My mom complains Couscous is a heavy food but dad not. Once in a while, probably once in a year or two when they get a chance to find a box of couscous and harissa in hand. The menu will be sure Couscous with meat and vegetable sauce like this one. This is how couscous got introduced to me.
Later, when I moved to Paris, I had Algerian colleague. She introduced me this Couscous salad, which I hooked on later.
After moving to US, Harissa is only available in World Market and Couscous now gaining popularity in regular shop aisle. Men in my house dislike this “rava”, blame it is bland. Will it stop me to cook and enjoy this Couscous time to time, no way! I came across this Morrocan chickpea stew, I had all the ingredients on hand and what next: cooking!
Voila something exotic, aromatic and easy!
Recipe adapted from Myrecipes
Moroccan chickpea stew
Carrot: 1 peeled/diced
Potato: 1 large / peeled / cubed
Onion: 1 diced
Green chilies: 1 minced
Garlic cloves: 2 minced
Cumin: 2 tsp powdered
Chili powder: 1 tsp
Turmeric: ¼ tsp
Salt: do it if necessary (I didn’t need it)
Tomato sauce: ¼ can
Chickpea can: 1 drained and rinsed
Vegetable broth: ¾ can
Olive oil: 2 tsp
Cilantro: to garnish at the end
*Can be done in pressure cooker or in big pot
Heat oil in big pot or pressure cooker. Add onion, garlic, chili, carrot fry until translucent. Now stir the potato add the stock and the spice powders. Let the potato cook first! (if you do in pressure cooker leave one whistle).
Once the potato is done, add the tomato sauce, chickpea cook another 5 minutes, until it blend well. Check for taste and garnish with cilantro. Serve with couscous or rice.
Note: The stew is slightly spicy, if you cannot tolerate the heat reduce the amount of chili powder.
Couscous with raisins and almonds
Couscous: 1 cup of couscous will yield to 3 cups after cooking.
Couscous: 1 cup
Water: 1 ¼ cup
Olive oil: 2 tsp
Raisins: 2 to 3 tbsp
Almonds: sliced – roasted in pan
Boil the water, add the raisin, oil. Keep the couscous in a big bowl, pour the boiling water and cover with lid the pan. Let it rest 10 minutes and take fork and fluff it. Garnish with almond.
This Moroccan dish is for Pavani who is hosting A.W.E.D-Morocco in her spot, event started by DK.