Vegetable Couscous

This Moroccan inspired dish will make you want to put on an apron and get all cheffy like maybe start a supper club who knows?

It’s a breath of fresh air as far as side dishes go (rice, potatoes, rice, potatoes chain BROKEN!) but also very easy to bulk up for a filling lunch simply by adding some chicken or beans or whatever you have leftover.
It’s other super power is that it checks the boxes of completing a meal both grain and vegetables going on.

getting all cheffy means…

There are a lot of ingredients for this but I promise the end result will please you and I will simplify everything so you love making it as much as you love eating it.

Mise en place, this is the cheffy part.
Mise en place is a chef term that means everything in it’s place.

mise en place
Everything in it’s place.

Quite like a cooking show.
All those little bowls and piles of food are a great example of mise en place.

what you need to do this

measuring cups / spoons
large metal or glass bowl
frying pan
kettle to boil water

ingredients

NOTE: here’s where you enlist the help of your people (sous chefs) usually they want to contribute anyways so here’s your opportunity to delegate and make it a real combined effort.
Not that it’s hard, but if you split it up it’s kind of fun.

1. SPICE PERSON:
Gather all these spices and put them in one small bowl.

  • 1 TSP EACH: cumin, turmeric, ground coriander, black pepper
  • 1/2 TSP cinnamon
  • pink salt (for pinches, dashes and flavour preference along the way)

Also get these items ready:

  • olive oil bottle
  • 1 1/4 cup water
  • juice of 1 lemon
  • 1 cup couscous
  • 1/4 cup raisins or dried cranberries
  • 1/2 cup sunflower seeds, sliced almonds (whatever you love) roasted or not

2. VEGETABLE PERSON:
Gather these veggies, chop as directed and put aside (plate is fine).

  • 1/3 CUP DICED EACH: red pepper, red onion
  • 1 CUP broccoli, cut into small florets (or zucchini, or brussel sprouts quartered, peas – something green)

Chop these veggies and keep separated.

  • 2 CLOVES GARLIC: minced
  • 1 CUP carrots, grated (1 large carrot)
  • 1/2 CUP EACH fresh parsley AND fresh cilantro both de-stemmed and chopped
  • Fresh cut micro greens – any kind will be amazing seek them out locally, farm fresh is best!

I suggest assisting your people where necessary but if you want to have some fun you can stomp around the kitchen slamming your hands down on the counter, swearing and flinging wooden spoons across the room a la Gordon Ramsay.

Or…
Wander casually around observing with glass of wine in hand nodding and saying mmmm hmmm under your breath (but loud enough for them to hear).
This method may be considered even more annoying than Ramsay’s way fyi.

this is how we do it

HEAT a frying pan with 2 tbsp olive oil up to medium.
ADD broccoli, red pepper and onion, sprinkle generously with salt
FRY til onions are golden and broccoli softened.
ADD in garlic and remove from heat.
Looks like this:

Let the veggies sit in the frying pan as you turn your attention to the couscous.

Place couscous in large bowl (metal or glass) MIX in dry spices.
ADD boiled 1 1/4 cups water, MIX and COVER.
LET SIT covered for 15 minutes.

Now FLUFF up the couscous. Before and after in pic below.
ADD into the bowl: lemon juice, sauteed veggies, grated carrots, parsley and cilantro and give a good mixing.

Shut the windows cause the sound of Angels singing is COMPLETELY disruptive to the cheffy process!

Finishing this off your going to taste it and check on the salt situation.
When satisfied plate it up with some gorgeous micro greens on top, maybe drizzle some lemon juice and olive oil over top and that’s a wrap.

Make sure to thank everyone for their hard work and help and tell them to tag @flipthebeetle on Instagram as they photograph their meal.

Bonus Recipe:

Let’s completely freak everyone out by frying up this fresh and delicious Rainbow Trout while the couscous sits covered.

Why not!
You won’t believe how quick and easy it is with only 4 ingredients and 10 minutes.
I mean just LOOK at it – darn it, more angels lol.

Short version recipe:
Buy fresh rainbow trout. How do you know for sure?

is this good or bad?

Slime: good 🙂 Clear slime means the fish hasn’t been out of the water that long for its nice and fresh.
Sniff: bad 😦 An obvious hit you on the face fish smell is no good – fresh fish don’t smell fishy they smell oceany or lakey but not fishy!

  1. Rinse off the filet. Can use salt and water if super fresh out of the ice hole kind of fresh. Pat dry.
  2. Sprinkle with salt and pepper and then olive oil both sides (2 tbsp approx).
  3. Get a pan nice and hot – no oil needed it’s already on the fish.
  4. Place filet skin side down (should sizzle), fry on med heat 5-7 minutes. Should pull away from the pan easy peasy and be crispy. Keep an eye on it.
  5. Flip (gently no pancake shenanigans) fry half the time of 1st side. Remove from pan to avoid overcooking.

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