My first visit to a Couscouserie happened in the summer of 2010. We were riding from France into Germany along the Saar River and we were desperate to get back to German bike paths and routes. Around lunchtime, when we were very hungry and too lazy to make ourselves lunch, we rolled into a small city. Usually we'd just have a picnic, but when we rolled into town we decided to stop.
The vegetarian option was couscous with a tomato vegetable broth-like soup that we were supposed to ladel over the couscous. Maybe it was the fact that we'd been riding fully loaded touring bikes all morning, but this simple meal was incredibly delicious. Here's my attempt at recreating something... similar. The end result is like a vegetable ragu or red sauce, but slightly more fluid, and you simply pour it over a bowlful of couscous. This is a simple, fast, and exotic dish. Garnish with chopped parsley, or for the full Moroccan experience, chopped mint.
Coucous Vegetables (for 2)
Ingredients:
1 tablespoon butter or oil of your choice
1 med onion, diced
1 stick celery, including leaves, if you can get them, chopped
1 tsp harissa (optional, this is for spicy lovers - you can add chili flakes if you prefer)
1 clove garlic, chopped
1 carrot, thin half moons
1/2 of a zucchini, diced
1 can tomato soup or sauce - or just diced tomatoes (any will do)
1/2 cup water (or thereabouts)
Couscous
Making the couscous is the easy part - you can boil the water in advance and re-heat it just before you make the couscous, but you should probably do the couscous last. On the box will be instructions, something like this: boil water, pour 1 part couscous and 2 parts water into a bowl, cover and let sit for 4 or 5 minutes, or until water has been absorbed. Fluff with a fork and serve.
I recently browned garlic in a lot of butter and added that when I added the hot water. Delicious if you want to try it. Another way to improve on simple couscous is to add a tablespoon of butter once the water is absorbed and mix well.
For the tomato vegetable part:
Prep the veggies.
Over medium heat, saute the onions until slightly soft.
Add the harissa or chili flakes and celery, and stir for about a minute.
Then add the garlic and carrots. Cook, and stir frequently, for about 8 minutes (depending on your preference for crunchy or soft carrots).
Add the zucchini and cook for 3 more minutes.
Once the veggies are at the desired texture, add the tomato sauce, soup, or tomatoes and about half a cup of water. Let cook for about 5-10 minutes - again, depending on whether you prefer slightly crunchy or totally cooked veggies.
You don't want this to be a totally watery meal, but remember that when the couscous soaks up the sauce you get great flavor. Enjoy!
The vegetarian option was couscous with a tomato vegetable broth-like soup that we were supposed to ladel over the couscous. Maybe it was the fact that we'd been riding fully loaded touring bikes all morning, but this simple meal was incredibly delicious. Here's my attempt at recreating something... similar. The end result is like a vegetable ragu or red sauce, but slightly more fluid, and you simply pour it over a bowlful of couscous. This is a simple, fast, and exotic dish. Garnish with chopped parsley, or for the full Moroccan experience, chopped mint.
Coucous Vegetables (for 2)
Ingredients:
1 tablespoon butter or oil of your choice
1 med onion, diced
1 stick celery, including leaves, if you can get them, chopped
1 tsp harissa (optional, this is for spicy lovers - you can add chili flakes if you prefer)
1 clove garlic, chopped
1 carrot, thin half moons
1/2 of a zucchini, diced
1 can tomato soup or sauce - or just diced tomatoes (any will do)
1/2 cup water (or thereabouts)
Couscous
Making the couscous is the easy part - you can boil the water in advance and re-heat it just before you make the couscous, but you should probably do the couscous last. On the box will be instructions, something like this: boil water, pour 1 part couscous and 2 parts water into a bowl, cover and let sit for 4 or 5 minutes, or until water has been absorbed. Fluff with a fork and serve.
I recently browned garlic in a lot of butter and added that when I added the hot water. Delicious if you want to try it. Another way to improve on simple couscous is to add a tablespoon of butter once the water is absorbed and mix well.
For the tomato vegetable part:
Prep the veggies.
Over medium heat, saute the onions until slightly soft.
Add the harissa or chili flakes and celery, and stir for about a minute.
Then add the garlic and carrots. Cook, and stir frequently, for about 8 minutes (depending on your preference for crunchy or soft carrots).
Add the zucchini and cook for 3 more minutes.
Once the veggies are at the desired texture, add the tomato sauce, soup, or tomatoes and about half a cup of water. Let cook for about 5-10 minutes - again, depending on whether you prefer slightly crunchy or totally cooked veggies.
You don't want this to be a totally watery meal, but remember that when the couscous soaks up the sauce you get great flavor. Enjoy!
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