VEGETABLE COUSCOUS

An exotic dish.

2 cups dried chick peas
1/3 cup vegetable oil
1 onion, finely chopped
1 small stick cinnamon
200 g eggplant, cut into 2 cm cubes
3 medium carrots, cut in 5 mm rounds
3 medium new potatoes, cut into 1 cm cubes
150 g pumpkin, cut into 1 cm cubes
¼ teaspoon allspice
3 teaspoons Harissa, or to taste
2 cups boiling water
100 g small stringless beans, cut in 5 cm diagonal slices
2 zucchini, unpeeled, cut in 1 cm rounds
1 medium, ripe tomato, cut into eight pieces
1 tablespoon chopped flat-leaved parsley
1 tablespoon chopped fresh coriander
ground pepper

COUSCOUS
1 cup couscous
¾ cup boiling water
2 teaspoons butter

Cover chick pes with cold water, soak overnight. Drain, wash well and cook
in large pan, on low simmer for 1½ hours.
Heat oil in a large heavy-based pan and cook onion and cinnamon stick over
low heat until onion softens.
Add eggplant, carrots and potatoes. Cover and cook on low heat for 10
minutes, stirring occasionally with a wooden spoon.
Add pumpkin, allspice and Harissa. Pour boiling water over mixture and add
chick peas, beans and zucchini. Stir in tomato and pepper just before
serving.
Simmer, covered, for a further 15 minutes. garnish with the fresh parsley
and coriander.
To prepare Couscous: Pour boiling water on to 1 cup couscous in a bowl.
Stir in butter and allow to stand for about 10 minutes.
Steam in a pan with a close-fitting lid on low heat for 5 minutes. Serve
with vegetables.
Note: Couscous is the name given to both the cooked dish and the semolina.

Serves 6.

preparation / cooking time : 40 minutes + overnight soaking / 2 hours

country : Morocco
course : vegetarian dish

source : Step-By-Step Moroccan Cooking / Consulleo Guiness



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