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Recipeother Vegetarian
Moroccan Greens
a vegetable dish which can be served as one of several dishes in a vegetarian moroccan banquet or as a side dish to a meat dish, in which case it would serve many more than 6 people. this recipe for moroccan greens has been adapted and posted for the 2005 zaar world tour from a recipe which i found on huey's website. huey (iain hewitson) is an australian chef who has written several recipe books and hosts a popular tv cooking show twice daily on weekdays. he also runs tolarno's restaurant in melbourne. whenever vegetable stock is an ingredient in a recipe, as it is in this recipe, i use my vegetable stock recipe 135453 because it is heaps more flavoursome than any other vegetable stock i had previously come across.
complex18 ingredients10 preparation steps
Ingredients
- olive oil
- onion
- garlic cloves
- fresh ginger
- paprika
- ground coriander
- turmeric
- cayenne
- ground cumin
- sweet potato
- vegetable stock
- chickpeas
- baby spinach leaves
- sugar snap peas
- green beans
- chinese cabbage
- couscous
- raisins
Preparation
- 1heat the oil in a large non-stick pan and gently saut the onion , garlic and ginger
- 2add the spices and briefly toss the contents of the pan to toast the spices
- 3then add the sweet potato , 2 cups of vegetable stock and the chickpeas
- 4mix well , cover and cook for about 10 minutes
- 5when the sweet potato is tender , add the spinach , snap peas , beans and wonga bok
- 6mix well , cover and briefly cook until the green vegetables are just beginning to wilt
- 7while the vegetables are cooking , bring 21 / 2 cups of vegetable stock to the boil
- 8then place the couscous and raisins in a bowl and pour the boiling stock over them
- 9stir and set aside for 5 minutes , fluffing up now and again with a spoon as you add the boiling water
- 10to serve , mound the couscous on individual plates and top with the vegetables and the cooking juices