This week we brought a veggie couscous recipe. Couscous is the basic ingredient of a multiplicity of popular dishes in the Maghrebi cuisines. After some research, we found out that it is prepared in more than five different countries and that each recipe varies from country, to town and even to each family. But what is couscous? The ingredient is made of a mix of different cereals such as wheat, semola, etc. There exist two varieties, the most famous one being the thinner version. However, this time we prepared our couscous with the palestinian version, which is a bit thicker, and it is known by Maftoul.
Couscous is a kind of pasta, but with better benefits since its nutritional value has fewer calories and carbohydrates. It is normally a winter dish because of its hearty ingredients, but we thought that it is also a delicious option for a Belgian rainy day!
The couscous counts with the following ingredients:
- 2 cloves of garlic (or as many as your garlic instinct tell you)
- 1 big potato or 2 small ones
- Half an onion
- 1can of chickpeas
- 1 courgette
- 1 aubergine
- 2 carrots
- Palestinian couscous
Spice mix:
- 1 teaspoon of Fair Trade záa’ tar (optional but recommended if you like some spiciness)
- 1 pinch of Fair Trade Black Pepper
- 1 pinch of Bio paprika
- 1 pinch of salt
- 1 teaspoon of cumin
- 1 teaspon of Ras el hanout