• This sounds delicious and healthy. and even low calorie.
    Congratulations on your new position. That’s a lovely facility and a beautiful kitchen.

    From Nancy Watts
    February 18, 2014

  • This looks delicious. In the picture it looks like the vegetables are not diced but whole or halfed. I think it is best not to dice but prepare like the picture. Which is best??

    From Lottie Woodward
    February 18, 2014

Healthy Recipe: Moroccan Couscous

Chef Hicham Moroccan Couscous

Moroccan Couscous



1 Tablespoon  Vegetable Oil
½ each Onion, diced

1 each Roma tomato, seeds in, diced

Pinch  Saffron

½ Teaspoon Tumeric

½ Teaspoon Ginger, ground

½ Teaspoon Black pepper, ground

To Taste Salt

4 Cups Water or Stock

¼ Cup Carrot, diced

¼ Cup Turnip, diced

¼ Cup Butternut Squash, diced

¼ Cup Zucchini, diced

¼ Cup  Yellow Squash, diced

¼ Cup Garbanzo beans

¼ Cup Peas

½ Cup Couscous


  • Collect all ingredients. On medium, heat oil.
  • Sauté vegetable oil, onion, roma tomatoes, saffron, turmeric, ginger, black pepper, and salt on low for 10 minutes.
  • Add water for stock, boil for 20 minutes.
  • Add carrots and turnips, cook for 5 minutes.
  • Add butternut squash, cook for 5 more minutes.
  • Add the rest of the vegetables and cook until all are tender.
  • Drain, reserve broth and vegetables, and keep warm.
  • Mix the couscous with the broth, covering ¼ inch above. Cover with plastic and let set for 15 minutes.
  • Fluff cous cous with fork. Plate and place the vegetables on top. Add extra broth if needed.


Servings:   2

Serving size:  1/2 cup

Calories:   180

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