Tag Archives: Onion

Couscous with Seasonal Vegetables

Serves 6

A vegetarian version of the Moroccan national dish. Meat eaters will add lamb, beef, or chicken. Use any seasonal vegetable or root vegetables. In Casablanca, Couscous Beidaoui includes at least seven different kinds.

1  1/3 cups chicken broth
3 tablespoons olive oil
6 threads Spanish saffron, crushed
1 cup couscous
1/2 cup frozen baby lima beans
1 small onion, finely diced
1 medium carrot, peeled and diced
1 garlic clove, minced
1 medium green zucchini, peeled an diced
1 medium yellow zucchini, peeled and diced
Salt and pepper to taste

In a medium saucepan, bring the broth, 1 tablespoon of the olive oil, and the saffron to a boil. Add the couscous and the lima beans. Stir once. Remove from heat. Cover and let stand until couscous is tender, 10 to 12 minutes. (Couscous should yield about 3 cups.)

In a medium skillet over medium high, heat the remaining olive oil. Cook the onion, carrot and garlic, stirring occasionally until lightly browned, 3 to 4 minutes. Add the remaining vegetables. Cook, stirring, until zucchini is crisp tender, 3 to 4 minutes. Season with salt and pepper. To serve, mound the couscous on a platter, and top with the vegetables.

copyright Kitty Morse 2008.

Carrots with paprika and Capers

Serves 6

This is only one of the wide assortment of salads–think of them as Moroccan-style tapas-that open up a  meal. Like most Moroccan salads, this is best prepared a day ahead, and served at room temperature.

2 tablespoons olive oil
1 teaspoon sweet paprika
1/2 cup finely diced green onion
1 pound carrots, peeled and cut into slices 1/8-inch thick
3 garlic cloves, minced
1/4 cup water
2 tablespoons vinegar
1 to 2 tablespoons drained capers
1/2 teaspoon salt
Minced flat-leaf parsley, for garnish

In a medium skillet, stir oil and paprika over medium-high heat until paprika begins to foam. Add onion. Cook, stirring, until soft. Add carrots, garlic, and water. Cover and cook over medium-low until carrots are tender, 10 to 15 minutes. Add vinegar, capers, and salt. Cook, uncovered, until carrots are lightly caramelized, 8 to 10 minutes. Cool to room temperature, sprinkle with parsley, and serve.

From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008