Moroccan Couscous
Ingredients:
For the couscous:
2 1/2 cups water
1 tsp olive oil
2 cups couscous
For the stew:
1 tbsp olive oil
1 lb beef shoulder, cut into chunks
2 tsp salt
1 tsp pepper
2 tsp ginger
3 threads of saffron, bloomed
2 tsp paprika
1 yellow onion, diced
1 carrot, cubed
1 small eggplant, chopped into chunks
2 zucchini, chopped into chunks
1 cup chopped turnip, parsnip, or daikon
2 tbsp parsley, minced
2 tbsp cilantro, minced
14oz can of tomato sauce
2 cups water or vegetable broth
1 tsp pepper flakes or jalapeño pepper
1 can garbanzo beans, drained
Instructions:
Prepare couscous according to package instructions. Boil water with olive oil, add couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
Heat olive oil in a large pot over medium heat. Brown the beef on all sides, then add onion, saffron, and seasonings. Sauté until translucent.
Add carrots and root vegetables. Cook for a few minutes until they start to soften.
Add zucchini and eggplant. Sauté for a few more minutes, then add herbs, tomato sauce, and water. Cook, slightly covered, over medium heat until vegetables are tender and beef is cooked through (about 20 minutes).
Stir in garbanzo beans and cook until warm. Serve couscous topped with vegetables and broth. Garnish with additional cilantro and parsley.
