Kalmi kabab a popular snack in Indian cuisine.or delicious side dish. It is juicy and ten...

Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with b...

Vendakai pachadi is prepared by frying the lady's finger till crisp. Served as a side dis...

Natthala fish Curry tastes amazingly delicious with a perfect blend of spices....

Bhindi Ka salan is a cooked like a stew in sweet and sour gravy. To relish the utmost fla...

Liver masala is a nice dry dish and a popular dish in dhabas and restaurants especially t...

Cous-cous (from Morocco) Recipe, How To Make Cous-cous (from Morocco) Recipe

Name: Cous-Cous (From Morocco)
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2 persons

Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish.

About Recipe

How to make Cous-Cous (From Morocco)

(89 ratings)

0 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Couscous

Servings : 0 persons
Published date : November 21, 2016

Ingredients used in Cous-Cous (From Morocco)
• Couscous - 200 grams.
• Onion - 1 number.
• Fennel - 1 number.
• Green pepper - 1 number.
• Carrot - 1 number.
• Potato - 5 numbers.
• Vegetable stock - 200 ml.
• Tomato - 5 numbers.
• Ginger - 1 tablespoon.
• Lemon juice - to taste.
• Coriander - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Cinnamonm powder - half tea spoon.
• Black pepper powder - half tea spoon.
• Harissa - half tea spoon.
• Salt - to taste.
• Oil - to taste.
Method:
Wash and chop up the vegetables. Put some oil into a large frying pan and heat. Add the onion and fennel and fry for 1 minute. Reduce heat and add the other vegetables. Simmer for 5 Minutes. Meanwhile put the cous-cous into the vegetable stock and leave for 5 minutes or until the liquid is absorbed. Add all the spices to the vegetables and finally addcous-cous.