Moroccan Couscous with Vegetables – Two Ways

Bring to boil the orange juice and water.
Add grated fresh ginger, red onion, orange zest and olive oil.

Simmer briefly before pouring over the couscous. Cover and let steam while your vegetables are steaming.
If using, add toasted pine nuts just before serving.

Note: I buy couscous in bulk at our local food co-op. It is very inexpensive there, but you can buy it in small boxes at the supermarket.

I steam an assortment of any combination of vegetables that I have in my vegetable drawer: broccoli, cauliflower, carrots, zucchini, onons, turnips or rutabagas, red potatoes, sweet potatoes, cabbage, yellow squash or some combination thereof. I use my pasta cooker with the slower cooking vegetables on the bottom, zucchini on top.

While vegetables are steaming:

Variation #1: Saute some mushrooms, garlic and onions, fresh herbs. Place a large scoop of couscous in the center of the plate, surrounded by steamed vegetables. Place sauteed mushrooms in the center over couscous.

Variation #2: Omit mushrooms. Make a sauce with apricot jam or cranberry or other kind of chutney, thinned with a little orange juice and a bit of fresh ginger, to taste.