Moroccan Couscous with Quinoa

Ingredients:

• 2 cups of quinoa
• 4 Tbsp 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 Tbsp ground coriander
• 1 tsp cumin seeds
• 1 tsp ground cinnamon
• 4 Tbsp 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

Instructions:

1. In a large pot, heat the oil and fry the vegetables for about 10 min, making sure to stir regularly.
2. Add the ginger, garlic, and spices, stir again and cook for 2 min.  Then add the lentils, tomatoes, stock, raisins and the spices.
3. Bring to boil, lower the heat, cover and steam gently for about 20 minutes until the vegetables and lentils are tender.
4. Meanwhile, cover the quinoa with cold water and soak for 10 minutes. Drain and and cook with 1 Tbs of olive oil.
5. Just before serving stir in  the lemon zest and juice. Season with sea salt and pepper according to your taste.
6.  When ready, serve the quinoa on deep platters and spoon over the stew.
7. Serve with harissa paste for those who like the spiciness of the traditional moroccan couscous.

Optional: 15 minutes before serving add chunks of roasted chicken or lamb cooked in olive oil with plenty of garlic.

“Three things shine before the world and cannot be hidden. They are the moon, the sun, and the truth”

~ Buddha