Moroccan Style Veggies with Couscous -

This is a very impressive dish to serve for a large gathering. I especially like to serve this dish in the early autumn when all the fresh local root vegetables are abundant in the outdoor markets. You will notice it is a big serving (good for about 8-10 people) which is why I use 2 large baking dishes (you may even need 3 depending on the size of your squashes); you can easily cut the recipe in half. You can also prepare this dish up to 2 days in advance up until step 4 and cover tightly with aluminum foil and refrigerate. Remove from the fridge at least 1 hour before serving and then just before it goes on the table continue with steps 5 and 6.

Add Favorite
  • Rating:   5
  • Prep.:  20 min
  • Serves: 10
  • Cook Time:  90min

Ingredients

  • 1 Tbsp. Olive oil
  • 1 Buttercup Squash, halved and seeds removed then chopped roughly
  • 1 Acorn Squash, halved and seeds removed then chopped roughly
  • 4 Large Carrots, Peeled and cut into large chunks
  • ½ Head of Green Cabbage, cut into large chunks
  • 2 Cups Fresh Baby Turnips (Optional)
  • 1 Rutabaga, peeled and cut into large chunks
  • 5 shallots, peeled, cut in half
  • 4 Cups Vegetable Stock or water
  • 1 Tbsp. Turmeric
  • 2 Tsp. Paprika
  • 1 Fresh Chilli, diced finely (Optional)
  • 3 Cloves Garlic, minced
  • 2 Tsp. Saffron Threads
  • salt and Pepper
  • 1 Can Chickpeas, rinsed and drained
  • 2 Tsp. Cinnamon
  • 2 Tbsp. Sugar
  • 6 cups Basic Couscous

Preparation

  1. Preheat oven to 350 F (176 C)
  2. Crush the Saffron and mix with ¼ Cup of boiling water. Let it sit for about 10 minutes
  3. In 2 large baking dishes (or possibly 3 depending on the size of your squashes), arrange the vegetables and toss with the olive oil, and a large pinch of salt and pepper.
  4. In a separate bowl combine the saffron water with the chili (if using), garlic, turmeric, paprika and vegetable stock. Divide this mixture evenly over the 2 baking dishes of vegetables. Cover with foil and bake at 350 for about 40 minutes. Remove from oven and add the chickpeas and mix well. At this point, I recommend you taste the sauce for seasoning. If it is a little bitter add about 1 tsp. of sugar per baking dish. Cover and place back in the oven for 40 minutes more.
  5. Remove the vegetables from the oven and sprinkle the top with the cinnamon and sugar. Raise heat to 400 F (205 C) and place the dish back in the oven uncovered for another 15 minutes.
  6. To serve, place the couscous in a heap on a large round serving dish. Place warm veggies all around the circumference.


Comments

Get Organized

Community