Meh-roccan
Aug. 21st, 2023 09:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Moroccan Veg on Garbanzo Couscous.
"Although it's not traditional, you might like to top each serving with a dollop of yogurt to increase the protein."
1 tsp sweet paprika
1 tsp coriander
1 tsp ginger
3/4 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1.75 lb butternut squash, peeled, seeded, and in 1" cubes
4 large carrots, in 1/2" rounds
2 large zucchini, in 1/2" rounds (Large zucchini is redundant. The solution to having too much zucchini is to not plant zucchini.)
1 red bell pepper, cored and cut in 1" squares
1 yellow onion, cut in sixths
2 Tbsp olive oil
2 cloves garlic, chopped (Ha! I used... more.)
Couscous:
1 cup water
1/2 cup couscous
1 15-oz can garbanzo beans, drained and rinsed
1 cup tomato sauce
1/2 cup water
cilantro or mint, for garnish
lemon wedges, ditto
Heat the oven to 400° F. Mix the spices. In a large roasting pan, combine the squash,carrots,zucchini, bell pepper, and onion. Add the oil and mix gently to coat. Roast, stirring occasionally, for about 1 hour. During the last 5 minutes, stir in the spice mixture and garlic.
Meanwhile, prepare the couscous: bring the water to a boil. Remove the heat and stir in the couscous. Add the can of garbanzo beans and cover tightly. Let stand until the liquid is absorbed, about 5 minutes.
When the vegetables are done, transfer them to a deep serving platter. Place the roasting pan over medium heat on the stove. Add the tomato sauce and water and bring to a boil, scraping up any juices in the pan with a wooden spoon. Pour over the veg and mix gently.
Fluff the couscous mixture with a fork and divide among eight bowls. Top with the veg mixture and garnish. Serve hot.
What worked: It was okay. The yogurt was a nice touch.
What didn't: I drained and rinsed the can of garbanzos as directed, but it never softened up. That's a joke, obviously. Overall the dish needed significantly more heat and spice.
The couscous I used was larger than the standard ten grains of sand, so 5 minutes soaking did not absorb all the water. I ended up putting it back over the heat for 5 minutes and that worked.
Will I make it again? I won't rule it out, but it won't be top-of-mind.
"Although it's not traditional, you might like to top each serving with a dollop of yogurt to increase the protein."
1 tsp sweet paprika
1 tsp coriander
1 tsp ginger
3/4 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1.75 lb butternut squash, peeled, seeded, and in 1" cubes
4 large carrots, in 1/2" rounds
1 red bell pepper, cored and cut in 1" squares
1 yellow onion, cut in sixths
2 Tbsp olive oil
2 cloves garlic, chopped (Ha! I used... more.)
Couscous:
1 cup water
1/2 cup couscous
1 15-oz can garbanzo beans, drained and rinsed
1 cup tomato sauce
1/2 cup water
cilantro or mint, for garnish
lemon wedges, ditto
Heat the oven to 400° F. Mix the spices. In a large roasting pan, combine the squash,carrots,
Meanwhile, prepare the couscous: bring the water to a boil. Remove the heat and stir in the couscous. Add the can of garbanzo beans and cover tightly. Let stand until the liquid is absorbed, about 5 minutes.
When the vegetables are done, transfer them to a deep serving platter. Place the roasting pan over medium heat on the stove. Add the tomato sauce and water and bring to a boil, scraping up any juices in the pan with a wooden spoon. Pour over the veg and mix gently.
Fluff the couscous mixture with a fork and divide among eight bowls. Top with the veg mixture and garnish. Serve hot.
What worked: It was okay. The yogurt was a nice touch.
What didn't: I drained and rinsed the can of garbanzos as directed, but it never softened up. That's a joke, obviously. Overall the dish needed significantly more heat and spice.
The couscous I used was larger than the standard ten grains of sand, so 5 minutes soaking did not absorb all the water. I ended up putting it back over the heat for 5 minutes and that worked.
Will I make it again? I won't rule it out, but it won't be top-of-mind.
