Hot or cold, Moroccan couscous is my go-to dish when I have no clear dinner plans. I just walk through the produce isle, grab a couple zucchinis, an acorn squash, few carrots, a can of garbanzo beans and pound of couscous and BAM! You have a simple, yet nutritious meal. If you aren’t up to bearing the cold and going to the grocery store, just open your refrigerator and use whatever vegetables that are waiting to be used.
Usually I would make enough couscous pasta to last couple days. In my house, we love to have it for lunch dinner and snack. Do not worry if you have extra cooked grain you can always use it in a salad or soup.
When you are ready to serve the stew, place the couscous in large serving platter, arrange the vegetables and bean over the couscous. Spoon couple spoon of the broth over the couscous to add moisture. Serve the rest of the broth in separate bowl.
- 3 cups couscous
- 6 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, sliced
- 2 jalapeno peppers, pierce with a fork in several places
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 4 carrots, peeled and cut into 2-inches pieces
- 2 zucchinis, cut into 2-inches pieces
- 1 acorn squash, seeded and cut into 1-inch thick slices --you don't have to peel--
- 1 16-ounce can can garbanzo beans, drained
- ½ teaspoon cumin
- ½ teaspoon coriander
- 2 bay leaves
- salt to taste
- Heat the olive oil in heavy pot and saute the onions for few minutes. Add the garlic and the jalapeno peppers. Cook for few seconds and then add the cumin and the coriander. Stir and cook for a minute.
- Add the crushed peppers, the tomato paste , salt, black pepper and and 8 cups of water. Stir and bring to a boil
- Drop the vegetables, bring back to a boil. Cover and cook over medium heat for 20 minutes and the vegetables are tender but not over cooked.
- Adjust the seasoning, then add the garbanzo beans. Cook for couple minutes.
- To make the couscous: bring 3 cups salted water to boil. Drop the couscous pasta, stir, cover and turn off the heat. Allow the couscous to rest for 10 minutes. Drizzle the couscous with about 1 cup of the cooking broth. Use fork to fluff the couscous.
- To serve: Mound the couscous on a large platter. Drizzle the couscous with another cup of the cooking broth.
- Remove the vegetables with a slotted spoon and arrange over the top of the couscous. Serve the remaining stew in a separate bowl.