Maroccan Couscous with Quinoa
- 2 cups of quinoa
- 4 Tbs olive oil
- 1 onion – cut diagonally in large pieces
- 2 carrots – sliced diagonally in large rounds
- 2 large parsnips sliced diagonally in large rounds
- 1 turnip sliced diagonally in large rounds
- 8 small new potatoes, peeled – cut in 2 pieces
- 1 green pepper – cut into large slices
- 1 red pepper- cut into large slices
- 4 oz green beans or sweet peas
- 1 small fennel bulb, sliced thick
- 1-2 inch-es fresh ginger
- 2-4 garlic cloves, crushed
- 1 tsp ground tumeric
- 1 Tbs ground coriander
- 1 tsp cumin seeds
- 1 tsp ground cinnamon
- 4 Tbs red lentils and/or 8 oz of cooked chick peas
- 12 oz of fresh, frozen or canned tomatoes, sliced into small dices.
- 4 1/2 cups of vegetable broth
- 4 Tbs raisins
- Salt and pepper to taste
- Lemon – zest and juice
- Optional: Harissa paste
- In a large pot, heat the oil and fry the vegetables for about 10 min, making sure to stir regularly.
- Add the ginger, garlic, and spices, stir again and cook for 2 min. Then add the lentils, tomatoes, stock, raisins and the spices.
- Bring to boil, lower the heat, cover and steam gently for about 20 minutes until the vegetables and lentils are tender.
- Meanwhile, cover the quinoa with cold water and soak for 10 minutes. Drain and and cook with 1 Tbs of olive oil.
- Just before serving stir in the lemon zest and juice. Season with sea salt and pepper according to your taste.
- When ready, serve the quinoa on deep platters and spoon over the stew.
- Serve with harissa paste for those who like the spicyness of the traditional maroccan couscous.
Optional: 15 minutes before serving add chunks of roasted chicken or lamb cooked in olive oil with plenty of garlic.
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