Moroccan Couscous with Vegetables Two Ways

1. 1

   Bring to boil the orange juice and water.

2. 2

   Add grated fresh ginger, red onion, orange zest and olive oil.

3. 3

   Simmer briefly before pouring over the couscous.

4. 4

   Cover and let steam while your vegetables are steaming.

5. 5

   If using, add toasted pine nuts just before serving.

6. 6

   Note: I buy couscous in bulk at our local food co-op.

7. 7

   It is very inexpensive there, but you can buy it in small boxes at the supermarket.

8. 8

   I steam an assortment of any combination of vegetables that I have in my vegetable drawer: broccoli, cauliflower, carrots, zucchini, onons, turnips or rutabagas, red potatoes, sweet potatoes, cabbage, yellow squash or some combination thereof.

9. 9

   I use my pasta cooker with the slower cooking vegetables on the bottom, zucchini on top.

10. 10

    While vegetables are steaming:

11. 11

    Variation #1: Saute some mushrooms, garlic and onions, fresh herbs.

12. 12

    Place a large scoop of couscous in the center of the plate, surrounded by steamed vegetables.

13. 13

    Place sauteed mushrooms in the center over couscous.

14. 14

    Variation #2: Omit mushrooms.

15. 15

    Make a sauce with apricot jam or cranberry or other kind of chutney, thinned with a little orange juice and a bit of fresh ginger, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.