Saffron Couscous & Raz el Hanout Vegetable Saute

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Last Updated on June 2, 2015 by Chef Mireille

Raz el Hanout Vegetables

When I selected this week’s BM theme of National Dishes, I thought it would be great to discover these dishes of various countries. However, when I started to do them, it was more challenging to make a decision because I’ve made so many of them already like Aruba’s Keshi Yena, Ireland’s Colcannon & Harissa, which is listed as the national dish for Armenia.

According to Wikipedia, couscous is the national dish of Tunisia, Algeria & Morocco. Serving plain couscous is like serving plain rice with nothing. Couscous is sometimes served as a one pot meal with vegetables and/or meat cooked in it or it is served on the side with vegetable dishes, meat dishes or tagine’s. By using the Tunisian spice blend, Raz el Hanout, I made a Tunisian scented Vegetable Saute to accompany the couscous.

This is a great recipe to use up all those little bit of leftover veggies you may have taking up space in the refrigerator.

Saffron Couscous & Vegetable Saute

Serves 4
Ingredients:

  • 2 cups whole wheat couscous
  • salt, to taste
  • 2 1/2 cups water
  • a pinch of saffron
  • 2 tablespoons oil
  • 5 very small parsnips, sliced (about 4″ in length)
  • 4 small carrots, sliced
  • 20 green beans, trimmed
  • 1 cup green cabbage, sliced
  • 1 tablespoon raz el hanout
  • 7 pitted dates, chopped
  • 5 dried apricots, chopped
  • 1/4 cup slivered almonds

In a dry skillet, toast the almonds until golden and fragrant. As soon as they are done, immediately transfer the almonds to a bowl.
In a saucepan, heat oil. Add onion and garlic. Saute until softened.
Add parsnips, carrots and green beans. Add raz el hanout and 2 tablespoons water. Cook on high for 3 minutes.
Add cabbage, dates and apricots, along with 1 more tablespoon of water. Cook for 2 minutes.
Add almonds and salt. Toss to combine.

To make couscous, combine salt, saffron and water and bring to a boil. Add couscous. Stir.

Remove from heat, cover and let sit for 15 minutes.
Fluff with a fork.
Serve couscous with vegetables and a little harissa.

African Couscous

By serving the harissa on the side, the spice level is completely customizable.

Whole Wheat Couscous

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#37

…linking to African Diaspora Recipes, Flavours of the World Grand Finale, No Waste Food Challenge hosted by FionaSimple & In Season,

See also  Patatas Bravas - Spanish Vegetarian Tapas

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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