Thursday, April 16, 2009

Moroccan Vegetable Couscous

My favorite medical missions were to Morocco Agadir in 2000 and Marrakesh 2004. We ate tagines for lunch daily. This was one of my favorites
2 Tbsp. olive oil
2 onions chopped
6 carrots cut into strips or rounds
2 parsnips cut into strips or rounds
1 large can diced tomatoes
4 cups chicken broth
dash of ginger
pinch of saffron
1 cinnamon stick
1 can chickpeas (drained, washed, skins removed)
2 small zucchini julienned
4 oz. fresh green beans trimmed and halved
1/3 c. golden raisins
dash Tabasco sauce
salt and pepper

Serve on a bed of prepared couscous.

Heat oil in pan. cook onions until clear. Add carrots and parsnips, cover and cook on medium for 5-6 minutes stirring occasionally. Add tomatoes, and chicken broth. Season with salt, pepper, ginger, saffron, cinnamon stick and Tabasco. Bring to a boil simmer for 35-40 minutes. (Place chickpeas in a bowl of cold water. rub between fingers to remove skins) Add chickpeas , zucchini, beans and raisins. Cook ten more minutes. serve with prepared couscous.

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