I love the mixture of flavors in this North African vegetable cous cous: tender roasted parsnips, carrots and scallions seasoned with fragrant ground cumin and chipotle chili powder, tossed with sweet golden raisins and fresh mint. The combination of spicy and sweet here is what this area of the world’s cuisine is all about.
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Moroccan Vegetable Cous Cous
Ingredients:
- 1 cup chicken (or vegetable) stock
- 1 cup cous cous
- Salt and pepper
- Extra virgin olive oil
- 3 carrots, ends trimmed and cut into 1-inch pieces
- 3 parsnips, ends trimmed and cut into 1-inch pieces
- 1 bunch of scallions, ends trimmed and cut into 1-inch pieces
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle chile powder
- 2 Tablespoons fresh mint, chopped
- ¼ cup golden raisins
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with foil or parchment paper. Place the cut carrots, parsnips and scallionso n the prepared baking sheet. Drizzle with oil, season with ½ teaspoon salt and ¼ teaspoon pepper; season with cumin and chili powder. Roast for 25 minutes or until tender and lightly browned on the bottom.
- In the meantime, bring the stock to a boil in a medium saucepan. Stir in the cous cous, season with ¼ teaspoon salt, cover, and remove from the heat. Let the cous cous stand for 5 minutes, then fluff with a fork.
- Toss the cooked vegetables together with the cous cous, fresh mint and golden raisins. Drizzle with a touch more olive oil, serve warm.
Tagged: carrots, chipotle chile powder, cous cous, golden raisins, ground cumin, Moroccan, Moroccan vegetable cous cous, Morocco, parsnips, scallions, side dish, vegetarian
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