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Sandra "Cookieface" Antonelli's Moroccan Couscous

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Eat Me. I’m slightly exotic. I have cherries and peaches, which are two really sexy fruits. I like to say couscous because it puts your lips into kissing position. You just tried it, didn’t you? You said, ‘couscous.’ Now you can eat couscous. You know you want to.

Moroccan Couscous

1 ½ Tbsp extra virgin olive oil
2 tsp chopped garlic
2 tbsp tomato paste
1 tbsp harissa (or less if you prefer less heat)
½ tsp cinnamon
¼ tsp allspice
2 ½ cups vegetable broth (or chicken broth)
1 large sweet potato, peeled and chopped into 1 inch chunks
4 medium zucchinis cut into ½ inch chunks
3 medium carrots peeled and cut into ½ inch chunks
1/3 cup dried cherries
¼ cup raisins
1 can chickpeas, rinsed and drained
Salt and black pepper to taste

Couscous
1 ½ cups dry couscous (use quinoa for a gluten-free version).
2 cups broth
¼ tsp allspice
2 cinnamon sticks
1 knob butter (or 1 tsp olive oil)
½ fresh cup mint leaves, torn or chopped
1 large fresh peach, peeled and cut into ½ inch pieces

Heat olive oil in a large pot over medium. Saute garlic until fragrant. Stir in tomato paste, harissa, cinnamon, allspice and ½ cup of broth. Bring to a boil

Add sweet potatoes, zucchini, carrots, raisins, cherries, & raisins to the pot. Mix together.
Add remaining broth. Bring to a boil. Season with salt and pepper to taste.

Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat. 

Add chickpeas; simmer for 5 minutes.

To prepare couscous: 
Bring broth to boil. Add in couscous and allspice. Mix. Cover with lid until liquid is absorbed—about 5 minutes. Add butter, cinnamon; fluff with fork. Add mint leaves and peach. Mix. 

To serve, place a little mountain of couscous into a bowl. Top with the vegetables.

After dinner, say couscous…and kiss.