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Moroccan Vegetables And Cous Cous

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Ingredients

Adjust Servings:

	2 carrots, in chunky cubes
	2 parsnips, in chunky cubes core removed
	450 g butternut squash, in chunky cubes
	1/2 onion, divided into leaves
	3 tablespoons olive oil
	1 vegetable stock cube
	200 g couscous
	125 g dried figs, halved
	1/2 teaspoon ground cumin
	1/2 teaspoon paprika
	1/4 teaspoon coriander
	5 coriander leaves (to garnish, to taste)

Nutritional information

406.8

Calories

98 g

Calories From Fat

11 g

Total Fat

1.5 g

Saturated Fat

0 mg

Cholesterol

35.6 mg

Sodium

71.4 g

Carbs

8.3 g

Dietary Fiber

15.8 g

Sugars

8.9 g

Protein

243g

Serving Size

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Moroccan Vegetables And Cous Cous

Name: Moroccan Vegetables And Cous Cous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: : 2; : 2; : 450; : 1/2; : 3; : 1; : 200; : 125; : 1/2; : 1/2; : 1/4; : 5

Features:

Cuisine:

American

Easy and tasty.

I left out the squash (didn't have any), added some chickpeas for protein, and substituted chopped dried apricots for figs. It came out with a nice flavor and was surprisingly sweet. I might add more spices next time.

@Chef floWer and others who are confused about the instructions: You should prepare the cous cous separately from the vegetables. Put the dry cous cous in a bowl. Pour the water over it. Let it sit for about 10 minutes. Drain excess liquid and fluff the cous cous with a fork. I think Pink Cherry Blossom lists this as Step 2 just so that you have something to do while the veggies are cooking. You can mix the veggies into the cous cous before serving or serve them in separate bowls, as you would rice and stir fried veggies.

50 min
Serves 4
Easy

Ingredients

Directions

Moroccan Vegetables and Cous Cous, Very simple despite the long list of ingredients It’s very adaptable Courgettes, green beans and tomatoes could all be used , Easy and tasty I left out the squash (didn’t have any), added some chickpeas for protein, and substituted chopped dried apricots for figs It came out with a nice flavor and was surprisingly sweet I might add more spices next time @Chef floWer and others who are confused about the instructions: You should prepare the cous cous separately from the vegetables Put the dry cous cous in a bowl Pour the water over it Let it sit for about 10 minutes Drain excess liquid and fluff the cous cous with a fork I think Pink Cherry Blossom lists this as Step 2 just so that you have something to do while the veggies are cooking You can mix the veggies into the cous cous before serving or serve them in separate bowls, as you would rice and stir fried veggies , Easy and tasty I left out the squash (didn’t have any), added some chickpeas for protein, and substituted chopped dried apricots for figs It came out with a nice flavor and was surprisingly sweet I might add more spices next time @Chef floWer and others who are confused about the instructions: You should prepare the cous cous separately from the vegetables Put the dry cous cous in a bowl Pour the water over it Let it sit for about 10 minutes Drain excess liquid and fluff the cous cous with a fork I think Pink Cherry Blossom lists this as Step 2 just so that you have something to do while the veggies are cooking You can mix the veggies into the cous cous before serving or serve them in separate bowls, as you would rice and stir fried veggies

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Steps

1 Done	Fry All the Veg in the Oil For 5 Minutes Over a Moderate Heat. Reduce the Heat, Cover and Cook For Another 10 Minutes.
2 Done	Dissolve Stock Cube in 350ml Boiling Water. Pour Over Cous Cous and Cover Leave to Stand.
3 Done	Add the Spices, Figs, Seasoning and 150ml Boiling Water to the Vegetables. Simmer For 5 Minutes.
4 Done	Stir Coriander Leaves Through Cous Cous and Serve With the Vegetables.