Greetings beautiful people! today I will teach you how to make delicious Moroccan style Couscous in this awesome recipe.
Couscous! The humble grain that has taken the culinary world by storm. This versatile and nutritious staple has a rich history that traces back to North Africa, particularly Morocco, where it has been a beloved part of the cuisine for centuries. As a chef who is passionate about using wholesome and fresh ingredients to create delicious and nourishing meals, I can’t help but be inspired by the vibrant and aromatic flavors of vegan Moroccan couscous.
The Origins of Couscous:
Couscous has a long and storied history that dates back thousands of years. It is believed to have originated in the Berber tribes of North Africa, particularly in the Maghreb region, which includes Morocco, Algeria, and Tunisia. Couscous was traditionally made by hand, using fine semolina wheat and water, and was a staple food for the Berber people who relied on it as a source of sustenance in their nomadic lifestyle.
Over time, couscous spread across North Africa and gained popularity as a versatile and nutritious food that could be easily stored and transported. It became a staple in the culinary traditions of the region, and each country developed its own unique variations of couscous, including the beloved vegan Moroccan couscous.
A Celebration of Flavors and Colors
What makes vegan Moroccan couscous truly special is the vibrant celebration of flavors and colors that are expertly combined to create a mouthwatering and visually stunning dish. As a cook who is passionate about using fresh and seasonal ingredients, I can’t help but be drawn to the bounty of flavors and colors that are characteristic of Moroccan cuisine.
Moroccan cuisine is known for its bold and aromatic spices that create a symphony of flavors in every dish. While traditional Moroccan couscous often includes the popular spice blend, ras el hanout, I believe that there are countless other spices and herbs that can be used to create a unique and delicious vegan Moroccan couscous without relying on a single spice blend.
Making couscous by hand is a slow and tedious process, just buy the packs and boil it, you’ll be fine. It’s the soup that makes it magical!Â
The use of spices such as cumin, coriander, paprika, among others, adds warmth, depth, and complexity to the dish, elevating it to new heights of culinary excellence. These spices, when combined in just the right proportions, create a beautiful balance of flavors that dance on the palate and create a truly memorable dining experience.
In addition to the spices, vegan Moroccan couscous also celebrates the vibrant colors of fresh vegetables that are commonly used in the dish. Carrots, bell peppers, zucchini, and tomatoes are often added to couscous, creating a beautiful rainbow of colors that not only look stunning but also add a burst of freshness to the dish.
A Wholesome and Nutritious Meal
One of the things I love most about vegan Moroccan couscous is that it is not just delicious, but also a wholesome and nutritious meal. Couscous is actually a type of pasta made from semolina wheat, which is high in fiber, protein, and essential minerals. It is a great source of complex carbohydrates that provide sustained energy, making it a perfect base for a nourishing meal.
The addition of vegetables in vegan Moroccan couscous adds a wealth of vitamins, minerals, and antioxidants to the dish, making it a nutrient-rich meal that is not only tasty but also good for your body. The combination of whole grains and colorful vegetables makes vegan Moroccan couscous a well-rounded and balanced meal that is both satisfying and nourishing.
Bon apetit!
Vegan Moroccan 'Red' Couscous
Ingredients
- 1 packet easy boil couscous
- 500 g pumpkin large chunks
- 3 large carrots 2 cm thick slices
- 2 medium Zucchini / Courgette 2 cm thick slices
- 2 large onions quartered
- 2 sticks celery 2 cm thick slices
- 2 chopped tomatoes / 1 tin can
- 1 tin chickpeas
- 1 handful cilantro / corriander finely chopped
- 2 tbsp vegan chicken stock powder / bouillon
- 2 tbsp tomato puree
- 1 tbsp black pepper
- 1 tsp turmeric
- 1 tsp cinnamon
- Water - just enough to cover the vegetables
Instructions
Preparing the soup
- In a pot, with some olive oil, lightly sautee all the vegetables together
- add in the tomatoes and stir
- add in the herbs , spices and bouillon and tomato puree
- add in the water and boil
- when the oil splits and floats to the top, and the water has thickened
- add in the cilantro / coriander and cover until soup reduces and thickens
The couscous
- add 1 cup couscous and 1.5 cups of water and bring to the boil
- stir throughout to ensure no clumps and cover until ready to serve
