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Couscous Casablanca Style-Couscous Beidaoui
By Chef Kitty Morse


6 cups Water 
8 Saffron Spanish threads and crushed 
1 teaspoon Ginger Root ground 
12 sprigs Italian Parsley tied with cotton string 
20 sprigs Cilantro tied with cotton string 
2 large Organic Tomatoes cut into 1 inch cubes 
4 stalks Organic Celery cut into 1 inch pieces 
1 pound Butternut Squash peeled seeded and cut into 2 inch chunks 
4 Organic Carrots peeled and cut into sticks 
3 inches long 
2 small Turnips peeled and quartered 
2 Organic Zucchini scraped and cut into sticks 3 inches long 
10 ounces Lima Beans 
1 cup Garbanzo Beans cooked 
Salt and Fresh Ground Black Pepper to taste 
2 tablespoons Butter unsalted 
2 cups Couscous with Roasted Garlic 
1/2 cup Thompson Seedless Raisins plumped and slightly rehydrated 


In a large soup pot over medium heat, combine the water, saffron, ginger, parsley, cilantro, tomatoes, celery, squash, carrots and turnips. 

Cover and cook until the vegetables are tender crisp, about 15-20 minutes. 

Add the zucchini and lima beans and cook until tender, about 6-8 minutes. Reduce heat to a simmer. 

Add the garbanzo beans. Season with salt and pepper. 

Discard the parsley and cilantro. 

In a large saucepan, combine 2 cups of liquid from the soup pot and the butter. 

Bring to a low boil. Remove from the heat and add the couscous. Stir to blend. 

Cover and let stand for 5 minutes. 

Transfer the couscous to a large bowl. Fluff it with a fork to break up any lumps. 

Make a bed of couscous on a large serving platter. 

With a slotted spoon, remove the vegetables from the broth, arranging them over and around the couscous. 

Sprinkle with 1 cup of the hot broth and garnish with the raisins. Serve immediately, with extra hot broth on the side.