MOROCCAN SEVEN VEGETABLE VEGAN COUSCOUS!

A most try.

Moroccan seven vegetable vegan couscous: Still under the influence of the magic and uniqueness of Morocco, where people are beautiful and the food is to die for, I have decided to share with you guys one of the many dishes I've had there that made my heart leap of joy and my tastebuds sing of excitement. the seven vegetable couscous is by far, my favorite Moroccan food. And I'm sure it can be yours too. Much love!

Enough chitchat! Here is the recipe!

• Vegetables:
• 2 carrot, cut in quarters and cored
• 1 zucchini, quartered
• 1/2 small cabbage
• 2 sweet potatoes, quartered
• 2 turnips or parsnips, quartered
• 1/2 of a small cabbage
• 1-2 small sections of pumpkin
• 1 red chili pepper
• 1 green bell pepper, quartered
• You can also use fresh fava beans, potatoes, or other vegetables of your choice.
• Broth Ingredients:
• 1 large tomato, grated
• 1 onion, chopped
• ¼ cup olive oil
• 1 teaspoon salt, to taste
• ½ teaspoon pepper, to taste
• 1 teaspoon ground ginger
• ½ teaspoon turmeric
• A large pinch saffron threads
• A bouquet of fresh parsley and cilantro
• 1 cup cooked chickpeas
• A drizzle of argan oil or olive oil
• For the couscous:
• 1 1/2 cup of instant couscous
• 1 TBSP olive oil
• 1 tsp salt
• 1 nob of butter
• 1 1/2 cups of boiling water

Instructions

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