Sunday, May 12, 2013

Moroccan Couscous

I had a wonderful couscous dish last week after I saw "Girl with a Pearl Earring" at the deYoung museum in San Francisco. The painting was incredible, full of light, yet bursting with various colors. The couscous dish was similar, light, yet bursting with a variety of colors, and flavors. I've made this with Israeli couscous, which reminds me of pearls, or with whole wheat couscous, or as in these photos, with Trader Joe's Harvest Grains, which includes Israeli couscous with garbanzo beans and quinoa. I also vary the vegetables I add, depending on what is available in the frig or the garden. However, I always keep the sweet nuggets of raisins. Their sweetness make this such a delight.


1 cup water, low sodium chicken or vegetable stock
3/4 cup couscous
1/4 cup raisins, golden raisins, or currants
1/4 cup carrots, quartered lengthwise and cut into 1/4 inch pieces
1/4 cup zucchini, cut into 1/4 inch lengths, then 1/4 inch pieces
1 Tbs red onion, diced
1 Tbs minced parsley
1 Tbs minced mint
2 Tbs lemon salad dressing
1 tsp curry powder
1/2 tsp cumin
2 Tbs toasted, slivered almonds or toasted pine nuts
salt and pepper to taste

Directions: Heat water or stock to a boil, add couscous, raisins, and carrots. Return to a boil, reduce  heat to low, cover and simmer for 10 minutes, or until the couscous is tender. Add remaining ingredients, stirring to combine. Taste, adding salt and pepper, if necessary. Salt and pepper might not be needed if stock is used. Enjoy either warm or refrigerate and eat cold.

Serves 4 as a side dish or 2 as a main dish

Stealthy Cooking Tip: Add vegetables that you like. I think it would be good with pieces of broccoli and red pepper, asparagus, or peas and water chestnuts. Using vegetables that excite you adds a new dimension to your cooking.

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