted at this point that quite a lot of butter typically goes into these dishes. I, however, have opted in favor of my ticker and went for a wee bit of butter per serving and heart-healthy oil). 1 large, sweet onion, halved and sliced into 1/4” pieces 1 small butternut squash, peeled, seeded, diced into 1/2 ” dice 4 small / 3 med carrots, peeled and coined into 1/4”-1/2” pieces 4 small waxy potatoes, peeled, cut into 1/2” dice 2 small zucchini, halved lengthwise and cut into 1/2” slices 1/2 teas. tumeric 1/4 teas. cinnamon 1/4 teas. scant cumin 3 cups vegetable stock 1/2 cup pureed tomatoes or 1 T. tomato paste 1 cup water healthy pinch saffron (about 1/2 teas) 1 can drained, rinsed chickpeas (garbanzo beans) salt, pepper to taste (I kept additional salt and pepper to bare minimum thanks to a flavorful broth and plenty of saffron) ___________________________________________________________________ 2 c. whole wheat instant couscous 2 1/2 c. water harissa, to taste ____________________________________________________________________ Directions: Heat large pot over medium heat. Add oil and butter. Let fat heat through till butter has ceased bubbling. Add onion, butternut squash, carrots. Season with pinch of salt, reduce heat to medium-low, stir. Cover and sweat veg over low heat 15 minutes, stirring occasionally. Add potatoes, stir. Stir in cumin, cinnamon, tumeric. Cover and sweat 5-7 min. Gently stir and add zucchini. Cover and sweat 2-3 minutes. Add stock, 1 c. water, saffron, tomato. Bring to boil, then lower heat to gentle simmer. Let pot simmer over low, gentle heat for 30 minutes. Add chickpeas and simmer 10 minutes more. Test for seasoning and adjust salt and pepper if necessary. During last 10 minutes cooking (read: while waiting, impatient for such good food), bring 2 1/2 c. water to boil. Turn off heat, stir in couscous. Remove from heat, cover, let sit 5-7 minutes; fluff with fork. To serve: Put 1/2 c. cooked couscous in bottom of bowl. Ladle veg and broth over couscous, and, if desired, add a small dollop of harissa. Eat immediately, preferably with a nice French rose, outside, while conjuring la Rue de Bretagne. Serves 8.

Moroccan Vegetable Couscous

This past Memorial Day weekend, I was lucky enough to travel to Paris. It was my first (long overdue) trip to that amazingly beautiful, remarkably friendly, and most delicious city. Chez Omar fed my vegetarian self really well and it didn’t hurt that the cafe was a mere 5 minute walk from my hotel in the 3rd. I have dreamt often of the brothy, gorgeous vegetables and fluffy, perfect couscous I dined on there. I attempted tonight to recreate such a dish. It wasn’t the same— not nearly— but it’s one I’d make again because it’s similar enough that I am reminded of the early days of June I spent in one of loveliest places I’ve ever been.

Moroccan Vegetables with Couscous (in the style of the 19123):

3 T. vegetable oil

1 T. butter (ideally ghee, which of course, I didn’t have and wasn’t willing to make; it should be noted at this point that quite a lot of butter typically goes into these dishes. I, however, have opted in favor of my ticker and went for a wee bit of butter per serving and heart-healthy oil).

1 large, sweet onion, halved and sliced into 1/4” pieces

1 small butternut squash, peeled, seeded, diced into 1/2 ” dice

4 small / 3 med carrots, peeled and coined into 1/4”-1/2” pieces

4 small waxy potatoes, peeled, cut into 1/2” dice

2 small zucchini, halved lengthwise and cut into 1/2” slices

1/2 teas. tumeric

1/4 teas. cinnamon

1/4 teas. scant cumin

3 cups vegetable stock

1/2 cup pureed tomatoes or 1 T. tomato paste

1 cup water

healthy pinch saffron (about 1/2 teas)

1 can drained, rinsed chickpeas (garbanzo beans)

salt, pepper to taste (I kept additional salt and pepper to bare minimum thanks to a flavorful broth and plenty of saffron)

___________________________________________________________________

2 c. whole wheat instant couscous

2 1/2 c. water

harissa, to taste

____________________________________________________________________

Directions:

Heat large pot over medium heat. Add oil and butter. Let fat heat through till butter has ceased bubbling. Add onion, butternut squash, carrots. Season with pinch of salt, reduce heat to medium-low, stir. Cover and sweat veg over low heat 15 minutes, stirring occasionally. Add potatoes, stir. Stir in cumin, cinnamon, tumeric. Cover and sweat 5-7 min. Gently stir and add zucchini. Cover and sweat 2-3 minutes. Add stock, 1 c. water, saffron, tomato. Bring to boil, then lower heat to gentle simmer. Let pot simmer over low, gentle heat for 30 minutes. Add chickpeas and simmer 10 minutes more. Test for seasoning and adjust salt and pepper if necessary.

During last 10 minutes cooking (read: while waiting, impatient for such good food), bring 2 1/2 c. water to boil. Turn off heat, stir in couscous. Remove from heat, cover, let sit 5-7 minutes; fluff with fork.

To serve: Put 1/2 c. cooked couscous in bottom of bowl. Ladle veg and broth over couscous, and, if desired, add a small dollop of harissa. Eat immediately, preferably with a nice French rose, outside, while conjuring la Rue de Bretagne.

Serves 8.


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