July 27, 2009 -- Everyone thinks that Couscous is just the light yellow semolina grains and don’t know what to do with it. In Algeria, Tunisia and Morocco Couscous is a special national dish and I will show you how to make a delicious, quick couscous. Why is my recipe different? Because the traditional way takes 2 to 3 hours and mine takes 20 to 25 minutes. I have a career and like you, I am busy, so I have adapted all the best recipes and they still taste sensational.

Ingredients

1 large red onion

2 garlic cloves

2 large carrots

2 large zucchini

2 medium potatoes

1 small turnip

1 parsnip

4 celery stalks

1 small can of chickpeas, drained in a colander under cold water

2 teaspoons of Moroccan, Middle East or Arabian spices from the spice rack in your supermarket

1 pinch of dried mint

1 cup of tinned tomatoes, crushed

1 ½ litres of water

1 large green chilli pepper 500g of Couscous

1 teaspoon of Margarine

1 glass of water

Vegeta (Optional vegetable flavoured powder) or a vegetable stock cube,

salt and pepper and olive oil

Directions

1 Chop the onion, not too fine, so you can still see fine wedges of its purple colour and mince the garlic. Add the green pepper and 1 teaspoon of Moroccan spices and fry gently in the saucepan you are going to use, in 2 or 3 tablespoons of olive oil.

2 Add the can of crushed tomatoes and mix in or liquidise, cook on low heat.

3 Peel your hardest vegetables first, start by the turnip, roughly cut in eatable pieces and throw in the saucepan with your simmering sauce.

4 Add 1½ litres of water, still on low heat.

5 Peel your carrots, cut in wedges traditionally or in round slices if you prefer and throw into the cooking pot.

6 Peel and dice the potatoes, not too small and throw into the cooking pot.

7 Peel the parsnip, cut in wedges and throw into the cooking pot.

8 Cut the celery stalks in strips and throw in the pot.

9 Cut the zucchini in strips and throw into the cooking pot.

10 Add the small can of chickpeas drained and washed. 11 add a teaspoon of Vegeta (Optional), a pinch of dried mint and salt and pepper to taste and turn on the heat on full. The difference with my method is that when you finish peeling the last vegetable the stew is about ready.

The Couscous

The traditional way is to steam it on top of your cooked stew. You can still do that if you have the right pot. The couscous needs to be in a metal colander with very narrow holes, so it does not fall through. Alternatively you can line a colander with fine mousseline, then cover the top. I am time poor, so I don't bother with all that.

1 I just put 2 cups of water in a saucepan, add 1 tablespoon of olive oil, add some salt and one teaspoon of Vegeta from your supermarket (Optional), and bring to the boil.

2 Pour in 2 cups of couscous, mix in and immediately take off the heat and cover the saucepan with a lid or plate.

3 Let it stand for 3 minutes. 4 Add a knob of butter or vegetable margarine if you are Vegan, reheat on gentle flame for 1 or 2 minutes while separating the grains with a fork.

Serving couscous

1 Get a small cup to use as a mold, wet the inside so it won’t stick, and drain.

2 Fill the cup with couscous and turn over in the middle of the plate to form an attractive little couscous mound.

3 Serve the vegetables with a draining spatula and place around the couscous (see picture above).

4 Add the stewing liquid sauce to individual bowls in front of each guest.

5 Squeeze some Harissa (Hot North African sauce found in a tube at your supermarket) in a small plate in the middle of the table.

6 Each guest scoops a little HOT Harissa and mix in with his bowl of stewing liquid, so each individual can make his sauce as hot or as mild as wanted. Then you each pour as much liquid as you want on your vegetable stew (See picture) It looks long but it will only take you 20 minutes. Of course, don’t be too slow while cutting your vegetable because the stew is already cooking.

If you are not vegetarian and want to add chicken, you can do it at the beginning of the cooking, when you are frying the onions. Meat will take longer to cook.

Tips:

If you can’t find Moroccan spices use:

½ a teaspoon of tumeric powder

1 teaspoon of cumin

1 teaspoon coriander powder

One pinch of mixed spices.

Optional, one pinch of fresh coriander (to taste)

If you can’t find Harissa use an Asian Chili concentrate, not as good but it still works. Bon Appetit!