[Recipe] Khadija's Moroccan Couscous (Vegan)
Author: 
Recipe type: low-fat, whole foods, unprocessed, plant nutrition, vegan, no oil, no sugar, no salt.
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 7 adult meals
 
Ingredients
  • 440 g of wholemeal couscous grain (3 cups)
  • 440 g of wholemeal couscous grain (3 cups)
  • 2 onions (150 g)
  • 2 onions (150 g)
  • 4 carrots (350 g)
  • 4 carrots (350 g)
  • 2 small tomatoes (200 g)
  • 2 small tomatoes (200 g)
  • 2 courgettes, medium-sized (400g)
  • 2 courgettes, medium-sized (400g)
  • 1 bell pepper (90 g)
  • 1 bell pepper (90 g)
  • 1 swede or 2 turnips
  • 1 swede or 2 turnips
  • 700 g of (a sweet flavourful) pumpkin
  • 700 g of (a sweet flavourful) pumpkin
  • 1 small coriander bunch (~5 twigs)
  • 1 small coriander bunch (~5 twigs)
  • 1 small parsley bunch (~5 twigs)
  • 1 small parsley bunch (~5 twigs)
  • 400g of button mushrooms
  • 400g of button mushrooms
Spices (3 to 4.5 tbsp of Khadija's Couscous Mix in Notes or follow spices as below):
Spices (3 to 4.5 tbsp of Khadija's Couscous Mix in Notes or follow spices as below):
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground ginger
  • 2 tsp ground turmeric
  • 2 tsp ground turmeric
  • 1 tsp ground paprika
  • 1 tsp ground paprika
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • ¼ tsp ground hot chili (to taste)
  • ¼ tsp ground hot chili (to taste)
Utensils
Utensils
  • Steaming pot
  • Steaming pot
  • 5L cooking pot
Instructions
  1. Peel and cut the onions in strips
  2. Water-fry the onions on sligthly-less-than-medium heat (no oil!). Keep on eye on it and add small amounts of water when it's dry so it doesn't burn.
Steaming the couscous grain
  1. Meanwhile, let's steam the couscous grains: Set some water to boil in a steamer pot. Put the couscous in a large flat container and spread it flat. Sprinkle slightly the less than a cup of water (200 mL). For a few minutes, gently stir and mix with your hands to incorporate the moisture into the couscous grains and break down lumps. It should be evenly fluffy and moist but not sticky.
  2. Put the hydrated couscous grain in a leak-free steamer pot, cover on top with a clean cloth, and let steam a first round of 15 mins. When that is over you'll take out the steamed couscous, flatten it again, hydrate it again like above with the same amount of water (use a spoon or ladle to not burn your hands, unless you're my mom and fire-proof hands) and put it back to steam. In total you will have hydrated the grain 3 times, and each hydration will be followed by 15 minutse of steaming on medium heat. In summary: (hydrate + steam) times 3. At the end, pour the grain out of the steaming pot and fluff it up to let it cool down and prevent sticking.
Couscous sauce
  1. Empty the pumpkin of its seeds and clean it. Leave the skin on, and cut the pumpkin in smaller bits about the size of a fist.
  2. Halve the carrots along their length, then in two or three to get finger-sized sticks
  3. Using a kitchen wire, make a bouquet garni with the parsley and coriander. Set aside.
  4. Peel the courgettes along their length, create an alternating pattern of strips: peeled, unpeeled, peeled, unpeeled, etc. Cut in thumb-thick slices. Set aside.
  5. Cut the bell peppers in 2 or 4 and empty them of theirs seeds. Set aside.
  6. Peel and cut the swedes (or turnips) in large wedges.
  7. When the onions are browned, add hot water, all the spices. Stir well. Then in this order stack the veggies in the pot. Bottom to top: pumpkin, carrots, swedes (or turnips), tomatoes courgettes, bell peppers, mushrooms, bouquet garni of coriander and parsley.
Serving
  1. Serve the couscous grain first, then top the center of the plate with the all the different vegetables as intact as possible. Then finish with as much sauce as you like. Just keep some sauce aside, because you always have some people loving their couscous grain extra-soaked.
Storing
  1. Never mix the couscous grain with the sauce. Store the couscous grain in a closed container to prevent it from drying/hardening. Sauce and couscous grain should store in the fridge for up to a week. You can freeze both if needed.
Recipe by Youcef Banouni Plant-Based Nutritionist at http://www.youcefbanouni.com/1282/recipe-khadijas-moroccan-couscous-oil-free-unprocessed-vegan/