Saturday, July 18, 2009

Ostensibly Morroccan cous cous

So, the cous cous you prepare according to the directions on the box. The only trick I use here is to add vegetable stock instead of water; it makes a huge difference in terms of giving a savory flavor. Once the cous cous is done, add the chickpeas. First, make sure the chickpeas are good and soft; you may need to boil them, depending on how they were canned. (I'm assuming you're using canned chickpeas; dry is fine, it's just more trouble, because they would need to be soaked or boiled.)

The vegetables are more fun. Start by sautéing in olive oil a lot of amazing spices, cumin, ground red pepper (cayenne), cinnamon, whatever else tickles your fancy. Try coriander, if you like, and let me know how that works. Maybe some garlic would be good, too, fresh minced garlic is best. Add diced bell peppers, one red and one green should be pretty good. Or you can cut them into tiny strips, maybe 1/8" by 1/2" or some such. Sauté them in olive oil, with the spices, just for a couple of minutes. Dump that in with the chickpeas and cous cous, and add some raisins, golden raisins are best, and some grated carrot, it's pretty great. Top with almonds, sliced roasted almonds, if you have some on hand.

This stuff is great warm or cold.

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