Feb 3, 2020
Vegetarian couscous inspired by Morocco
4 servings
In saucepan:
oil
1 onion, finely chopped
2-3 cloves garlic, finely chopped
when softened, add:
2 tbsp tomato paste
1 tbsp harissa
1 tsp paprika
1 tsp grind coriander seed
1/2 tsp cinnamon
1/4 tsp ginger, finely chopped
when fragrant (1 min), add:
2 zucchini, roughly chopped
2 carrot, roughly chopped
shredded cabbage, just a bit
1/4 cup dried apricots, halved
mixed lentils or chickpeas (optional, maybe less than 1/4 cup)
1.5 cups veg / chicken stock
Simmer 1 hour, don’t let it dry out.
Add more water or veg stock if necessary
Fry halloumi separately, cubed.
1 halloumi block = 4 servings.
1/4 cup couscous per serving. Mix butter in the cooked couscous.
Put couscous on dish, pile halloumi and veg on top.