How much we would like to visit Morocco… when we imagine this country we can think of the smell of spices, the delicate breath of a warm wind that brings with it small grains of sand, colors that explode in the sunny streets of the market and then, the cous cous. Cous cous is a dish that we love, we have tried many and we like it because we can season or accompany it with anything: meat, fish, vegetables and various spices. Waiting to taste (we hope soon) the original Moroccan version, we offer you a vegetarian cous cous that we eat very often in summer during out-of-town or beach trips.
Pre-cooked Cous Cous
Cut all the vegetables into small cubes, (remember to let the courgettes dry a little) put them in a pan with a little evo oil and a two tablespoons of water, cover the pan and cook until they have softened
Boil peas and chickpeas
Meanwhile cook the Cous cous: place it in a bowl and then pour some hot water. Mix Cous cous and water and cover with a transparent film for about 5 minutes. Then with a fork grind it.
When the vegetables have softened, let them cool and then add them to the couscous along with the previously boiled chickpeas and peas.
At this point you combine the spices, the ones we recommended or the ones you like the most. We also recommend some dry tomatoes.
You can store this cous cous for a maximum of one day in the refrigerator. We usually prepare it in the evening to consume it at lunch the next day. We do not add salt as it will be the spices that flavor it in the right way, at most we add in the hot water a pinch of pink Himalayan salt.
Of course you can enrich the cous cous with many ingredients to your taste: you could use other vegetables such as cherry tomatoes or peppers but also meat, the chicken is particularly suitable or fish, for example molluscs and crustaceans or tuna but obviously in this case the preparation will be longer and certainly not suitable for vegetarians.