Moroccan Style Vegetables with Couscous


On a recent visit to my local library I met a friend who was looking for ideas on hosting a dinner party for a few friends. She was thinking of a Moroccan theme so in my enthusiasm  I suggested serving Moroccan Style Vegetables with Couscous as it is so simple to make and would fit the theme she was thinking of.

I first saw a version of this recipe a couple of years back in a supermarket magazine where it was giving ideas on how to use a tagine and this was the vegetarian option. The vegetables were slightly different in the magazine so when I recreated it at home, I just used the vegetables that I had and it turned out to be really good. As I don’t have a tagine I just roasted the vegetables in the oven.

This recipe reminds me of the time when we went on a desert safari excursion on a trip to Dubai.  The desert  safari included a traditional meal and this dish was served as the vegetarian option. The vegetables were less tasty but the idea of the couscous I got from there so I mixed the two together to create this meal.

This dish of Moroccan Style Vegetables with Couscous works well for large gatherings where you want to try and have fuss free cooking plus it would be good to take on picnics as it tastes good when served cold. The best thing about this dish is the fact that not only is it simple to make,  especially for a large group, but it is vibrantly colourful, which to me is brilliant as half of the way we enjoy food comes from the visual impact.

I was told by Parita from Parita’s World about this event on Moroccan food hosted by Home Cook Recipes and originated by Holy Cow!

I look forward to seeing other vegetarian/vegan recipes from this event.

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We had tried falafels a couple of times many years back, but never attempted to make them ourselves. I started trying out various recipes about 4/5 years back. They used to be a complete disaster – always splitting open when I would try them, or the taste was not quite right. So after trying a dozen different recipes, I have finally come to this, which is a combination of reading the labels of ready to make falafels and a recipe book. The trick to it is to make sure the consistency is right. There is a very good place to eat in Covent Garden (London) which does ‘just falafs’, where I had once tried a particular falafel, thats how I came  about adding a simple relish of carrot and beetroot for this recipe. Now I am happy with the combination of crunchy, tangy and sweet  with a hint of spice.

I find the best thing about falafels is that it has the main food groups, you have wheat, pulses, vegetables and dairy, a full combination for a vegetarian. That is why it is a good complete meal, excellent for picnics or to eat good food on the go.  This is a very good children friendly recipe also. To go with this I sometimes make a simple salad of baby spinach, cherry tomatoes and feta cheese, with a simple dressing of lemon juice, black pepper, olive oil and ground cumin seeds.

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