Couscous Moroccan Rice


1     -  Teaspoon olive oil
1⁄2  - Cup onion, chopped
2     - Garlic cloves, minced
1⁄4  - Teaspoon ground ginger
1 1⁄2 - Cups vegetable stock or 1 1⁄2 cups chicken stock
1     - Cup butternut squash, cubed
1     -Cup carrot, sliced
1⁄2  -Teaspoon ground pepper
1⁄2  -Teaspoon ground coriander
1⁄4  -1⁄2 Teaspoon dried chili pepper flakes
1     - Medium zucchini, cut into bite sized pieces
19 - Ounces chickpeas, undrained
1    - Medium tomato, cut in large chunks
1⁄4 - Cup fresh parsley, chopped
1 Cup couscous or 1 cup brown rice


  1. Vegetable Mixture:.
  1. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
  1. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
  1. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
  1. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
  1. Stir in tomato and parsley.
  1. Couscous:.
  1. In separate bowl pour 1 cup boiling water over couscous.
  1. Cover and let stand 5 minutes; fluff with a fork.
  1. If you are having rice, cook according to directions.
  1. NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

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