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Couscous à-la-Maroccaine

Ingredients

• 1/2 cup garbanzos/chickpeas, cooked (keep the water) 

• 1/2 cup white cabbage, finely sliced 

• 1 onion, chopped 

• 1 cup turnip, chopped (optional) 

• 1 carrot, sliced 

• 3 cloves 

• 1 teaspoon cinnamon 

• 1/2 teaspoon ground ginger 

• 1 teaspoon paprika 

• 2 zucchini/courgettes, sliced 

• 1 eggplant/aubergine, chopped 

• 4 tomatoes, cut into quarters 

• 1/2 cup sultanas or raisins 

• 2 tablespoons fresh cilantro/coriander leaves, chopped 

• 1/4 teaspoon chili powder 

• 1/4 cup tomato juice 

• 1/2 lb. couscous 

• 1 tablespoon margarine or oil 

• salt and pepper

1. To begin, shake the couscous into a bowl and dampen it with a little warm water. Stir it and leave the grain to swell for about 15 minutes. 
2. Now put the garbanzos/chickpeas and their water in a large pan and add the cabbage, onion, turnip and carrot together with the cloves, cinnamon, ginger, and paprika. 
3. Bring to a boil and cook until the vegetables are almost tender. The zucchini/courgettes, eggplant/aubergine, tomatoes, sultanas or raisins, cilantro/coriander leaves, chili powder, tomato juice can all go in at this point, along with the salt and pepper. 
4. Place the couscous into a sieve (with a lid over) or couscousiere, and steam it above the cooking vegetables for 20-30 minutes.
5. When everything is ready, spoon the couscous into a warmed serving dish and mix in a little margarine. 
6. Serve the vegetables separately, and it serves 4-6.

About The Author

The above was excerpted with permission from "The World In Your Kitchen" (out of print) by Troth Wells, ©1993, published by The Crossing Press, P.O. Box 1048, Freedom CA 95019.