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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Actually you can eat this Morrocan Couscous as a main course if I you add shredded roast chicken, shrimp or even more mushroons if you prefer a vegetarian version of couscous. It takes a long time to prepare the recipe, because you have to grill the vegetables, hydrate and sauté the mushrooms. Read more . Of course you could buy those items at a deli. Is not as fun, though. :) Ingredients:
500g couscous |
500ml recently boiled water |
1 aubergine |
1 zucchini |
30g of dried shiitaki |
3/4 cup of dried apricot |
1/2 cup of sultanas |
butter |
olive oil |
balsamic vinegar |
salt |
black pepper |
dried parsley |
3 spring onions |
saffron |
curry powder |
1/2 cube of vegetable stock |
Directions:
1. Thinly slice aubergine and zucchini. Drizzle with olive oil and grill until they are soft and charred a bit. Reserve. Prepare a vinaigrette using olive oil, balsamic vinegar, salt, oregano. I can't give you the exact amounts. It all depends on your own taste and preference. Cut the aubergine and zucchini in small pieces (not tiny, it's not supposed to become a paste) Drizzle the vinagrette on the vegetables. Reserve.
2. Hydrate the mushrooms with boiled water, add the vegetable stock cube if you want. After they are hydrated, pour them in a sieve. Squeeze the excess liquid (you can save and freeze the mushroom stock for other recipes). Thinly slice the mushrooms and sauté them in a pan with a table spoon of butter and a drizzle of vegetable oil (just so the butter won't burn). Using the back of your knife, smash a clove of garlic and add it to the mushrooms. Season with salt and black pepper. Add the sherry, let the mushrooms absorb it. You can add a bit of water if you want the mushrooms a bit more moist. Reserve.
3. Cut the dried apricots in small pieces and hydrate them in a bowl with hot water together with the sultanas. (You can use the microwave to do that). Reserve.
4. The brand of couscous I got uses a one to one ratio. In other words: 500g of couscous to 500ml of water. Check the intructions of the brand you got to see the exact ratio in your case.
5. Pour water in a pan, let it come to a boil, add one table spoon of olive oil. Add the couscous. Put the lid on, let it cook for 5min (Again, this is the intructions of the couscous I bought. Check yours to see exaclty what to do). After the couscous is cooked, fluff it up using two forks. Don't use a spoon. Add a table spoon of butter and let it melt there, and continue to use the forks so the whole thing is coated with butter.
6. Gradually add the ingredientes: the sauté mushrooms, the grilled zucchini and aubergine seasoned with the vinaigrete, the apricots and sultanas. Add a tea spoon of curry powder and saffron. It's not necessary to add more salt because there's salt in the grilled vegetables and the sauté mushrooms. If you want more salt, solve it in a bit of olive oil and add it. Sprinkle the spring onions, mix it well (using the forks) and serve.
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