Couscous Beidaoui

Couscous Beidaoui

Couscous Beidaoui Ingredients

  • 2 T olive oil
  • 4 medium onions
  • 6 to 8 c. water
  • 1 can (16 oz) whole tomatoes
  • Large bunch of parsley, tied together at the the stems
  • Smaller bunch coriander, tied together at the stems
  • 8 saffron threads, crushed
  • 2 T fresh grated ginger
  • 4 small carrots, cut into sticks
  • 4 turnips, quartered
  • 4 zucchini, unpeeled and quartered
  • 1 can (15 oz) chickpeas
  • salt and pepper to taste
  • 1 lb instant coucous

Couscous Beidaoui Cooking Directions

  1. Fry the onions in oil until softened.
  2. Add the water, tomatoes, parsley and coriander.
  3. Bring to a boil and cook for 5 minutes.
  4. Reduce heat to simmer and add saffron, turmeric, ginger carrots, turnip and zucchini.
  5. Cook covered until everything is tender.
  6. Discard the parsley and coriander.
  7. Add the chickpeas.
  8. Prepare couscous according to package directions.
  9. Serve the vegetable stew over top of the couscous.

This is an adapted recipe for vegans. It takes close to 2 hours to cook and can serve 6 to 8 people. This vegan recipe is excellent for a slow cooker.