I’ve always had a soft spot for ethnic cooking in general because I particularly love flavors that are distant from the culinary culture I’m part of. I mostly prefer Asian flavors, but today I propose a dish derived from Arabic culture, which is couscous.
In this case, I boiled the vegetables I had available together with some turmeric and other aromas like garlic powder and sage, achieving a very fragrant and truly pleasant mix to taste. I obtained a warm bowl that is always welcome in winter, giving me some comfort and making me feel satisfied for having eaten a healthy and wholesome dish.
Moreover, the preparation is not difficult, it just requires a bit of time and a lot of desire for couscous! Come on, get to work and try to make your homemade couscous.
Related recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Arabic
Ingredients
For the vegetable couscous
- 5 medium potatoes
- 1 oval black eggplant
- 3 carrots
- 1 zucchini
- 1 onion
- to taste cauliflower florets
- to taste extra virgin olive oil
- 6.3 cups water
- to taste turmeric powder
- to taste garlic powder
- to taste sage
- to taste salt
- 5.6 oz raw couscous
- 5.6 oz water
- to taste turmeric powder
- 1 drizzle of extra virgin olive oil
- 1 pinch salt
Tools
- Pots
Steps
To make the vegetable couscous
First, peel the potatoes and then cut them into irregular pieces
Continue cutting the eggplant, first into slices, and then into medium-sized cubes
Proceed in more or less the same way by cutting the carrots, zucchini, and onion
At this point, heat the oil in a pot, then put all the previously cut vegetables inside
At this point, add water to the pot and complete with turmeric, garlic powder, sage, and salt. At this stage, you can also add the cauliflower florets (frozen is fine too)
Continue by giving everything a good stir and cook covered, over medium heat, for about 40 minutes
Next, focus on cooking the couscous by putting 5.6 oz of water in a saucepan with the turmeric, drizzle of oil, and pinch of salt, then bring to a boil
Once it reaches boiling, immediately turn off the heat and add the couscous, giving it a quick stir with a spoon and immediately covering with the lid, then let it rest for about 5 minutes
After the couscous resting time, remove the lid and fluff the grains with a fork, then place a portion in a bowl
Finally, pour ladles of vegetables and broth into the bowl, partially or completely covering the couscous, and serve
Tip!
You can use alternative vegetables or add to those already suggested. For example, broccoli and leeks work great too.
