Healthy Recipe: Moroccan Vegetable Couscous

Couscous is a Mediterranean dish that has crossed many cultures and regions around the world in recent years. It is similar to semolina and can be cooked in various ways. Here we have an easy and healthy take on the Moroccan method in vegetarian style (with alternative of adding chicken).

We hope you enjoy our choice.




Preparation time: 45 minutes
Portions: 6

Ingredients: 

1 tbsp, 15 ml, olive oil
2 cloves minced garlic

2 tsp, 10 ml, minced fresh ginger
1 small sliced ionion
1 tsp ground coriander
1 tsp ground tumeric
1/2 tsp cinnamon
2 tbsp, 30 ml, tomato paste
1 cup, 250 ml, vegetable broth
2 ribs celery cut in medium chunks
1 large carrot cut in medium chunks
4 cups cauliflower florets
1 can, 540 ml, drained and rinsed chickpeas
1/2 cup pitted prunes cut in half
1/2 tsp salt
1/2 tsp pepper
1-1/4 cups whole wheat couscous
4 cups fresh baby spinach
1 tbs, 15 ml, lemon juice
3 tbsp roasted slivered almonds


Method:

1- In a saucepan, heat oil on medium heat, add garlic and ginger and cook them while stirring until they are fragrant, about a minute. Add the onion, coriander, turmeric and cinnamon; keep stirring until onion is softened, about five minutes. Add teh tomato paste and cook for another minute.

2- Add the water, broth, celery and carrot; bring them to boil and then reduce the heat and cover, simmering until celery softens, about 15 minutes.

3- Add cauliflower, chickpeas, prunes, salt and pepper and bring to boil; reduce heat and cover, simmering, stirring occasionally, until cauliflower is soft, about 15 minutes.

4- In another pot, bring 1-1/3 cups water to boil and add couscous. Remove from heat, cover and let stand for 5 minutes; fluff with fork.

5- Add spinach and lemon juice to cauliflower mixture; cook until spinach is wilted. Finally serve then mixture over the couscous.


Alternative:
"Moroccan Chicken and Vegetable Couscous
Cut 1 lb (450 g) boneless skinless chicken breasts into bite-size pieces. Brush nonstick skillet lightly with vegetable oil; cook chicken over medium-high heat, stirring occasionally, until no longer pink inside. Add to vegetable mixture along with cauliflower."    

Source:
Canadian Living: http://www.canadianliving.com/food/moroccan_vegetable_couscous.php