Ultimate Couscous

This recipe was part of the "food lover's cleanse" on Bon Appetit

It had delicious Moroccan flavors and was fairly easily to put together for a weekday dinner. Adapted with minor changes from the original recipe

FOR THE VEGETABLES:
1 carrot, peeled and cut into 3/4-inch chunks
1 onion, chopped
2 1/2 cups cubed butternut squash
1 cup cooked chickpeas (canned)
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp hot paprika
1/4 tsp chile flakes
2 cinnamon sticks
4 star anise
3 bay leaves
5 tbsp olive oil
some cilantro leaves for garnish
Salt


FOR THE COUSCOUS:
1 cup couscous
1/2 cup frozen peas
1 cup boiling vegetable stock
1/2 tsp coriander pwdr

Mix together all the ingredients for the vegetables, leaving out the chick peas and the cilantro leaves. Put this mix into an overproof dish and cook at 350F for about 30 minutes. By this time the vegetables should be cooked, while still retaining a bite. Now stir in the cooked chick peas and put into the over for 5 minutes.

In another bowl, put the dry couscous with the remaining 1 tablespoon olive oil, the frozen peas, 1/2 tsp coriander pwdr, and ½ teaspoon salt. Pour the boiling stock over the couscous. Cover the bowl with a tight lid and leave for about 10 minutes. Fluff up the couscous with a fork, cover again and leave somewhere warm.

To serve, serve the couscous onto a plate, spoon the vegetable mixture on top and sprinkle cilantro leaves.

Couscous and Sausage Stuffed Peppers

Tried my own variation of Smitten Kitchen's recipe and H and I thought the flavours of the ingredients really went well together.

Makes 2 bell peppers

Ingredients:

2 large green bell peppers

1/3 cup couscous

2 chicken sausages (I used Trader Joes' jalapeno chicken sausage), cut into bite-size pieces

1 small onion, chopped

1 green chilli, chopped fine

1/4 can garbanzo beans

2 tbsp tomato paste

6 cherry tomatoes, cut into halves

3 cloves garlic, minced

1 zucchini, cut into small cubes

1/2 tsp coriander powder

salt/ pepper to taste

First, prep the green bell peppers by slicing the tops off and cleaning the insides of seeds and membrane. In a lightly greased pan, place the bell peppers top up, and bake at 350F for 15 minutes.

Prepare couscous as per instructions on the packet. I used water, but Deb suggests chicken stock which will probably add additional flavour.

In a shallow pan, heat oil and fry onions till lightly golden. Add the garlic and green chilli, and saute for 2 mins. At this time, throw in the beans, zucchini, cut sausage, cherry tomatoes and tomato paste. Stir, and allow zucchini to cook for 7-8 minutes. When cooked, add salt and pepper. Take off fire and stir in prepared couscous. Set aside.

Remove the bell peppers from the oven. Fill the prepared couscous mixture into the peppers and bake for 20 mins. I turned the oven to broil for the last 5 mins, to allow the peppers to brown a little.