Chef Kitty Morse

Couscous Casablanca Style Couscous Beidaoui

Name: Couscous Casablanca Style Couscous Beidaoui
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: African
Ingredients: 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 zucchinis, 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

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Cuisine

African

Servings

4 servings

Prep Time

15 minutes

Cook Time

40 minutes

Ingredients

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 zucchinis, 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

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Directions

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.

Couscous Casablanca Style Couscous Beidaoui