This is a fantastically versatile couscous dish popular at Eid (fortuitous since I made it on what turned out to be the first day of the holiday celebration).
My version is vegetarian and much simpler than the original – a version of which can be found here. I served mine topped with last week’s tfaya dressing as written the first night and added a splash of lemon zest the next for an even brighter taste.
vegetarian, vegan
A Riff On Moroccan Bidaoui Couscous
The Cous
1 cup couscous
2 cups good broth (I used a nice veggie broth)
1 Tbsp olive oil
1 Tbsp ghee or butter
Generous sprinkle salt & pepper
2 tsp ground turmeric
1/2 cup chopped parsley
The Veggies
1 small red onion, thinly sliced
4 Roma tomatoes, quartered
2 large carrots, chopped
1/2 small butternut squash
4 small zucchini, chopped
Spice Mix
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamom
1 tsp ground cayenne
Topper
Tfaya dressing
Slivered almonds
Preheat your oven to 400C/345F and prepare a baking sheet.
Chop your veggies into large pieces and set on the sheet. For the butternut, scoop the seeds and slice into thick half moons.
Sprinkle the spice mix over all, hit with generous salt & pepper and drizzle with a generous amount of olive oil.
Bake 25 – 35 minutes or until your desired brownness is reached.
Scoop the butternut out of the peels and chop. Set all aside while you make the couscous.
Put the couscous in a large bowl, add the turmeric and butter and pour the boiling stock over top. Let sit, covered, 5 minutes. Fluff with a fork and toss with salt, pepper, olive oil, and parsley.
To serve, top the couscous with the roasted veggies and sprinkle all with slivered almonds & last week’s Tfaya dressing.
Serves 4 – 6
Gastography 