Kate Playground Hairdresser

spicy vegetable cous cous

I really wanted to prepare couscous, yesterday Dolorss of Dolors Cuina Blog gave me several options simple and refreshing, that I reserve for prepare soon, but as he had bought a lot of vegetables to do it the traditional Moroccan way ... because in the end I finished preparing this way ... I am sorry to my blog so abandoned, but my spirits are still somewhat listless .. . I am still struggling to recover .. Thank you all for your visits and sorry if I do not at all ... during the visits.

If you have not ever tasted this dish I encourage you to do, it is not difficult to prepare and really delicious.

Ingredients (4 people)

• 1 large zucchini
• 1 / 4 small pumpkin
1 turnip 1 onion
• 3 or 4 carrots
• 1 large leek
• 2 0 3 ripe tomatoes
• grated 2 cloves garlic 1
• saffron
• olive oil salt
• a handful of cooked chickpeas (I used a they come frozen)
cumin ginger
• freshly ground pepper (to taste)
• a little chile (to taste)
• fresh cilantro or parsley
• white or whole wheat cous cous (1 glass of wine per person approximately)
• butter

Note: If you prepare strips 1 onion, very thin, fry it in a saucepan over low heat. Add a couple tablespoons of sugar when the onion is transparent and let caramelize, add some red pepper, water and soaked raisins, just enough to prevent sticking the onion. As a topping on top of couscous gives a superb touch to couscous.

Development

prepare the vegetables. Peel the onion and leek. We cut the leek lengthwise and remove the ground well. Cut into small pieces.

We put a little oil in a pan and fry the onion and leek over medium-low.

Peel turnips and cut into large squares as if we were to prepare patatas bravas. Sauté turnip. Then peel the squash, also cut into squares of the same size also braise.

Peel carrots and cut them in half and slightly larger pieces. Added when the turnip and squash are some more facts.

Meanwhile wash the whole, unpeeled zucchini (at least I prefer it this way) and cut in half lengthwise. We cut in half and set off in large pieces. Reserve on a plate. Add to pan when there are 15 minutes to finish cooking.

Grate the tomatoes and add to sautéed vegetables. Then put the spices, cumin, ginger, paprika, pepper and chile chopped or crushed. Chop the fresh cilantro and add along with plenty of water necessary to cover the vegetables.

prepare the minced garlic and saffron and add along with a little water to the stew.

let cook until they see that you need little cooking the vegetables, then add the zucchini and chickpeas.

To prepare the cous cous, follow package directions.

I've prepared the Mycook because I much prefer the steaming, the couscous is much looser.

Put the couscous in a bowl, same amount of water that meal, to absorb the water. Then place it in the steam tray Mycook. We will put in a pint jar of water.

program 15 minutes, 120 º, speed 2.