Wednesday, July 30, 2008
Non-Traditional Moroccan Dinner
I am basing my recipe on several Moroccan dishes that I've read on epicurious.com, the back of the Fantastic Foods cous-cous box, and my own American Family Cookbook. This is a major deviation from all those sources, but it utilizes foods that are commonly found in my pantry/fridge, and which I think are also commonly found in most people's kitchens too (at least in summer!). I hope you like it!
cous-cous, cooked with veggie stock (or chicken stock) instead of water, enough for 4 people
1 yellow bell pepper, diced
1 large shallot, diced
1 head broccoli, diced
1 small zucchini, diced
1 cup chopped baby carrots
1 can chick peas, drained
1/4 cup sultanas or golden raisins
1/4 c. white wine
1/2 tsp. cinnamon
1/8 tsp. cayenne pepper
1/4 tsp. cumin powder
1/4 tsp. black pepper
Make cous-cous according to package directions, substituting stock for water (to add flavor). In a separate pan, saute shallot in olive oil about 5 minutes. Add carrot, broccoli, and zucchini. Saute till broccoli turns bright green but not soft (about 4 mins) and add white wine as necessary to keep pan moist. Add spices slowly, mixing continuously with a wooden spoon.
Slowly add cous-cous to this pan in batches, about 1/2 cup at a time. Add more stock to keep everything moist, and adjust seasonings as needed. You may need more cinnamon and cumin, depending on how intense you like it. Toss all ingredients well, and mound on plate. Garnish with parsley, mint, or chopped chive.
You can also grill chicken breast, seasoned with cinnamon and cumin, and add diced to this dish, or serve whole on the side.