Couscous And Vegetables

There are several types of couscous available for purchase, the most common being: Moroccan couscous, Golden Couscous, Pearl Couscous and Lebanese couscous. The main difference between pearl or Jerusalem couscous and Moroccan couscous is the size. The grains of Moroccan couscous are much smaller, compared to the pea-size granules in the pearl variety (made memorable by their namesake, but not really a type of couscous). This, of course, affects the preparation and cooking time of each grain. I love couscous and eat it quite often. I use both the pearl and the Moroccan versions and like them both, though I actually have a slight preference for the pearl or Jerusalem couscous. I switch them around depending on what dish I am making. For instance, if I am making tabbouleh, I will use the smaller, Moroccan couscous. For my recipe of couscous with vegetables, I used the pearl couscous.

Couscous with Vegetables

Couscous with seven vegetables is a classic Moroccan dish. It is a celebration of flavors and textures, embodying the warmth and hospitality of Moroccan cuisine. Of course I changed mine up a bit. Would you expect anything different from me???? 🙂

1/2 onion, diced fine

1 TBSP garlic

2 tomatoes, diced fine

1/2 zucchini, diced fine

1/2 yellow squash or crookneck diced fine

1/2 red bell pepper, diced fine

1/2 green bell pepper, diced fine

2-3 carrots, diced fine

1 can chickpeas, drained and rinsed

2 cups pearl couscous

salt & pepper to taste

red pepper flakes to taste

2 tsp paprika

1 TBSP Za’atar

chopped parsley

olive oil

Cook the couscous according to the package directions.

In a large skillet, heat the olive oil, then add all the vegetables except the tomatoes and parsley. Add the seasonings and cook for about 5-7 minutes, or until tender.

Then add the tomatoes, chickpeas and parsley and mix together well. Cook just long enough to heat everything up.

Add the cooked couscous, and thoroughly integrate in with the vegetables.

This dish goes well with anything, but is best with either lamb or chicken. I served it with lamb, pita bread and hummus, to make for a delicious Moroccan meal. Since I cooked lamb, known as the other red meat, I served it all with a delicious red blend too.

I marinated my lamb in a delicious apricot vinaigrette for about 5 hours before grilling it up, so it was full of flavor and very tender.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.