• Food and Wine Festival Main
• Recipes Main
• Dining Page

Morocco

Vegetable Couscous

• 1 lb. carrots
  
• ½ lb. turnips
  
• ½ lb. cabbage
  
• ½ lb. zucchini
  
• ½ lb. tomatoes
  
• 1 ½ oz. chickpeas (garbanzo) pre-cooked
  
• 2 oz. onions
  
• 1 tblsp. oil
  
• pinch saffron
  
• yellow food coloring
  
• salt & pepper

Method of Preparation:

Follow instructions on box to cook Couscous semolina.

To 1 gallon of boiling water (in a large pot) add onions, oil, saffron, 1-2 drops yellow food coloring and salt and pepper to taste. Cook for 1 hour.

Add vegetables and continue boiling for one-half hour, or as needed for vegetables to cook.

Serve with semolina on plate and cover with Couscous and cooking liquid.

Serves 4.