Moroccan couscous vegan

Moroccan couscous vegan

How can I do?

The day before:

Clean all your vegetables thoroughly. Peel except zucchini. Cut into large pieces.

Cooking each vegetable separately in gentle steam. Not to exceed more than 15 minutes per cooking vegetables. All vegetables should still be fixed.

In a large skillet, saute the onions into strips 2 Pour 2 liters of water and 2 tbsp. Soup bent vegetable broth powder. Add the chopped tomatoes, chopped chervil, chopped coriander and all the spices. Salt and pepper.

Adjust seasoning if necessary by contact. A little more cinnamon ..a little more cumin ... over and over again trying to get the desired result.

Simmer for your vegetable broth for about 30 minutes over low heat.

Place the raisins in a bowl. Take vegetable broth to cover the raisins. Do the same care with the chickpeas, rinse them before.
Let stand raisins and chickpeas overnight in broth.

Off the heat, add the vegetables in your vegetable casserole. And marine cover overnight.

On the day:

And make emptying or raisins and chickpeas aside.
They will warm up just before serving.

Prepare the couscous according to the traditional method (or not): Moisten the couscous with 500 ml of cold water and olive oil. Fluff with fingertips and cook over gentle steam 15 minutes be sure to regularly bowl with a fork.
Then place the seeds in a large bowl and break up with a fork or food gloves (Careful, it's hot). Leave for 15 minutes.
Koch, again soft steam 10 minutes ensured regular gin with a fork.
Find again the seeds in a large bowl and fluff with a fork or food gloves (be careful, it's still hot). Ventilate the seeds, a little olive oil and a plate.

Serve the vegetables and broth in a large hollow and separated couscous dish. Do not forget the raisins and chickpeas.

You can have a bowl of sauce slightly spicy, vegetable stock and prepare by adding the raz el hanout

Your couscous is ready for tasting

  • 1 kg carrots

  • 500g parsnips

  • 1 kg of beet

  • 1 kg zucchini

  • 2 onions

  • 50 ml olive oil Organic PPF

  • 20g chervil

  • 2 liters of broth organic vegetables

  • 600g diced tomatoes Bio

  • 200g raisins bio

  • 500g canned chickpeas

  • 1 kg fine couscous

  • 1 cup chopped dome Raz

  • el

  • Hanout

  • 3 cup chopped cilantro

  • 1 cup of teaspoon of cinnamon powder

  • 1.2 cup of coffee cumin

  • 1.2 cup of coffee and cardamom powder

  • Salt and pepper.

Total time: Preparation + Cooking time: 0 min
Yield: 10 people

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