This dish is based on a similar recipe we enjoyed at a New York City Restaurant that has since bit the dust. We like this because it uses a wide gammut of traditional Moroccan flavors and makes for beautiful presentation for guests.
- 4 cups whole wheat couscous.
- Hummus as needed.
- Red pepper and eggplant spread.
- 2 vegetable bouillon cubes or 2 cups vegetable broth.
- 2 tbsp olive oil
- 6-8 sundried tomatoes
- 1 eggplant
- 2 large or 5 small zucchinis
- 2 red peppers
- 2 medium sweet potatoes
- 2 tsp ground cumin
- 1 tbsp salt
- 4-5 dried apricots cut into quarters.
- Boil 4 cups of water with the vegetable bouillon or broth, cumin, and salt.
- Chop up zucchini, eggplant, red peppers, and sweet potatoes into cubes. Before going further, use the salting techniques in the preparation tips of this book to remove the bitterness of the eggplant cubes.
- Sautée the zucchini, sweet potatoes, red peppers, and eggplant in a tablespoon of olive oil on medium heat until soft. Place this in a covered bowl and keep warm in the oven until the couscous is ready to serve
- Right before serving, put dry couscous in a bowl and add boiling broth. Let this stand for ten minutes.
- Add all ingredients together to a bowl (don’t forget apricots) and mix to serve.