Well, this is a variation on the Moroccan couscous, only it does not have chickpeas in it, like the recipe tried last year, but a mix of seasonal vegetables. All I can say is that it is done quite quickly and the result is disastrously delicious! 😀
What vegetables do we use? I tried to follow the recipe I was inspired by, so I used red onions, carrots and zucchini. One piece of each, washed, cleaned and cut into medium cubes. Put in a baking tray, sprinkle with oil and season with salt and pepper and leave for about half an hour until slightly softened. But don’t burn them! 😛
Separately I prepared a cup of couscous, with some vegeta, a drop of oil and ground cumin, over which I poured a cup of hot water, to cover it well, plus a finger. I covered and let the water evaporate and hydrate the couscous.
When the vegetables were ready I added the couscous and mixed lightly.
Recipe is from the book Barefoot in Paris, Ina Garten.
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