Mint Tea & Tagine

When we first moved to Morocco I one day asked Maria to please show me how to cook some “traditional” couscous for dinner. It was about 16h30 and a normal weekday. The response I got was quite astounding and not something I could understand at the time, a cross between “are you mad”, “it is Thursday” and “how could you possibly cook couscous in just an hour and have it for dinner to top it all?”… Needless to say we did not have couscous for dinner!

Fortunately I have since learnt that making couscous is an art and it takes time to prepare in order to make it all fluffy and light. (Will save that lesson for another day!)

Fridays in Morocco are both the day of prayer and traditional couscous days. The couscous takes most of the morning to prepare and is then served on a platter with stew and vegetables, in the middle of the table, where everyone eats from with spoons.
It is a wonderful tradition and a wonderful way to share a meal.

Sadly, my couscous making skills are not that refined and I often resort to the readymade variety (when no one is looking!)

Easy Couscous with Grilled Vegetables

You need

Instant couscous, prepared according to the instructions on the package. Use chicken or veggie stock to add more flavour.

3 Tbs olive oil
1 yellow pepper, sliced
1 red pepper, sliced
1 Red onion, sliced
6 cherry tomatoes, halved
2 Garlic cloves, crushed
3 Tbs mixed chopped Fresh herbs (parsley, coriander, mint …)
1 aubergine, sliced
3 courgettes, thinly sliced
Salt and Pepper

Heat the olive oil in a pan, add the onion and cook gently for a few minutes. Add the peppers and garlic and cook until soft. Add the cherry tomatoes and herbs and cook for a few more minutes.

Grill the aubergine and courgette slices in a griddle pan. Slice up and add to the pepper and onions. Season to taste.
Mix in the prepared couscous and serve.

Tags: couscous, Food, grilled vegetables, Moroccan Food, Recipes

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