**GOOD FOOD IS ALL THE SWEETER WHEN SHARED WITH GOOD FRIENDS**
Below we have listed the ingredients and receipt for cooking our special moroccan couscous:
– 2 tablespoons olive oil
– 1 large onion chopped
– 250 gr canned chickpeas
– 2 teaspoons salt
– 1 teaspoon turmeric
– 1 teaspoon ginger
– Parsley (whole parsley)
– 1 teaspoon black pepper
– 2 tomatoes
– 1 small cabbage
– 3 carrots (300 gr)
– Pumpkin (500 gr)
– Turnip (300 gr)
– 200 gr courgettes
– 4 cups dried couscous (650 gr)
1- In a large pot heat the olive oil at mid-temperature and then add in the onion, the spices, parsley, salt, pepper and half of the tomato pieces.
2 – Add the cooked chickpeas and 1.5 liters of hot water. Bring to the boil, reduce to medium-low heat.
3 – Prepare the vegetables and set aside.
4 – Now prepare the couscous, (we use a special bowl to make it at the same time as legumes)
5 – Add the carrots with the turnip in the broth, cover the casserole with a lid and let it simmer for 35 min.
7 – Add the courgettes in the broth and cook for 15 minutes, careful with the courgettes because once cooked they become very fragile.
8 – When all the vegetables are cooked, you can first serve the couscous and then add on top the vegetables and chickpeas.
9 – For more flavor you can add the vegetable broth that has been left over as a sauce.