Couscous stew

Couscous stew
The following stew you are going to read about in this recipe requires nearly the same vegetables and spices as when preparing a traditional Moroccan couscous, except for some few ingredients, it is very healthy and also very flavorful and delicious as well.
Here are the ingredients you need:
Ingredients
  • 3 medium zucchinis
  • 1 eggplant
  • 6 medium carrots
  • 1 can of tomato
  • 100g dried chickpeas
  • 1 tablespoon anise in grain
  • 1 tablespoon fennel seed
  • 1 tablespoon ras el hanout
  • olive oil
  • Salt to taste
Instructions
  1. Now, let’s prepare our couscous stew:
  2. Soak the chickpeas in a large bowl of water for at least 12 hours.
  3. Drain the chickpeas. Place in a casserole with double volume of water. Season with salt, fennel and anise. Cook over medium heat for about 2 hours.
  4. Wash the zucchini and eggplant. Peel the carrots and zucchini leaving half of the skin. Cut the carrots into thick slices, eggplant and zucchini into cubes.
  5. In a large pan, fry the zucchini and eggplant in olive oil. Add carrots.
  6. Add the water to height. Finally add the tomatoes.
  7. Season with salt and ras el hanout.
  8. Simmer over medium heat for about 1 hour 30.
  9. Finally, just before serving, combine the chickpeas and their cooking liquid with the vegetables. Serve hot with couscous semolina.

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