Vegetable CouscousRestaurant Marrakesh, Morocco Pavilion, EPCOT
Yield: 4 servings
1 pound carrots
1/2 pound turnips
1/2 pound cabbage
1/2 pound zucchini
1/2 pound tomatoes
1 1/2 ounces chick peas (garbanzo) precooked
1 ounce onion, chopped
1 small bunch parsley, chopped
1 small bunch cilantro, chopped
1 teaspoon ginger
4 tablespoons oil
1-2 drops yellow food coloring
pinch of saffron
1 teaspoon tomato paste
salt and pepper to taste
1 gallon water
1 (12 oz.) box of couscous
In a large pot bring the 1 gallon water to a boil, add chopped onion, oil, saffron, yellow food coloring, parsley, cilantro, tomato paste, and salt and pepper. Bring water back to a boil.
Then start adding vegetables as follow:
Add the carrots, boil 5 minutes.
Add the turnips, boil for 5 minutes.
Add the cabbage, boil for 5 minutes.
Add the zucchini and boil for 20 minutes, or as needed for vegetables to cook.
To cook couscous semolina, follow instructions on box.
To Serve: Place couscous semolina on plate and cover with
vegetables and cooking liquid.
You can also add either chicken or lamb to this dish. If you are adding chicken or lamb, put the chicken or lamb in the boiling water with the onion, oil, saffron, yellow food coloring, parsley, cilantro, tomato paste, salt and pepper and boil for one hour, then add the vegetables and cook for
another one half-hour, or as needed for vegetables to cook.