Posts Tagged ‘Israeli Moroccan Couscous recipe’

Clockwise from top: Salad, Grapes and Moroccan Couscous.

The salad was okay….would have been better if it was with the Dorothy Lynch dressing.  The Moroccan couscous was WAY easier than it looks on the recipe….and it was REALLY, REALLY good!!  I used both recipes that my neighbor and my Sister posted….and integrated them into the one below.   🙂

Moroccan Vegetables on Couscous1 tablespoon olive oil
1 onion, diced
1 to 2 cloves garlic, to taste

2 cans vegetable broth
2 carrots, peeled and diced
1 to 2 stalks celery, diced
1 turnip, peeled and diced
2 zucchini, diced
1 red bell pepper, sliced
1 can petite diced tomatoes

1/2 tsp. ground cinnamon
1/2 tsp.  ground turmeric
1 pinch saffron
1/2 tsp. curry powder
½ tsp. ground Ginger
½ tsp. Paprika
½ tsp. Ground Cumin
1/8 tsp. ground Cayenne
Salt and Pepper, to taste
2 cups uncooked couscous

Heat oil in a large pot over medium-high heat; saute onion until golden, add garlic and cook just a minute longer. Pour in vegetable broth and bring to a boil. Stir in veges. Reduce heat to medium and simmer 15 minutes.
Reduce heat to low and add zucchini and red bell pepper. Simmer for 10 minutes.
Stir in spices. Simmer until heated through about 15 to 20 minutes. Adjust seasonings as necessary.
Meanwhile, make couscous according to package directions. Serve with vegetables on top. 

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Clockwise from top: Israeli Moroccan Couscous (made by my neighbor), Cantelope, Vege Sandwich with Dill Sauce, Potato Salad.

I have some of my taste back….the fruit was good. The Israeli Moroccan Couscous was pretty darn good. I will add that to my list of stuff to make! The sandwiches were so yummy. But, the star of the show tonight was the potato salad…..we all LOVED it!!

Israeli Moroccan Couscous:

Sandwich with Dill Sauce

Dill Sauce:
½ C. {Vegan} Mayonnaise
½ C. {Vegan} Sour Cream
¼ C. Fresh Dill, chopped
Spices, to taste: salt and maggi (liquid seasoning….don’t need much….one drop at a time).

Possible Sandwich ingredients: Bread/tortilla, Peppers, Red Onion, Tomato, Sprouts, Avocados, Carrots, Spinach, Pickles, Salad….the sky is the limit.

Combine all of the ingredients for the dill sauce and refrigerate until ready to use. You can use this right away; however, it is best if you can let it sit for a couple hours to let the flavors blend well.

Lay out the bread or tortilla, spread each with the dill sauce and layer the rest of the ingredients as you prefer. ENJOY!!

Yummy Potato Salad

6 potatoes, skin on and cubed
½ Red Onion, diced
3 Baby Dill Pickles, diced
1 to 2 stalks Celery, diced
½ tsp. Mustard
½ tsp. Dijon Mustard
½ to 1 tsp. Sugar (to taste)
Spices, to taste: salt, pepper, paprika, celery salt, maggi

Place the potatoes in a large pot with salt (1 tsp. Or so) and enough water to cover them by an inch. Boil until tender, about 20 minutes. Drain potatoes and let them cool completely.

Combine all of the other ingredients and adjust seasonings as necessary. (Once you add the potatoes, everything will taste more bland….but, with some time to sit, the spices will blend nicely.) Add the potatoes and stir carefully. Refrigerate until ready to serve.

Makes 4 to 6 servings

~ Recipes inspired by Avacado Sandwich with Dill Sauce and Potato Salad from “Vegan Comfort Food” by Alicia C. Simpson

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