5 Veg Couscous
This Moroccan side dish features a central mound of fluffy couscous encircled by an assortment of tender, steamed vegetables. The couscous is prepared with stock and oil before being steamed to perfection. Colourful peppers, courgettes, carrots and butternut squash are lightly cooked and arranged around the base. It creates a visually striking dish that is surprisingly straightforward to assemble, serving four people.
Ingredients
- 2 cups dried couscous
- 2 tsp olive oil
- Luke warm chicken or vegetable stock to cover the couscous
- Salt to taste
- Carrots halved lengthways and quartered
- Red peppers, cut into quarters
- Yellow peppers, cut into quarters
- Courgettes, halved and quartered
- Butternut squash, cut into thick sticks
Method
- Coat the vegetables in olive oil, season with salt and pepper, and steam them lightly until tender. Remove each type as it finishes cooking and set aside for garnishing.
- Transfer the dried couscous into a bowl that provides ample room for expansion.
- Stir the olive oil into the couscous, then pour over enough stock to cover it and mix in salt to taste.
- Let the stock fully absorb into the couscous grains.
- Use a fork to fluff and separate the couscous grains thoroughly.
- Put the couscous into a fine sieve set over a pot of boiling water and steam it for 10-15 minutes until warmed through.
- To serve, firmly pack the warm couscous into a dome-shaped bowl, then invert it onto a serving plate. Arrange the prepared vegetables around the base and present immediately.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategorySide dish
Cuisinemoroccan
AuthorFood Network UK
