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Morocco
Vegetable Couscous
- 1
lb. carrots
- ½
lb. turnips
- ½
lb. cabbage
- ½
lb. zucchini
- ½
lb. tomatoes
- 1
½ oz. chickpeas (garbanzo) pre-cooked
- 2
oz. onions
- 1
tblsp. oil
- pinch
saffron
- yellow
food coloring
- salt
& pepper
Method
of Preparation:
Follow
instructions on box to cook Couscous semolina.
To
1 gallon of boiling water (in a large pot) add
onions, oil, saffron, 1-2 drops yellow food coloring
and salt and pepper to taste. Cook for 1 hour.
Add
vegetables and continue boiling for one-half hour,
or as needed for vegetables to cook.
Serve
with semolina on plate and cover with Couscous
and cooking liquid.
Serves 4.
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