We recently received some requests to teach a vegetarian class at The Culinary Studio. Whether you are a full-time vegetarian or even just choosing to eat less meat, this is a great recipe that uses all of the veggies in season now at the market. We’ve served this dish numerous times, and always with rave reviews. The spice mix (ras el hanout) is a warm blend of Moroccan spices. You can mix together your own (Bulk Barn has a great selection of all of them), or pick and choose to make up about a tablespoon of spice mix.
Moroccan food is a balanced mixture of flavours, and usually includes a bit of sweet (we’ve used raisins here), and a bit of salty (green olives). Be sure to add the zucchini and squash last so that they do not turn to mush.
In a medium-sized saucepot heat olive oil;
Add garlic, ginger, onion, turnip, beets, carrot, cabbage, fennel, raisins and ras el hanout;
Sweat, stirring constantly for 5 minutes;
Add water and salt and pepper, bring to a boil and cover and simmer until vegetables are somewhat soft, about 10 minutes;
Meanwhile, cut squash into thin wedges and zucchini into 3/4-inch rounds;
Tear whole tomatoes into big pieces (you may add some of the tomato juice if the stew is looking dry);
Add squash, zucchini and tomatoes, along with parsley and cook another 10-15 minutes until vegetables are cooked, but not mushy, and sauce has thickened. Taste again for seasoning;
Serve mounded atop couscous.
Place couscous in medium sized bowl; Bring water, butter and salt to a boil; Pour over couscous; stir to moisten;
Quickly cover with plastic wrap and let couscous absorb water for 5 minutes;
This is a base recipe with which you can add all kinds of things: nuts, dried fruit, herbs, lemon, olive oil, etc.;
Blend all spices together and use as required .
Couscous with Seven Vegetables
- 2 tbsp olive oil
- 3 cloves garlic, smashed
- 1 inch ginger, smashed
- 1 large Spanish onion, diced
- 2 turnips, diced
- 1 cup golden beets, peeled and quartered (do not substitute red beets)
- 2 large carrots into long 2 inch chunks
- 1/2 a cabbage head, cut in large wedges
- Small handful of golden raisins
- 1 tbsp (or more) ras el hanout
- Water, just to cover
- Salt and pepper, to taste
- 1 lb peeled and butternut squash
- 2 zucchini
- 1 can good-quality whole, peeled tomatoes
- 1/2-cup green olives (optional)
- Handful of chopped parsley
