How to Autumn To Try At Home Couscous with mixed winter vegetables

How to Autumn To Try At Home Couscous with mixed winter vegetables Delicious, fresh and tasty.

Couscous with mixed winter vegetables. Couscous with Winter Vegetables Couscous with Winter Vegetables. Leftovers are delicious for breakfast with a fried egg on top. Couscous with Winter Vegetables from Deborah Madison.

Casablanca style Couscous with Seven Vegetables is my favorite variation of Moroccan couscous, especially when topped with a caramelized onion and raisin garnish called tfaya.

A much-loved comfort food, many families serve it weekly for Friday lunch, when they'll gather round a large communal dish like the one shown above.

Meanwhile, spread the couscous on a large flat plate or platter.

You can cook Couscous with mixed winter vegetables using 15 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Couscous with mixed winter vegetables

1. Prepare 1 cup of Couscous.

2. Prepare 1 of small Carrot cut into small cubes.

3. You need 1 of small green or red Capsicum cut into cubes.

4. Prepare 1 handful of green Beans cut into bite size.

5. Prepare 3 tablespoon of green peas.

6. It’s 2 tablespoon of sweet corn.

7. You need 2 tablespoon of boiled Chick peas or Kabuli chana.

8. Prepare 1 of green Chilli chopped.

9. It’s 1 of big Onion chopped.

10. Prepare 2 cloves of Garlic minced.

11. You need 1/2 teaspoon of Coriander powder.

12. Prepare 1/3 of rd teaspoon Cumin powder.

13. Prepare 1/4 of th teaspoon Black pepper powder.

14. You need 1 tablespoon of Olive oil.

15. It’s of Salt as required.

Add a tablespoon of cold water and mix with hands again.

Gently rub couscous to break up any lumps. (These steps ensure that the couscous does not fall through the holes of the steamer.

Then add the butter and fluff up the couscous with a fork until the butter melts in.

Cover again and leave somewhere warm.

Couscous with mixed winter vegetables step by step

1. Place a steamer In the stove top with salt water..

2. Steam together carrot, green Beans, green peas and sweet corn for 5 minutes..

3. Heat 1 tablespoon of olive oil in a pan..

4. Add chopped onion and saute till onion becomes soft..

5. Add minced garlic and chopped chilli and saute for a while..

6. Add capsicum cubes and saute for 2-3 minutes..

7. Next add the steamed vegetables and boiled chick peas..

8. Add salt, cumin, coriander and black pepper powder. Mix well..

9. Add 1 cup of couscous and give it a mix..

10. Add 1&1/2 cup of hot vegetable stock (I use the stock left in the steamer..

11. Dont stir anymore after adding stock..

12. Cook for 1 minute and switch off the flame..

13. Rest it untouched for 5-6 minutes to soak all the stock by the couscous..

14. When entire stock soaks, take a fork and gently fluff the couscous..

15. Transfer to serving bowl, garnish with some green leaves of your choice and enjoy..

To serve, spoon couscous into a deep plate or bowl.

Stir the harissa and preserved lemon into the vegetables; taste and add salt if needed.

Spoon the vegetables onto the centre of the couscous.

Add broth; bring to a boil.

Fluff with a fork and serve immediately.